10 Delicious Chicken and Quinoa Bowl Recipes for Healthy Protein-Packed Meals

Looking for a quick and delicious way to pack in some protein? These 10 chicken and quinoa bowl recipes are here to help. They’re nutritious, easy to whip up, and perfect for any meal of the day. Get ready to enjoy tasty, hearty bowls that will keep you satisfied and energized!

Lemon Herb Chicken Quinoa Bowl

The Lemon Herb Chicken Quinoa Bowl is a fresh and vibrant dish that combines tender chicken with fluffy quinoa, all brightened up with zesty lemon and aromatic herbs. It’s a simple recipe that packs a punch of flavor, making it perfect for a quick weeknight dinner or a healthy meal prep option.

This bowl is not just nutritious but also satisfying, with a delightful mix of textures. The juicy chicken pairs wonderfully with the nutty quinoa and fresh veggies, making each bite enjoyable. Plus, it’s easy to whip up in about 30 minutes!

Ingredients

2 cups cooked quinoa
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
1 lemon, sliced

Instructions

Prepare the Chicken: In a bowl, mix together olive oil, lemon juice, garlic powder, oregano, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Let them marinate for about 10 minutes.
Cook the Chicken: Heat a skillet over medium heat. Add the marinated chicken and cook for 6-7 minutes on each side or until fully cooked and golden brown. Remove from heat and let rest for a few minutes before slicing.
Assemble the Bowl: In a large bowl, combine cooked quinoa, cherry tomatoes, and chopped parsley. Toss gently to mix.
Serve: Top the quinoa mixture with sliced chicken and garnish with lemon slices. Enjoy your healthy and delicious Lemon Herb Chicken Quinoa Bowl!

Southwestern Chicken and Quinoa Bowl

The Southwestern Chicken and Quinoa Bowl is a delightful mix of flavors that brings a taste of the Southwest right to your table. This dish features grilled chicken, fluffy quinoa, and a colorful medley of veggies, all topped with zesty seasonings. It’s not just tasty; it’s also packed with protein, making it a perfect meal for anyone looking for a healthy, satisfying option.

What makes this recipe a winner is its simplicity. With just a few ingredients and quick prep time, you’ll have a delicious meal ready in no time. It’s perfect for meal prep or a busy weeknight dinner, and you can customize it with your favorite toppings!

Ingredients

2 cups cooked quinoa
1 pound chicken breast, grilled and sliced
1 can black beans, rinsed and drained
1 cup corn, fresh or frozen
1 bell pepper, diced
1 avocado, sliced
1/4 cup fresh cilantro, chopped
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste

Instructions

Prepare the Chicken: Season the chicken breasts with olive oil, chili powder, cumin, salt, and pepper. Grill or pan-sear until cooked through, about 6-7 minutes per side. Slice into strips.
Cook the Quinoa: In a pot, combine quinoa with water according to package instructions. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
Assemble the Bowl: In a large bowl, layer the cooked quinoa, black beans, corn, diced bell pepper, and sliced avocado. Top with grilled chicken and sprinkle fresh cilantro over everything.
Serve: Enjoy your Southwestern Chicken and Quinoa Bowl warm or chilled. Add your favorite salsa or dressing for extra flavor!

Curry Chicken Quinoa Bowl

This Curry Chicken Quinoa Bowl is a delicious blend of flavors that packs a nutritious punch. The creamy curry sauce complements tender chicken and fluffy quinoa, making it a satisfying meal that’s both hearty and healthy. It’s perfect for a simple weeknight dinner or a meal prep option for the week ahead.

The warm spices of curry combined with fresh ingredients create a comforting dish that is satisfying yet light. You can easily adjust the spice level to suit your taste, making it a versatile recipe for everyone!

Ingredients

1 cup quinoa
2 cups water or chicken broth
1 lb chicken breast, diced
2 tablespoons curry powder
1 can (13.5 oz) coconut milk
1 tablespoon olive oil
2 cups broccoli florets
Fresh cilantro for garnish
Salt and pepper to taste

Instructions

Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed.
Prepare the Chicken: In a skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, and curry powder. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Add Coconut Milk: Pour in the coconut milk and stir to combine. Let it simmer for another 5 minutes until the sauce thickens slightly.
Steam the Broccoli: In a separate pot, steam the broccoli florets until bright green and tender, about 4-5 minutes.
Assemble the Bowl: In serving bowls, layer the cooked quinoa, curry chicken, and steamed broccoli. Garnish with fresh cilantro before serving.

Mediterranean Chicken and Quinoa Bowl

This Mediterranean Chicken and Quinoa Bowl is a delightful blend of flavors and textures that brings the taste of the Mediterranean right to your table. It’s packed with protein from grilled chicken and quinoa, making it a satisfying and healthy meal option. With the freshness of cherry tomatoes, olives, and herbs, every bite is a burst of flavor.

This recipe is simple to whip up, perfect for busy weeknights or meal prep. You can easily customize it by adding your favorite veggies or swapping out the chicken for other proteins like chickpeas or shrimp. It’s a versatile dish that everyone will love!

Ingredients

1 cup quinoa
2 cups water or chicken broth
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Juice of 1 lemon

Instructions

Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork.
Grill the Chicken: Season the chicken breasts with olive oil, garlic powder, salt, and pepper. Grill over medium heat for about 6-7 minutes per side or until cooked through. Let it rest for a few minutes before slicing.
Assemble the Bowl: In a large bowl, combine the cooked quinoa, cherry tomatoes, olives, feta cheese, parsley, and basil. Drizzle with lemon juice and toss gently.
Serve: Divide the quinoa mixture into bowls and top with sliced grilled chicken. Enjoy your Mediterranean feast!

Spicy Mango Chicken Quinoa Bowl

A colorful bowl featuring quinoa, grilled chicken, diced mango, avocado slices, and jalapeños, garnished with cilantro.

This Spicy Mango Chicken Quinoa Bowl is a delightful mix of sweet and spicy flavors. The juicy mango adds a tropical sweetness that perfectly complements the seasoned chicken, while the quinoa provides a hearty base packed with protein. It’s an easy recipe, making it perfect for busy weeknights or meal prep!

Each bite offers a burst of freshness, especially with the added cilantro and jalapeños for a kick. If you’re looking for a colorful, nutrient-dense meal that’s both satisfying and full of flavor, this bowl is a winner. Let’s get cooking!

Ingredients

1 pound chicken breast, boneless and skinless
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 cup quinoa
2 cups water or chicken broth
1 ripe mango, diced
1 avocado, sliced
1 small jalapeño, sliced
Fresh cilantro, for garnish

Instructions

Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
Prepare the Chicken: In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken breasts with the spice mixture.
Cook the Chicken: Heat a skillet over medium heat. Add the seasoned chicken and cook for about 6-7 minutes on each side, or until cooked through. Let it rest for a few minutes, then slice.
Assemble the Bowl: In a bowl, layer quinoa, sliced chicken, diced mango, avocado, and jalapeño. Garnish with fresh cilantro.
Serve and Enjoy: Enjoy your flavorful bowl warm, or chill it for a refreshing meal!

Teriyaki Chicken with Quinoa and Veggies

This Teriyaki Chicken with Quinoa and Veggies is a delightful mix of sweet and savory flavors, making it a crowd-pleaser for any meal. The juicy chicken coated in teriyaki sauce pairs perfectly with the nutty taste of quinoa and the crunch of fresh vegetables. It’s not just tasty; it’s also super easy to whip up, making it perfect for a quick weeknight dinner.

The bright colors and textures of the veggies add a refreshing touch, while the protein-packed quinoa keeps you feeling full. It’s a balanced meal that offers a delicious way to enjoy healthy eating. Ready to try this simple yet satisfying dish? Here’s how to make it!

Ingredients

1 lb boneless, skinless chicken breasts, sliced
1 cup quinoa, rinsed
2 cups water or chicken broth
1/2 cup teriyaki sauce
1 red bell pepper, diced
1 carrot, julienned
1 cup broccoli florets
2 tablespoons sesame seeds
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Cook the Quinoa: In a saucepan, bring water or chicken broth to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Season the chicken with salt and pepper, then add it to the skillet. Cook for 5-7 minutes or until browned and cooked through.
Add the Veggies: Stir in the diced bell pepper, julienned carrot, and broccoli florets. Cook for another 3-5 minutes until the veggies are tender-crisp.
Mix in Teriyaki Sauce: Pour the teriyaki sauce over the chicken and veggies, stirring to coat everything evenly. Cook for an additional 2 minutes.
Serve: Divide the quinoa into bowls, top with the teriyaki chicken and veggies, and sprinkle with sesame seeds before serving.

BBQ Chicken and Quinoa Bowl

This BBQ Chicken and Quinoa Bowl is a delicious, protein-packed meal that’s perfect for busy weeknights. With juicy grilled chicken, fluffy quinoa, and fresh veggies, every bite is bursting with flavor. The tangy BBQ sauce adds the perfect finishing touch, making it a dish everyone will love.

Not only is this recipe easy to make, but it also allows for customization based on your preferences. Mix and match your favorite veggies or add extra toppings like avocado or cheese. It’s a simple, satisfying meal that keeps you full and energized!

Ingredients

2 cups cooked quinoa
2 chicken breasts
1/2 cup BBQ sauce
1 cup red cabbage, shredded
1/2 cup shredded carrots
1/4 cup chopped green onions
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Instructions

Cook the Chicken: Preheat your grill or stovetop grill pan. Season the chicken breasts with salt and pepper. Grill for about 6-7 minutes on each side or until fully cooked. Brush with BBQ sauce during the last few minutes of cooking.
Prepare the Quinoa: In a large bowl, combine the cooked quinoa with shredded cabbage, carrots, and green onions. Mix well.
Slice the Chicken: Once cooked, let the chicken rest for a few minutes before slicing it into strips.
Assemble the Bowl: In a bowl, layer the quinoa mixture, placed sliced chicken on top, and drizzle with extra BBQ sauce. Garnish with fresh cilantro.
Serve and Enjoy: Serve your BBQ Chicken and Quinoa Bowl warm and enjoy a hearty meal!

Buffalo Chicken Quinoa Bowl

The Buffalo Chicken Quinoa Bowl is a delicious and hearty meal that brings together the vibrant flavors of spicy buffalo chicken and the nutritious goodness of quinoa. This dish is perfect for anyone looking for a protein-packed option that’s easy to prepare and satisfying to eat. With its tangy buffalo sauce, tender shredded chicken, and creamy toppings, it’s a delightful dish that’s sure to please.

Making this bowl is a breeze, making it a great choice for a quick weeknight dinner. Simply cook the quinoa, toss in shredded buffalo chicken, and add your favorite toppings. The result is a meal that’s not only tasty but also filling and loaded with nutrients.

Ingredients

1 cup quinoa
2 cups chicken broth
1 lb chicken breast
1/2 cup buffalo sauce
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup crumbled feta cheese
Fresh cilantro, for garnish
Sliced celery, for serving

Instructions

Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork.
Prepare the Chicken: In a skillet, heat olive oil over medium heat. Season the chicken with salt and pepper, and cook until fully cooked, about 6-7 minutes per side. Remove from heat and shred the chicken with two forks.
Add the Sauce: In a bowl, combine shredded chicken with buffalo sauce, mixing well to coat.
Assemble the Bowl: Divide the cooked quinoa into bowls. Top with buffalo chicken, crumbled feta cheese, and garnish with fresh cilantro and sliced celery.
Serve and Enjoy: Enjoy your Buffalo Chicken Quinoa Bowl warm!

Chili Lime Chicken and Quinoa Bowl

This Chili Lime Chicken and Quinoa Bowl is bursting with flavor and nutrition. The zesty chili lime marinade adds a kick to the tender grilled chicken, while the fluffy quinoa serves as a hearty base. With fresh veggies and creamy avocado, this bowl is simple to prepare and perfect for a quick weeknight dinner or meal prep.

The combination of spices and citrus creates a vibrant taste profile that pairs perfectly with the protein-packed quinoa. You’ll love how easy it is to whip up, making it a go-to recipe for healthy eating!

Ingredients

2 chicken breasts
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup quinoa
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 avocado, sliced
1/2 cup frozen peas
Fresh cilantro, for garnish

Instructions

Marinate the Chicken: In a bowl, mix olive oil, lime juice, chili powder, garlic powder, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until the liquid is absorbed.
Grill the Chicken: Preheat the grill or a grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked. Let it rest for a few minutes before slicing.
Assemble the Bowl: In a serving bowl, layer the quinoa, cherry tomatoes, peas, and sliced avocado. Top with the grilled chicken and garnish with fresh cilantro.
Serve: Squeeze additional lime juice over the bowl if desired and enjoy your protein-packed meal!

Greek Yogurt Chicken Quinoa Bowl

This Greek Yogurt Chicken Quinoa Bowl is a delightful mix of flavors and textures that packs a serious protein punch. Perfect for a quick lunch or dinner, it combines tender chicken, fluffy quinoa, and creamy Greek yogurt for a satisfying meal that’s also refreshing.

Simple to prepare, this bowl is great for meal prep or a busy weeknight. It’s deliciously seasoned and topped with fresh veggies, making it a colorful and nutritious option for anyone looking to boost their protein intake.

Ingredients

1 cup quinoa
2 cups chicken broth or water
1 pound boneless, skinless chicken breast, diced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/2 cup Greek yogurt
Fresh parsley for garnish

Instructions

Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine quinoa and chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until liquid is absorbed. Fluff with a fork.
Prepare the Chicken: In a skillet, heat olive oil over medium-high heat. Add diced chicken, garlic powder, smoked paprika, salt, and pepper. Cook for 6-8 minutes until chicken is cooked through and golden brown.
Assemble the Bowl: In a serving bowl, layer the cooked quinoa, topped with the sautéed chicken, cherry tomatoes, and cucumber slices. Add a dollop of Greek yogurt and garnish with fresh parsley.
Serve: Enjoy your protein-packed Greek Yogurt Chicken Quinoa Bowl warm or cold!