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High-Protein Chicken Quinoa Bowl Recipe
Youssef Hb

High-Protein Chicken Quinoa Bowl

A nutrient-dense, Mexican-inspired meal that balances lean grilled chicken, fluffy red quinoa, and a vibrant roasted corn salsa. This dish is perfect for post-workout recovery or a quick weeknight dinner, offering a harmonious blend of textures from creamy avocado and crunchy vegetables. It is designed to be hearty and flavorful, ensuring you stay satisfied with every bite while maintaining a clean, high-protein profile.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1/4 cup red quinoa
  • 2 (6-ounce) chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon taco seasoning
  • 1/2 cup roasted corn
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 2 ounces pimientos, drained
  • 1/2 avocado, sliced
  • 1/4 cup queso fresco
  • 1/4 cup sour cream
  • Lime zest and juice to taste
  • Fresh cilantro to taste

Method
 

  1. Cook the red quinoa according to package instructions until tender.
  2. Stir lime zest, lime juice, cilantro, and salt into the cooked quinoa and cover to keep warm.
  3. Season the chicken breasts evenly with the taco seasoning.
  4. Heat olive oil in a skillet over medium-high heat and grill chicken for 6-7 minutes per side or until fully cooked.
  5. In a small bowl, combine roasted corn, halved cherry tomatoes, diced red onion, and drained pimientos.
  6. Divide the lime-infused quinoa into two bowls.
  7. Top with the grilled chicken, corn salsa, sliced avocado, and a crumble of queso fresco.
  8. Finish each bowl with a dollop of sour cream before serving.

Notes

Use Greek yogurt instead of sour cream to increase the protein content of the meal. If you prefer white quinoa over red, it can be used as a direct substitute. Ensure chicken breasts are uniform in thickness to promote even cooking.