High-Protein Chicken and Quinoa Bowl

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A protein-rich dish featuring grilled chicken, quinoa, avocado, and a zesty tahini-lime dressing for a satisfying, balanced meal. This Middle Eastern-inspired chicken recipe (high-protein, gluten-free), ready in about 35 minutes, pairs chicken breast, quinoa, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.

Prep: 20 min Cook: 15 min Serves 4 Middle Eastern cuisine 450 cal/serving

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Ingredients

2 (6 oz each) chicken breast
1 1/2 cups quinoa
1 (diced) avocado
1/2 (diced) cucumber
1/4 (finely chopped) red onion
3 tbsp tahini
2 tbsp lime juice
1 tbsp honey
2 tbsp water
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat grill or skillet to medium-high heat. Season chicken with 1/4 tsp salt and 1/8 tsp pepper. Cook 6-7 minutes per side until fully cooked. Let rest 5 minutes, then slice.
Step 2: In a pot, bring 2 1/2 cups water to a boil. Add quinoa, reduce heat, cover, and simmer 15 minutes until water is absorbed. Fluff with a fork.
Step 3: In a bowl, whisk tahini, lime juice, honey, 1/4 tsp salt, and 1/8 tsp pepper. Gradually add water until dressing is pourable. Toss quinoa with avocado, cucumber, red onion, and dressing. Top with chicken and serve.