Grilled Chicken Quinoa Bowl with Roasted Red Pepper Sauce
This Grilled Chicken Quinoa Bowl is absolutely packed with flavor. Quinoa bowls are one of those meals that check all the boxes: it's nutritious, filling, and, above all, delicious. Quinoa makes you feel like you're treating your body to something good—because you are! It’s a protein-packed grain that’s light yet hearty, and it plays well with grilled chicken.
The chicken is seasoned simply, but the combination of garlic powder, smoked paprika, and olive oil makes for a juicy, flavorful bite every time. When paired with the fluffy quinoa, it creates a base that’s satisfying on its own—but why stop there? The Roasted Red Pepper Sauce is where the magic happens. Made from jarred roasted red peppers, garlic, lemon juice, and almonds, this sauce is both vibrant and creamy, with a zing that brightens up the entire dish. The almonds give it a bit of body, turning it into something that clings to every bite of chicken and quinoa, ensuring you get that punch of flavor in each mouthful.
Now, if you’re looking to take this bowl to the next level, the toppings are where you can get creative. Toss in some crisp salad greens like romaine lettuce, spinach, or peppery arugula for an extra layer of freshness. Crumbled feta cheese adds a salty, creamy touch, while Kalamata olives bring a briny bite that pairs perfectly with the roasted red pepper sauce. Add some sliced red onion for a bit of sharpness and cucumbers for crunch. Hummus, pepperoncini, and halved cherry tomatoes introduce even more Mediterranean flair, and if you’re an avocado lover, a few creamy slices are a must. Finish it off with a sprinkle of fresh basil or parsley for a burst of herbaceous flavor, and don’t forget a dash of salt and pepper to tie it all together. These toppings not only add flavor and texture but also turn your bowl into a colorful, vibrant feast for the eyes.
This dish is perfect for those summer nights when you want something light yet comforting, fresh yet full of flavor. It’s also an ideal make-ahead meal—cook your quinoa, grill your chicken, whip up the sauce, and you’ve got a weeknight dinner that’s ready to go in minutes. Or, if you’re feeling fancy, it’s a crowd-pleaser for a small gathering as well.
The Roasted Red Pepper Sauce might just become your new favorite condiment. Drizzle it on anything—grilled veggies, sandwiches, even as a dip for pita bread—and watch it work its magic. It’s a sauce that’s as versatile as it is delicious, bringing a burst of Mediterranean sunshine to every dish.
Grilled Chicken Quinoa Bowl with Roasted Red Pepper Sauce
Ingredients
- 1 cup quinoa, rinsed
- 2 large, boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt and pepper, to taste
- 1 (16 oz) jar roasted red peppers, drained
- 1 clove garlic
- ½ tsp salt
- 1 lemon, juiced
- ½ cup almonds
- ¼ cup olive oil
- salad greens like romain lettuce, spinach or arugula
- kalamata olives, halved
- red onion, sliced
- persian cucumbers, sliced
- hummus
- pepperoncini
- cherry tomatoes, halved
- avocado, sliced
- crumbled feta cheese
- fresh basil, chopped
- fresh parsley, chopped
- salt and pepper, to taste
Instructions
- Cook quinoa according to package instructions. When finished fluff with a fork and set aside.
- Preheat the grill to medium-high heat.
- In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper.
- Brush the chicken breasts with the mixture.
- Grill the chicken for 6-7 minutes per side or until fully cooked.
- Let rest for 5 minutes, then slice into strips.
- To make the roasted red pepper sauce, combine all the ingredients in the blender. Blend until smooth.
- To assemble, divide the quinoa among four bowls—top with grilled chicken and your desired toppings. Drizzle with roasted red pepper sauce and garnish with fresh parsley or basil.
