Name: Grilled Chicken & Quinoa Power Bowl Gym Meal
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Healthy
Ingredients: 1 cup cherry tomatoes, halved; 1 cup quinoa, rinsed; 1 garlic clove, minced; 1 ripe avocado, sliced; 1 tsp cumin; 1 tsp smoked paprika; 1/4 cup tahini; 2 cups fresh baby spinach; 2 cups low-sodium chicken or vegetable broth; 2 tbsp olive oil; 2-3 tbsp water (for dressing consistency); 4 boneless, skinless chicken breasts (about 1.5 lbs); Juice of 1 lemon (about 2 tbsp); Salt and pepper to taste

This Grilled Chicken & Quinoa Power Bowl is a nutrient-packed meal designed for gym-goers, combining lean protein, complex carbs, and vibrant veggies. Perfect for post-workout recovery, it’s flavorful, filling, and easy to prepare, keeping you energized and satisfied.

Why You’ll Love This Recipe

This power bowl is a game-changer for fitness enthusiasts and anyone craving a wholesome, delicious meal. The grilled chicken provides lean protein to support muscle recovery, while quinoa delivers fiber and complex carbs for sustained energy. Fresh vegetables like avocado, cherry tomatoes, and spinach add a burst of flavor and essential nutrients. The zesty lemon-tahini dressing ties it all together, making every bite a delightful balance of tangy, creamy, and savory. It’s quick to prep, customizable, and perfect for meal prepping, ensuring you stay on track with your health goals without sacrificing taste.

Recipe Tips and Tricks

Marinate Longer: Let the chicken marinate for at least 30 minutes to enhance flavor; overnight is even better.
Quinoa Hack: Rinse quinoa thoroughly to remove its bitter coating, and cook in broth for extra flavor.
Grill Marks: Use a hot grill pan for perfect sear marks on the chicken, adding visual appeal.
Batch Cooking: Double the recipe for meal prep; store components separately for freshness.
Dressing Tip: Adjust the lemon-tahini dressing consistency with water for a smoother drizzle.

Yield: Serves 4

Grilled Chicken & Quinoa Power Bowl Gym Meal

Grilled chicken, quinoa, avocado, and veggies in a zesty lemon-tahini dressing—perfect for a healthy, post-gym meal.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

1 cup cherry tomatoes, halved
1 cup quinoa, rinsed
1 garlic clove, minced
1 ripe avocado, sliced
1 tsp cumin
1 tsp smoked paprika
1/4 cup tahini
2 cups fresh baby spinach
2 cups low-sodium chicken or vegetable broth
2 tbsp olive oil
2-3 tbsp water (for dressing consistency)
4 boneless, skinless chicken breasts (about 1.5 lbs)
Juice of 1 lemon (about 2 tbsp)
Salt and pepper to taste

Instructions

Marinate the Chicken: In a bowl, mix 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Coat chicken breasts evenly and let marinate for 10-30 minutes in the fridge.
Cook the Quinoa: Rinse quinoa under cold water. In a medium pot, bring 2 cups broth to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes until fluffy. Set aside.
Prepare the Dressing: Whisk tahini, lemon juice, minced garlic, 1 tbsp olive oil, and a pinch of salt in a small bowl. Add water gradually until smooth and pourable.
Preheat the Grill: Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the Chicken: Grill chicken breasts for 6-8 minutes per side until cooked through (internal temperature 165°F). Let rest for 5 minutes, then slice thinly.
Prep the Veggies: While chicken rests, wash and dry spinach, halve cherry tomatoes, and slice avocado.
Assemble the Base: Divide cooked quinoa evenly among four bowls, creating a fluffy base for your power bowl.
Add Veggies: Arrange spinach, cherry tomatoes, and avocado slices over the quinoa in each bowl for a colorful presentation.
Top with Chicken: Place sliced grilled chicken on top of the veggies in each bowl, fanning it out for an appetizing look.
Drizzle and Serve: Drizzle the lemon-tahini dressing over each bowl. Serve immediately or store for meal prep.

Notes

Ensure chicken is fully cooked to avoid foodborne illness; use a meat thermometer for accuracy.
Adjust dressing seasoning to taste; add more lemon for tang or honey for sweetness.
For meal prep, assemble bowls without dressing to maintain freshness.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 548Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 120mgSodium 670mgCarbohydrates 23gFiber 7gSugar 4gProtein 53g

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

Ingredients Notes

Chicken Breast: Opt for boneless, skinless cuts for lean protein; organic or free-range adds quality.
Quinoa: A protein-rich grain, choose tri-color for visual appeal or stick with white for a neutral taste.
Avocado: Adds creamy healthy fats; ensure it’s ripe but firm for easy slicing.
Cherry Tomatoes: Provide sweetness and color; halve them for better flavor distribution.
Spinach: Fresh baby spinach offers iron and vitamins; substitute with arugula for a peppery twist.
Lemon-Tahini Dressing: Combines tahini, lemon juice, and garlic for a tangy, nutty flavor; use fresh lemons for brightness.

Variations and Substitutions

Swap chicken for grilled tofu or shrimp for vegetarian or pescatarian options. Replace quinoa with farro or brown rice for a different grain texture. If avocado isn’t available, try hummus for creaminess. For a spicier kick, add chili flakes or sriracha to the dressing. Use kale or mixed greens instead of spinach for variety. For a nut-free dressing, substitute tahini with Greek yogurt or olive oil-based vinaigrette.

Storage Options

Store the power bowl components separately in airtight containers in the fridge for up to 4 days. Keep the dressing in a small jar to prevent sogginess. Reheat chicken and quinoa gently in the microwave or enjoy cold. Freeze cooked chicken and quinoa for up to 1 month; thaw overnight before assembling.