Description
A bold and fresh Chicken Quinoa Bowl packed with lean protein, crunchy veggies, and creamy feta. Perfect for meal prep and power lunches, all ready in 20 minutes.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 2 cups quinoa, uncooked (rinse if needed)
- 1 large avocado, cubed
- 1 pint cherry tomatoes, halved
- 1 English cucumber, diced
- 1/2 red onion, finely diced
- 5 oz feta cheese, crumbled
- 3 tbsp olive oil, divided
- 2 tbsp lemon juice (plus more to taste)
- 1 tsp dried oregano
- Kosher salt and black pepper, to taste
Instructions
- Cook the quinoa: Use a 2:1 water-to-quinoa ratio (4 cups water to 2 cups quinoa). Bring to a boil, reduce to low, cover, and cook until tender, about 15 minutes. Rest 5 minutes, then fluff with a fork and cool.
- Cook the chicken: Dice chicken into bite-size pieces. Season with salt, pepper, and oregano. Heat 1 tbsp olive oil in a skillet over medium-high; cook 6–8 minutes until no longer pink. Set aside to cool.
- Chop the veg: Halve tomatoes; dice cucumber and red onion; cube avocado (toss with a little lemon juice to slow browning).
- Make the vinaigrette: Whisk 2 tbsp olive oil, lemon juice, a pinch of salt, and pepper.
- Toss and build: In a large bowl, combine cooled quinoa, chicken, tomatoes, cucumber, and red onion. Add dressing and toss. Gently fold in avocado and feta last so they stay chunky.
- Pack it up: Divide into 4 airtight containers. Add extra lemon wedges for brightening at the desk.
Notes
Customize with chickpeas, bell peppers, or a pesto dressing. Store airtight up to 4 days. Add avocado just before eating to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg
Keywords: chicken quinoa bowl, healthy lunch, meal prep, high protein, avocado bowl