Grilled Lemon-Garlic Chicken and Quinoa Bowl

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender grilled chicken breast with fluffy quinoa, steamed broccoli, and cherry tomatoes tossed in a bright lemon-garlic vinaigrette for a balanced, protein-rich meal. This American-inspired healthy bowl recipe (high protein), ready in about 40 minutes, pairs chicken breast, quinoa, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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

• 6 oz chicken breast
• 1/2 cup quinoa
• 1 cup broccoli
• 1/2 cup cherry tomatoes
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup fresh parsley

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: Preheat grill pan over medium-high heat. Season 6 oz chicken breast with 1/4 tsp salt and 1/8 tsp black pepper, then grill for 6-7 minutes per side until internal temperature reaches 165°F.
2. Step 2: While chicken cooks, combine 1/2 cup quinoa with 1 cup water in a saucepan, bring to a boil, then simmer covered for 15 minutes until water is absorbed. Fluff with fork and let cool.
3. Step 3: Steam 1 cup broccoli for 5 minutes until tender-crisp. Toss 1/2 cup cherry tomatoes with 1 tbsp lemon juice, 1 tbsp olive oil, and minced 2 cloves garlic, then season with a pinch of salt and pepper.
4. Step 4: Slice rested chicken and arrange over cooled quinoa. Top with steamed broccoli, tomato-garlic mixture, and 1/4 cup fresh parsley.