If you are craving something vibrant, nutritious, and bursting with fresh flavors, this Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe is an absolute must-try. Perfectly cooked juicy chicken breasts pair effortlessly with fluffy quinoa, bright cherry tomatoes, crisp cucumber, and tangy feta cheese for a dish that’s packed with textures and tastes. This bowl is not only a feast for the senses but also a balanced meal that fuels your body and delights your palate. Whether you’re meal prepping for the week or cooking a wholesome dinner on a busy night, this recipe strikes the ideal harmony between simplicity and sophistication.
Ingredients You’ll Need
Getting the right ingredients is the secret to elevating your bowl from good to unforgettable. Each component adds something special—whether it’s the nutty quinoa, the bright pop of tomatoes, or the salty creaminess of feta. Here’s what you’ll want to have on hand to make this recipe shine.
- 2 boneless, skinless chicken breasts: The protein centerpiece that cooks quickly and remains tender.
- 1 tbsp olive oil: For cooking the chicken, adding rich flavor and moisture.
- 1 tsp garlic powder: A subtle punch of savory depth for seasoning.
- 1 tsp paprika: Adds gentle smokiness and warm color to the chicken.
- 1/2 tsp ground cumin: Brings a hint of earthiness that makes the spices pop.
- Salt and pepper, to taste: Essential for enhancing all the other flavors.
- 1 cup quinoa (rinsed): The nutrient-rich grain that forms a fluffy, satisfying base.
- 2 cups water or vegetable broth: Cooking liquid that infuses the quinoa with flavor.
- Pinch of salt: To season the quinoa as it cooks.
- 1 cup cherry tomatoes, halved: Juicy bursts of brightness and sweetness.
- 1/2 cucumber, sliced: Adds a refreshing crunch and coolness.
- 1/2 red onion, thinly sliced: Provides sharpness and a slight bite.
- 1 avocado, sliced: Creamy texture that balances the tangy and fresh elements.
- 1/4 cup crumbled feta cheese (optional): Salty and tangy, this cheese brings great depth to the dish.
- Fresh cilantro, chopped (for garnish): Bright, herbal notes that lift the entire bowl.
- 2 tbsp olive oil: For making the dressing, smooth and fruity.
- 1 tbsp lemon juice: Adds zest and acidity to the dressing.
- 1 tbsp Dijon mustard: Delivers a mild heat and creaminess to the dressing.
- 1 tsp honey or maple syrup: Balances the dressing with a touch of sweetness.
- 1/2 tsp garlic powder: Enhances savory flavor in the dressing.
- Salt and pepper, to taste: Adjust seasoning to perfect the dressing.
How to Make Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe
Step 1: Prepare and Cook the Quinoa
Start by thoroughly rinsing 1 cup of quinoa under cold water to remove its natural bitterness. Then, combine the quinoa with 2 cups of water or vegetable broth and a pinch of salt in a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is fluffy. Fluff it with a fork and set aside to cool slightly. This makes a light, tender base that carries all the wonderful flavors of the toppings effortlessly.
Step 2: Season and Cook the Chicken
While the quinoa cooks, prepare the chicken breasts by patting them dry. Rub each chicken breast with 1 tablespoon olive oil, then sprinkle evenly with garlic powder, paprika, cumin, salt, and pepper. Heat a skillet over medium heat and cook the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing to keep it juicy and tender.
Step 3: Prepare the Vegetables and Dressing
While the chicken cooks, slice your cherry tomatoes in half, thinly slice the cucumber and red onion, and cut the avocado. In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic powder, salt, and pepper. This vibrant, tangy dressing will tie together the fresh, creamy, and savory elements in the bowl.
Step 4: Assemble Your Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe
Layer the quinoa at the base of your bowls, arrange the sliced chicken on top, then scatter the cherry tomatoes, cucumber, red onion, and avocado around. Drizzle the dressing generously over everything, then sprinkle with crumbled feta cheese and fresh cilantro. The colors, textures, and flavors together create a truly satisfying and gorgeous meal.
How to Serve Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe
Garnishes
Fresh cilantro adds brightness and a pop of color, while extra crumbled feta cheese can boost the salty creaminess if you like. A sprinkle of toasted nuts or seeds like pumpkin or sunflower seeds adds a delightful crunch and nutritional boost. A light dusting of smoked paprika on top will enhance the smoky notes from the chicken.
