Grilled Chicken Quinoa Power Bowl
A balanced meal prep bowl featuring herb-marinated grilled chicken, fluffy quinoa, roasted vegetables, and a tangy lemon-tahini dressing.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store assembled bowls (dressing separate) in the fridge for up to 5 days.
- Batching: Pound chicken breasts to even thickness before grilling for uniform cooking.
- Reheat: Chicken and quinoa can be eaten cold or microwaved for 90 seconds. Add dressing after reheating.
EXECUTION STEPS
THE MACRO PREP
Marinate chicken breasts in 1 tablespoon olive oil, lemon juice, oregano, cumin, salt, and pepper for at least 15 minutes (or overnight).
HIGH HEAT SEAR
Cook quinoa: bring 2 cups water to a boil, add quinoa, reduce to a simmer, cover, and cook for 15 minutes until fluffy. Fluff with a fork.
THE MACRO PREP
Preheat grill or grill pan to medium-high heat. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.
THE ASSEMBLY
Whisk together remaining olive oil, 1 tablespoon lemon juice, tahini, and minced garlic for the dressing.
STEP 5
Assemble bowls: divide quinoa among 4 containers. Top with sliced chicken, cherry tomatoes, cucumber, and carrots.
STEP 6
Drizzle lemon-tahini dressing over each bowl.
PRIMARY CATEGORY
EXPLORE MORE Grill ProteinFULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 680g (1.5 lb) boneless skinless chicken breasts
- 1 cup (170g) uncooked quinoa
- 2 cups (480ml) water or chicken broth
- 1 cup (150g) cherry tomatoes, halved
- 1 medium cucumber, diced (150g)
- 1/2 cup (60g) shredded carrots
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper