Chicken Breast Quinoa Bowl Recipe

Chicken Breast Quinoa Bowl Recipe

How To Make Chicken Breast Quinoa Bowl

Loaded with layers of grilled chicken, white beans, feta, and veggies, this delectable quinoa bowl is topped with tangy and sweet honey-lime sauce.

Preparation: 30 minutes
Soak Time: 2 hours
Total: 2 hours 30 minutes



For Bowl:

  • 1⅓cupsquinoa,cooked
  • 2cupschicken breast,grilled, diced
  • 1⅓cupsbroccoli heads,finely chopped
  • 1⅓cupsred peppers,finely diced
  • 1⅓cupscarrots,shredded
  • ½cupcannellini beans
  • ¼cuppumpkin seeds,hulled
  • ¼cupgreen onions,chopped
  • ¼cupfeta cheese,crumbled

For Sauce:

  • ½cupalmonds,whole raw
  • 2cupswater,divided
  • 3lemon juice
  • 1clovegarlic
  • 1tsphoney
  • 1tspturmeric
  • 2tspkosher salt
  • 10basil leaves



  1. Soak almonds in 1 cup of water for 2 hours. Drain and discard water.

  2. In a blender or Vitamix, combine almonds, 1 cup of water, lemon juice, garlic, honey, turmeric, salt, and basil. Blend until completely smooth.

  3. Put the sauce in a squeeze bottle. Use only ½ of the sauce.


  1. In 4 bowls, evenly distribute the quinoa, chicken, broccoli, peppers, carrots, and beans.

  2. In between layers, squeeze in 2 tablespoons of sauce.

  3. Top each with 1 tablespoon of pumpkin seeds, green onions, and feta respectively. Drizzle with the remaining 1 tablespoon of sauce. (Each bowl will get about 3 tablespoons of sauce.)

  4. Serve and enjoy!

Recipe Notes

Refrigerate extra sauce for up to 5 days—it’s great as a salad dressing or drizzled over meat, poultry or fish.


  • Calories: 721.71kcal
  • Fat: 29.47g
  • Saturated Fat: 6.31g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 12.65g
  • Polyunsaturated Fat: 8.24g
  • Carbohydrates: 70.76g
  • Fiber: 13.97g
  • Sugar: 8.87g
  • Protein: 47.14g
  • Cholesterol: 80.66mg
  • Sodium: 1152.07mg
  • Calcium: 244.56mg
  • Potassium: 1631.45mg
  • Iron: 8.66mg
  • Vitamin A: 472.86µg
  • Vitamin C: 108.61mg
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