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Grilled Chicken Quinoa Bowls Meal Prep Ideas

When I think of meal prep ideas that don’t leave me bored by Wednesday, grilled chicken quinoa bowls always save the day. They’re filling, colorful, and flexible enough that I never feel stuck eating the same thing twice. One night I’ll go heavy on the avocado, another night I’ll toss in roasted veggies, and if I’m feeling wild, I’ll add an extra drizzle of dressing. The thing I love most about these bowls is how they balance flavor and nutrition without feeling like “health food.” The chicken gets that smoky char from the grill, the quinoa has this nutty bite, and everything comes together in a way that feels comforting but still light. If you’re hunting for meal prep chicken recipes or just need a recipe meal prep go-to, this one’s it. Honestly, it’s one of the best meal prep recipes I’ve tried, and I’ve tested a lot. From quinoa chicken recipes that promise too much to recipes meal prep blogs that overcomplicate things, this is the bowl that actually works. Think of it as the Easy Healthy Meal Prep option that doesn’t make you roll your eyes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keywords: best meal prep recipes, Easy Healthy Meal Prep, meal prep chicken recipes, meal prep ideas, quinoa chicken recipes, recipe meal prep, recipes meal prep
Servings: 4 bowls
Author: Camila

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 cup quinoa, rinsed
  • 2 cups water or chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup feta cheese, crumbled
  • Fresh parsley or cilantro for garnish
  • Your favorite dressing (optional)

Instructions

  1. Cook the quinoa by combining it with water or broth in a medium pot. Bring to a boil, reduce heat, cover, and simmer until fluffy, about 15 minutes.
  2. While the quinoa cooks, preheat a grill or grill pan over medium heat.
  3. Season chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
  4. Grill chicken for 5 to 7 minutes per side, or until cooked through and juices run clear.
  5. Let chicken rest for 5 minutes, then slice into strips.
  6. Assemble bowls by dividing quinoa into servings. Top with grilled chicken, avocado, tomatoes, cucumber, and feta.
  7. Sprinkle with herbs and drizzle with dressing if using. Serve warm or pack for meal prep.