Side Dishes
This chicken quinoa bowl stands strongly on its own but pairs beautifully with simple sides. A crisp green salad tossed in a light vinaigrette complements the bowl’s richness, or you could add warm pita bread or crusty artisan bread for some softness to scoop up every last bit. Roasted vegetables like asparagus or bell peppers also make a vibrant, healthy companion.
Creative Ways to Present
Presentation is half the fun! Try serving this bowl in a hollowed-out avocado shell for an Instagram-worthy twist or layer the ingredients in a clear mason jar for a portable, meal-prep-friendly option. For gatherings, arrange each component separately on a platter so guests can build their own bowls exactly how they like—it’s interactive and sure to spark conversation.
Make Ahead and Storage
Storing Leftovers
You can store leftover chicken, quinoa, and chopped veggies separately in airtight containers in the fridge for up to 3 days. Keep the avocado and dressing separate until you’re ready to eat to prevent sogginess and browning, preserving that fresh crunch and flavor combination at every bite.
Freezing
Quinoa and cooked chicken freeze well if stored properly. Place them in freezer-safe containers or bags, labeling them for easy use later. While the fresh vegetables and avocado don’t freeze well due to texture changes, you can always add fresh produce when thawing and reheating for a fresh feel to the bowl.
Reheating
Reheat the chicken and quinoa gently in the microwave or on the stove until warmed through. Adding a splash of water when reheating quinoa helps maintain fluffiness. Avoid reheating the fresh vegetables and avocado; instead, add those fresh ingredients after warming for the best texture and flavor.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Brown rice, farro, or couscous are great alternatives if you want to vary the texture and flavor while keeping the meal hearty and satisfying.
Is this recipe keto-friendly?
This dish is balanced but contains quinoa, which is relatively high in carbs. For a keto-friendly option, swap quinoa for cauliflower rice and keep the other components the same.
Can I make this vegan or vegetarian?
Yes, by substituting the chicken for grilled tofu or chickpeas and omitting the feta cheese or replacing it with a plant-based version, you can enjoy a delicious vegan or vegetarian version.
How long does this chicken quinoa bowl last in the fridge?
When stored properly in separate airtight containers, the components usually stay fresh for up to 3 days, making this a fantastic option for meal prepping.
What dressing can I use if I don’t have Dijon mustard?
If Dijon mustard isn’t available, you can substitute it with whole grain mustard, yellow mustard, or even a dash of apple cider vinegar combined with a small pinch of mustard powder for a similar tangy kick.
Final Thoughts
There is something truly special about this Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe. It’s a vibrant, nourishing dish that never feels heavy but fills you with satisfaction and joy. I can’t recommend it enough if you want a quick yet flavorful meal that feels like a celebration of fresh ingredients. Give it a try—you might just discover your new favorite go-to bowl!
Print
Chicken Quinoa Bowl with Cherry Tomatoes, Cucumber, and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Chicken Quinoa Bowl is a nutritious and flavorful meal featuring tender, spiced chicken breasts served over fluffy quinoa with fresh vegetables and a tangy homemade dressing. Perfect for a healthy lunch or dinner, it combines protein-rich quinoa and chicken with vibrant toppings like cherry tomatoes, cucumber, avocado, and optional feta cheese, all garnished with fresh cilantro.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- Pinch of salt
For the Vegetables and Toppings
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- Fresh cilantro, chopped (for garnish)
For the Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: In a small bowl, combine garlic powder, paprika, ground cumin, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
- Cook the Quinoa: Rinse 1 cup of quinoa under cold water. Place quinoa with 2 cups of water or vegetable broth and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Cook the Chicken: Heat 1 tbsp olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side or until the internal temperature reaches 165°F (74°C) and chicken is cooked through. Remove from skillet and let rest for a few minutes before slicing.
- Prepare the Dressing: In a small bowl, whisk together 2 tbsp olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic powder, salt, and pepper until emulsified.
- Assemble the Bowl: Divide the cooked quinoa evenly among four bowls. Top each with sliced chicken, cherry tomatoes, cucumber slices, red onion, avocado slices, and crumbled feta cheese if using.
- Dress and Garnish: Drizzle the dressing over each bowl and garnish with fresh chopped cilantro. Serve immediately and enjoy!
Notes
- For extra flavor, marinate the chicken for 30 minutes before cooking.
- Vegetable broth can be used instead of water for more flavorful quinoa.
- Feta cheese is optional but adds a nice tangy contrast.
- Use maple syrup instead of honey to keep the recipe vegan-friendly.
- Leftovers can be stored in the refrigerator for up to 3 days.
