Here’s one of my favorite weeknight solutions: a chicken and quinoa bowl that I lean on when the fridge looks a bit bare or I want something healthy but filling.
This is the kind of meal I make when I have leftover cooked quinoa from the weekend or leftover grilled chicken. I just raid the vegetable drawer for anything hanging around and give it new life. It’s the perfect clean-out-the-fridge dinner that still feels intentional and nourishing.
I love the combination of juicy chicken, nutty quinoa, sautéed greens, sweet tomatoes, and crunchy nuts. It’s colorful, comforting, and pretty satisfying without weighing you down.
Honestly, this bowl has become a staple at home—I make it at least a couple of times a month in some form or another.
Why I Keep Coming Back to This Recipe
This is one of those recipes that rewards you for being a little lazy but still feels like real cooking.
I often have quinoa cooked and ready in the fridge. It reheats beautifully. If you’ve never tried swapping it for rice in your meals, I highly recommend giving it a shot. It’s nutty, fluffy, and surprisingly filling.
Chicken is my default protein for these bowls, but you can use leftover roast chicken or even shredded rotisserie chicken from the store if you’re short on time. And the veggies? Completely up to you. This recipe is just a jumping-off point.
The best part? It comes together in about half an hour if you’ve got a couple of things prepped. Ideal for busy evenings when you want to eat something good without much fuss.
Ingredients You’ll Need
- Quinoa (any variety you like—I often buy a big bag of white quinoa, but red or tricolor is great too)
- Boneless, skinless chicken breasts or thighs
- Fresh kale or any sturdy greens
- Tomatoes (I love cherry tomatoes but use whatever you have)
- Olive oil
- Your favorite spice mix or even just salt, pepper, and a bit of smoked paprika
- Nuts for crunch (almonds are great but feel free to substitute with walnuts, pecans, or seeds)
- Fresh parsley or herbs for garnish
How I Make It at Home
Cooking the Quinoa
I cook my quinoa much like rice. Rinse it first (this cuts the bitterness), then simmer in water or chicken broth for extra flavor.
My small hack: after turning off the heat, let it sit covered for 5–10 minutes. Fluff it with a fork and it’s perfect.
If you’re short on time, pre-cooked quinoa from the store works just fine.
Prepping the Chicken
I rub the chicken with a simple mix of spices. Sometimes it’s just salt, pepper, garlic powder, and paprika. Other times, I’ll add a squeeze of lemon or a spoon of yogurt for a quick marinade.
If I remember early enough, I let it sit for half an hour—but honestly, even a five-minute soak is better than nothing.
I cook it in a skillet over medium-high heat so it gets a good sear. Letting it rest before slicing keeps it juicy.
Cooking the Vegetables
I like to use the same pan I used for the chicken. That way you get all the good browned bits.
I start with kale—it softens nicely in a couple of minutes. Then I throw in halved tomatoes until they blister and get sweet.
Feel free to use whatever vegetables you want. Peppers, zucchini, mushrooms, even spinach. It’s all fair game.
Assembling the Bowl
I scoop warm quinoa into bowls, top with sliced chicken, sautéed kale, and tomatoes. A handful of toasted almonds goes on for crunch. A sprinkle of chopped parsley or cilantro makes it feel fresh.
Serve immediately while everything is warm and inviting
My Best Tips for Making This Bowl
- Flavorful Quinoa: Try cooking it in chicken broth or vegetable stock. Even toasting the dry grains in olive oil before adding liquid adds depth.
- Batch Cook Quinoa: I often make 2 cups dry quinoa on Sunday so I have it ready for salads or bowls all week.
- Use Leftovers: Leftover roast chicken or grilled thighs make this even faster. It’s a real time-saver for busy nights.
- Veggie Drawer Rescue: This bowl is my go-to for using up that lonely carrot, half a pepper, or wilted spinach. Nothing goes to waste.
- Rest the Chicken: It really does make a difference. Rested chicken slices better and stays juicy.
Make-Ahead Advice
If I know the week will be hectic, I’ll cook a big batch of quinoa and even pre-cook the chicken and veggies.
Stored separately in the fridge, they last a few days. Then it’s just assemble-and-eat for lunches or dinners.
This approach has saved me from too many takeout orders.
How I Like to Serve It
Honestly, these bowls are a meal on their own, but I’ll sometimes add a little tzatziki or garlicky yogurt on the side for creaminess.
You could drizzle with a lemony vinaigrette if you want something brighter.
Sometimes I even wrap the components in a warm flatbread. Total comfort food.
Keeping Leftovers
I store the components in separate containers in the fridge for up to 3 days.
Quinoa reheats well in the microwave with a splash of water.
The chicken is best sliced and rewarmed gently to keep it moist.
Veggies can be eaten cold or quickly warmed in a pan.
Questions I Get About This Recipe
What’s the best chicken cut to use?
I usually go with boneless, skinless breasts because they cook quickly and slice nicely. But thighs stay juicier and are forgiving if you overcook them a bit.
Can you make it ahead?
Absolutely. I often prep everything on Sunday. Quinoa, cooked chicken, and sautéed veggies store well separately. Assembling them fresh each day keeps them tasting good.
Chicken Quinoa Bowl
There’s nothing like a wholesome bowl packed with vibrant veggies, lean protein, and hearty grains to reset your dinner routine.
Ingredients
- 1 pound chicken tenders
- 2 tablespoons olive oil, divided
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon coriander
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- 1½ cups quinoa (uncooked)
- 6 cups kale, chopped
- 1 pint cherry tomatoes
- ½ cup slivered almonds, toasted
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Quinoa : Rinse the quinoa under cold water, then place it in a saucepan with 2¼ cups water. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Once cooked, remove from heat and let it sit (lid on) for 5 more minutes. Fluff with a fork before serving.
- Season the Chicken : In a shallow bowl, mix 1 tablespoon of olive oil with the paprika, turmeric, coriander, onion powder, salt, and pepper. Toss the chicken in this spice blend until fully coated.
- Cook the Chicken : Warm the remaining olive oil in a skillet over medium heat. Add the chicken and cook for 3–4 minutes per side, or until golden and cooked through. Let it rest a few minutes before slicing into strips.
- Sauté the Kale : Using the same pan, toss in the chopped kale and sauté over medium-high heat for 3–5 minutes, stirring frequently, until it wilts and begins to char slightly. Set aside.
- Char the Tomatoes : Add the cherry tomatoes to the skillet and cook for another 3–5 minutes, just until their skins blister and they soften. Remove from heat.
- Assemble Your Bowl : Spoon the quinoa into serving bowls. Top with sliced chicken, sautéed kale, blistered tomatoes, and a generous sprinkle of toasted almonds. Finish with a touch of fresh parsley.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 629Total Fat 34gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 26gCholesterol 52mgSodium 1226mgCarbohydrates 54gFiber 9gSugar 6gProtein 32g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This chicken and quinoa bowl is really my weeknight hero. It’s healthy without feeling like diet food, and it’s flexible enough that I never get bored.
Try other Quinoa recipes:
