Valentina Ablaev
This homemade chicken quinoa bowl is the perfect healthy dinner idea—fresh, flavorful, and ready in under 30 minutes! Tender chicken breast over fluffy quinoa, topped with creamy feta and a colorful mix of fresh vegetables. This easy quinoa bowl with chicken is a satisfying, nutrient-rich meal you’ll love for lunch or dinner.
Bowls for Days!
When it comes to a quick and healthy meal, a bowl is the way to go! We love all the bowls-from a copycat Chipotle bowl recipe to a ground beef taco bowl to a Mexican shrimp bowl! You can’t go wrong with a colorful bowl, and this quinoa bowl is no different!
Mediterranean Chicken Quinoa Bowl Ingredients
Simple ingredients make for a delicious bowl!
- Quinoa – Quinoa makes for a delicious base for this chicken bowl.
- Chicken – Chicken breast is seasoned and pan-seared to create a flavorful protein.
- Cheese – We love crumbled feta in a greek salad, so why not on top of a bowl?
- Veggies – Toppings are our favorite part of the bowl, and the addition of avocado slices, buttered corn, tomatoes, and spinach adds the best flavor.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- Our everyday nonstick skillet is the best for pan-seared chicken!
- We love to store leftovers in these plastic containers!
Substitutions and Variations
Switch up the ingredients to make a new bowl every time!
- Swap the quinoa: Don’t love quinoa? Swap it out for cilantro lime rice or even lettuce, for a low-carb option!
- Switch up the protein: Don’t love chicken? This quinoa bowl would taste incredible with garlic butter shrimp, or even homemade carne asada steak!
What Chicken is Best for a Quinoa Bowl?
We love to use chicken breast, but you can also make oven-baked chicken thighs! But truly, any chicken will work in this recipe with great results.
What Dressings Go with Chicken Quinoa Bowls?
Top the quinoa bowl with a homemade avocado ranch dressing for an out-of-this-world combination!
You can also drizzle with a fresh chimichurri for a fresh and flavorful bowl
How to Make a Homemade Quinoa Bowl
- Cook quinoa. Cook the quinoa according to package instructions. Fluff up the quinoa with a fork and set aside.
- Season chicken. Heat a pan to medium heat. Add oil to the pan and sear the chicken on both sides until golden-brown. Cover the pan with a lid, and cook the chicken on low for 5 minutes, or until cooked through. Remove the chicken from the pan and let the chicken rest before slicing.
- Sear the chicken. Heat a pan to medium heat. Add oil to the pan and sear the chicken on both sides until golden-brown. Cover the pan with a lid, and cook the chicken on low for 5 minutes, or until cooked through.
- Prep toppings. Add the corn and butter to a pan and cook for a few minutes. Chop tomatoes, slice avocado, and cut chicken breast into strips.
- Assemble. Add quinoa to a bowl, then top with chicken and the remaining toppings. Sprinkle the feta cheese and squeeze lime juice over the top.
Expert Tips:
- Perfectly cooked chicken. Chicken breast is easy to overcook! Our method is the best way to ensure you don’t have dry chicken ever again. Sear the chicken on both sides, then turn down the heat. Cover with a lid and cook the chicken until the internal temperature reads 165°F.
- Meal prep in advance. Make the dinner process extra simple by prepping everything in advance! Prep all of the components and store them in containers for up to 2 days.
- Garnish. Top your bowl with a homemade tzatziki made with greek yogurt and dill! The perfect flavor combination!
Serving Suggestions
- Simple salad: Serve this chicken quinoa bowl with a simple side salad!
- Breadsticks: Our easy breadstick recipe makes the perfect accompaniment to this bowl!
- Soup: Serve this bowl with a side soup! Pair with a creamy tomato bisque or a hearty ham-and-potato soup!
Store & Reheat
- Storage. Store leftovers in separate containers in the fridge for up to 2 days.
- Reheat. Warm up the quinoa and chicken in a pan, and top with fresh toppings.
- Freeze. I don’t recommend freezing this bowl because it won’t reheat well.
More 30-Minute Recipes
If you enjoyed this chicken bowl recipe, be sure to try our other quick and easy recipes; here are some of our favorites:
Grains and Pasta- One Pan Meals
- Soup
- Chicken
- Chicken
- Grains and Pasta
- Grains and Pasta
If you tried this chicken quinoa bowl recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below—we appreciate it!
Chicken Quinoa Bowl Recipe
Ingredients
- 1 cup uncooked quinoa
- 1 lb chicken breast
- 1 Tbsp olive oil
- 1/3 cup crumbled feta cheese
- 1 cup cherry tomatoes halved
- 1/2 avocado sliced
- 1 cup canned corn
- 1 Tbsp unsalted butter
- 1 1/2 cups fresh spinach lightly packed
- lime optional
chicken seasoning-
- ¼ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp ground paprika
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Cook the quinoa according to package instructions. Fluff up with a fork and set aside.
- Beat the chicken breasts on both sides to create even cutlets.
- Season the chicken on all sides with chicken seasonings.
- Add oil to a skillet and heat over medium. Add the chicken breasts to the pan and sear for 2 minutes per side.
- Turn the heat down to low, cover the pan with a lid, and cook for 5-6 minutes.
- Once the chicken reaches 165°F, remove it from the pan and cover to keep warm.
- In the same pan, melt the butter and add the corn. Cook until golden brown, then remove from the heat.
- Slice the cherry tomatoes, and cut the avocado into strips.
- Cut the chicken into strips.
- Add the quinoa to a bowl, top with chicken, corn, tomatoes, avocado, spinach, and sprinkle with feta cheese.
- Drizzle with fresh lime juice, serve, and enjoy!
Notes
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F during cooking.
- For a quick cooking process, cook the components in advance and assemble before serving.
- Store leftovers in an airtight container for up to 2 days in the fridge.
