Grilled Chicken Quinoa Bowl

Grilled Chicken Quinoa Bowl: Your New Go-To Summer Crush

Hey flavor adventurers! Isla here from BiteTide, ready to share a dish that’s basically sunshine in a bowl. Picture this: smoky grilled chicken, sweet charred veggies, fluffy quinoa, and a zesty lime hug—all mingling in one glorious bite. This isn’t just another salad; it’s a texture party where creamy goat cheese crumbles dance with juicy tomatoes, and every forkful tastes like a backyard barbecue. Whether you’re meal-prepping for chaotic weeks or hosting a last-minute patio hang, this bowl is your golden ticket to fresh, fast, feel-good fuel. I designed it for real life—think “I-forgot-to-defrost-dinner” emergencies or “I-want-impressive-but-don’t-want-effort” nights. No fancy skills needed, just a grill (or grill pan!) and 30 minutes. Ready to ride this flavor wave? Let’s fire it up!

Sunset Grills & Grandma’s Wisdom

This recipe? It’s a love letter to my coastal childhood. Every summer, Dad would grill chicken on our rusty beachside BBQ while Grandma taught me to chop basil “just so”—her fingers stained green, laughing as I sneaked tomato slices. One sweltering August evening, we tossed leftovers (grilled chicken, corn niblets, quinoa) into mismatched bowls, drizzled them with lime, and ate barefoot on the dock. That messy, thrown-together meal became our tradition. Rain or shine, we’d recreate “magic bowls” after grilling sessions. Now, whenever I make this, I hear Grandma’s voice: “Good food doesn’t need perfection, Isla. It needs heart—and a squeeze of citrus!” That’s the spirit I kneaded into this recipe: effortless joy with a side of nostalgia.

Grilled Chicken Quinoa Bowl

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• Author: islamerrick
• Total Time: 30 mins
• Yield: 2 1x

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Description

A fresh, feel-good bowl you’ll find yourself making on repeat. It’s colorful, packed with grilled goodness, and drizzled with a light, zesty dressing—ideal for lunches, meal prep, or outdoor meals that taste like summer.

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Ingredients

Scale 1x2x3x

1 cup cooked quinoa

1 grilled chicken breast, chopped

1 grilled bell pepper, diced

½ cup grilled corn (from the cob or frozen)

1 tomato, chopped

2 tbsp fresh basil, chopped

2 tbsp goat cheese crumbles

Juice of ½ lime

1 tbsp olive oil

Salt to taste

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Instructions

Grill: Cook chicken breast, bell peppers, and corn until charred and tender. Let cool slightly, then chop.

Toss the Bowl: In a large bowl, combine cooked quinoa, grilled ingredients, tomato, and basil.

Dress it Up: Drizzle with lime juice and olive oil. Sprinkle salt to taste.

Finish: Add goat cheese on top. Gently mix and serve immediately.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dinner

Nutrition

• Calories: 400
• Fat: 18g
• Carbohydrates: 32g
• Protein: 30g

Gather Your Flavor Crew 🌿

• 1 cup cooked quinoa – Your fluffy protein-packed base! Insider swap: Use pre-cooked quinoa or swap with couscous for speed.
• 1 grilled chicken breast, chopped – Leftover rotisserie chicken works wonders here! Chef’s tip: Marinate in 1 tbsp olive oil + garlic powder for 10 mins pre-grill.
• 1 grilled bell pepper, diced – Any color sings! No grill? Char in a dry skillet until blistered.
• ½ cup grilled corn – Fresh cobs taste like summer, but frozen kernels (thawed + pan-seared) save the day. Pro move: Brush with chili powder pre-grill!
• 1 tomato, chopped – Heirlooms add jazz, but romas hold up best for meal prep.
• 2 tbsp fresh basil, chopped – The herb MVP! Sub with cilantro or mint for a tropical twist.
• 2 tbsp goat cheese crumbles – Creamy tang heaven. Vegan? Mash avocado with lemon juice instead.
• Juice of ½ lime – Brightens EVERYTHING. No lime? Lemon + pinch of zest works.
• 1 tbsp olive oil – Quality matters! Use extra-virgin for fruity notes.
• Salt to taste – Flakey sea salt makes flavors pop.

