Boiled Chicken and Herb Quinoa Bowl with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A light and healthy bowl featuring tender boiled chicken breast served over fluffy herb-infused quinoa, brightened with a tangy citrus vinaigrette. This Mediterranean-inspired healthy bowl recipe (gluten free, low fat), ready in about 35 minutes, pairs skinless chicken breast, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz skinless chicken breast
• 1 cup quinoa
• 2 cups water
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 minced garlic clove
• 1 tsp divided salt
• 1/2 tsp black pepper
• 1 tsp orange zest

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Instructions

1. Step 1: Place 12 oz skinless chicken breast in a medium pot and cover with 4 cups cold water. Add 1/2 tsp salt and bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 15 minutes until the chicken is cooked through and registers 165°F internally. Remove and let rest.
2. Step 2: Rinse 1 cup quinoa under cold water until clear. In a saucepan, combine quinoa with 2 cups water and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 1 tsp orange zest, and 1/2 tsp black pepper until emulsified and fragrant.
4. Step 4: Fluff the quinoa with a fork and stir in 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh mint. Slice the rested chicken breast into thin strips.
5. Step 5: To serve, divide the quinoa into bowls, top with sliced chicken, and drizzle the citrus vinaigrette over everything for a fresh, balanced flavor.