High-Protein Quinoa Chicken Power Bowl Recipe

Looking for a healthy dinner that’s packed with nutrients, flavor, and protein? This High-Protein Quinoa Chicken Power Bowl has become a favorite across the U.S. for its perfect balance of lean chicken, whole grains, fresh veggies, and creamy avocado. It’s a go-to meal for gym-goers, busy professionals, and families trying to eat clean without sacrificing taste.

Packed with high-protein ingredients, it’s ideal for meal prep, low-carb plans, and even for those following gluten-free diets. For more wholesome recipes, try this baked chicken dish with roasted vegetables from our healthy recipe collection on BrandiRecipes.com.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt & pepper to taste

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium chicken broth
• Pinch of salt

For the Bowl Assembly:

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup baby spinach or kale
• 1 ripe avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese (optional)
• 2 tbsp fresh parsley, chopped
• Fresh lemon wedges for serving

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt & pepper to taste

Instructions

1. Cook the quinoa: In a medium saucepan, bring 2 cups of water or broth to a boil. Add rinsed quinoa and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
2. Prepare the chicken: Season chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Grill or pan-sear over medium-high heat for 5–6 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
3. Mix the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Set aside.
4. Assemble the bowls: Start with a layer of quinoa. Top with spinach or kale, sliced chicken, tomatoes, cucumbers, red onion, avocado, and feta.
5. Drizzle and serve: Spoon the lemon dressing over the bowl, sprinkle with parsley, and serve with lemon wedges on the side.

Why This Bowl Is Trending in the U.S.

This dish is all the rage because it ticks all the boxes: it’s high-protein, gluten-free, packed with vegetables, and customizable. Fitness influencers and dietitians alike recommend it as a great post-workout meal. It’s even been featured on EatingWell as one of the top bowls for nutritional balance.

For more reliable baking tips, explore trusted guides like AllRecipes’ cookie baking tips.

Tips & Variations High-Protein Quinoa Chicken Power Bowl

• Add roasted sweet potatoes for extra fiber and flavor.
• Swap the protein: Try grilled salmon, tofu, or tempeh.
• Go spicy: Add sliced jalapeños or a sprinkle of chili flakes.
• Vegan version: Omit feta and chicken, and use roasted chickpeas instead.
• Dressing tip: For a creamy version, add 1 tbsp Greek yogurt to the dressing.

Storage

• Store each ingredient separately in airtight containers.
• Quinoa and chicken last 3–4 days in the fridge.
• Avocado should be sliced fresh before serving.
• Dressing keeps for up to a week refrigerated.

Time & Yield

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 2–3 people

Tools Used

• Medium saucepan (for quinoa)
• Grill pan or skillet
• Knife & cutting board
• Mixing bowls
• Whisk

Final Thoughts

This High-Protein Quinoa Chicken Power Bowl is everything a healthy meal should be: colorful, satisfying, and rich in nutrients. Whether you’re meal-prepping for the week or making a quick family dinner, this bowl delivers on both flavor and fitness. Explore more easy, clean meals on BrandiRecipes.com, and don’t miss out on this popular Mediterranean bowl everyone’s talking about.

Healthy Quinoa Chickpea Salad

This vibrant quinoa chickpea salad is a nutritious, protein-packed recipe perfect for light lunches, meal prep, or healthy dinners. It combines fresh vegetables, fluffy quinoa, and hearty chickpeas tossed in a zesty lemon vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 29 minutes mins

Servings: 4

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

• Ingredients:
• 1 cup uncooked quinoa rinsed
• 2 cups water
• 1 can 15 oz chickpeas, drained and rinsed
• 1 cup cherry tomatoes halved
• 1/2 cucumber diced
• 1/4 red onion finely chopped
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh mint chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and black pepper to taste

Equipment

• Equipment:
• Medium saucepan
• Large salad bowl
• - Knife & cutting board
• Whisk
• Small bowl

Method

 

1. Instructions:
2. In a saucepan, bring 2 cups of water to a boil. Add rinsed quinoa, reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let cool.
3. In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint.
4. Add the cooled quinoa to the bowl and mix everything gently.
5. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
6. Pour the dressing over the salad and toss to coat evenly.
7. Chill for 10–15 minutes before serving for best flavor.

Notes

Notes:

You can add crumbled feta cheese for a Mediterranean twist.

Store leftovers in the fridge for up to 3 days.

Perfect for meal prep in airtight containers.

Nutrition (per serving):

Calories: ~320

Protein: 11g

Carbs: 40g

Fat: 12g

Fiber: 9g