Chicken Protein Bowl Recipe
This Chicken Protein Bowl is a well-balanced, nutrient-rich meal packed with lean protein, healthy fats, complex carbs, and fiber. It’s perfect for meal prep, post-workout recovery, or a wholesome lunch/dinner. Featuring grilled chicken, quinoa, black beans, avocado, and fresh veggies, this bowl is delicious, customizable, and keeps you full for hours.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp cumin
Salt & pepper to taste
Juice of ½ lime (optional)
For the Base:
1 cup cooked quinoa (or brown rice)
1 cup canned black beans (drained and rinsed)
1 cup corn (fresh, canned or grilled)
1 cup cherry tomatoes, halved
1 small cucumber, diced
1 avocado, sliced
¼ cup red onion, thinly sliced
2 cups fresh spinach or romaine lettuce
Optional Toppings:
¼ cup feta cheese or shredded cheddar
Greek yogurt or sour cream
Hot sauce or salsa
Fresh cilantro or parsley
Instructions
1. Cook the Quinoa
Rinse ½ cup dry quinoa and cook it in 1 cup of water. Bring to boil, reduce heat, cover, and simmer for 15 minutes or until fluffy. Let it cool.
2. Prepare the Chicken
Slice chicken breasts horizontally for faster cooking.
In a bowl, mix olive oil, garlic powder, paprika, cumin, salt, pepper, and lime juice.
Rub this mix on both sides of the chicken.
3. Cook the Chicken
Grill or pan-sear the chicken on medium heat for 4–5 minutes per side or until cooked through (internal temp: 165°F/74°C).
Let it rest for 5 minutes, then slice.
4. Prepare the Bowl
In each bowl, start with a bed of spinach or lettuce.
Add a scoop of quinoa, black beans, corn, cherry tomatoes, cucumber, and red onion.
Top with sliced chicken, avocado, and optional toppings.
5. Drizzle & Serve
Add dressing of your choice or a squeeze of lime juice.
Serve warm or chilled.
Tips & Notes
Meal Prep: Store all components separately and assemble when ready to eat to keep it fresh.
Low-carb option: Swap quinoa for cauliflower rice.
Extra flavor: Add a garlic-lime yogurt dressing or spicy tahini sauce.
Vegan version: Use tofu or tempeh instead of chicken.
Crunch factor: Add roasted chickpeas or pumpkin seeds.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Absolutely! Just shred and season it slightly for flavor balance.
Q: Can I make this ahead of time?
A: Yes. Prepare all ingredients and store separately. Assemble before serving.
Q: How long does it last in the fridge?
A: Up to 4 days if ingredients are stored separately. Avocado should be added fresh.
Q: What dressings go well with this bowl?
A: Cilantro lime, tahini lemon, chipotle mayo, or Greek yogurt ranch work well.
Q: Can I freeze it?
A: The chicken and quinoa can be frozen, but fresh veggies and avocado should not be.
Nutrition Facts
Calories: ~500
Protein: 38g
Carbohydrates: 40g
Fat: 20g
Fiber: 9g
Sugars: 3g
Cholesterol: 75mg
Sodium: 500mg