Grilled Chicken and Avocado Quinoa Bowl

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A protein-packed quinoa salad with juicy grilled chicken and creamy avocado — ready in 35 minutes and ideal for meal prep. This American-inspired chicken recipe (gluten free, high protein), ready in about 35 minutes, pairs quinoa, water, chicken breast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1 cup dry quinoa
• 2 cups water
• 8 oz boneless, skinless chicken breast
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground paprika
• 1 tsp divided salt
• 1/2 tsp divided black pepper
• 1 medium, diced avocado
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Rinse 1 cup dry quinoa under cold water and combine with 2 cups water in a medium saucepan. 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 rest covered for 5 minutes.
2. Step 2: While quinoa cooks, preheat a grill pan or skillet over medium-high heat. Rub 8 oz boneless, skinless chicken breast with 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp ground paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Grill chicken for 5-6 minutes per side until cooked through and internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
3. Step 3: In a large bowl, combine the cooked quinoa, sliced chicken, 1 medium diced avocado, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 tbsp olive oil, 2 tbsp lime juice, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to mix without mashing avocado. Serve warm or pack in an electric lunchbox for easy reheating.