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Healthy Chicken Quinoa Power Bowl with Easy Avocado Dressing

Healthy Chicken Quinoa Power Bowl - featured image
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A vibrant, wholesome power bowl featuring nutty quinoa, tender chicken, fresh veggies, and a creamy avocado dressing. Perfect for quick, nourishing meals that are easy to prepare and great for meal prep.

Ingredients

Scale
  • 1 cup quinoa (uncooked)
  • 2 medium chicken breasts (about 12 oz / 340 g), boneless and skinless
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1 cup shredded carrots
  • 2 cups fresh spinach or kale, chopped
  • 1/4 cup fresh cilantro or parsley, chopped (optional)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil (for cooking)
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup plain Greek yogurt (or dairy-free coconut yogurt)
  • Juice of 1 lime (about 2 tablespoons)
  • 1 clove garlic, minced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons water (adjust for desired consistency)
  • Salt and pepper, to taste

Instructions

  1. Rinse 1 cup (170 g) of quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa with 2 cups (480 ml) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
  2. While quinoa cooks, season the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for about 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing thinly against the grain.
  3. Dice the red bell pepper, halve the cherry tomatoes, slice the cucumber, shred the carrots, and chop the spinach or kale. Toss them gently in a large mixing bowl with the chopped cilantro or parsley. Season lightly with salt and pepper.
  4. In a blender or food processor, combine the ripe avocado, Greek yogurt, lime juice, minced garlic, cilantro, and 2 tablespoons of water. Blend until smooth and creamy. Add more water if needed to reach your preferred consistency. Taste and season with salt and pepper.
  5. Divide the cooked quinoa evenly among 4 bowls. Top each with an equal portion of the veggie mix and sliced chicken. Drizzle generously with the avocado dressing.
  6. For a bit of crunch, sprinkle with toasted pumpkin seeds or sliced almonds. Serve immediately or refrigerate for up to 2 days.

Notes

Rinse quinoa before cooking to remove bitterness. Do not overblend avocado dressing to avoid gummy texture. If no blender, mash avocado with a fork and whisk other dressing ingredients. For meal prep, store quinoa and chicken separately from veggies and dressing. Leftovers keep well for up to 2 days. Use pre-cooked rotisserie chicken for faster prep. Add cayenne or hot sauce to dressing for a spicy kick.

Nutrition

Keywords: healthy, chicken, quinoa, power bowl, avocado dressing, easy recipe, meal prep, gluten-free, dairy-free option

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