Discover your new weeknight favorite with this incredible Roasted Chicken Quinoa Bowl. It’s a powerhouse of flavor and nutrition, perfectly designed for a satisfying meal without the fuss. We’re combining tender, juicy roasted chicken with fluffy quinoa, vibrant roasted vegetables, and a zesty lemon vinaigrette that ties everything together. This recipe isn’t just delicious—it’s your ultimate solution for healthy meal prep.
If you’re searching for a balanced meal that doesn’t compromise on taste, you’ve found it. This bowl is packed with protein, fiber, and essential nutrients to keep you energized. It’s simple to assemble and endlessly customizable, making it a go-to for busy families and health-conscious foodies alike.
Why This Roasted Chicken Quinoa Bowl Is a Must-Try
You’ll absolutely love how simple and rewarding this recipe is. It’s crafted to be a complete meal in one bowl, minimizing cleanup and maximizing flavor. The combination of savory chicken, earthy quinoa, and a bright, tangy dressing creates a truly memorable dish.
Putting it all together for a week of delicious, healthy meals.
Plus, it’s incredibly versatile. Whether you’re making it for dinner tonight or prepping lunches for the week, this Roasted Chicken Quinoa Bowl recipe is designed to fit seamlessly into your lifestyle. For another easy and delicious chicken meal, check out our Slow Cooker Chicken and Vegetables.
The Core Ingredients You’ll Need
We’re using simple, wholesome ingredients to build maximum flavor. Here’s what you’ll need to gather.
For the Lemon Herb Roasted Chicken
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this, as they cook evenly and absorb the marinade beautifully.
Olive Oil: Use a quality extra virgin olive oil for the best flavor.
Lemon Juice: Freshly squeezed is always best for a bright, zesty taste.
Dried Herbs: A mix of oregano and thyme provides a wonderful aromatic, savory flavor.
Garlic Powder: For a deep, savory undertone that complements the chicken.
Salt and Pepper: To taste.
For the Bowl & Veggies
Quinoa: Any color of quinoa works—white, red, or tri-color.
Vegetable Broth: Cooking the quinoa in broth instead of water adds a significant layer of flavor.
Broccoli Florets: Adds a great texture and a boost of nutrients.
Red Bell Pepper: For a touch of sweetness and vibrant color.
Red Onion: Provides a sharp, savory bite that balances the other flavors.
For the Zesty Lemon Vinaigrette
Olive Oil: The base of our dressing.
Lemon Juice: More fresh lemon juice to make the flavors pop.
Dijon Mustard: This helps emulsify the dressing and adds a tangy depth.
Honey or Maple Syrup: A touch of sweetness to balance the acidity.
Salt and Pepper: To season the dressing perfectly.
How to Make the Perfect Roasted Chicken Quinoa Bowl
Follow these simple steps to create a delicious and satisfying meal. This process is straightforward and perfect for cooks of all skill levels.
Every bite is packed with flavor and wholesome ingredients.
Step 1: Roast the Chicken and Vegetables
First, preheat your oven to 400°F (200°C). While it heats up, toss the chicken breasts with olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. On a separate large baking sheet, toss the broccoli, sliced red bell pepper, and red onion with a drizzle of olive oil, salt, and pepper. Arrange the chicken and vegetables in a single layer on their respective baking sheets. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Step 2: Cook the Quinoa
While the chicken and vegetables are roasting, it’s time to cook the quinoa. Rinse the quinoa under cold water using a fine-mesh sieve. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid has been absorbed. Once cooked, fluff the quinoa with a fork.
Step 3: Whisk Together the Vinaigrette
In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, and honey. Whisk or shake until the dressing is well-emulsified. Season with salt and pepper to your liking. This dressing is simple but adds an incredible brightness to the bowl.
Step 4: Assemble Your Bowls
Once the chicken is cooked, let it rest for a few minutes before slicing it. To assemble your Roasted Chicken Quinoa Bowl, start with a base of fluffy quinoa in each bowl. Top with the roasted vegetables and sliced chicken. Drizzle generously with the zesty lemon vinaigrette and serve immediately. Looking for another great one-pan meal? Try our One-Pan Garlic Herb Chicken.
Pro Tips for the Best Quinoa Bowls
Want to take your bowl to the next level? Here are a few tips:
Don’t Skip Rinsing Quinoa: Rinsing quinoa removes its natural coating, called saponin, which can make it taste bitter.
