High-Protein Quinoa Chicken Power Bowl
Grilled chicken breast over fluffy quinoa with roasted chickpeas, cucumber, and a tahini drizzle. 48g protein per bowl — a complete amino acid powerhouse.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers for up to 5 days. Keep tahini dressing separate.
- Batching: Quinoa is one of the few plant foods with all 9 essential amino acids — perfect pairing with chicken for maximum protein.
- Reheat: Microwave for 2 minutes. Add fresh cucumber and dressing after reheating.
EXECUTION STEPS
HIGH HEAT SEAR
Cook quinoa according to package directions. Fluff with a fork and set aside.
THE MACRO PREP
Season chicken breasts with smoked paprika, garlic powder, salt, and pepper. Grill or pan-sear for 6-7 minutes per side until internal temp reaches 165°F.
THE MACRO PREP
Toss chickpeas with 1 tbsp olive oil, salt, and paprika. Roast at 400°F for 20 minutes until crispy.
THE ASSEMBLY
Make tahini dressing: whisk tahini, lemon juice, warm water, and a pinch of salt until smooth.
STEP 5
Slice chicken. Divide quinoa into 4 bowls. Top with sliced chicken, roasted chickpeas, cucumber, and tomatoes.
STEP 6
Drizzle with tahini dressing and garnish with parsley.
PRIMARY CATEGORY
EXPLORE MORE Grill ProteinFULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1.5 lbs boneless skinless chicken breast
- 2 cups dry quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 English cucumbers, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp warm water
- Salt and pepper to taste
- Fresh parsley for garnish