The Hundred: Chicken and Quinoa Power Bowl

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 vibrant, protein-packed bowl featuring grilled chicken, fluffy quinoa, and a medley of roasted vegetables for a balanced meal that supports your core strength journey. This Healthy-inspired chicken recipe (high protein, gluten free), ready in about 50 minutes, pairs chicken breast, quinoa, broccoli florets 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 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: 30 min Serves 2 Healthy cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 large chicken breast
1 cup quinoa
2 cups broccoli florets
1 cup cherry tomatoes
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/2 avocado

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. Place 2 cups broccoli florets on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Roast for 20 minutes until tender and slightly caramelized.
Step 2: While vegetables roast, season 1 large chicken breast with 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp dried oregano. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden and internal temperature reaches 165°F.
Step 3: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
Step 4: Slice 1/2 avocado and arrange on a plate. Top with cooked quinoa, roasted broccoli, cherry tomatoes, and sliced chicken. Drizzle with 1 tbsp lemon juice and serve immediately.