Low-Calorie Quinoa Power Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant, protein-packed bowl with quinoa, roasted vegetables, grilled chicken, and a zesty tahini dressing for a healthy, satisfying meal. This healthy-inspired salads (vegetarian-friendly) ready in about 50 minutes pairs quinoa, chicken breast, zucchini into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 quinoa
• 1 lb chicken breast
• 1 medium, diced zucchini
• 1, diced bell pepper
• 1/2, diced red onion
• 2 tbsp olive oil
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tsp cumin
• to taste salt and pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 medium diced zucchini, 1 diced bell pepper, and 1/2 diced red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and charred.
2. Step 2: Season 1 lb chicken breast with 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp cumin. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Let rest, then slice into strips.
3. Step 3: In a bowl, whisk 1/4 cup tahini, 2 tbsp lemon juice, 1 tbsp honey, and 1 tsp cumin. Add roasted vegetables and sliced chicken. Toss to coat. Serve over cooked quinoa (prepared with 2 cups water) and garnish with sesame seeds.