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High-Protein Chicken and Quinoa Bowl Recipe

American · Main course · 40 min total

A nutritious and satisfying bowl packed with lean protein, fiber-rich quinoa, and fresh vegetables, perfect for a post-workout meal or a healthy lunch.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and black pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
2. Season chicken breasts with garlic powder, paprika, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Let rest for 5 minutes, then slice.
3. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with remaining 1 tablespoon olive oil and lemon juice. Toss to combine.
4. Divide quinoa mixture among 4 bowls. Top each with sliced chicken and sprinkle with feta cheese if using.

Tips

• For extra flavor, cook quinoa in chicken broth instead of water.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Add avocado slices for healthy fats.

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