Go Back
–+ servings
Chicken quinoa bowl
Print Recipe
5 from 1 vote

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.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 545kcal
Author: Taylor Stinson

Equipment

Ingredients

Chicken marinade

  • 1 lb chicken breast cut into 1-inch pieces
  • 2 tbsp Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp oregano
  • 2 cloves garlic minced
  • 1/2 tsp each salt & pepper

Quinoa

  • 1 cup quinoa
  • 2 cups water
  • 1 tsp olive oil
  • 1 pinch salt

Bowl toppings

  • 2 cups arugula
  • 1 cup cucumber sliced
  • 1/2 cup canned lentils rinsed and drained
  • 1/2 cup pickled red onions
  • 1/2 cup roasted red peppers
  • 1/4 cup olives

Garlic sauce

  • 1/4 cup avocado oil or sunflower oil
  • 2 tbsp unsweetened plain soy milk
  • 1 clove garlic minced
  • 1/2 tsp lemon juice
  • 1/4 tsp apple cider vinegar
  • 1/4 tsp honey
  • 1/4 tsp sea salt

Optional garnishes

  • 2 tbsp fresh dill finely chopped
  • 2 tbsp fresh parsley finely chopped
  • 2 tbsp fresh mint chopped
  • 2 tbsp pistachios finely chopped

Instructions

  • Mix Greek yogurt, lemon juice, olive oil, oregano, garlic and salt & pepper together in a large bowl, then add chicken. Let marinate for 10 minutes.
  • Add quinoa, water, olive oil and salt to a rice cooker or pot on the stove and cook until the liquid has absorbed.
  • Heat a large skillet over medium-high heat, then add the chicken, cooking for 7-8 minutes until cooked through. Remove from heat and set aside.
  • Meanwhile, prepare toppings and garnishes, then make the garlic sauce.
  • Add avocado oil, soy milk, garlic lemon juice, apple cider vinegar, honey and salt to a Magic Bullet or small blender and blend to combine. Add about 1 tsp of water to the sauce after it's done blending to make it more pourable then you're ready to assemble your bowls!
  • Divide quinoa, chicken, toppings and garnishes among 4 bowls. Drizzle with garlic sauce, then serve and enjoy!

Notes

Nutritional info includes optional garnishes.
If you'd like a simpler garlic sauce, you can mix 1/2 cup light mayo, 1 tbsp water, 1 clove minced garlic and 1 tsp lemon juice together. Alternatively, you can just use tahini, store bought tzatziki and/or hummus as your sauce.
Great for meal prep portions or store ingredients separately for optimal freshness. Store in the fridge in airtight containers for up to 4 days. 
Reheat the chicken if you'd like but not necessary.
Freeze leftover chicken or quinoa in a freezer safe container or silicone bag for up to 3 months. Defrost in the fridge overnight.

Nutrition

Calories: 545kcal | Carbohydrates: 41g | Protein: 35g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 970mg | Potassium: 1008mg | Fiber: 7g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 22mg | Calcium: 126mg | Iron: 5mg