The Grilled Chicken and Quinoa Salad Bowl is my go-to recipe when I want a vibrant, wholesome meal that’s both nourishing and incredibly satisfying. Every bite bursts with color—from juicy cherry tomatoes and creamy avocado to tender grilled chicken and fluffy quinoa—making this bowl as beautiful as it is delicious. It’s the perfect balance of flavors and textures, and whether you’re after a hearty lunch or a light dinner, this dish will become a staple in your kitchen too!
Ingredients You’ll Need
You’ll be amazed by how simple, fresh ingredients join forces to create something so crave-worthy! Each element adds its own splash of flavor, texture, or color, ensuring the Grilled Chicken and Quinoa Salad Bowl is anything but ordinary.
- Chicken Breasts: Boneless, skinless chicken breasts provide lean protein and soak up all the marinade flavors beautifully.
- Olive Oil: Used both for grilling and the dressing, olive oil brings richness and helps lock moisture into the chicken.
- Garlic Powder: Adds a gentle, savory kick to the chicken marinade—simple but essential.
- Paprika: Delivers a subtle smokiness and gorgeous color to the grilled chicken.
- Salt and Pepper: The classic seasonings that make every ingredient pop.
- Quinoa: This protein-packed grain gives the bowl its hearty, nutty foundation.
- Water: Used to cook the quinoa to fluffy perfection.
- Cherry Tomatoes: Halved for juicy bursts of sweetness in every forkful.
- Cucumber: Adds cool, refreshing crunch—don’t skip it!
- Red Onion: Thinly sliced for just the right amount of zippy sharpness.
- Avocado: Sliced for creamy, dreamy texture that ties everything together.
- Baby Spinach or Mixed Greens: A fresh, leafy base that makes the bowl feel extra nourishing.
- Feta Cheese: Crumbled feta brings salty, tangy pops to the salad.
- Fresh Parsley: Chopped parsley adds a burst of herbal freshness and color.
- Lemon Juice: The bright, zesty star of the simple dressing.
- Olive Oil (for dressing): Helps the lemon juice coat every ingredient with flavor.
How to Make Grilled Chicken and Quinoa Salad Bowl
Step 1: Marinate and Grill the Chicken
Start by preheating your grill or grill pan to medium-high heat. Rub the chicken breasts with a mixture of olive oil, garlic powder, paprika, salt, and pepper, making sure every bit is well coated. Grill each breast for 6–7 minutes per side, or until cooked through and the juices run clear. Let the chicken rest for five minutes before slicing—it keeps the meat juicy and flavorful.
Step 2: Cook the Quinoa
While the chicken is grilling, rinse the quinoa thoroughly under cold water to remove its natural bitterness. Combine the rinsed quinoa with two cups of water in a saucepan, bring to a boil, then reduce to a simmer and cover. Let the quinoa cook for about 15 minutes, or until all the water has been absorbed. Fluff it gently with a fork and let it cool slightly so it doesn’t wilt your greens later.
Step 3: Prep the Veggies
While the quinoa cools, slice your cherry tomatoes in half, dice the cucumber, thinly slice the red onion, and slice the avocado. Having your veggies ready to go makes assembly a breeze and keeps everything fresh and crisp.
Step 4: Assemble the Grilled Chicken and Quinoa Salad Bowl
In a large serving bowl or individual bowls, start with a generous layer of cooked quinoa. Top with sections of cherry tomatoes, cucumber, red onion, avocado slices, and baby spinach or mixed greens. Arrange the sliced grilled chicken on top, then sprinkle with crumbled feta cheese and chopped fresh parsley. This is where the Grilled Chicken and Quinoa Salad Bowl really starts to look like a work of art!
Step 5: Whisk and Drizzle the Dressing
In a small bowl, whisk together the lemon juice and remaining olive oil until combined. Drizzle this bright, punchy dressing over your salad bowls just before serving. It’s the finishing touch that ties all the flavors together and brings the whole dish to life.
How to Serve Grilled Chicken and Quinoa Salad Bowl
Garnishes
A final sprinkle of feta cheese and a handful of freshly chopped parsley are all you need to take the Grilled Chicken and Quinoa Salad Bowl over the top. For a little extra flair, try a grind of black pepper or a few toasted seeds for crunch.
Side Dishes
This bowl is a meal in itself, but if you’re feeling festive, pair it with warm pita bread, a bowl of hummus, or a light soup. These sides complement the fresh, Mediterranean-inspired flavors and turn your meal into a true feast.
