Best 3 Chicken Quinoa Bowl Recipes

**Indulge in a Culinary Journey with Chicken Quinoa Bowls: A Symphony of Flavors and Textures**

Embark on a culinary adventure with our tantalizing chicken quinoa bowls, where succulent chicken, fluffy quinoa, and an array of vibrant vegetables come together in perfect harmony. Savor the tender chicken, marinated in a blend of aromatic herbs and spices, grilled to perfection and sliced for a delightful textural contrast. Fluffy quinoa, a nutritional powerhouse, serves as the hearty base for this bowl, providing a satisfying chewiness and nutty flavor. A medley of colorful vegetables adds a symphony of flavors and textures, from the sweetness of roasted bell peppers to the earthy notes of roasted broccoli and the crisp freshness of cucumber. Drizzle our signature dressing, a harmonious blend of tangy lemon, zesty garlic, and fragrant herbs, to elevate the flavors of each ingredient. Prepare to be captivated by the symphony of textures and flavors in every bite of this wholesome and satisfying chicken quinoa bowl.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN QUINOA BOWL

Chicken Quinoa Bowl image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 19

Ingredients

1/4 cup red quinoa
Zest and juice of 1 lime plus lime wedges, for serving
1/4 cup chopped fresh cilantro
Kosher salt
Two 6-ounce chicken breasts
2 tablespoons olive oil
1 tablespoon taco seasoning
Roasted Corn Salsa, recipe follows
1/2 avocado, sliced
1/4 cup crumbled queso fresco
1/4 cup sour cream
Hot sauce, to taste
1/2 cup frozen roasted corn kernels, thawed
1/2 cup cherry tomatoes, halved
1/4 cup diced red onion
One 2-ounce jar pimientos, drained
1 lime, juiced
1 tablespoon chopped fresh cilantro
Pinch kosher salt

Steps:

Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
Meanwhile, preheat a grill for cooking at medium heat.
Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.

GREEK CHICKEN QUINOA BOWL

Greek Chicken Quinoa Bowl image

A fresh twist on Mediterranean cuisine.

Provided by MommaBean3

Categories World Cuisine Recipes European Greek

Time 2h50m

Yield 6

Number Of Ingredients 23

Ingredients

3 (5.3 ounce) containers Greek yogurt
1 tablespoon dried oregano
½ lemon, juiced
½ teaspoon ground black pepper
½ teaspoon granulated garlic
2 pounds chicken breasts
2 cups chicken broth
1 cup quinoa
2 cloves garlic, minced
3 small cucumbers, quartered and chopped
2 roasted red peppers, drained and sliced
1 pint grape tomatoes, halved
1 ¼ cups Kalamata olives, sliced
1 (15 ounce) can chickpeas, drained and rinsed
½ cup diced red onion
1 ¼ cups olive oil
¼ cup red wine vinegar
1 (4 ounce) package crumbled feta cheese
1 lemon, juiced
1 teaspoon ground black pepper
2 teaspoons dried oregano
½ teaspoon dried dill weed
¼ teaspoon granulated garlic

Steps:

Mix Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic together in a large bowl. Add chicken and coat with yogurt mixture. Cover and refrigerate; let marinate 1 1/2 hours.
Combine chicken broth, quinoa, and garlic in a small saucepan and bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender and water is absorbed, about 20 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Let peppers cool for a few minutes before slicing and placing in a bowl.
Place tomatoes, chickpeas, olives, and onion each into a separate bowl.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine olive oil, vinegar, feta cheese, lemon juice, black pepper, oregano, dill, and granulated garlic in a bowl. Whisk dressing, making sure to break up feta cheese.
Grill chicken until no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest about 10 minutes.
Assemble 6 bowls by spooning quinoa into the bottom. Add cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of the bowl. Add chicken.
Whisk dressing really well and spoon equally over bowls.

Nutrition Facts : Calories 1000.5 calories, Carbohydrate 46 g, Cholesterol 120.9 mg, Fat 70.2 g, Fiber 6.4 g, Protein 47.3 g, SaturatedFat 14.9 g, Sodium 1436.4 mg, Sugar 6.9 g

QUINOA, BROCCOLI, AND CHICKEN BOWL

Quinoa, Broccoli, and Chicken Bowl image

Tasty quinoa bowl with broccoli and chicken.

Provided by klutzilla08

Categories Main Dish Recipes Bowls

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, divided
2 cups quinoa
4 cloves garlic, minced, divided
4 cups chicken broth
1 pound skinless, boneless chicken breasts, cubed
1 tablespoon chicken base (such as Better Than Bouillon® Roasted Chicken Base)
1 tablespoon vegetable base (such as Better Than Bouillon® Seasoned Vegetable Base)
1 head broccoli, chopped
2 tablespoons butter
3 tablespoons water, or as needed

Steps:

Heat 1 tablespoon oil in a pot over medium heat. Add quinoa and 2 cloves of garlic; cook and stir until toasted, 2 to 3 minutes. Pour in chicken broth.
Reduce heat to low, cover, and let quinoa cook until no liquid remains, about 20 minutes.
Meanwhile, heat remaining oil in a skillet over medium heat. Mix chicken, remaining garlic, chicken base, and vegetable base together in a bowl. Add mixture to the hot oil in the skillet and cook until golden brown, 7 to 10 minutes.
Place broccoli and butter into a microwave-safe bowl; add just enough water to cover the bottom of the bowl. Cover and steam in the microwave until tender, about 8 minutes. Combine chicken mixture and broccoli with the quinoa until well mixed.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 32 g, Cholesterol 43 mg, Fat 10.8 g, Fiber 4 g, Protein 20.3 g, SaturatedFat 3 g, Sodium 1155.3 mg, Sugar 1.3 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your chicken quinoa bowl.
Cook the quinoa perfectly: Quinoa should be cooked until it is tender but still has a slight bite to it. To cook quinoa perfectly, rinse it well before cooking, then cook it in a ratio of 1 cup quinoa to 2 cups water. Bring the water to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Season the chicken well: The chicken in this bowl is seasoned with a simple mixture of salt, pepper, and garlic powder. You can also add other spices or herbs to your liking, such as paprika, cumin, or chili powder.
Roast the vegetables: Roasting the vegetables in this bowl gives them a delicious caramelized flavor. To roast the vegetables, toss them with a little olive oil, salt, and pepper, then spread them on a baking sheet and roast them at 450 degrees Fahrenheit for 20-25 minutes, or until they are tender and slightly browned.
Make a flavorful dressing: The dressing for this bowl is made with a simple mixture of olive oil, lemon juice, Dijon mustard, and honey. You can also add other ingredients to your dressing to give it more flavor, such as herbs, spices, or garlic.
Assemble the bowls: To assemble the bowls, simply divide the quinoa, chicken, vegetables, and dressing among four bowls. You can also add other toppings to your bowls, such as avocado, salsa, or cheese.

Conclusion:

Chicken quinoa bowls are a healthy, delicious, and easy-to-make meal that can be enjoyed for lunch or dinner. They are also a great way to use up leftover chicken and vegetables. With a little planning, you can have a delicious and nutritious chicken quinoa bowl on the table in no time. So next time you're looking for a quick and easy meal, give this chicken quinoa bowl recipe a try.