Dairy-Free Flavorful Chicken Bowl

Bursting with vibrant colors and bold, zesty flavors, this Dairy-Free Flavorful Chicken Bowl is the ultimate healthy and satisfying meal. Perfectly seasoned, tender grilled chicken pairs beautifully with fluffy quinoa, fresh avocado, crisp vegetables, and a tangy Dijon mustard dressing. This recipe is entirely dairy-free, making it a fantastic option for those with dietary restrictions or anyone seeking a wholesome dinner packed with nutrients. Ready in just 45 minutes, this versatile dish is ideal for meal prep, family dinners, or lunch bowls. Garnished with fresh cilantro, it’s a feast for both the eyes and the palate. Whether you're looking for a high-protein meal or a fresh twist on chicken and veggies, this recipe is sure to impress!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces skinless boneless chicken breast
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 cup quinoa
• 2 cups water
• 1 whole avocado
• 1 whole red bell pepper
• 1 whole cucumber
• 10 pieces cherry tomatoes
• 0.25 cup fresh cilantro
• 1 teaspoon dijon mustard

Directions

Step 1

Start by marinating the chicken. In a bowl, combine 2 tablespoons of olive oil, lemon juice, garlic powder, paprika, cumin, sea salt, and black pepper. Add the chicken breasts to the bowl and coat them evenly in the marinade. Let them sit for at least 15 minutes.

Step 2

While the chicken marinates, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.

Step 3

Heat a grill pan or skillet over medium heat and add the remaining 1 tablespoon of olive oil. Once hot, add the marinated chicken breasts. Cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the heat and let them rest for a few minutes before slicing.

Step 4

Prepare the vegetables: Dice the avocado, chop the red bell pepper, slice the cucumber, halve the cherry tomatoes, and chop the cilantro.

Step 5

In a small bowl, prepare the dressing by mixing the dijon mustard with any remaining lemon juice, olive oil, salt, and pepper to taste. Adjust the acidity and seasoning according to your preference.

Step 6

To assemble the bowls, divide the cooked quinoa among four bowls. Top each with sliced chicken, avocado, red bell pepper, cucumber, and cherry tomatoes. Drizzle the mustard dressing over the top and sprinkle with fresh cilantro.

Step 7

Serve immediately and enjoy your vibrant, dairy-free chicken bowl!

Nutrition Facts

Serving size	(1741.7g)

Amount per serving	% Daily Value*
Calories	1723.1

Total Fat 88.5g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 238.0mg	0%
Sodium 3822.9mg	0%
Total Carbohydrate 134.8g	0%
Dietary Fiber 17.9g	0%
Total Sugars 15.8g
Protein 106.8g	0%

Vitamin D 0IU	0%
Calcium 202.6mg	0%
Iron 11.8mg	0%
Potassium 2642.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 24.2%

Carbs: 30.6%