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chicken quinoa bowl
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Chicken Quinoa Bowl with Citrus Dressing

This Easy Chicken Quinoa Bowl is a vibrant, protein-packed meal ready in under 30 minutes! Featuring tender seasoned chicken and fluffy quinoa, it’s a healthy, family-friendly dinner that’s perfect for busy weeknights and meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Healthy American, Mediterranean-inspired
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Base & Protein
  • 1 cup white quinoa Rinsed thoroughly.
  • 2 cups water or chicken broth Broth adds so much extra flavor!
  • 1.5 lbs boneless skinless chicken thighs or breasts Sliced into even strips.
  • 2 tablespoons olive oil Divided for the chicken and the pan.
The Seasoning Blend
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon ground coriander
  • to taste Salt and black pepper
The Fresh Mix-ins
  • 1 red bell pepper Sliced thin.
  • 1 cup green beans Trimmed.
  • 1 cup cherry tomatoes Halved.
  • 2 cups chopped kale Stems removed.
  • 0.33 cup crumbled feta cheese
  • 2 tablespoons toasted almonds For a lovely crunch!
The Citrus Dressing
  • 3 tablespoons olive oil
  • 1 lemon Juiced.
  • 0.5 orange Juiced.
  • 1 teaspoon honey
  • 1 clove garlic Minced finely.

Equipment

  • 1 Medium saucepan with lid Use a tight-fitting lid to ensure the quinoa steams perfectly.
  • 1 Large skillet A cast iron skillet is my favorite for getting that golden sear on the chicken!
  • 1 Meat thermometer The secret to juicy chicken is pulling it off the heat at exactly 165°F.
  • 1 Small mason jar Perfect for shaking up the citrus dressing and storing leftovers.

Method
 

  1. Start by rinsing your white quinoa under cold water, this removes any bitterness, a little trick my grandma taught me! Combine it with the water or chicken broth in your saucepan. Bring to a boil, then turn the heat down low and cover. Let it simmer for 15 minutes. Once it’s done, you'll see those cute little white spirals; that's when you know it's perfectly fluffy!
  2. While the quinoa does its thing, pat your chicken thighs or breasts dry with a paper towel. This is my "secret" for a great sear! Toss the strips with olive oil, smoked paprika, dried oregano, turmeric, ground coriander, salt, and black pepper until they look beautifully coated and colorful.
  3. Get your skillet nice and hot with the remaining olive oil. Lay the chicken strips in a single layer, don't crowd them, they need their personal space to get golden brown! Cook for 4-5 minutes per side. Use your meat thermometer to ensure they hit 165°F. Let them rest on a plate for 5 minutes; this keeps them so juicy.
  4. In that same skillet (all those leftover juices are liquid gold!), toss in the red bell pepper and green beans. Stir them for about 3-4 minutes until they have those lovely charred edges. Toss in the cherry tomatoes at the very end just for a minute until they get soft and happy.
  5. Toss the chopped kale into the skillet with the warm veggies. The residual heat will wilt it just enough in about 60 seconds to turn it a gorgeous bright green without it becoming mushy.
  6. In a small bowl or jar, whisk together the olive oil, lemon juice, orange juice, honey, and garlic. I love adding the citrus after the heat is off so the flavors stay bright and "zippy" it really wakes up the whole bowl!
  7. Now for the fun part! Scoop a generous base of quinoa into four bowls. Top with those charred veggies and the sliced chicken. Drizzle that sunshine-colored dressing over everything, and finish with crumbled feta cheese and toasted almonds. It’s like a hug in a bowl!

Nutrition

Serving: 400gCalories: 485kcalCarbohydrates: 42gProtein: 38gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 420mgPotassium: 850mgFiber: 7gSugar: 6gVitamin A: 2400IUVitamin C: 65mgCalcium: 140mgIron: 4.5mg

Notes

  • Meal Prep Pro-Tip: If you’re making this for the week, keep the dressing in a separate small container. Drizzle it on just before eating to keep the quinoa from getting soggy!
  • The "Grandma" Touch: Sometimes I add a handful of fresh parsley or mint at the end if I have it in the garden, it adds another layer of freshness that is just lovely.
  • Storage: These bowls stay fresh in the fridge for up to 4 days. The chicken and quinoa reheat beautifully in the microwave in about 60-90 seconds.
  • Variations: For my friends following a dairy-free diet, the feta is optional, the citrus dressing provides plenty of tang on its own!
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