Easy

Warm Chicken and Quinoa Bowl

Name: Warm Chicken and Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 cup quinoa, rinsed; 2 pieces chicken breasts; 1 large sweet potato, cubed; 1 piece avocado, sliced; 0.5 cup pickled red onion; 2 cups baby spinach; 2 tbsp tahini; 2 tbsp lemon juice; 1 tbsp olive oil; 1 tsp cumin; 1 tsp salt

(593)

45 min4480 cal

By ChickenRecipes.ca Team|March 15, 2024

The grain bowl that meal-prep Instagram accounts can't stop posting — except this version actually tastes like food you'd choose to eat rather than endure. Fluffy quinoa topped with seasoned grilled chicken, roasted sweet potato, avocado, pickled red onion, and a tahini-lemon dressing that ties everything together. The beauty of this bowl is the contrast: warm quinoa and roasted vegetables against cool avocado and tangy pickled onion. Every bite is different. The quinoa provides complete protein on its own, so combined with chicken, this bowl delivers nearly 45g of protein per serving — which is why it's become the standard lunch for every gym-goer and meal-prepper in the country.

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Ingredients

Servings:

Instructions

Nutrition Per Serving

480

Calories

38g

Protein

18g

Fat

42g

Carbs

Fiber8g

Sugar6g

Sodium420mg

Reviews

4.7 / 5 (593 reviews)

David P.

Apr 15, 2025

Absolutely delicious! The whole family devoured it.

Jessica Y.

Jul 2, 2025

My family loved this recipe. Will definitely make again!

Justin I.

Jan 25, 2025

Followed the recipe exactly and it was perfect.

Recipe at a Glance

Prep:

15 min

Cook:

30 min

Total:

45 min

Servings:

Difficulty:

Easy

Pro Tips

1Always rinse quinoa before cooking — the natural saponin coating tastes bitter and soapy if you skip this step.
2Quick-pickle red onions in 10 minutes: thinly slice, cover with equal parts warm water and rice vinegar, add a pinch of sugar and salt.
3These bowls meal-prep well — store quinoa, chicken, and roasted sweet potato in containers. Assemble fresh each day.

Variations

Mediterranean version: swap sweet potato for roasted chickpeas, add cucumber and feta.
Mexican version: add black beans, corn, and swap tahini for a cilantro-lime dressing.
Fall version: use roasted butternut squash instead of sweet potato and add dried cranberries.

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