Fit Test Quinoa Bowl with Grilled Chicken
A vibrant, protein-packed bowl featuring grilled chicken, fluffy quinoa, and a medley of fresh vegetables dressed in a zesty lemon-herb vinaigrette. This american-inspired salads (high-protein) ready in about 40 minutes pairs uncooked quinoa, boneless and skinless chicken breast, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, uncooked quinoa
- 12 oz, boneless and skinless chicken breast
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1 cup, halved cherry tomatoes
- 1/2, diced cucumber
- 1/4 cup, thinly sliced red onion
- 2 cups mixed greens
- 1/4 cup, crumbled feta cheese
Instructions
- Step 1: Rinse 1 cup uncooked quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- Step 2: Season 12 oz chicken breast with 1/2 tsp garlic powder, 1/2 tsp dried thyme, and 1/4 tsp salt. Heat 1 tbsp olive oil in a grill pan over medium-high heat, add chicken, and cook for 6-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice.
- Step 3: In a small bowl, whisk 1 tbsp lemon juice, 1/2 tbsp olive oil, and 1/4 tsp salt. Toss 1 cup halved cherry tomatoes, 1/2 diced cucumber, and 1/4 cup thinly sliced red onion in the dressing.
- Step 4: Combine cooled quinoa, sliced chicken, tomato-cucumber mixture, and 2 cups mixed greens in a large bowl. Drizzle with remaining dressing and top with 1/4 cup crumbled feta cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fit Test Quinoa Bowl with Grilled Chicken take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fit Test Quinoa Bowl with Grilled Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked quinoa from drying out.
Can I substitute ingredients in Fit Test Quinoa Bowl with Grilled Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fit Test Quinoa Bowl with Grilled Chicken for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Fit Test Quinoa Bowl with Grilled Chicken high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
