Description
A vibrant, protein-packed bowl with smoky grilled chicken, fluffy quinoa, zesty lemon herb dressing, and fresh toppings. Perfect for a quick lunch, dinner, or meal prep that balances flavor and nutrition.
Ingredients
2 boneless chicken breasts
1 cup uncooked quinoa
3 tablespoons olive oil
1 lemon (zested and juiced)
2 cloves garlic (minced)
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup cherry tomatoes (halved)
1/2 English cucumber (diced)
1/4 red onion (finely chopped)
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 teaspoon honey (optional, for dressing)
2 tablespoons water or broth (for quinoa)
Instructions
Pat chicken dry and season with oregano, paprika, salt, and pepper.
Heat olive oil in a grill pan or outdoor grill over medium-high heat.
Grill chicken for 5-7 minutes per side until golden and cooked through, then let rest for 5 minutes before slicing.
Rinse quinoa under water. Cook in 2 cups water/broth until fluffy (15 minutes).
Whisk lemon juice, 2 tablespoons olive oil, garlic, lemon zest, salt, and honey (if using) for the dressing.
Assemble bowls: Layer quinoa, grilled chicken, cherry tomatoes, cucumber, red onion, and feta. Drizzle with dressing and garnish with parsley.
Notes
For a non-dairy option, substitute feta cheese with crumbled tofu or dairy-free cheese.
Adjust dressing acidity by adding more lemon juice or water.
Store leftovers in airtight containers for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 100mg