INTRODUCTION
This Healthy Chicken & Veggie Power Bowl Recipe is a simple, fresh dish you can make any night. It mixes cooked quinoa, pan-seared chicken, and bright vegetables. The bowl is full of protein, fiber, and good fats. It keeps you full and gives steady energy. You can make it for lunch, dinner, or to prep for the week. If you like bowls with grains and lean meat, this is an easy recipe to love. For a different warm bowl idea, you might enjoy a similar healthy chicken and sweet potato rice bowl that blends sweet potatoes and rice for comfort food with a healthy twist.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is quick, mild, and tasty. The chicken cooks fast and the quinoa is ready in 20 minutes. The cooked vegetables give a fresh bite and bright color. Avocado adds creaminess without heavy sauce. The lemon dressing is light and bright, and it brings all the parts together. This bowl is easy to change to fit your taste. It also works well for meal prep because it holds up in the fridge. If you are looking for more ideas to keep lunch high in protein, try this list of high protein lunch recipes for more easy meals.
HOW TO MAKE Healthy Chicken & Veggie Power Bowl Recipe
This recipe uses simple steps. You will cook quinoa first, then cook the chicken and vegetables. After that, you build each bowl with quinoa, chicken, and veggies. Finish with sliced avocado and the lemon dressing. Below you will find the tools and full ingredient list. Read all steps before you start. If you want to swap the grain, you can use rice or farro. For a richer sauce, add a spoon of plain yogurt or tahini. You can also look at a creamy bowl idea like the chicken alfredo garlic bread bowls if you want a treat for a special night.
EQUIPMENT NEEDED
- Medium saucepan with lid for quinoa
- Large skillet for chicken and vegetables
- Cutting board and sharp knife
- Measuring cups and spoons
- Fork for fluffing quinoa
- Tongs or spatula for turning chicken
- Bowls for serving
Ingredients You’ll Need :
1 cup quinoa, 2 cups water or vegetable broth, 1 lb boneless, skinless chicken breasts, Salt, pepper, garlic powder, paprika (to taste), 1 tbsp olive oil, 3 cups mixed vegetables (bell peppers, zucchini, broccoli, carrots), 1 avocado, sliced, 2 tbsp olive oil (for dressing), Juice of 1 lemon, Sesame seeds or fresh herbs (optional garnish)
STEP-BY-STEP INSTRUCTIONS :
- Rinse quinoa under cold water, then bring 2 cups of water or vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes. Let it sit covered for 5 minutes, then fluff with a fork.
- Season chicken with salt, pepper, garlic powder, and paprika. Heat olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side until golden brown and fully cooked (165°F internal temperature). Let rest for 5 minutes, then slice into strips.
- In the same skillet, add another tablespoon of olive oil if needed. Sauté mixed vegetables over medium-high heat for 5-7 minutes until tender but crisp. Add minced garlic for extra flavor.
- Divide cooked quinoa into serving bowls. Layer sliced chicken on top. Arrange sautéed vegetables around the bowl. Add sliced avocado.
- Drizzle with a dressing made from olive oil, lemon juice, salt, and pepper. Garnish with sesame seeds or fresh herbs if desired.
HOW TO SERVE Healthy Chicken & Veggie Power Bowl Recipe
Serve the bowl warm or at room temperature. Put a scoop of quinoa in the center of the bowl. Lay the sliced chicken on one side and pile vegetables on another side. Place avocado slices on top or at the rim. Drizzle the lemon olive oil dressing over the whole bowl. Add a sprinkle of sesame seeds or a few chopped herbs for color and mild flavor. You can also serve with extra lemon wedges on the side so each person can add more acid if they want. For a heartier meal, add a boiled egg or a few roasted nuts.
