This recipe is all about balance—lean protein, wholesome grains, and fresh, crunchy vegetables. The chicken is seasoned with curry and smoked paprika, giving it warmth and depth. And the yogurt-dill sauce? Creamy, herby, and just a little tangy—it ties everything together beautifully.

It’s satisfying but not heavy. Healthy but not boring. And customizable depending on what you have in your fridge!

Ingredients

Chicken breast – I use boneless, skinless chicken and cut it into small cubes so it cooks quickly and evenly.
Quinoa – A great source of protein and fiber. I love how light and fluffy it turns out every time.
Kale – Massaged with a little oil and salt to soften it up—it makes all the difference!
Cucumber, cherry tomatoes, and radish – Fresh, crunchy, and perfect for balancing the warm chicken and sauce.
Greek yogurt – Full-fat is my go-to for the creamiest sauce.
Fresh dill and garlic – These two bring so much flavor to the sauce. Don’t skip them!
Olive oil, lemon juice, and simple spices – Just enough to season everything and tie it all together.
If you love bowl dinners, be sure to try my burrito and Greek bowls next!

📋 You can find the full ingredient list in the Recipe Card below the article.

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How To Make Chicken Quinoa Bowls

Cook the quinoa: Follow package instructions. Fluff with a fork when done and set aside.
Season the chicken: In a bowl, mix the diced chicken with paprika, curry powder, garlic powder, onion powder, salt, and pepper until evenly coated.
Cook the chicken: Heat olive oil in a skillet over medium heat. Add chicken and cook for about 10 minutes, stirring occasionally, until golden and fully cooked.
Prep the kale: In a bowl, massage chopped kale with 1 teaspoon olive oil and a pinch of salt until softened (about 1 minute).
Make the sauce: Stir together yogurt, grated garlic, lemon juice, olive oil, chopped dill, salt, and pepper in a small bowl.
Assemble the bowls: Divide quinoa between two bowls. Add kale, cucumber, tomatoes, radish, and cooked chicken on top.
Finish and serve: Drizzle with yogurt sauce and sprinkle with parsley.

Tips

Cut the chicken small – Cut it into 1-inch cubes so it cooks faster and gets that nice golden edge.
Massage the kale – Don’t skip this! It makes the kale soft and way more pleasant to eat raw. Just a minute with oil and salt does the trick.
Switch up the veggies – Sometimes I’ll add avocado, shredded carrots, or bell peppers—whatever’s in the fridge.
Make extra sauce – Trust me, you’ll want more.
Yogurt tip – Use full-fat Greek yogurt for the creamiest texture. If you’re dairy-free, a plant-based one works fine too.
Perfect for picky eaters – My kids don’t always love kale, but with the sauce and chicken, they’re totally into it!

Freezing And Storing Instructions

To Store. Keep each component (quinoa, chicken, veggies, sauce) in separate airtight containers in the fridge for up to 3 days.
To Make Ahead. You can prep everything 1–2 days in advance and assemble when ready to eat.
To Reheat. Gently reheat chicken and quinoa in the microwave or a skillet. Serve with fresh veggies and sauce.

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.