Looking for a quick and nutritious meal that will satisfy your cravings without the hassle? Dive into the vibrant world of our Easy Chicken Quinoa Bowl! This delightful dish combines tender shredded chicken, fluffy quinoa, and fresh veggies, all drizzled with a zesty lemon dressing. Perfect for busy weeknights or meal prep, this recipe not only packs a punch of flavor but also offers a healthy dose of protein and nutrients. Get ready to impress your taste buds and elevate your dinner game with this simple yet satisfying bowl!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup quinoa, cooked
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing the quinoa. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Once cooked, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- While the quinoa is cooking, prepare the chicken. If you haven't done so already, cook 1 lb of chicken breast by grilling, baking, or poaching until fully cooked and no longer pink in the center (internal temperature should reach 165°F). Once cooked, let it cool slightly and then shred it using two forks or your hands.
- In a large mixing bowl, combine the cooked quinoa, shredded chicken, and chopped spinach. The heat from the quinoa will slightly wilt the spinach, making it tender.
- Add the halved cherry tomatoes and crumbled feta cheese to the bowl. These ingredients will add freshness and flavor to your chicken quinoa bowl.
- In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and a pinch of salt and pepper to create a simple dressing. Adjust the seasoning to your taste.
- Drizzle the dressing over the chicken and quinoa mixture. Gently toss everything together until all the ingredients are well combined and coated with the dressing.
- Serve the chicken quinoa bowls in individual bowls or plates. You can garnish with additional feta cheese or a sprinkle of fresh herbs if desired.
- This recipe yields 4 servings and can be enjoyed warm or cold. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Perfectly Cooked Quinoa: Rinse your quinoa thoroughly to eliminate any bitterness. For the best texture, let it rest covered for a few minutes after cooking before fluffing with a fork.
- Shredding Chicken: For easy shredding, let the cooked chicken cool slightly before using two forks to pull it apart. This method ensures you get nice, even pieces.
- Fresh Ingredients: Use fresh spinach and ripe cherry tomatoes for the best flavor and texture. Feel free to add other seasonal veggies like bell peppers or cucumbers for extra crunch.
- Customize the Dressing: Experiment with the dressing by adding herbs like oregano or basil for an Italian twist, or try a splash of balsamic vinegar for added depth.
- Meal Prep Friendly: This recipe is perfect for meal prep! Store individual portions in airtight containers for a quick grab-and-go lunch or dinner throughout the week.
- Serving Suggestions: Serve your chicken quinoa bowls warm or cold, and don’t hesitate to add a sprinkle of nuts or seeds for an extra crunch!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 35g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 95mg
