Chicken & Quinoa Bowl
Updated Apr 28, 2026
Chicken and Quinoa Bowls are an easy weeknight dinner that you can throw together with leftover quinoa, chicken, any vegetables and nuts.
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Chicken & Quinoa Bowls!
If you’re bored of chicken and rice dinners, make this Chicken and Quinoa Bowl. It’s such a versatile recipe that you can change up with different seasonings, different cuts of chicken and different veggies on the side. And the best part is that the bowl is 47 grams of protein per serving, thanks not only to the chicken but also to the quinoa. If you’re intimidated by eating quinoa, don’t be. It’s easier than cooking rice – just follow my ration and cooking times, and you’ll have a delicious balanced meal in under 30 minutes.
Happy Cooking!
– Yumna
How to Make Chicken and Quinoa Bowls
Chicken and Quinoa Bowl
Video
Ingredients
- 1 cup uncooked quinoa
- 1 ½ cups water
- 1 ½ pounds chicken tenders
- 2 teaspoons paprika
- 1 ½ teaspoons coriander
- 1 teaspoon onion powder
- ½ teaspoon turmeric
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 2 tablespoons olive oil
- 6 cups chopped kale
- 1 pint cherry tomatoes
- ½ cup toasted slivered almonds
- Chopped parsley for serving
Instructions
- Place the quinoa and water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 15 minutes. Remove the pot from the heat and let the quinoa rest, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, in a shallow bowl, stir together the paprika, coriander, onion powder, turmeric, salt, and pepper. Add the chicken tenders and olive oil and toss to coat evenly.
- Heat a large skillet over medium heat. Add the chicken and cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.
- Add the kale to the same skillet, season with salt and pepper to taste, and cook over medium-high heat for 3–5 minutes, stirring frequently, until softened and lightly charred in spots. Transfer to a plate.
- Add the cherry tomatoes to the same skillet, season with more salt and pepper to taste, and cook over medium-high heat for 3–5 minutes, stirring frequently, until softened and blistered.
- Divide the quinoa, chicken, kale, and tomatoes between four bowls. Top with toasted almonds and parsley and serve immediately.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Video Tutorial
Note: The recipe compared to the video below has been updated to increase the chicken to 1 ½ pounds, decrease the quinoa to 1 cup and adjust the seasonings slightly.
Recipe Tips
- Make quinoa like a pro. Use my how to cook quinoa tutorial post for my step-by-step instructions. You can make it extra flavorful by cooking it with chicken broth, or toasting the quinoa before cooking.
- Save on time by buying pre-cooked quinoa. You can also meal prep 2-3 cups of quinoa at the beginning of the week to have on hand for recipes like this one or my Quinoa Avocado Salad.
- Add in other vegetables. This chicken and quinoa bowl is really versatile and is a great way to use up leftovers in your fridge. Try adding in cooked spinach, red bell pepper, zucchini or mushrooms.
- Don’t over cook the chicken. If you have an instant read thermometer, it should register at 165F. Be sure to let the chicken rest for a few minutes before slicing it so that the juices redistribute.
Comments
Very filling meal, so very satisfying in that way. However, seasoning for the chicken was quite bland (maybe I didn’t add enough). Not a fan of kale but that’s just my personal preference.
Thank you for the feedback, Kathleen. I’m going to retest this recipe to make sure it works perfectly for others trying it. I appreciate your comment!
So delicious! Thank you
You’re welcome, Veronica! So happy you liked it!!
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