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Healthy Clean Eating Quinoa and Grilled Chicken Bowl

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A quick and easy quinoa and grilled chicken bowl packed with fresh veggies and a zesty lemon dressing, perfect for clean eating and weight loss.

Ingredients

Scale
  • 1 cup quinoa (preferably organic, rinsed well to remove bitterness)
  • 2 cups water or low-sodium chicken broth
  • Pinch of salt
  • 2 boneless, skinless chicken breasts (about 12 ounces / 340 grams)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ cup shredded carrots
  • 1 avocado, sliced
  • ¼ cup chopped fresh parsley or cilantro
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste
  • Optional toppings: 2 tablespoons toasted pumpkin seeds or sliced almonds
  • Optional toppings: Crumbled feta cheese (if not dairy-free)

Instructions

  1. Rinse 1 cup quinoa under cold water using a fine mesh strainer to remove any bitterness.
  2. In a medium saucepan over medium heat, toast the rinsed quinoa for 3-4 minutes, stirring frequently until it smells nutty.
  3. Add 2 cups water or chicken broth and a pinch of salt to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove from heat and let quinoa sit, covered, for another 5 minutes to steam and fluff up. Fluff with a fork before serving.
  5. While quinoa cooks, combine 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon ground cumin, salt, and pepper in a small bowl.
  6. Rub the marinade mixture all over the chicken breasts, coating evenly. Let marinate for at least 10 minutes or up to 2 hours in the fridge.
  7. Heat grill pan or outdoor grill over medium-high heat. Grill chicken breasts for 5-7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear.
  8. Let chicken rest for 5 minutes before slicing thinly against the grain.
  9. While chicken grills, dice cucumbers, halve cherry tomatoes, shred carrots, slice avocado, and chop herbs. Toss together in a large bowl.
  10. Whisk 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt, and pepper in a small bowl until emulsified.
  11. Assemble the bowl by starting with a base of fluffy quinoa, layering grilled chicken slices and fresh veggie mix.
  12. Drizzle dressing generously over the top and add optional toppings like pumpkin seeds or feta cheese.
  13. Gently toss everything just before eating to spread flavors. Adjust seasoning with extra salt, pepper, or lemon juice if needed.

Notes

Toast quinoa before cooking for extra nutty flavor. Marinate chicken for at least 10 minutes or up to 2 hours for juicier meat. Let chicken rest after grilling to lock in juices. Use fresh herbs for brightness. Keep dressing and avocado separate if prepping ahead to maintain freshness. Add a squeeze of lemon juice if chicken seems dry.

Nutrition

Keywords: quinoa bowl, grilled chicken, clean eating, healthy recipe, weight loss meal, easy dinner, gluten-free, high protein

Find it online: https://perkypan.com/healthy-clean-eating-quinoa-and-grilled-chicken-bowl-recipe-for-easy-weight-loss/