🥗 Grilled Chicken Quinoa Power Bowl
⏱ Time
Prep: 20 minutes
Cook: 25 minutes
Total: ~45 minutes
🍽 Serves
2–3 people
🧺 Ingredients
For the Quinoa Base
1 cup quinoa
2 cups water or chicken broth
¼ tsp salt
For the Grilled Chicken
2 boneless chicken breasts
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
¾ tsp salt
½ tsp chili powder or cayenne (optional)
For the Corn
1½ cups sweet corn (fresh or frozen)
1 tbsp butter or olive oil
Salt, to taste
Black pepper, to taste
1 tbsp chopped parsley or cilantro
Fresh Toppings
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
Salt & pepper (light sprinkle)
Green Herb Sauce (Chimichurri-Style)
½ cup fresh parsley
2 cloves garlic
2 tbsp olive oil
1 tbsp lemon juice or vinegar
Salt, to taste
Optional: pinch chili flakes
Blend or finely chop everything until saucy.
👩🍳 Instructions
1️⃣ Cook the quinoa
Rinse quinoa well under cold water.
Add quinoa, water (or broth), and salt to a pot.
Bring to a boil, then cover and simmer on low for 12–15 minutes.
Fluff with a fork and set aside.
2️⃣ Grill the chicken
Pat chicken dry.
Rub with olive oil and all spices.
Heat a grill pan or skillet on medium-high.
Cook chicken 5–6 minutes per side until golden and cooked through.
Rest for 5 minutes, then slice.
3️⃣ Cook the corn
Heat butter or oil in a pan.
Add corn, salt, and pepper.
Sauté 4–5 minutes until glossy and lightly golden.
Toss with chopped parsley.
4️⃣ Prepare fresh toppings
Slice avocado.
Season tomatoes lightly with salt & pepper.
5️⃣ Assemble the bowl
Spread quinoa at the bottom.
Add sliced grilled chicken on top.
Arrange corn, tomatoes, and avocado on the side.
Spoon green herb sauce over the chicken.
Optional: sprinkle grated parmesan or extra herbs.
🔥 Pro Tips
Want extra juicy chicken? Marinate it for 30 minutes.
Swap quinoa with brown rice or couscous if you like.
Add a fried or soft-boiled egg for extra protein.
Drizzle a little lemon juice over avocado to keep it green.
