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!
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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.
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.
More Recipes
Before You Head Out
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Recipe Card
Chicken Quinoa Bowls
Ingredients
Method
- 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.
- If you loved this recipe, please leave a 5-star rating and review below!
Nutrition
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Johan
I make a double portion and serve during lunch and dinner for the week, delicious