Chicken Quinoa Bowl (High Protein)

Tender marinated chicken, quinoa, veggies and an addictive garlic sauce make this protein-packed Mediterranean-inspired bowl a meal prep fave.

I’m officially adding this chicken quinoa bowl to my regular meal prep rotation. The marinated chicken, fresh toppings and homemade garlic sauce are an unreal combo. This is a recipe you won’t get bored of!

Why you’ll love this recipe

• High-protein + balanced meal: Packed with chicken, quinoa, lentils, and fresh veggies for a filling meal with protein, fibre, and plenty of flavour.
• Easy meal prep: Prep these bowls ahead for a grab-and-go lunch or quick dinner throughout the week.

Ingredients and substitutions

• Chicken breast – Swap with chicken thighs for a juicier option.
• Greek yogurt – Plain regular yogurt works too.
• Lemon juice – Fresh is best, but bottled lemon juice can be used.
• Olive oil – Avocado oil or any neutral cooking oil works just as well.
• Oregano – Use Italian seasoning or dried thyme instead.
• Garlic – Fresh garlic is recommended, but garlic powder works in a pinch.
• Quinoa – Brown rice, farro, or couscous work well instead.

Bowl toppings

• Arugula – Swap with spinach, mixed greens, or chopped romaine.
• Cucumber – English or Persian cucumbers both work well.
• Lentils – Use canned chickpeas or white beans instead.
• Pickled red onions – Thinly sliced red onion or shallots.
• Roasted red peppers – Fresh bell peppers or grilled peppers are great substitutes.
• Olives – Any olives work or leave out if you prefer.

Garlic sauce

• Avocado oil – Sunflower oil can be used
• Unsweetened plain soy milk – Essential for this sauce.
• Garlic – Fresh garlic is best for the boldest flavour.
• Lemon juice – Fresh or bottled lemon juice both work.
• Apple cider vinegar – White wine vinegar can be used instead.
• Honey – Maple syrup is a great substitute.

Optional garnishes

• Fresh dill – Fresh parsley works well if you don’t have dill.
• Fresh parsley – Leave out if you don’t like.
• Fresh mint – Leave it out or use extra parsley or dill.
• Pistachios – Swap with chopped almonds, walnuts, or pine nuts for added crunch.

How to make chicken quinoa bowls

Step 1: Marinate

Mix the marinade then coat the chicken and set aside.

Step 2: Cook the quinoa

Add the quinoa and ingredients to a rice cooker and let cook.

Step 3: Cook the chicken

Sauté the chicken in a skillet until done.

Step 4: Make the sauce and assemble

Blend the garlic sauce ingredients until creamy then assemble your bowls and enjoy!

Frequently asked questions

Are chicken quinoa bowls good for meal prep?

Yes! These chicken quinoa bowls are perfect for meal prep. Portion them into airtight containers for easy grab-and-go lunches that stay fresh in the fridge for up to 4 days. Add the garlic sauce when you’re ready to eat.

How do you keep quinoa bowls from getting soggy?

I love ingredient prepping and storing items separately to keep everything fresh. Then you can just assemble your bowls when you’re ready to eat.

Are chicken quinoa bowls healthy?

Yes! These bowls are packed with protein from the chicken, quinoa, and lentils, plus fibre, healthy fats, and fresh veggies. They’re a really balanced meal that you can feel good about eating.

Storing and reheating

Meal prep: Prep the chicken, quinoa, toppings, and garlic sauce ahead of time and store them in separate containers. Assemble the bowls when you’re ready to eat, or portion everything into meal prep containers for easy grab-and-go lunches throughout the week.

Storing: Store the assembled chicken quinoa bowls in airtight containers in the fridge for up to 4 days. For the best texture, keep the garlic sauce separate and add it just before serving.

Reheating: Reheat the chicken in the microwave if you prefer, but it’s not necessary.

Freezing: Freeze the leftover cooked chicken or quinoa in a freezer safe container or silicone bag for up to 3 months. Defrost in the fridge overnight then reheat when needed. I don’t recommend freezing the other ingredients.