Grilled Chicken and Quinoa Power Bowl

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A nutritious power bowl featuring grilled chicken breast, quinoa, roasted vegetables, and a zesty lemon-tahini dressing. This Mediterranean-inspired healthy bowl recipe, ready in about 40 minutes, pairs boneless skinless chicken breast, quinoa, rinsed, water 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 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

• 8 oz boneless skinless chicken breast
• 1/2 cup quinoa, rinsed
• 1 cup water
• 1 cup zucchini, sliced
• 1 cup red bell pepper, sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• 1 garlic clove, minced
• 2 tbsp water (for dressing)
• 1 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 cup sliced zucchini and 1 cup sliced red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Meanwhile, rinse 1/2 cup quinoa under cold water. In a small saucepan, bring 1 cup water to a boil, add quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork.
3. Step 3: Season 8 oz boneless skinless chicken breast with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a grill pan over medium-high heat and grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest 5 minutes, then slice thinly.
4. Step 4: In a small bowl, whisk together 2 tbsp tahini, 1 tbsp fresh lemon juice, 1 minced garlic clove, and 2 tbsp water until smooth and creamy.
5. Step 5: Assemble the power bowl by placing cooked quinoa as a base, topping with roasted vegetables and sliced grilled chicken. Drizzle with lemon-tahini dressing and garnish with 1 tbsp chopped fresh parsley.