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High Protein Chicken Quinoa Bowl

A nutritious and satisfying meal featuring protein-packed chicken and fiber-rich quinoa, perfect for healthy eating and meal prep.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 pounds boneless skinless chicken breasts The lean protein forms the main component of the dish and soaks up the marinade beautifully.
  • 1.5 cups plain Greek yogurt Adds creaminess and tang, plus it helps tenderize the chicken.
  • 2 tablespoons extra virgin olive oil Provides healthy fats and helps with cooking the chicken while adding flavor.
  • 2 tablespoons fresh lemon juice Brightens the recipe with acidity that balances the dish.
  • 2 cloves garlic, minced Infuses the dish with aromatic flavor.
  • 1 tablespoon dried oregano Introduces earthy notes that complement the chicken.
For the Bowl
  • 1.5 cups dry quinoa A complete protein source that makes this dish filling and nutritious.
  • 3 cups cold water Needed to cook the quinoa to fluffy perfection.
  • 2 cups cherry tomatoes, halved Adds freshness and a burst of sweetness to each bite.
  • 2 medium cucumbers, diced Provides a refreshing crunch.
  • 1 cup pitted kalamata olives, halved Contributes a briny component that enhances flavors.
  • 2 ounces crumbled feta cheese A touch of creaminess and saltiness that ties everything together.
  • 1 large avocado, thinly sliced Offers healthy fats and a creamy texture.
  • 2 ounces slivered almonds Adds a satisfying crunch and additional protein.
  • 0.5 teaspoon crushed red pepper For those who enjoy a little heat as a garnish.
  • Chopped fresh parsley For garnish, adding a pop of color and freshness.

Method
 

Marinating Chicken
  1. In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, and pepper. Scoop about ½ cup of this mixture into another bowl to marinate the chicken.
  2. Place the chicken in the bowl, coating it well, then cover and refrigerate for at least 30 minutes (up to 3 hours for more flavor).
Cooking the Chicken
  1. Preheat the oven to 400°F (200°C) and lightly brush a baking dish with olive oil.
  2. Arrange the marinated chicken in the prepared baking dish and bake for 25–30 minutes, or until the chicken is cooked through (165°F or 74°C internal temperature). Remove and let rest before slicing.
Cooking the Quinoa
  1. Rinse the quinoa under cold water, then combine it with 3 cups of water and ¼ teaspoon of salt in a saucepan.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the water has been absorbed and the quinoa is fluffy.
Preparing the Vegetables
  1. While the chicken and quinoa are cooking, chop the cherry tomatoes, cucumbers, and prepare the rest of your salad toppings.
Assembling the Bowls
  1. Start with a base of quinoa, add sliced chicken, and top with tomatoes, cucumbers, olives, feta cheese, avocado, slivered almonds, and any desired garnishes.

Notes

This dish is ideal for meal prep! Store leftovers in airtight glass containers in the refrigerator for up to 4 days. To keep the chicken moist, add a little drizzle of olive oil or a splash of broth when reheating.