Go Back
At the heart of the Grilled Chicken and Quinoa Salad Bowl is its combination of quality protein, wholesome grains, and an abundance of fresh vegetables. This dish is a nutritional powerhouse, and its ingredients work synergistically to provide various health benefits.

Grilled Chicken and Quinoa Salad Bowl

Discover a healthy and delicious meal with this Grilled Chicken and Quinoa Salad Bowl. Packed with protein from juicy grilled chicken and nutritious quinoa, this dish is perfect for a satisfying lunch or dinner. Fresh veggies like bell peppers and cucumbers add crunch, while a zesty dressing ties it all together. Garnish with feta cheese for an extra touch! Easy to prepare and full of flavor, this salad bowl is sure to impress. Perfect for meal prep too! Enjoy!
Print Recipe Pin Recipe

Ingredients
  

1 lb of boneless, skinless chicken breasts

1 cup quinoa, rinsed

2 cups chicken broth or water

1 red bell pepper, diced

1 cucumber, diced

1 cup cherry tomatoes, halved

½ red onion, finely chopped

½ cup corn (fresh, frozen, or canned)

¼ cup fresh parsley, chopped

¼ cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

Instructions
 

Marinate the Chicken: In a bowl, mix 2 tablespoons of olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Cover and marinate for at least 30 minutes (up to 4 hours in the fridge for best results).

    Cook the Quinoa: In a medium pot, bring chicken broth (or water) to a boil. Add the rinsed quinoa and a pinch of salt. Reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and let it cool.

      Grill the Chicken: Preheat the grill over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.

        Prepare the Salad: In a large bowl, combine the cooled quinoa, diced red bell pepper, cucumber, cherry tomatoes, red onion, corn, and chopped parsley. Toss gently to mix all the ingredients.

          Dress the Salad: Drizzle the remaining tablespoon of olive oil over the salad and season with salt and pepper to taste. Add the feta cheese if using, and toss everything together once more.

            Assemble the Bowls: Divide the quinoa salad among serving bowls. Top each bowl with slices of grilled chicken.

              Serve: Enjoy your Grilled Chicken and Quinoa Salad Bowl immediately, or refrigerate for later enjoyment!

                Prep Time: 15 mins | Total Time: 1 hour | Servings: 4