October 9, 2025
Grilled Chicken - Quinoa & Veggies
This grilled chicken and quinoa bowl delivers lean protein from juicy chicken breast and protein-rich quinoa, paired with colorful vegetables. It's a satisfying, nutrient-dense option that supports muscle recovery and growth.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 avocado, sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy. Remove from heat and let stand.
- Prepare the Chicken: Season the chicken breasts with olive oil, lemon juice, garlic powder, salt, and pepper. Preheat a grill or grill pan over medium-high heat.
- Grill the Chicken: Cook the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let rest for a few minutes before slicing.
- Assemble the Bowl: In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell pepper, and sliced chicken. Toss gently to combine.
- Serve: Divide the mixture into bowls and top with avocado slices and fresh parsley. Drizzle with additional olive oil and lemon juice if desired.
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutrition Information
Servings: 4 bowls
Calories: 350kcal
Fat: 15g
Protein: 30g
Carbohydrates: 30g
Ingredients 2 tsp lime rind, finely grated 1 tbsp no-added-salt tomato paste 1 tsp smoked paprika 1/2 tsp dried chilli flakes 1 garlic clove, crushed 60ml (1/4 cu p) fresh lime juice 2 (200g eac h) chicken breast fill e ts, halved horizontally 2 bunches asparagus, trimmed, sliced 150g (1 cup) frozen baby green peas 150g sugar snap peas, trimmed, sliced 2 tsp olive oil 1 tsp maple syrup 1/2 cup fresh mint leaves, chopped 155g (3/4 cup) tri-coloured quinoa, cooked 1 tbsp sunflower-seed kernels, toasted, to serve Instructions Step 1 Combine rind, tomato paste, paprika, chilli, garlic and 2 tbs lime juice in a glass or ceramic dish. Add chicken. Turn to coat. Cover. Place in the fridge for at least 30 minutes to marinate. Step 2 Place asparagus, peas and sugar snaps in a steamer set over a saucepan of simmering water. Cover. Steam for 2 minutes or until just tender. Refresh under cold running water. Drain. Place in a large bowl. Step 3 Preheat a chargrill pan or barbecue flat plate over medium-high heat. Spray with oil. Drain chicken. Grill for 2-3 minutes each side or until cooked through. Thinly slice. Step 4 Combine the oil, maple syrup and remaining lime juice in a bowl. Add the chicken, mint and quinoa to the greens. Add the dressing. Toss to combine. Season. Sprinkle with sunflower seeds. Nutrition and Cooking Times Prep time: 50 minutes | Cook time: 20 minutes | Serves: 4 Nutrient Value: Calories: 273cal | Protein: 30.5g | Fat: 6.1g | Carbohydrates: 25.9g - Sugars 8.2g
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