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healthy chicken quinoa bowl with honey garlic chicken and tahini dressing

Healthy Chicken Quinoa Bowl Recipe

This healthy chicken quinoa bowl recipe combines honey-garlic chicken, fluffy quinoa, and fresh vegetables with a creamy tahini dressing. It’s the perfect 30-minute meal for meal prep or a quick weeknight dinner — balanced, colorful, and absolutely delicious.
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Course: Dinner, Lunch, Meal Prep
Cuisine: Mediterranean, Mexican Fusion
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating (optional): 2 hours
Total Time: 30 minutes
Servings: 4 servings
Calories: 540kcal
Cost: $12

Equipment

  • Large skillet or grill pan
  • Medium saucepan with lid
  • Fine-mesh strainer
  • Sharp Chef’s Knife
  • Large mixing bowls
  • Meal prep containers
  • Meat thermometer

Ingredients

For the Honey Garlic Chicken

  • 1.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 3 tablespoons honey
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon paprika
  • 0.5 teaspoon cumin
  • salt and black pepper to taste

For the Quinoa Base

  • 1 cup quinoa rinsed thoroughly
  • 2 cups chicken or vegetable broth low-sodium preferred
  • 0.5 teaspoon salt
  • 1 bay leaf optional

For the Bowl Toppings

  • 2 cups cherry tomatoes halved
  • 1 large cucumber diced
  • 1 red bell pepper diced
  • 1 cup corn kernels fresh or frozen
  • 1 cup black beans drained and rinsed
  • 2 avocados sliced
  • 0.25 cup red onion thinly sliced
  • fresh cilantro for garnish
  • lime wedges for serving

For the Tahini Dressing

  • 0.25 cup tahini
  • 2 tablespoons lemon juice fresh
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 2–4 tablespoons water to thin
  • salt and pepper to taste
  • 0.5 teaspoon cumin optional

Instructions

  • Mix honey, garlic, olive oil, soy sauce, paprika, and cumin; toss chicken and marinate 15 min to 2 hours.
  • Rinse under cold water to remove bitterness.
  • Boil quinoa in broth with salt and bay leaf, then simmer covered 15 min.
  • Remove from heat, rest 5 min, and fluff with fork.
  • Heat skillet with oil; cook chicken 3–4 min per side until caramelized and 165°F internal temperature.
  • Add quinoa, top with chicken, tomatoes, cucumber, bell pepper, corn, and beans.
  • op with avocado, onion, cilantro, and drizzle tahini dressing.
  • Add lime wedges and enjoy warm or cold.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 420g | Calories: 540kcal | Carbohydrates: 48g | Protein: 42g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 95mg | Sodium: 620mg | Potassium: 980mg | Fiber: 9g | Sugar: 10g | Vitamin A: 850IU | Vitamin C: 48mg | Calcium: 95mg | Iron: 3.5mg