Give Vegetables Space: Don’t overcrowd the baking sheet. Give your vegetables enough room to roast rather than steam, ensuring they get nicely browned and flavorful.
Let the Chicken Rest: Allowing the chicken to rest for 5-10 minutes before slicing is crucial. This helps the juices redistribute, resulting in more tender and flavorful meat.
Meal Prep and Storage Instructions
This Roasted Chicken Quinoa Bowl is a meal prep dream. To store, allow all the components to cool down to room temperature. Store the quinoa, chicken, and vegetables in separate airtight containers in the refrigerator for up to 4 days. Keep the vinaigrette in a separate jar. When you’re ready to eat, simply assemble a bowl and drizzle with the dressing. You can enjoy it cold or gently reheat it in the microwave.
Fun Variations and Customizations
One of the best things about this recipe is its versatility. Feel free to swap ingredients based on what you have on hand!
Add Greens: Mix in a handful of spinach or arugula for extra nutrients.
Include Healthy Fats: Top with sliced avocado or a sprinkle of feta cheese.
Switch up the Veggies: Sweet potatoes, zucchini, or Brussels sprouts would also be delicious.
Try a Different Grain: Brown rice or farro can be used as a substitute for quinoa.
Absolutely. This bowl is well-balanced with lean protein from the chicken, complex carbohydrates and fiber from the quinoa, and essential vitamins and minerals from the roasted vegetables. The lemon vinaigrette uses healthy fats from olive oil, making it a nutritious and complete meal.
Yes, this recipe is very versatile. You can easily substitute the chicken with roasted salmon, shrimp, or even chickpeas for a vegetarian option. Adjust the cooking time accordingly for your chosen protein.
For best results, store the components in separate airtight containers. The chicken, quinoa, and vegetables will last for up to 4 days in the refrigerator. The vinaigrette can be stored for up to a week. Assemble the bowl just before serving.
While the lemon vinaigrette is fantastic, a creamy tahini dressing, a Greek yogurt-based sauce, or even a pesto vinaigrette would also be delicious pairings for this roasted chicken quinoa bowl.
You can, but it may alter the texture. If using frozen vegetables, there’s no need to thaw them first. Roast them directly from frozen, but be aware they may release more water and might not get as crispy as fresh vegetables.
More Delicious Bowl Recipes to Try
If you enjoyed this recipe, you’re sure to love our other flavorful and easy bowl creations. They are perfect for anyone seeking healthy and convenient meal options that don’t skimp on taste.
This Roasted Chicken Quinoa Bowl is more than just a recipe; it’s a template for healthy, stress-free eating. It’s proof that you don’t have to spend hours in the kitchen to create a meal that’s both nutritious and incredibly satisfying. We hope you love it as much as we do!
If you make this recipe, we’d love to see it! Share your creation and tag us on Pinterest. Your feedback and shares help us bring more delicious recipes to you!
The ultimate healthy and delicious Roasted Chicken Quinoa Bowl!
This Roasted Chicken Quinoa Bowl is the perfect healthy meal prep solution. Featuring juicy lemon-herb chicken, fluffy quinoa, and roasted vegetables, it's a delicious, balanced, and easy-to-make dish for any night of the week.
On a large baking sheet, toss the chicken breasts with 2 tbsp olive oil, 1 tbsp lemon juice, oregano, thyme, garlic powder, salt, and pepper. On a separate baking sheet, toss the broccoli, red bell pepper, and red onion with a drizzle of olive oil, salt, and pepper.
Arrange the chicken and vegetables in a single layer. Roast for 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender.
While the chicken and vegetables roast, rinse the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, Dijon mustard, and honey. Season with salt and pepper to taste.
Let the chicken rest for 5 minutes before slicing. Assemble the bowls by dividing the quinoa, roasted vegetables, and sliced chicken among four bowls. Drizzle with the vinaigrette and serve.
Nutrition
Calories: 550kcalProtein: 40gFat: 28gFiber: 9g
Notes
Meal Prep: Store components separately in airtight containers in the fridge for up to 4 days. Assemble just before eating. Variations: Add avocado, feta cheese, or a handful of spinach for extra flavor and nutrients. Tip: Ensure vegetables are in a single layer on the baking sheet to ensure they roast properly instead of steaming.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
