Next-Level Grilled Chicken & Quinoa Bowl with Herb Roasted Veggies

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 4

Calories per Serving: ~520 kcal

Ingredients

For the Chicken

4 boneless, skinless chicken breasts

2 tbsp olive oil

1 tbsp lemon juice

1 tsp garlic powder

1 tsp smoked paprika

Salt & pepper to taste

For the Roasted Veggies

1 lb baby potatoes, halved

2 medium carrots, chopped

1½ tbsp olive oil

1 tsp dried parsley

½ tsp thyme

Salt & pepper

For the Quinoa

1 cup uncooked quinoa (any color)

2 cups water or broth

2 tbsp chopped fresh parsley or cilantro

Salt to taste

For Assembly

2 cups fresh leafy greens (spinach, arugula, or mixed greens)

Optional: drizzle of lemon-tahini or herb yogurt dressing

Instructions

Preheat oven to 425°F (220°C). Toss halved baby potatoes and chopped carrots with olive oil, parsley, thyme, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, flipping once. Meanwhile, season the chicken with olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Grill or pan-sear for about 6–7 minutes per side until golden and cooked through. While the chicken and veggies cook, rinse quinoa and cook with water or broth — bring to a boil, reduce to a simmer, and cover for 15 minutes. Fluff with a fork and mix with herbs. To serve, layer greens into bowls, top with quinoa, sliced chicken, roasted veggies, and optional dressing.

Notes & Variations:

Use sweet potatoes instead of carrots for a twist.

Add feta cheese or avocado for extra creaminess.

Make it vegetarian by swapping chicken with grilled tofu or chickpeas.