Go Back
italian chicken quinoa bowl recipe

Italian Chicken Quinoa Bowl

A bright and comforting Italian-inspired bowl made with lemon-garlic chicken, fluffy quinoa, and roasted tomatoes and broccoli. Everything cooks quickly, stores well, and comes together with simple steps that keep flavor fresh and the texture perfect.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner / Main Course
Cuisine: Italian / Mediterranean, Italian-inspired
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 –1.25 lbs chicken breast or thighs cut into pieces
  • 1 lemon zest + juice
  • 1 –2 garlic cloves minced or crushed
  • 1 –2 tsp dried oregano
  • 2 –3 tbsp extra-virgin olive oil
  • Salt and black pepper
For the Quinoa
  • 1 cup dry quinoa
  • Well-salted water for boiling
For the Vegetables
  • 2 cups broccoli florets
  • 1 –1.5 cups cherry or grape tomatoes
  • 1 –2 tbsp olive oil
  • Salt and black pepper
  • Optional: crumbled feta or a spoonful of ricotta
Optional Add-Ins
  • Fresh basil
  • Red wine vinegar or balsamic glaze
  • Spinach
  • Onion sliced or pickled

Method
 

Cook the Quinoa
  1. Rinse quinoa under cold water for 30–60 seconds.
  2. Bring a large pot of salted water to a rolling boil.
  3. Add quinoa and cook 8–10 minutes, tasting near the 8-minute mark.
  4. Drain in a fine-mesh strainer.
  5. Return to the warm pot, fluff with a fork, cover with a clean towel + lid, and let rest 5 minutes.
Marinate the Chicken
  1. Whisk lemon zest, lemon juice, olive oil, garlic, oregano, salt, and pepper.
  2. Toss chicken pieces in the marinade.
  3. Let sit 10–15 minutes while quinoa cooks.
Roast the Vegetables
  1. Preheat oven to 425°F (220°C).
  2. Toss broccoli with olive oil, salt, and pepper.
  3. Roast 10–12 minutes until edges are lightly charred.
  4. Add tomatoes to the pan or warm them separately until they burst and turn jammy.
Cook the Chicken
  1. Pan Method:
  2. Heat a skillet on medium-high.
  3. Sear chicken pieces 3–5 minutes per side until golden and the thickest piece reaches 165°F.
  4. Oven Method:
  5. Spread marinated chicken on a sheet pan.
  6. Roast at 425°F for 12–15 minutes, or until 165°F inside.
  7. Let rest 2–3 minutes before slicing.
Assemble the Bowls
  1. Add 1–1½ cups cooked quinoa to each bowl.
  2. Top with chicken, roasted broccoli, and tomatoes.
  3. Drizzle a little extra olive oil or lemon juice.
  4. Add feta, ricotta, basil, or balsamic glaze if you like.

Notes

  • This bowl is very meal-prep friendly. Keep components separate so flavors stay fresh.
  • Add a splash of water when reheating quinoa to bring back the steam and keep it fluffy.
  • Chicken thighs give the juiciest result, but breasts cook faster and stay lean.
  • A squeeze of lemon or drizzle of olive oil right before eating makes the whole bowl taste brighter.