Chicken and Quinoa Power Bowls – High-Protein Meal Prep with Roasted Veggies & Clean Ingredients
These chicken and quinoa power bowls are a clean, protein-packed meal prep favorite—layered with fluffy quinoa, grilled chicken, and roasted veggies, then finished with fresh herbs and a simple dressing. Perfect for lunch, dinner, or post-workout fuel, they're naturally gluten-free, customizable, and built for energy and flavor in every bite.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup uncooked quinoa
- 1 zucchini chopped
- 1 red bell pepper chopped
- ½ red onion sliced
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt & pepper to taste
- 1 lemon juiced
- Fresh parsley or cilantro chopped
Instructions
- Cook the quinoa: Rinse quinoa well. In a pot, combine 1 cup quinoa with 2 cups water. Bring to a boil, then cover and simmer for 15 minutes until fluffy.
- Season the chicken: Coat chicken breasts in olive oil, garlic powder, paprika, salt, and pepper.
- Grill or sear the chicken: Cook over medium-high heat for 5–6 minutes per side until fully cooked. Let rest before slicing.
- Roast the vegetables: Toss chopped veggies with olive oil, salt, and pepper. Roast at 400°F for 20 minutes.
- Assemble the bowls: Divide quinoa between 4 containers. Top with sliced chicken, roasted veggies, a squeeze of lemon, and fresh herbs.
Notes
Secret Tips for the Best Chicken and Quinoa Power Bowls
- Toast your quinoa before boiling to bring out a nutty, richer flavor.
- Marinate the chicken overnight for extra tenderness and flavor depth.
- Roast veggies on high heat (425°F) for deep caramelization and texture contrast.
- Add a squeeze of lemon or lime right before serving to brighten all the flavors.
- Mix fresh and cooked elements (like raw cherry tomatoes or baby greens) to keep the bowl vibrant.
- Let quinoa cool slightly before assembling—this prevents steam from softening fresh toppings.
- Keep dressing separate until serving for the freshest texture in meal prep.