Chicken and Quinoa Power Bowl

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A balanced grain bowl with tender chicken, roasted vegetables, and a lemon-herb dressing for a satisfying, nutrient-packed meal. This chicken recipe, ready in about 65 minutes, pairs quinoa, chicken breast, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 cup quinoa
• 2 lbs (trimmed) chicken breast
• 1 head (cut into florets) broccoli
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves (minced) garlic
• 1 tbsp (chopped) dill
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1 cup quinoa with 1 tsp salt and 1/2 tsp black pepper. Spread in a baking dish and roast for 20-25 minutes until lightly toasted.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 2 lbs trimmed chicken breast and cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
3. Step 3: In the same skillet, add 1 head broccoli florets and 2 tbsp olive oil. Sauté for 5 minutes, then roast for 15-20 minutes until tender, stirring occasionally.
4. Step 4: In a bowl, whisk together 1 tbsp lemon juice, 1 tbsp chopped dill, 1 tsp salt, and 1/2 tsp black pepper. Assemble bowls with quinoa, broccoli, chicken, and dressing. Garnish with additional dill.