STORAGE & FREEZING : Healthy Chicken & Veggie Power Bowl Recipe
Store the bowl in the fridge in a sealed container for up to 3 to 4 days. Keep the avocado separate if you want the color to stay fresh longer. Store dressing in a small jar and pour it over each bowl when you are ready to eat. You can freeze the cooked quinoa and cooked chicken for up to 2 months. Freeze them in separate freezer bags or containers. Thaw overnight in the fridge before reheating. Note: Avocado and some cooked vegetables do not freeze well, so add them fresh after reheating.
SERVING SUGGESTIONS
- Add a spoonful of hummus or a dollop of plain yogurt for more creaminess.
- Swap quinoa for brown rice or farro for a different grain texture.
- Add a small side salad or a bowl of fruit to round out the meal.
- For more calories and flavor, drizzle a little tahini over the bowl.
- For a spicy kick, add a dash of hot sauce or red pepper flakes.
You can also pair this bowl with other bowl ideas to mix your weekly menu. If you like a sweet and savory mix, try this chicken and sweet potato rice bowl for a filling variation with roasted sweet potato and warm spices.
VARIATIONS
- Vegetarian: Replace chicken with pan-seared tofu or tempeh. Press and season tofu, then cook until crisp.
- Low-carb: Use cauliflower rice instead of quinoa. Cook cauliflower rice quickly in a skillet until just tender.
- Mediterranean: Add olives, cherry tomatoes, cucumber, and a little feta cheese. Use olive oil and lemon as the dressing.
- Asian-style: Use soy sauce, rice vinegar, and sesame oil in the dressing. Add edamame and thinly sliced cabbage.
- Sheet-pan version: Roast chicken and vegetables together on one pan with olive oil and spices for a hands-off method.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Chicken thighs work well. They cook a bit faster and stay moist. Watch the time so they reach 165°F.
Q: Can I make this recipe dairy-free?
A: Yes. The recipe is dairy-free as written. If you add yogurt, use a dairy-free yogurt or skip it.
Q: How long will this bowl last in the fridge?
A: It will keep for 3 to 4 days in an airtight container. Keep dressing and avocado separate if you can.
Q: Can I meal prep this for the week?
A: Yes. Cook quinoa, chicken, and vegetables in advance. Store them in separate containers and assemble each day.
Q: Is there a gluten-free option?
A: The recipe is gluten-free when you use gluten-free broth and seasoning. Quinoa is naturally gluten-free.
Q: Can I grill the chicken instead of pan-searing?
A: Yes. Grill the chicken over medium heat for about 6-8 minutes per side, until it reaches 165°F.
MAKE-AHEAD TIPS FOR Healthy Chicken & Veggie Power Bowl Recipe
- Cook quinoa ahead and store in the fridge for up to 4 days. Reheat or use cold in bowls.
- Prepare and season the chicken, then cook it the day before. Slice and store in a container.
- Chop and lightly cook the vegetables, or store raw if you prefer them crunchier.
- Make the lemon-olive oil dressing and keep it in a small jar in the fridge. Shake well before using.
- Pack bowls in meal prep containers, keeping avocado and dressing separate. Heat quinoa and chicken, then add avocado and dressing just before eating.
Healthy Chicken & Veggie Power Bowl
Ingredients
Method
- Rinse quinoa under cold water, then bring 2 cups of water or vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes. Let it sit covered for 5 minutes, then fluff with a fork.
- Season chicken with salt, pepper, garlic powder, and paprika. Heat olive oil in a skillet over medium heat.
- Cook chicken for 6-7 minutes per side until golden brown and fully cooked (165°F internal temperature). Let rest for 5 minutes, then slice into strips.
- In the same skillet, add another tablespoon of olive oil if needed. Sauté mixed vegetables over medium-high heat for 5-7 minutes until tender but crisp. Add minced garlic for extra flavor.
- Divide cooked quinoa into serving bowls. Layer sliced chicken on top. Arrange sautéed vegetables around the bowl. Add sliced avocado.
- Drizzle with a dressing made from olive oil, lemon juice, salt, and pepper. Garnish with sesame seeds or fresh herbs if desired.