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High-Protein Chicken Quinoa Power Bowl
Alice

High-Protein Chicken Quinoa Power Bowl Recipe

This High-Protein Chicken Quinoa Power Bowl is clean, satisfying, and packed with over 40g of protein per serving. With juicy chicken, fluffy quinoa, and fresh veggies, it’s a perfect weight-loss meal prep option that delivers steady energy and incredible flavor.
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Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 4
Course: Dinner, Lunch, Meal prep
Cuisine: Fitness-friendly, High-Protein
Calories: 415
Ingredients Method

Ingredients
  

For the Chicken:
  • 2 large chicken breasts
  • Salt & pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Chili flakes optional
  • 1 tsp olive oil
For the Quinoa:
  • 1 cup uncooked quinoa
  • 2 cups water
  • Pinch of salt
Veggies (mix your favorites):
  • 1 cup cherry tomatoes
  • 1 cup cucumbers
  • 1 cup bell peppers
  • ½ cup shredded carrots
  • ½ cup red cabbage
Yogurt Dressing (optional):
  • 3 tbsp Greek yogurt
  • 1 tsp lemon juice
  • ½ tsp garlic powder
  • Pinch of salt
  • Water to thin

Method
 

  1. Begin by rinsing your quinoa under cold water for about 15–20 seconds. This quick rinse removes the natural coating that can make quinoa taste slightly bitter. Add the rinsed quinoa to a pot along with water and a pinch of salt. Bring it to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 12–15 minutes. Once all the water has been absorbed, take the pot off the heat but keep it covered for 5 minutes. Finally, use a fork to fluff the quinoa so it turns light and separate rather than sticky or mushy.
  2. While the quinoa cooks, prepare the chicken. Pat the chicken breasts dry with a paper towel, which helps them sear properly. Season both sides generously with salt, pepper, paprika, garlic powder, onion powder, and a little chili flake if you enjoy spice. Heat a small amount of oil in a skillet over medium heat. Once the pan is hot, cook the chicken for about 5–6 minutes per side, adjusting based on thickness. When the chicken is cooked through, set it aside and allow it to rest for 5 minutes before slicing. Resting keeps the juices locked in, preventing the meat from drying out.
  3. Next, prepare the vegetables. Slice the tomatoes, dice the cucumbers, cut the bell peppers into strips or cubes, shred the carrots, and thinly slice the cabbage. Feel free to use whatever fresh veggies you enjoy or have on hand — colorful vegetables add both nutrients and texture to the bowl.
  4. In a small bowl, combine the yogurt, lemon juice, garlic powder, and a pinch of salt. Whisk everything together until smooth. Add a little water as needed until the dressing reaches the consistency you like. If you prefer a lighter drizzle, thin it a bit more; if you want it creamy and thick, keep it as is.
  5. Assemble your power bowl by scooping a portion of warm, fluffy quinoa into the bottom of a bowl. Arrange the sliced chicken neatly over the quinoa, then add your fresh vegetables around the sides to create a colorful, balanced layout. Drizzle the yogurt dressing over the top and enjoy immediately. You can serve this bowl warm, room temperature, or even chilled — it tastes great in every form.
  6. If you’re storing leftovers, keep the assembled components in airtight containers. This meal keeps well in the fridge for up to 4 days. For longer storage, freeze the chicken and quinoa together for up to 2 months, then reheat them when needed and add fresh veggies before serving for the best taste and texture.