Creative Ways to Present
Serve the Grilled Chicken and Quinoa Salad Bowl layered in clear glass bowls for a colorful, Instagram-worthy look, or set up a build-your-own-bowl bar so everyone can customize their toppings. For parties, mini versions in mason jars make adorable, portable appetizers!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the chicken, quinoa, and veggies separately in airtight containers in the fridge. This keeps everything fresh and prevents the greens from wilting or getting soggy. Assemble just before eating for the best texture.
Freezing
While the quinoa and grilled chicken freeze well, the fresh veggies don’t hold up in the freezer. If you want to prep in advance, freeze only the chicken and quinoa, then thaw and add the fresh vegetables and greens when you’re ready to serve.
Reheating
To reheat, gently warm the chicken and quinoa in the microwave or on the stovetop until heated through. Bring everything to room temperature before assembling your Grilled Chicken and Quinoa Salad Bowl to keep the veggies crisp and the flavors balanced.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! While quinoa is packed with protein and has a lovely nutty flavor, you can easily swap it for brown rice, farro, or couscous if you prefer. Just adjust the cooking times accordingly.
What’s the best way to tell if the chicken is fully cooked?
The chicken is done when the juices run clear and it reaches an internal temperature of 165°F (75°C). Letting the chicken rest before slicing helps keep it tender and juicy.
Can I make the Grilled Chicken and Quinoa Salad Bowl vegetarian?
Definitely! Swap the grilled chicken for tofu, chickpeas, or your favorite plant-based protein. Grilled tofu works especially well and still packs plenty of flavor.
How can I make the salad more filling?
For an even heartier bowl, add extra toppings like roasted sweet potatoes, more avocado, a handful of nuts or seeds, or a scoop of hummus. The Grilled Chicken and Quinoa Salad Bowl is wonderfully versatile!
Is this salad good for meal prep?
Yes! Prepare the components ahead of time and keep them separate until you’re ready to assemble. That way, you’ll have a fresh, delicious Grilled Chicken and Quinoa Salad Bowl waiting whenever hunger strikes.
Final Thoughts
I hope you give the Grilled Chicken and Quinoa Salad Bowl a try and fall in love with it the same way I have. It’s colorful, wholesome, and bursting with fresh flavors—perfect for any day of the week. Happy cooking!
Print
Grilled Chicken and Quinoa Salad Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Non-Vegetarian
Description
A nutritious and flavorful Grilled Chicken and Quinoa Salad Bowl featuring tender grilled chicken breast, protein-packed quinoa, fresh vegetables, creamy avocado, and tangy feta cheese, all tossed with a zesty lemon-olive oil dressing. Perfect for a healthy lunch or dinner, this gluten-free salad is easy to prepare and packed with balanced nutrients.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Quinoa
- 1 cup quinoa
- 2 cups water
Salad
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1 avocado, sliced
- 2 cups baby spinach or mixed greens
- 2 tablespoons feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Dressing
- Juice of 1 lemon
- 1 tablespoon olive oil
Instructions
- Preheat the Grill: Preheat the grill or a grill pan over medium-high heat to ensure it’s hot enough for cooking the chicken evenly.
- Prepare the Chicken: Rub the chicken breasts with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper to coat evenly and infuse flavor.
- Grill the Chicken: Place the chicken on the grill and cook for 6–7 minutes per side, or until fully cooked through and the juices run clear. Remove and let it rest for 5 minutes before slicing thinly.
- Cook the Quinoa: While the chicken cooks, rinse quinoa thoroughly under cold water to remove bitterness. Combine quinoa with 2 cups of water in a saucepan, bring to a boil, then reduce heat to simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork and allow to cool slightly.
- Assemble the Salad: In a large bowl or individual serving bowls, layer the cooked quinoa, cherry tomatoes, diced cucumber, red onion slices, avocado slices, and baby spinach or mixed greens.
- Add Chicken and Toppings: Top the salad with the sliced grilled chicken, sprinkle with crumbled feta cheese and chopped fresh parsley for extra flavor and texture.
- Prepare and Drizzle Dressing: In a small bowl, whisk together the juice of 1 lemon and 1 tablespoon olive oil until combined. Drizzle this dressing evenly over the salad.
- Serve: Serve immediately to enjoy the salad fresh and vibrant.
Notes
- For a vegetarian version, substitute grilled tofu or chickpeas for the chicken.
- Use pre-cooked quinoa to reduce prep time.
- Add extra lemon juice or your favorite vinaigrette to enhance flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 85mg
