Gluten-Free Chicken and Quinoa Bowl

Gluten-Free Chicken and Quinoa Bowl

Julia

This Gluten-Free Chicken and Quinoa Bowl is a wholesome, satisfying meal that brings together lean protein, nutrient-dense quinoa, and a rainbow of fresh vegetables in one beautiful bowl. Inspired by the popular grain bowl trend that has taken healthy eating by storm, this recipe proves that gluten-free eating can be both delicious and incredibly nourishing.

The star of this bowl is perfectly grilled chicken breast, seasoned with aromatic herbs and spices that create a flavorful crust while keeping the meat tender and juicy. Paired with fluffy quinoa—a complete protein that's naturally gluten-free—this bowl provides sustained energy and keeps you feeling full for hours. The quinoa's nutty flavor complements the savory chicken beautifully while adding a delightful texture to every bite.

What makes this bowl truly special is the variety of fresh vegetables that add color, crunch, and vital nutrients. Cherry tomatoes burst with sweetness, cucumber provides a refreshing crunch, and creamy avocado adds healthy fats that help your body absorb fat-soluble vitamins. A simple lemon-tahini dressing ties everything together with its tangy, creamy goodness.

This recipe is perfect for meal prep, as all components can be prepared ahead and assembled when you're ready to eat. It's ideal for busy weeknights when you want something nutritious without spending hours in the kitchen. Whether you're following a gluten-free diet by necessity or choice, this bowl delivers on taste, nutrition, and satisfaction.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

45 minutes
None servings
485 calories
Fat 21.00g
Carbs 38.00g
Protein 38.00g

Ingredients

1 cupquinoa, uncooked, rinsed
2 cupswater or gluten-free chicken broth
1.5 lbsboneless, skinless chicken breasts, trimmed
3 tbspolive oil, divided
1 tspgarlic powder
1 tsppaprika
1 tspdried oregano
1 tspsalt, divided
1/2 tspblack pepper, freshly ground
2 cupscherry tomatoes, halved
1 largecucumber, diced
2 mediumavocado, sliced
1 largered bell pepper, diced
4 cupsfresh spinach or mixed greens, washed
3 tbsptahini
3 tbspfresh lemon juice
2 tbspwater, for dressing
1/4 cupfresh parsley, chopped (optional)

Equipment

Cutting board
Whisk
medium saucepan with lid
paper towels
fork
serving bowls
meat thermometer
fine-mesh strainer
measuring cups and spoons
sharp knife
small mixing bowls
meat mallet
grill pan or large skillet

80/20 Diet

Over 80% of ingredients are nutrient-dense whole foods like quinoa, chicken, vegetables, and avocado, perfectly matching the 80/20 diet's nutritional philosophy.

Anti-Inflammatory Diet

Rich in anti-inflammatory ingredients like olive oil, avocado, fresh vegetables, and herbs, this recipe supports reducing inflammation through whole food nutrition.

Clean Eating

Perfectly aligned with clean eating principles, this recipe uses whole, minimally processed ingredients like fresh chicken, quinoa, vegetables, and homemade tahini dressing without artificial additives.

Flexitarian Diet

This recipe offers a perfect plant-forward meal with lean chicken protein, abundant vegetables, quinoa, and healthy fats, making it an excellent flexitarian option that can easily be modified to be vegetarian.

Gluten-Free Diet

This recipe is 100% gluten-free, using quinoa as a naturally gluten-free grain alternative and featuring whole, unprocessed ingredients like chicken, vegetables, and healthy fats from avocado and olive oil.

Intermittent Fasting

Ideal for intermittent fasting with its nutrient-dense, balanced composition of lean protein, complex carbohydrates, and healthy fats that provide sustained energy during eating windows.

Mindful Eating

Supports mindful eating principles with a visually appealing, colorful dish that encourages slow consumption and sensory appreciation of varied textures and fresh ingredients.

Instructions

1

Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for about 30 seconds to remove any bitter coating.

1 min
2
5 min

In a medium saucepan, combine the rinsed quinoa and 2 cups of water or gluten-free chicken broth. Add 1/4 teaspoon of salt and bring to a boil over high heat.

3
15 min

Once boiling, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.

4

Remove the quinoa from heat and let it stand covered for 5 minutes, then fluff with a fork and spread on a large plate or baking sheet to cool to room temperature.

5 min
5

While the quinoa cooks, pat the chicken breasts dry with paper towels. If any breasts are particularly thick, pound them to an even thickness of about 3/4 inch using a meat mallet.

2 min
6

In a small bowl, combine the garlic powder, paprika, dried oregano, 3/4 teaspoon salt, and black pepper to create a seasoning blend.

1 min
7

Brush both sides of the chicken breasts with 1 tablespoon of olive oil, then rub the seasoning blend evenly over all surfaces of the chicken.

2 min
8

Heat a grill pan or large skillet over medium-high heat. Once hot, add the seasoned chicken breasts to the pan.

9
7 min

Cook the chicken for 6-7 minutes on the first side without moving it, until a golden crust forms and the chicken releases easily from the pan.

10
7 min

Flip the chicken breasts and cook for an additional 6-7 minutes until the internal temperature reaches 165°F and the chicken is cooked through.

11

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into strips or cubes.

5 min
12

While the chicken rests, prepare the dressing by whisking together the tahini, lemon juice, 2 tablespoons of water, and a pinch of salt in a small bowl until smooth and creamy. Add more water if needed to reach desired consistency.

2 min
13

Halve the cherry tomatoes, dice the cucumber and red bell pepper, and slice the avocados. Set all vegetables aside.

5 min
14

To assemble the bowls, divide the fresh spinach or mixed greens among four serving bowls as the base layer.

1 min
15

Add a portion of the cooked quinoa to each bowl, arranging it on one side of the greens.

16

Top each bowl with sliced grilled chicken, cherry tomatoes, cucumber, red bell pepper, and avocado slices, arranging them in separate sections for visual appeal.

2 min
17

Drizzle the lemon-tahini dressing over each bowl and garnish with fresh chopped parsley if desired. Serve immediately.

Frequently Asked Questions