Name: Chicken and Broccoli Power Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb / 450g); 1 cup dry quinoa, rinsed; 1¾ cups vegetable broth or water; 1 large head broccoli (about 1 lb / 450g), cut into florets; 2 medium carrots, shredded or thinly sliced; 1 cup shredded red cabbage; 1 ripe avocado, sliced or diced; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 cloves garlic, minced; 1 teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ cup tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 1 clove garlic, minced; ½ teaspoon ground cumin; 2–4 tablespoons water (to thin); Salt and pepper to taste; Chopped fresh parsley or cilantro; Toasted pumpkin seeds or almonds

This vibrant Chicken and Broccoli Power Bowl combines tender grilled chicken, crisp broccoli, fluffy quinoa, and colorful veggies, drizzled with a creamy tahini-maple dressing—delivering protein-packed, nutrient-rich goodness with bold flavors for a healthy, satisfying meal.

Why You’ll Love This Recipe

As an experienced chef, I’m obsessed with this Chicken and Broccoli Power Bowl because it’s the ultimate blend of wholesome, delicious, and easy-to-make. Juicy grilled chicken breast provides lean protein, while broccoli adds crunch, fiber, and vitamins.

Quinoa brings a nutty, protein-packed base, and the medley of fresh veggies like carrots and red cabbage keeps it colorful and nutrient-dense. The creamy tahini-maple dressing is a game-changer—slightly sweet, nutty, and tangy, it ties everything together without being heavy.

Perfect for meal prep, post-workout fuel, or a balanced weeknight dinner, this bowl is gluten-free, customizable, and feels indulgent while being incredibly good for you (about 30g protein per serving!). It’s a feel-good meal you’ll want to make on repeat—flavorful, filling, and fuss-free!

Yield: 4 servings

Chicken and Broccoli Power Bowl

Protein-packed chicken broccoli bowl with quinoa, veggies, and tahini-maple dressing—healthy, flavorful, satisfying.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

For the Bowl:

2 boneless, skinless chicken breasts (about 1 lb / 450g)
1 cup dry quinoa, rinsed
1¾ cups vegetable broth or water
1 large head broccoli (about 1 lb / 450g), cut into florets
2 medium carrots, shredded or thinly sliced
1 cup shredded red cabbage
1 ripe avocado, sliced or diced

For the Chicken Marinade:

2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

For the Tahini-Maple Dressing:

¼ cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 clove garlic, minced
½ teaspoon ground cumin
2–4 tablespoons water (to thin)
Salt and pepper to taste

Optional Toppings:

Chopped fresh parsley or cilantro
Toasted pumpkin seeds or almonds

Instructions

Let’s create a powerhouse bowl! Start by marinating the chicken—whisk olive oil, lemon juice, garlic, smoked paprika, salt, and pepper in a bowl or ziplock bag.
Add chicken breasts to the marinade, coat well, and let sit for 10–30 minutes (or refrigerate overnight for max flavor).
Rinse quinoa under cold water, then cook in a saucepan with vegetable broth—bring to a boil, reduce to simmer, cover, and cook 12–15 minutes until fluffy. Fluff with a fork and cool slightly.
While quinoa cooks, steam or blanch broccoli florets for 2–3 minutes until bright green and crisp-tender, then shock in ice water to stop cooking—drain well.
Preheat a grill pan or skillet over medium-high heat—grill marinated chicken 5–6 minutes per side until golden and internal temp reaches 165°F. Let rest 5 minutes, then slice thinly.
Prep veggies: shred or thinly slice carrots, finely slice red cabbage, and slice avocado (keep avocado aside if prepping ahead).
Make the dressing—whisk tahini, lemon juice, maple syrup, garlic, cumin, and water in a bowl until smooth; adjust water for pourable consistency, season with salt and pepper.
In large bowls or meal prep containers, layer quinoa, broccoli, carrots, red cabbage, and sliced chicken—arrange for a colorful presentation.
Drizzle tahini-maple dressing generously over each bowl, or serve on the side for portion control—add avocado slices on top.
Garnish with fresh parsley, cilantro, or toasted seeds—dig in and enjoy every protein-packed, crunchy, creamy, zesty bite!

Notes

Marinate chicken longer for deeper flavor. Store dressing and avocado separately for meal prep to maintain freshness. This bowl is endlessly customizable—mix and match veggies or proteins to suit your taste!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 444Total Fat 25gSaturated Fat 4gUnsaturated Fat 21gCholesterol 51mgSodium 703mgCarbohydrates 32gFiber 8gSugar 7gProtein 27g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Marinate chicken for at least 30 minutes (or overnight) for maximum flavor and tenderness—use a ziplock bag for easy cleanup.
Steam or blanch broccoli briefly to keep it bright green and crisp-tender; don’t overcook to preserve texture.
Rinse quinoa well to remove bitterness and cook in broth for extra flavor.
Slice veggies thinly (use a mandoline if you have one) for uniform texture and pretty presentation.
Make dressing ahead and store in a jar—shake well before serving; thin with water if too thick.
Grill chicken on high heat for nice char marks, but don’t overcook—use a meat thermometer (165°F internal).
Assemble bowls just before eating for freshest texture, especially if meal prepping.
Toast quinoa lightly before cooking for a nuttier taste.

Ingredients Notes

Chicken breast is the lean protein star—boneless, skinless for ease; marinate in olive oil, lemon, garlic, and spices for flavor. Broccoli florets add vibrant green crunch and nutrition—fresh is best, but frozen works in a pinch.

Quinoa (white, red, or tri-color) provides complete plant protein and a fluffy, nutty base—rinse thoroughly. Carrots bring sweet crunch and beta-carotene—slice or shred thinly. Red cabbage adds color, crispness, and antioxidants—slice finely for easier eating.

Avocado contributes creamy healthy fats—choose ripe but firm. The tahini-maple dressing uses tahini for nutty richness, maple syrup for subtle sweetness, lemon juice for tang, garlic for depth, and water to adjust consistency; cumin or smoked paprika adds warmth.

Olive oil is used for cooking and marinating, and salt/pepper enhance everything.

Variations and Substitutions

Swap chicken for grilled shrimp, salmon, tofu, tempeh, or chickpeas for vegetarian/vegan. Use brown rice, farro, or cauliflower rice instead of quinoa. Replace broccoli with broccolini, asparagus, green beans, or zucchini.

Add more veggies like roasted sweet potato, bell peppers, or edamame. For dressing, use almond butter or peanut butter instead of tahini, or try a yogurt-based ranch for creamy tang. Go spicy with sriracha, chili flakes, or harissa in the dressing.

For nut-free, use sunflower seed butter or hummus in the dressing. Top with nuts (almonds, walnuts) or seeds (pumpkin, sunflower) for crunch.

Make it low-carb by skipping quinoa and doubling veggies. Garnish with fresh herbs like cilantro, parsley, or mint for brightness.

Storage Options

Store components separately in airtight containers in the fridge: cooked chicken and quinoa up to 4 days, veggies up to 3 days, dressing up to 5 days. Assemble just before eating to keep textures fresh.

Avocado should be added fresh to avoid browning. Reheat chicken and quinoa gently (microwave or stovetop with a splash of water); serve veggies cold or at room temp. Not ideal for freezing due to texture changes in fresh veggies and avocado.