Grilled Chicken Quinoa Bowl Recipe
Fuel your summer meals with this vibrant Grilled Chicken Quinoa Bowl featuring creamy avocado, crisp vegetables, and a zesty lemon vinaigrette. This high-protein power bowl strikes the perfect balance between flavor and function—delivering lean protein, complex carbs, and heart-healthy fats in every bite. Whether you’re recovering after a workout or prepping lunches for the week, this bowl satisfies without slowing you down.
Let’s walk through how to build this refreshing, macro-friendly bowl from scratch using simple, nutrient-dense ingredients.
Why This Bowl Works for Fitness Goals
During summer, your body craves light, energizing meals that don’t feel heavy or processed. This quinoa bowl hits every fitness macro while keeping your taste buds happy.
- Chicken breast provides lean, complete protein to support muscle growth and recovery.
- Quinoa fuels your body with fiber-rich complex carbohydrates.
- Avocado and olive oil supply healthy fats for long-lasting satiety.
- Fresh vegetables offer hydration and antioxidants to combat summer heat and inflammation.
- Lemon vinaigrette brightens the bowl and helps your body absorb nutrients more efficiently.
This bowl isn’t just clean—it’s crave-worthy, colorful, and completely customizable for your routine.
Ingredients
For the Bowl:
- 1 medium boneless, skinless chicken breast (about 6 oz)
- 1/2 cup cooked quinoa
- 1/2 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup shredded carrots
- 1 tablespoon chopped fresh parsley or cilantro (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and black pepper to taste
For the Lemon Vinaigrette:
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey (optional for balance)
- 1 small clove garlic, minced (or 1/4 teaspoon garlic powder)
- Salt and pepper to taste
Step-by-Step Instructions
1. Season and Grill the Chicken
Start by seasoning your chicken breast with garlic powder, paprika, salt, and black pepper. Let the flavors soak in while you heat your grill or grill pan over medium-high heat.
Place the chicken on the grill and cook for about 6 to 7 minutes per side, depending on thickness. Turn once and avoid pressing down to keep the juices intact. Use a meat thermometer to ensure it reaches an internal temperature of 165°F.
Once cooked, remove from the grill and let it rest for 3–5 minutes before slicing. This locks in moisture and keeps your chicken tender and juicy.
2. Cook the Quinoa
While the chicken grills, cook your quinoa if it’s not already prepped. Rinse 1/2 cup of dry quinoa under cold water, then combine with 1 cup of water in a small pot. Bring to a boil, reduce to low heat, cover, and simmer for 12–15 minutes.
Once the water absorbs and the quinoa turns fluffy, remove it from the heat and let it cool slightly. Fluff with a fork to loosen the grains.
Quinoa provides a full amino acid profile and a solid carb base for sustained energy—making it perfect for athletes and active lifestyles.
3. Make the Lemon Vinaigrette
In a small bowl or mason jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. Shake or stir vigorously until the dressing emulsifies.
The tangy brightness of this vinaigrette enhances the bowl without overpowering the natural ingredients. Plus, lemon helps with digestion and provides a dose of vitamin C.
4. Prep the Vegetables
Slice the cherry tomatoes in half, dice the cucumber, and shred the carrots if needed. Cut the avocado just before assembling to maintain its color and texture.
These fresh vegetables bring crunch, color, and water content—making the bowl hydrating and satisfying on hot days.
5. Assemble the Bowl
In a large bowl, place the quinoa as your base. Arrange the sliced grilled chicken on one side. Add cherry tomatoes, cucumber, shredded carrots, and avocado in sections around the chicken.
Drizzle your homemade lemon vinaigrette over the top. Finish with a sprinkle of fresh parsley or cilantro for a final pop of flavor and color.
Meal Prep and Customization Tips
This bowl works great for meal prep. You can cook the quinoa and grill multiple chicken breasts in advance. Store each component separately in airtight containers and assemble your bowl when ready to eat. Keep the vinaigrette in a small jar and pour it on just before serving.
Need to switch it up? Try these clean substitutions:
- Swap chicken for grilled salmon, shrimp, or tofu.
- Use brown rice, farro, or cauliflower rice instead of quinoa.
- Add extras like baby spinach, red onion, or pickled veggies.
The bowl is incredibly flexible while still hitting your macros and flavor goals.
Nutrition Information (Per Bowl)
| Nutrient | Amount |
|---|---|
| Calories | 490 kcal |
| Protein | 38 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Cholesterol | 95 mg |
| Sodium | 330 mg |
| Sugar | 3 g |
Nutrition values may vary depending on exact portions and ingredient brands.
Final Thoughts
This Grilled Chicken Quinoa Bowl with Avocado & Lemon Vinaigrette brings together everything a fitness-focused meal should offer: lean protein, complex carbs, healthy fats, and bright summer flavor. Whether you’re prepping for the week or need a quick post-workout recovery meal, this power bowl delivers real results and real satisfaction.
