If you’re looking for a nutritious, satisfying, and easy-to-make meal, this high-protein chicken quinoa bowl with roasted vegetables is exactly what you need. It combines lean grilled chicken, fluffy protein-rich quinoa, and colorful roasted vegetables for a balanced bowl that keeps you full and energized.
This recipe is ideal for busy weeknights, clean eating goals, weight management, or post-workout recovery meals. It’s naturally gluten-free, customizable, and perfect for meal prepping ahead of a busy week.
Why You’ll Love This Chicken Quinoa Bowl
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High in protein and fiber
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Naturally gluten-free
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Great for weight loss and muscle building
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Perfect for weekly meal prep
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Packed with vitamins and antioxidants
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Customizable with your favorite toppings
This is healthy comfort food that actually tastes amazing.
Ingredients
For the Chicken
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2 large boneless, skinless chicken breasts
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2 tablespoons olive oil
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon cumin
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon lemon juice
For the Quinoa
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1 cup quinoa, rinsed thoroughly
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2 cups chicken broth (or water)
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¼ teaspoon salt
For the Roasted Vegetables
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1 cup broccoli florets
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1 red bell pepper, sliced
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1 zucchini, sliced
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1 cup cherry tomatoes
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1 tablespoon olive oil
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Salt and pepper to taste
Optional Toppings
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Sliced avocado
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Feta cheese
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Fresh parsley or cilantro
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Hummus or Greek yogurt sauce
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Pumpkin seeds
Step-by-Step Instructions
Step 1: Cook the Quinoa
Rinse quinoa under cold water to remove bitterness. In a saucepan, combine quinoa, broth, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
Step 2: Roast the Vegetables
Preheat oven to 425°F (220°C). Toss vegetables with olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast for 20–25 minutes until tender and slightly caramelized.
Step 3: Cook the Chicken
Pat chicken dry and coat with olive oil, lemon juice, and spices. Heat a skillet or grill pan over medium heat.
Cook chicken for 5–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
Step 4: Assemble the Bowls
Divide quinoa among serving bowls. Top with sliced chicken and roasted vegetables. Add desired toppings like avocado, feta, or fresh herbs.
Nutrition Benefits
This bowl is nutritionally balanced:
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Lean protein from chicken supports muscle repair
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Complete plant protein from quinoa
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Fiber and antioxidants from vegetables
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Healthy fats from olive oil and avocado
Each serving contains approximately:
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35–40g protein
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8–10g fiber
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Balanced carbohydrates for sustained energy
Meal Prep Tips
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Store in airtight containers for up to 4 days
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Keep sauces separate until serving
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Reheat gently in microwave
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Add fresh toppings after reheating
This recipe is ideal for weekly lunch prep.
Flavor Variations
Mediterranean Style
Add olives, cucumber, hummus, and feta.
Spicy Southwest
Add black beans, corn, salsa, and chipotle sauce.
Asian-Inspired
Use sesame oil, soy sauce, and shredded carrots.
Low-Carb Option
Replace quinoa with cauliflower rice.
Common Questions
Can I use chicken thighs?
Yes, thighs are juicier and work beautifully.
Is quinoa better than rice?
Quinoa has more protein and fiber, making it more filling.
Can I eat this cold?
Yes, it works perfectly as a cold lunch bowl.
Storage & Freezing
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Refrigerate up to 4 days
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Freeze chicken separately for best texture
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Avoid freezing fresh vegetables or avocado
Final Thoughts
This high-protein chicken quinoa bowl with roasted vegetables is the perfect combination of healthy, hearty, and flavorful. It’s easy to prepare, customizable for different tastes, and ideal for meal prep.
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