For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

For the Quinoa:

  • 1 cup quinoa, rinsed
  • 2 cups chicken or vegetable broth (ensure it’s gluten-free)
  • Salt to taste

For the Grilled Vegetables:

  • 2 cups of mixed vegetables bell peppers, zucchini, cherry tomatoes, and asparagus
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Lemon Vinaigrette:

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • Salt and black pepper to taste

For Assembly:

  • Fresh baby spinach or mixed greens
  • Avocado slices (optional)
  • Lemon wedges for garnish


Grilled Chicken:

  1. In a bowl, mix the olive oil, dried oregano, dried thyme, garlic powder, salt, and black pepper.
  2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.
  3. Preheat your grill to medium-high heat. Oil the grill grates to prevent sticking.
  4. Grill the marinated chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from the grill and let it rest for a few minutes before slicing.


  1. In a medium saucepan, bring the chicken or vegetable broth to a boil.
  2. Add the rinsed quinoa and a pinch of salt. Stir, cover, and reduce the heat to low. Simmer for about 15-20 minutes or until the quinoa is tender and the liquid is absorbed.
  3. Fluff the cooked quinoa with a fork and keep it covered until serving.

Grilled Vegetables:

  1. Preheat your grill to medium-high heat.
  2. Toss the mixed vegetables with olive oil, salt, and black pepper.
  3. Grill the vegetables for about 5-8 minutes, turning occasionally, until they are tender and slightly charred. Remove from the grill.

Lemon Vinaigrette:

In a small bowl, whisk together the fresh lemon juice, olive oil, minced garlic, salt, and black pepper to create the vinaigrette.

To Assemble the Bowl:

  1. Start with a bed of fresh baby spinach or mixed greens in a bowl.
  2. Add a portion of the cooked quinoa on top of the greens.
  3. Arrange the sliced grilled chicken and grilled vegetables on the quinoa.
  4. If desired, add avocado slices for extra creaminess.
  5. Drizzle the lemon vinaigrette over the entire bowl.
  6. Garnish with lemon wedges.

This Grilled Chicken and Vegetable Quinoa Bowl is a wholesome and satisfying gluten-free meal, perfect for a healthy lunch or dinner. Enjoy!


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