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Sliced grilled chicken served over quinoa with spinach, avocado, roasted sweet potatoes, and cherry tomatoes in a white bowl.

Chicken Quinoa Power Bowl: Your Go-To High-Protein Meal Prep Lunch

Samantha
Fuel your day with this easy Chicken Quinoa Power Bowl—a protein-packed, nutrient-dense recipe made with lean roasted chicken, fluffy quinoa, and colorful veggies. Ideal for clean eating, meal prep, and post-workout recovery, this bowl is gluten-free, delicious, and ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Meal Prep
Cuisine American, Mediterranean-Inspired
Servings 4 bowls
Calories 480 kcal

Ingredients
  

For the Bowl:

  • 1 lb boneless skinless chicken breast
  • 1 cup uncooked quinoa
  • 2 bell peppers sliced
  • 1 zucchini chopped
  • 2 tbsp olive oil
  • Salt and black pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp dried oregano

For the Dressing:

  • ⅓ cup plain Greek yogurt
  • 1 tbsp tahini or olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey optional
  • Salt & pepper to taste

Toppings (Optional):

  • Avocado slices
  • Crumbled feta or goat cheese
  • Fresh parsley or cilantro

Instructions
 

  • Step 1: Cook the Quinoa
    Rinse 1 cup quinoa and add it to 2 cups of water in a saucepan. Bring to a boil, then reduce to simmer and cover. Cook for 15 minutes. Let it rest, then fluff with a fork.
  • Step 2: Roast the Chicken and Veggies
    Preheat oven to 425°F. Toss chicken and veggies in olive oil and spices. Place on a sheet pan and roast for 20 minutes or until chicken is cooked through.
  • Step 3: Make the Dressing
    In a small bowl, whisk together Greek yogurt, tahini, lemon juice, mustard, honey, salt, and pepper.
  • Step 4: Assemble the Bowls
    Divide quinoa among four bowls. Add roasted veggies and sliced chicken on top. Drizzle with dressing and finish with optional toppings.

Notes

Secret Tips for the Best Chicken Quinoa Power Bowl

  • Marinate the chicken overnight with lemon juice, garlic, and olive oil to deepen flavor and lock in moisture—perfect for high-protein meal prep bowls that taste fresh every time.
  • Toast your quinoa before adding water to bring out its nutty aroma and improve the texture. Just a few minutes in a dry skillet makes a huge difference.
  • Add a drizzle of homemade dressing—try tahini lemon, balsamic vinaigrette, or a yogurt-based herb sauce to boost creaminess and balance the bowl.
  • Use roasted garlic or shallots in your veggie mix to amplify umami without needing extra salt or heavy sauces.
  • Cook extra quinoa and freeze it in portioned containers. It reheats beautifully and saves tons of time on busy nights.
  • Layer wet ingredients last when packing for grab-and-go lunches. Keep avocado or dressing separate until just before eating to avoid sogginess.
  • Toss hot quinoa with baby spinach while it’s still steaming to slightly wilt the greens and enhance their digestibility.
  • Mix in chopped herbs like parsley or cilantro for freshness and a nutrient boost—perfect if you’re following a clean eating or Mediterranean diet.
  • Swap sweet potato for roasted beets or carrots for variety while keeping the antioxidant content high.
  • Always rinse your quinoa thoroughly before cooking to remove its natural coating (saponin), which can make it taste bitter.
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