Best Chicken Quinoa Bowl with Broccoli & Herb Sauce

Let’s challenge a common myth: healthy eating is boring. We’ve all been there, staring at a plate of plain chicken and steamed vegetables, wondering if this is all there is. What if you could have a meal that’s packed with protein, loaded with veggies, and absolutely bursting with vibrant, zesty flavor? This Grilled Chicken & Broccoli Quinoa Bowl is the answer. It’s a complete game-changer for your weeknight dinner or meal-prep routine. We’re talking tender, marinated grilled chicken, perfectly charred broccoli, and fluffy red quinoa, all tied together with a bright, punchy herb sauce. This isn’t just another healthy chicken quinoa bowl; it’s a delicious, satisfying, and energizing meal you’ll actually crave.

Ingredients for Your Vibrant Bowl

This recipe is broken down into four simple components. The magic happens when they all come together!

this now & bake later ❤️

Recipe Timing

• Prep time: 25 minutes (includes marinating time)
• Cook time: 20-25 minutes
• Total time: Approximately 50 minutes
• Note: This entire, well-balanced meal comes together in under an hour—that’s faster than waiting for takeout and infinitely more delicious!

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a small bowl, whisk together the 1 Tbsp olive oil, soy sauce, honey (or maple syrup), sriracha, garlic powder, ginger powder, and black pepper. Add the chicken strips and toss to make sure every piece is well-coated. Let it marinate at room temperature for at least 15 minutes. Pro Tip: If you have time, cover and refrigerate this for up to 30 minutes for an even deeper flavor.

Step 2: Cook the Quinoa

While the chicken marinates, let’s cook the quinoa. Rinsing the quinoa is a crucial step! Place it in a fine-mesh sieve and rinse under cold water for about 30 seconds. This removes the natural coating, called saponin, which can taste bitter. In a small saucepan, combine the rinsed quinoa and 1 cup of water or broth. Bring to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, still covered, for 5 minutes. Finally, fluff the quinoa with a fork.

Step 3: Roast the Broccoli

Preheat your oven to 400°F (200°C). In a large bowl, toss the broccoli florets with 1 Tbsp olive oil, garlic powder, salt, and pepper. Spread the broccoli in a single, even layer on a baking sheet. Tip: Do not overcrowd the pan! Giving the broccoli space is the key to roasting it until it’s tender-crisp and charred, rather than just steaming it. Roast for 15-20 minutes.

Step 4: Make the Vibrant Herb Sauce

While the broccoli roasts, make the sauce. Combine the fresh parsley, cilantro, garlic clove, 1/4 cup olive oil, lime juice, dried oregano, and optional red pepper flakes in a food processor or small blender. Pulse until the herbs are finely chopped and the sauce is well combined. You want a bright green sauce with a little texture, similar to a chimichurri. Season with salt and black pepper to your liking.

Step 5: Grill the Chicken

Heat a grill pan or outdoor grill over medium-high heat. Once the pan is hot, add the marinated chicken strips in a single layer (discard any excess marinade). Cook for 3-4 minutes per side. You’re looking for a beautiful char and grill marks, and for the chicken to be cooked through. Since the strips are small, they will cook very quickly.

Step 6: Assemble Your Chicken Quinoa Bowl

This is the fun part! Divide the fluffy red quinoa between two bowls. Top each bowl with a generous portion of the charred roasted broccoli and the savory grilled chicken strips. Drizzle the vibrant herb sauce all over the top. Garnish with a sprinkle of sesame seeds and fresh sliced green onions for that perfect finish. Serve immediately!

Nutritional Information (Estimate)

This is an estimate for one serving (half of the total recipe).

• Calories: 590 kcal
• Protein: 45 g
• Carbohydrates: 52 g
• Fat: 24 g
• Fiber: 11 g
• Sugar: 9 g

This bowl is a nutritional powerhouse, offering a fantastic balance of lean protein, complex carbs, and healthy fats.