Let’s Build Your Bowl 👩‍🍳

1. Fire Up the Grill (or Pan!): Heat your grill/grill pan to medium-high. Rub chicken with olive oil, salt, and pepper. Grill 6-7 mins per side until juicy (165°F internal). Simultaneously, grill corn (rotate occasionally) and whole bell peppers until charred and tender (~10 mins). Hack: Skewer corn for easy turning! Chicken resting time = veggie grilling time.
2. Chop Party: Let chicken rest 5 mins (keeps it succulent!), then dice. Peel charred skin off peppers if desired (I leave it for smokiness!), seed and dice. Slice corn off cobs. Time-saver: Use kitchen shears for chicken!
3. Bowl Harmony: In a big bowl, fluff quinoa with a fork. Add grilled chicken, peppers, corn, fresh tomatoes, and basil. Gentle mixing = prettier bowls! Over-stirring smushes tomatoes.
4. Dress to Impress: Drizzle olive oil and lime juice over everything. Sprinkle salt. Toss lightly—like you’re folding clouds! Secret: Dress while quinoa’s warm—it absorbs flavors better.
5. Cheese Finale: Top with goat cheese crumbles. Mix lightly if you want creamy distribution, or leave artfully scattered for ‘gram-worthy bowls!

Plate It Like a Pro 🍽️

Slide everything into wide, shallow bowls (show off those colors!). Garnish with extra basil leaves, lime wedges for squeezing, and cracked black pepper. For summer vibes, serve with chilled rosé or sparkling limeade. Meal prep magic: Layer quinoa → grilled veggies/chicken → tomatoes in mason jars. Keep dressing + cheese separate. Add basil and shake it up before eating!

Shake Up Your Bowl 🌈

• Mediterranean Twist: Swap chicken for chickpeas, add cucumbers + kalamatas, use feta instead of goat cheese.
• Taco Fiesta: Season chicken with taco spice, use black beans instead of corn, top with avocado + chipotle mayo.
• Peach & Burrata Bliss: Add grilled peaches, swap goat cheese for burrata, drizzle with balsamic glaze.
• Meal-Prep Powerhouse: Double quinoa + chicken. Add kale (massaged with dressing) – it won’t wilt!
• Deconstructed Fajita: Add grilled onions, swap lime juice for lime crema (Greek yogurt + lime zest).

Isla’s Behind-the-Scenes Scoop ✨

This bowl was born during a comical kitchen disaster! I’d planned an elaborate paella for friends when a sudden storm killed our outdoor cooking. We scavenged fridge leftovers (grilled chicken, corn, quinoa), tossed them with garden tomatoes and the last lonely lime, then crowned it with goat cheese to feel fancy. Everyone raved! Now it’s my most-requested recipe. Over time, I’ve learned: charring = flavor magic (don’t rush the grill marks!), and room-temp ingredients let the lime sing. P.S. My toddler once “helped” by adding cinnamon—shockingly delicious! So embrace happy accidents.

Your Questions, Answered 💬

Q: Can I make this ahead without it getting soggy?
A: Absolutely! Store components separately: quinoa in airtight container, grilled items + tomatoes in another, dressing + cheese in small jars. Assemble before eating. Lasts 4 days refrigerated.

Q: Help! My chicken’s dry. What went wrong?
A: Two culprits: Overcooking or skipping the rest. Grill just until 165°F (use a thermometer!), and always let it rest 5+ minutes before chopping. Marinating helps too!

Q: No grill? Any alternatives?
A: Your broiler or stovetop is your friend! Broil chicken/veggies on high for similar char. Or use a cast-iron “grill” pan—get it smoking hot first!

Q: Can I freeze this?
A: Quinoa freezes beautifully! Freeze it + grilled chicken/corn separately. But fresh elements (tomatoes, basil, dressing) are best added post-thaw.

Nutritional Highlights 💪

Per serving (approx):
Calories: 400 | Protein: 30g (hello, muscle fuel!) | Carbs: 32g (quinoa = complex carbs!) | Fat: 18g (healthy fats from olive oil + cheese).
Gluten-free + packed with vitamin C (peppers!), fiber, and iron.