Best High Protein Chicken Bowl
Discover a high protein chicken bowl packed with bold flavors, fresh ingredients, and serious nutrition. A satisfying, balanced meal perfect for healthy living.
Equipment
- 1 medium pot for the quinoa / carbs
- 1 medium bowl for marinating the chicken
- 1 large skillet
Ingredients
For the Chicken
- 1.5 lb boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ Lemon (juice)
- 1 cup dry quinoa (or brown rice), rinsed
- 2 cups low-sodium chicken broth or water
Veggies
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, sliced
- 1 cup steamed or roasted broccoli florets
- ½ small red onion, thinly sliced
- 1 avocado, sliced (optional)
- 2 tbsp fresh parsley or cilantro, chopped
- 1 tbsp olive oil (for drizzling)
- Pinch of flaky salt and black pepper
For the Yogurt Sauce
- ¾ cup plain Greek yogurt (2% or 5%)
- 1 tbsp olive oil
- 1 small garlic clove, finely grated
- ½ Lemon (juice)
- 1 pinch salt
- Black pepper, to taste
Instructions
- Cook the quinoa: Add quinoa and broth to a small pot. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork.1 cup dry quinoa, 2 cups low-sodium chicken broth or water
- Season the chicken: Pat chicken dry. Mix olive oil, salt, pepper, smoked paprika, garlic powder, cumin, and oregano. Rub evenly on the chicken. Squeeze lemon juice over the top.1.5 lb boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp ground cumin, ½ tsp dried oregano, ½ Lemon (juice)
- Cook the chicken: Heat a large skillet over medium-high. Add a little oil if needed. Cook chicken 5–6 minutes per side, until browned and the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
- Prep the sauce: Stir Greek yogurt, olive oil, grated garlic, lemon juice, salt, and pepper in a bowl. Adjust lemon and salt to taste.¾ cup plain Greek yogurt (2% or 5%), 1 tbsp olive oil, ½ Lemon (juice), 1 pinch salt, Black pepper, to taste, 1 small garlic clove, finely grated
- Prep the veggies: Slice tomatoes, cucumbers, pepper, onion, and steam or roast the broccoli. Keep them crisp for texture.1 cup cherry tomatoes, halved, 1 cup cucumber, diced, 1 red bell pepper, sliced, ½ small red onion, thinly sliced, 1 cup steamed or roasted broccoli florets
- Assemble: Add a scoop of quinoa to each bowl. Top with sliced chicken, veggies, and avocado if using. Drizzle with olive oil and the yogurt sauce. Finish with chopped herbs, a squeeze of lemon, and a pinch of salt and pepper.1 avocado, sliced (optional), 1 tbsp olive oil (for drizzling), Pinch of flaky salt and black pepper, 2 tbsp fresh parsley or cilantro, chopped
- Serve: Enjoy warm or at room temperature. Add extra sauce if you like it creamy.
