Healthy Chicken Quinoa Bowl
Herb-seasoned chicken, fluffy quinoa, fresh greens, and roasted vegetables make an approachable, satisfying bowl.
This colorful chicken quinoa bowl is practical enough for a weeknight and easy to prepare ahead for lunch. The components use familiar ingredients, and the lemon-herb finish keeps every bite bright without relying on a heavy sauce.
Why You’ll Love This Recipe
- A balanced combination of chicken, whole grains, greens, and vegetables.
- Flexible enough to use vegetables you already have.
- Easy to portion for lunch or dinner.
The Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breasts, divided into 4 even portions
- 2 cups cooked quinoa
- 4 cups baby spinach or mixed greens
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 2 cups Brussels sprouts, trimmed and halved
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 lemon, half juiced and half cut into wedges
- 2 tablespoons chopped parsley, optional
Instructions
- Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
- Toss the sweet potato, Brussels sprouts, and onion with 2 tablespoons olive oil, half of the garlic powder, paprika, thyme, salt, and pepper. Roast for 20–25 minutes, stirring once, until browned and tender.
- Meanwhile, pat the chicken dry and gently pound the thickest parts to an even ¾-inch thickness. Rub with the remaining olive oil and seasonings.
- Heat a large skillet over medium heat. Cook the chicken for 5–7 minutes per side, or until the thickest part reaches 165°F (74°C). Rest for 5 minutes, then slice.
- Divide the quinoa and greens among four bowls. Add the roasted vegetables and sliced chicken.
- Finish with lemon juice and parsley. Serve with lemon wedges.
Recipe Notes / Pro Tips
- Cut the vegetables into similar-size pieces so they roast evenly.
- Use precooked quinoa to keep preparation quick on busy days.
- Chicken thickness affects cooking time, so rely on a food thermometer rather than the clock alone.
Storage & Reheating
Refrigerate the cooled chicken, quinoa, and roasted vegetables in separate airtight containers for up to 3 days. Keep the greens separate. Reheat the chicken and warm components until steaming hot, then assemble the bowls with fresh greens.