Crispy Chicken Quinoa Power Bowl

This high‑protein chicken quinoa bowl offers a satisfying crunch with sweet cranberries, fresh herbs, and a creamy lemon‑tahini sauce. Perfect for busy weeknights or a light lunch, it blends flavors and textures effortlessly. Grab a skillet and let the easy steps bring this wholesome dish to your table in just 35 minutes!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite‑size pieces
• 1 cup quinoa, rinsed
• 1 cup low‑fat plain Greek yogurt
• 2 tbsp tahini
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 cup shredded red cabbage
• 1/2 cup dried cranberries
• 1/4 cup slivered almonds, toasted
• Fresh parsley, chopped (for garnish)

Instructions

1. Rinse quinoa under cold water. In a saucepan, bring 2 cups water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until fluffy. Remove from heat and set aside.
2. While the quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium‑high heat. Season chicken pieces with cumin, paprika, salt, and pepper. Sauté for 6–7 minutes, turning occasionally, until golden brown and cooked through. Transfer chicken to a plate and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and toss in shredded red cabbage. Cook for 3 minutes until slightly wilted, then remove from heat.
4. In a small bowl, whisk together Greek yogurt, tahini, lemon juice, honey, and a pinch of salt until smooth and creamy. Set aside.
5. In a large mixing bowl, combine the cooked quinoa, sautéed chicken, wilted cabbage, and dried cranberries. Pour half of the lemon‑tahini sauce over the mixture and gently toss to coat evenly.
6. Divide the bowl mixture among four serving bowls. Drizzle the remaining sauce over each bowl, then sprinkle toasted slivered almonds and chopped parsley on top.
7. Serve the bowls warm or at room temperature for a lighter option. Add extra sauce if you like more tang.
8. Enjoy a quick, protein‑packed meal that’s perfect for busy days or a hearty lunch on the go!

Chef's Note

Pro tip: If you prefer a milder sauce, reduce the honey by 1 tsp and increase the lemon juice slightly for a brighter kick.

Make-Ahead Tips

Chop the chicken and prepare the quinoa up to 3 days ahead. Store separately in the fridge. Combine only when ready to serve, and drizzle the sauce right before eating to keep everything crisp.

Substitutions

Lean turkey breast or firm tofu can replace the chicken for a different protein option.,Use coconut yogurt instead of Greek yogurt for a dairy‑free version.,Replace cranberries with pomegranate seeds or chopped dried apricots for a flavor twist.