Grilled Chicken and Vegetable Quinoa Bowl

The bowl formula that survives every food trend: charred chicken and vegetables over fluffy quinoa with a lemon-tahini drizzle. It’s naturally gluten-free, endlessly swappable, and engineered for meal-prep containers as much as dinner plates.

Yield: Serves 4 · Time: 45 min

Ingredients

• 1 cup (170 g) quinoa, rinsed
• 2 chicken breasts
• 1 zucchini, 1 red bell pepper, 1 red onion, cut for grilling
• 3 tbsp olive oil + 1 tsp oregano + 1 tsp garlic powder
• Salt and pepper
• Dressing: 3 tbsp tahini, 2 tbsp lemon juice, 1 tsp honey, 3–4 tbsp warm water, pinch salt
• Baby spinach, lemon wedges

Directions

1. Cook the quinoa in 2 cups salted water, 15 minutes; rest and fluff.
2. Toss the chicken and vegetables with oil and seasonings.
3. Grill: chicken 5–6 minutes per side; vegetables until charred at the edges.
4. Whisk the dressing to a drizzle.
5. Build bowls: spinach, quinoa, sliced chicken, vegetables, tahini, lemon.

Pro tip: Grill extra vegetables on purpose — tomorrow’s lunch bowl assembles itself.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Main Dishes, or explore our gluten-free breakfast recipe database and hot cereal guide.