Grilled Chicken and Quinoa Power Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nutritious power bowl featuring grilled chicken breast, quinoa, roasted vegetables, and a zesty lemon-tahini dressing to fuel your back muscles. This mediterranean-inspired healthy bowls 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.

Prep: 10 min Cook: 30 min Serves 2 Mediterranean cuisine 520 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Grilled Chicken and Quinoa Power Bowl take to make?

Total time is about 40 minutes (10 min prep + 30 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 Grilled Chicken and Quinoa Power Bowl?

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 quinoa, rinsed from drying out.

Can I substitute ingredients in Grilled Chicken and Quinoa Power Bowl?

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 Grilled Chicken and Quinoa Power Bowl for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Grilled Chicken and Quinoa Power Bowl?

Mediterranean healthy bowls like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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