Go Back
In the realm of nutritious and satisfying meals, few dishes can compete with the refreshing appeal of chilled chicken and quinoa bowls. This recipe not only tantalizes the taste buds but also provides a perfect balance of protein, fiber, and essential nutrients, making it a go-to choice for health-conscious individuals. With a combination of tender chicken, fluffy quinoa, and vibrant, fresh vegetables, this bowl is a celebration of flavors and textures. It's an ideal meal for warm weather, offering a light yet filling option that can be enjoyed at lunch or dinner.

Chilled Chicken & Quinoa Bowls

Discover the perfect summer meal with these refreshing chilled chicken and quinoa bowls. Packed with protein, fiber, and vibrant vegetables, this dish balances flavor and nutrition, making it ideal for health-conscious eaters. The combination of lean chicken, fluffy quinoa, and fresh ingredients creates a delicious and filling meal that's easy to prepare. Learn how to assemble this colorful bowl and elevate your dining experience with homemade dressing for a tasty, nourishing treat.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed and drained

2 cups low-sodium chicken broth or water

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1 avocado, diced

½ cup fresh parsley, finely chopped

¼ cup feta cheese, crumbled (optional)

Juice of 1 lemon

Zest of 1 lemon

2 tablespoons balsamic vinegar

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the chicken broth (or water) to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork. Let it cool completely.

    Prepare the Chicken: While the quinoa cooks, preheat your grill or stovetop grill pan over medium-high heat. Coat the chicken breasts with 1 tablespoon of olive oil, paprika, salt, and pepper. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let it rest for 5 minutes before slicing.

      Chop the Fresh Ingredients: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced avocado, and chopped parsley.

        Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, balsamic vinegar, and a pinch of salt and pepper.

          Assemble the Bowls: In each serving bowl, create a base of cooled quinoa. Top with sliced grilled chicken, the chopped veggie mixture, and sprinkle feta cheese if desired.

            Drizzle the Dressing: Drizzle the prepared dressing over the bowls and toss gently to combine everything.

              Chill & Serve: For maximum freshness, chill the bowls in the refrigerator for about 30 minutes before serving (optional).

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings