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- 1 pound boneless, skinless chicken breast - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1 bell pepper (any color), diced - 1 avocado, sliced - 1 cup baby spinach - Juice of 1 lemon - Fresh herbs (such as cilantro or parsley) for garnish This Healthy Chicken Power Bowl offers many nutrients. The chicken provides lean protein, which helps build muscle. One serving gives about 30 grams of protein. Quinoa is a great source of fiber and contains all nine essential amino acids. This whole grain is gluten-free and rich in vitamins. The vegetables add color and crunch. Tomatoes are high in vitamin C and antioxidants. Cucumbers are hydrating and low in calories. Bell peppers provide vitamin A, which supports eye health. Avocado adds healthy fats, which can help reduce bad cholesterol. Spinach is packed with iron and calcium, essential for bone health. The lemon juice brightens the flavors and boosts vitamin C intake. You can swap ingredients based on your taste or what you have. For chicken, try turkey or tofu for a vegetarian option. Instead of quinoa, use brown rice or farro for a different grain. You can replace cherry tomatoes with diced regular tomatoes or roasted peppers. If you want a crunch, add radishes or carrots. Instead of spinach, try kale or arugula for a peppery kick. Lastly, use lime juice if you want a different citrus twist. These substitutions keep the meal healthy while adding new flavors. {{ingredient_image_1}} Start by marinating the chicken breasts. In a small bowl, mix one tablespoon of olive oil, one teaspoon of garlic powder, one teaspoon of smoked paprika, salt, and pepper. Rub this mixture all over the chicken. This step adds great flavor. Let the chicken marinate for at least 15 minutes. This time helps the spices soak in. While the chicken marinates, prepare the quinoa. In a medium saucepan, bring two cups of vegetable broth to a boil. Rinse one cup of quinoa under cold water. Add the rinsed quinoa to the boiling broth. Reduce the heat to low and cover. Let it simmer for about 15 minutes. The quinoa is ready when it is fluffy and the liquid is absorbed. Fluff it with a fork for the best texture. Next, cook the marinated chicken in a non-stick skillet over medium heat. Cook each side for about 6-7 minutes. The chicken should be fully cooked and juices should run clear. Once done, remove it from heat and let it cool for a moment. Slice the chicken into strips. In a large bowl, combine the cooked quinoa with one cup of halved cherry tomatoes, one cup of diced cucumber, one diced bell pepper, and one cup of baby spinach. Drizzle with the juice of one lemon and toss gently. To assemble the power bowls, divide the quinoa and vegetable mix among serving bowls. Top each bowl with sliced chicken and avocado. Finish with fresh herbs on top. You can add extra lemon juice or a drizzle of olive oil if you like. Enjoy your colorful and healthy meal! To make juicy chicken, start with good marination. Use olive oil, garlic powder, and smoked paprika. This mix adds flavor and moisture. Let the chicken sit for at least 15 minutes. This step helps the spices soak in well. Cook the chicken on medium heat. This way, it cooks evenly and doesn’t dry out. Check that the juices run clear when it’s done. This shows it is fully cooked. Cooking quinoa is simple and quick. First, rinse the quinoa under cold water. This helps remove bitterness. Use vegetable broth instead of water for more flavor. Bring the broth to a boil, then add quinoa. Turn the heat down low, cover, and let it simmer for 15 minutes. After the liquid is gone, fluff the quinoa with a fork. This keeps it light and fluffy, perfect for your power bowl. Presentation makes your meal more appealing. Use colorful ingredients to create a bright bowl. Start with a base of quinoa. Then add fresh veggies like cherry tomatoes, cucumber, and bell pepper. Lay the sliced chicken on top. Add creamy avocado slices for a nice touch. Finish with fresh herbs for color and flavor. A squeeze of lemon juice adds brightness. Serve these bowls warm, and watch everyone enjoy! Pro Tips Marinate Longer for Flavor: For a more intense flavor, consider marinating the chicken for at least 1 hour or even overnight in the refrigerator. Cook Quinoa Perfectly: Make sure to rinse the quinoa thoroughly before cooking to remove its natural bitterness and achieve a fluffy texture. Use Fresh Herbs: Fresh herbs like cilantro or parsley not only enhance the flavor but also add a vibrant color to your power bowl. Customize Your Veggies: Feel free to swap out the vegetables based on what’s in season or what you have on hand for a personalized touch. {{image_2}} You can easily swap chicken for plant-based protein. Try chickpeas or tofu instead. Both options give you protein and flavor. Season them with the same spices to keep it tasty. Roasted vegetables also work well here. Sweet potatoes or zucchini add great texture. If you want to skip grains, use cauliflower rice. It’s light and low in carbs. Simply pulse cauliflower in a food processor until it looks like rice. You can also use spiralized vegetables. Zucchini noodles or carrots add fun shapes and crunch. Dressings can change the whole meal. A simple lemon vinaigrette brightens up the bowl. Mix lemon juice, olive oil, salt, and pepper. For creaminess, try tahini or yogurt-based dressings. Add a dash of hot sauce for a spicy kick. These small changes keep your chicken power bowl exciting! Store any leftovers in an airtight container. This keeps food fresh. Let the power bowl cool before sealing. Place it in the fridge for up to three days. If you want to freeze it, store the chicken and veggies separately. They freeze well for about two months. To reheat, use a microwave or a skillet. For the microwave, heat in 30-second bursts. Stir between each burst to warm evenly. If using a skillet, add a splash of water. Cover it to help steam the food. Heat on low until warmed through. This keeps it moist and tasty. Make your power bowl ingredients ahead of time. Cook a big batch of quinoa. Store it in the fridge for up to four days. Marinate and cook the chicken on meal prep day. Chop veggies and keep them in containers. This way, you can mix and match all week. Enjoy a fresh meal in minutes! You can use brown rice or farro. Both grains offer great texture and nutrition. They are easy to cook and pair well with the chicken and veggies. If you're looking for a low-carb option, try cauliflower rice. It cooks fast and absorbs flavors well. The chicken is fully cooked when it reaches 165°F. Use a meat thermometer for the best results. The juices should run clear when you cut into it. If the chicken is still pink or the juices are red, cook it a bit longer. Yes, you can make this bowl ahead of time. Cook the chicken and quinoa, then store them in the fridge. Keep the veggies separate to stay fresh. You can assemble the bowls the next day for a quick meal. Just reheat the chicken and quinoa before serving. This post covered key ingredients, cooking steps, and tips for a tasty bowl. You learned about healthy choices and how to cook chicken and quinoa perfectly. I shared variations for different diets and easy storage tips. Remember, meal prep helps you enjoy this dish all week. Use what you learned to create your own bowls. Enjoy good food that fits your life! Making great meals can be fun and simple.

Healthy Chicken Power Bowl

A nutritious and delicious power bowl featuring marinated chicken, quinoa, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Healthy
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breast
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 bell pepper any color, diced
  • 1 each avocado, sliced
  • 1 cup baby spinach
  • 1 each Juice of 1 lemon
  • to taste Fresh herbs (such as cilantro or parsley) for garnish

Instructions
 

  • Start by marinating the chicken breasts. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Rub this mixture all over the chicken breasts and let them marinate for at least 15 minutes.
  • While the chicken is marinating, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and fluff with a fork.
  • In a non-stick skillet over medium heat, cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked and the juices run clear. Once done, remove from heat, let it cool slightly, and then slice it into strips.
  • In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, and baby spinach. Drizzle with lemon juice and toss gently until well mixed.
  • To assemble the power bowls, divide the quinoa and vegetable mixture among serving bowls. Top each bowl with sliced chicken breast and avocado.
  • Garnish with fresh herbs on top and add extra lemon juice or a drizzle of olive oil if desired.

Notes

Feel free to customize the vegetables based on your preference.
Keyword bowl, chicken, healthy, quinoa