Herb-Marinated Grilled Chicken & Quinoa Power Bowl
A lean, nutrient-dense lunch combining protein-rich grilled chicken breast with fluffy quinoa, roasted vegetables, and a light lemon-tahini dressing. This version optimizes macros for 1200 calories with 60g protein while keeping prep time under 25 minutes.
- high-protein
- quick
- gluten-free
- whole-grain
- balanced-macros
kcal1107
Protein64g
Carbs80g
Fat60g
Ingredients
- Chicken breast190 g
- Quinoa (uncooked)0.5 cup
- Water1 cup
- Bell peppers (mixed)120 g
- Zucchini100 g
- Red onion50 g
- Cherry tomatoes80 g
- Tahini2 tbsp
- Lemon juice3 tbsp
- Garlic, minced1.5 tsp
- Olive oil2.5 tbsp
- Salt & pepperto taste unit
- Italian herbs1 tsp
Instructions
- 1Rinse quinoa under cold water and measure out 1/2 cup (uncooked).
- 2Pat chicken breast dry and marinate for 10 minutes in olive oil, lemon juice, minced garlic, and Italian herbs.
- 3Chop bell peppers, zucchini, and red onion into bite-sized pieces.
- 4Whisk together 2 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, and 4 tbsp water; season with salt and pepper to taste.
- 5Bring 1 cup water to boil, add quinoa, reduce heat to low, cover, and simmer for 12-14 minutes until fluffy.
- 6Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- 7Grill chicken breast for 6-7 minutes per side until golden and internal temperature reaches 165°F, then rest and slice into strips.
- 8In the same skillet, sauté chopped vegetables with 1.5 tbsp oil for 4-5 minutes until lightly charred and tender.
- 9Assemble bowl with quinoa base, top with sliced chicken, roasted vegetables, and fresh cherry tomatoes.
- 10Drizzle lemon-tahini dressing over the bowl and toss gently before serving.