20-Minute Dinners
Quinoa Bowl with Chicken and Green Sauce
This balanced grain bowl is a textbook example of a clean, protein-packed dinner that pairs lean protein with quality fiber. Fluffy, nutty quinoa forms an excellent nutritional base for tender slices of seared chicken breast and crisp fresh salad greens. The defining highlight of this dish is the homemade green sauce made from parsley, garlic, and rich olive oil, which acts as a powerful flavor booster, filling the bowl with a bright herbal punch and savory zest.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 5 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- 20-Minute Dinners
Nutrition
per serving
- Calories
- 460 kcal
- Protein
- 36 g
- Fat
- 22 g
- Carbs
- 31 g
- Fiber
- 5 g
Step by step
Method
- 01
Rinse the quinoa thoroughly in cold water, transfer to a sauc…
Rinse the quinoa thoroughly in cold water, transfer to a saucepan, pour in the fresh water, and add half a teaspoon of salt. Bring to a boil, turn the heat down to low, cover, and simmer for 15 minutes until the water is fully absorbed and small spirals appear around the grains.
- 02
While the grains are cooking, prepare the chicken
While the grains are cooking, prepare the chicken: rinse the breasts, pat them completely dry with paper towels, and slice them into uniform cutlets about 1.5-2 cm thick for swift searing.
- 03
Heat one tablespoon of olive oil in a skillet over medium-hig…
Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for 5 minutes on each side until a firm golden crust develops and the meat is opaque white throughout.
- 04
To make the vibrant green sauce, wash the fresh parsley, disc…
To make the vibrant green sauce, wash the fresh parsley, discard the tough stems, and place the leaves into a blender bowl. Add peeled garlic cloves, the remaining four tablespoons of olive oil, and a pinch of salt.
- 05
Blend the sauce ingredients using short pulses until it forms…
Blend the sauce ingredients using short pulses until it forms a uniform, finely textured bright green purée with a pronounced garlicky-herbal aroma.
- 06
Transfer the seared chicken breast to a cutting board, let it…
Transfer the seared chicken breast to a cutting board, let it rest for two minutes to trap the juices inside, then slice it diagonally into thin strips.
Dishday
Useful advice
Cooking tip
You can easily double the batch of green sauce and keep it refrigerated in a sealed glass jar topped with a thin film of olive oil for up to 5 days to use on other meals.
How to serve
Ladle warm quinoa into wide, deep bowls. Neatly arrange the sliced chicken breast and fresh salad mix in distinct sections, then drizzle generously with the vibrant garlic-parsley sauce.
How to store
Store the bowl components separately in airtight containers in the fridge. Assemble and dress with the sauce right before eating to keep the greens crisp.
Note
Always rinse your quinoa thoroughly in a fine-mesh strainer while rubbing the grains with your fingers before cooking to remove any saponins, which cause a bitter taste.