Healthier Alternatives & Variations

This bowl is already incredibly healthy, but here are a few ways to customize it:

• Go Vegan: Swap the chicken for 1 block of extra-firm tofu (pressed and cubed) or 1 can of chickpeas. Marinate the tofu just like the chicken. For chickpeas, simply toss them in the marinade after draining and rinsing. Use maple syrup instead of honey.
• Go Gluten-Free: This recipe is easily made gluten-free. Just make sure to use tamari or coconut aminos instead of traditional soy sauce.
• Grain Swap: Not a quinoa fan? This bowl is just as delicious with brown rice, farro, or even cauliflower rice for a low-carb, Whole30-compliant option (just omit the honey/maple syrup in that case).
• Add More Veggies: Feel free to roast other vegetables along with the broccoli. Bell peppers, red onion, or zucchini would all be fantastic additions.

Serving Suggestions

This chicken quinoa bowl is a complete, satisfying meal all on its own. It’s the perfect healthy lunch for meal prep or a quick, no-fuss weeknight dinner. While it’s best served warm, the leftovers are also delicious served cold as a hearty quinoa salad. For an extra boost of healthy fats, add a few slices of fresh avocado or a dollop of Greek yogurt.

Common Mistakes to Avoid

• Bitter Quinoa: This is almost always caused by not rinsing. Solution: Rinse your quinoa in a fine-mesh sieve under cold water for at least 30 seconds. This is a non-negotiable step for great-tasting quinoa.
• Soggy Broccoli: This happens from overcrowding the pan or roasting at too low a temperature. Solution: Use a large baking sheet, spread the florets in a single layer, and roast at a high heat (400°F). You want them to sizzle, not steam.
• Dry, Chewy Chicken: It’s very easy to overcook small strips of chicken. Solution: Use a hot grill pan and cook them quickly—just 3-4 minutes per side is all you need. Chicken thighs are also more forgiving and stay juicier than chicken breast.

Storing and Meal Prep Tips

This recipe is a meal-prep dream! For the best results, store the components separately in airtight containers in the refrigerator.

• Chicken, Broccoli, and Quinoa: Will stay fresh in the fridge for up to 4 days.
• Herb Sauce: Store in a small airtight jar. It may separate, which is totally normal. Just give it a good shake before using.
• To Assemble: Combine the quinoa, broccoli, and chicken in a bowl and reheat in the microwave. Drizzle the cold herb sauce over the top after reheating to keep its flavor bright and fresh.

The Perfect Healthy Bowl You’ll Make Again and Again

This Grilled Chicken & Broccoli Quinoa Bowl proves that you never have to choose between “healthy” and “delicious.” It’s a perfectly balanced, protein-packed meal that will leave you feeling full, energized, and completely satisfied. The combination of the sweet and savory chicken, the earthy quinoa, the charred broccoli, and that zesty sauce is truly incredible.

We hope you enjoy making and savoring this vibrant dish! Try it out this week and let us know in the comments how it turned out for you! We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe for more!

Frequently Asked Questions

Q1. Can I make this for meal prep?

Yes, this is one of our favorite meal prep recipes! The key is to store the four components (quinoa, chicken, broccoli, and herb sauce) in separate airtight containers in the fridge. This keeps the broccoli from getting soggy and the sauce from saturating everything. Assemble your bowl just before eating.

Q2. Is the herb sauce spicy?

It has a very mild kick from the optional red pepper flakes. If you are sensitive to spice, you can easily leave them out. The sauce will still be incredibly flavorful from the fresh herbs, garlic, and lime juice.

Q3. Can I bake the chicken instead of grilling it?

Absolutely. If you don’t have a grill pan, just place the marinated chicken strips on a baking sheet lined with parchment paper. Bake at 400°F (200°C)—the same temperature as the broccoli—for about 12-15 minutes, or until cooked through. You can even roast the chicken and broccoli on the same pan!