Grilled Chicken and Quinoa Salad Bowl (45 Minutes)

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This grilled chicken quinoa bowl is the ideal meal for those who seek something that’s hearty, nutritious, and equally delightful. With the chicken’s smoky essence, the earthy taste of quinoa, and the fresh crunch of veggies, this bowl is more than just a salad; it’s a delicious blend of diverse textures and flavors. And the best part? A tangy, light homemade dressing to tie all these ingredients together seamlessly. Yum!

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the salad:

  • 2 chicken breasts
  • 1 cup quinoa
  • 2 cups mixed greens (like spinach, arugula, and romaine)
  • 1 cup cherry tomatoes, quartered
  • 1/2 red onion, thinly sliced
  • Other veggies as desired

For the dressing:

  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Instructions

  1. Prepare Quinoa (15 minutes): Rinse the quinoa under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil, add the quinoa, reduce heat, cover, and simmer until the quinoa is cooked and the water is absorbed (about 10-15 minutes). Let it cool.
  2. Grill the Chicken (10-15 minutes): Season chicken breasts with salt, pepper, and any preferred herbs. Grill each side for 5-7 minutes or until fully cooked and slightly charred. Once cooled, cut into bite-sized pieces.
  3. Prepare the Dressing (5 minutes): In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, and minced garlic. Season with salt and pepper. Taste and adjust seasoning as needed.
  4. Assemble the Salad (5 minutes): In a large salad bowl, combine the mixed greens, cooked quinoa, grilled chicken pieces, quartered cherry tomatoes, and red onion slices. Drizzle the dressing over the top and toss until everything is well-coated and combined.

Notes

The versatility of this bowl is its strongest feature. While the basics remain consistent, you can always incorporate more veggies like cucumbers or bell peppers for added crunch. Alternatively, feta or goat cheese crumbles can provide a creamy texture. To store any leftover dressing, keep it in an airtight container in the refrigerator for up to a week; give it a good shake or stir before using again.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 6g
  • Sodium: 90mg
  • Fat: 15g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 50mg

Pair this with...

Creamy Pea and Bacon Salad

Start by cooking some bacon until it's crispy. Once done, drain on paper towels and crumble it into bite-sized pieces. As the bacon cooks, thaw your frozen green peas or if using fresh, give them a quick blanch in boiling water, then plunge into cold water to retain their vibrant color. In a mixing bowl, whisk together some mayo, a splash of apple cider vinegar, and a pinch of sugar to create a creamy dressing. Slice a red onion thinly for a touch of sharpness, and grate your favorite cheese, cheddar works wonders. Now, combine the green peas, crumbled bacon, red onion, and cheese in a large bowl. Pour over the dressing and give it a gentle toss until everything is well-coated. Let your salad chill in the fridge for a bit before serving, allowing the flavors to meld.

Fresh Fruit Salad

Start by gathering blueberries, kiwi slices, juicy orange segments, ripe strawberries, plump red grapes, sweet mango cubes, or whatever fruit you have on hand! Give everything a gentle mix in a large bowl. For a zesty twist, drizzle with a bit of fresh lime or lemon juice. Optionally, sprinkle with chopped fresh mint or a hint of honey to enhance the natural sweetness of the fruits. Serve chilled.

Kale Chips with Chili Flakes

Start by selecting a fresh bunch of kale, washing and thoroughly drying the leaves. Tear them into chip-sized pieces, discarding the tough central stems. In a large mixing bowl, drizzle the kale with olive oil, ensuring each piece is lightly coated. Sprinkle in those fiery chili flakes, adjusting to your heat preference. Give everything a good toss to distribute the flavors evenly. Lay out the seasoned kale pieces on a baking sheet, ensuring they aren't overlapping. Into a preheated oven they go, baking until they're crisp, yet still vibrant in color. Once out, they'll continue to crisp up a touch more.

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