This chicken and Avocado Power Bowl is a deliciously balanced meal, perfect for lunch or dinner.
Packed with protein from grilled chicken and quinoa, plus healthy fats from avocado, it’s nutrient-dense and satisfying.
The zesty lemon tahini dressing adds a creamy, tangy finish that ties all the flavors beautifully.
Why You’ll Love This Recipe
- Combines lean protein, healthy fats, and whole grains for sustained energy.
- Avocado adds creaminess without heavy sauces, making it fresh and light.
- Quinoa provides a gluten-free grain base that's high in protein and fiber.
- Lemon tahini dressing is simple to make and adds bright, tangy flavor without overpowering the dish.
Chicken and Avocado Power Bowl with Lemon Tahini Dressing
A balanced and protein-packed lunch bowl featuring grilled chicken, creamy avocado, quinoa, and a zesty lemon tahini dressing.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 2
- Yield
- 2 bowls
Ingredients
- 1 cup quinoa (170 g), rinsed
- 2 cups water (480 ml)
- 2 boneless, skinless chicken breasts (about 12 oz/340 g)
- 1 tablespoon olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 2 cups fresh baby spinach
- For the Lemon Tahini Dressing:
- 1/4 cup tahini (60 ml)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 2 tablespoons water, more as needed
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the Quinoa In a medium saucepan, bring 2 cups water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
- Season and Grill the Chicken While quinoa cooks, preheat a grill pan or outdoor grill to medium-high heat. Rub chicken breasts with 1/2 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Grill chicken for about 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
- Prepare the Lemon Tahini Dressing In a small bowl, whisk together tahini, lemon juice, olive oil, honey, minced garlic, and 2 tablespoons water until smooth. Add more water if needed to reach a pourable consistency. Season with salt and pepper to taste.
- Assemble the Power Bowls Divide cooked quinoa evenly between two bowls. Top each with sliced grilled chicken, diced avocado, cherry tomatoes, cucumber, and baby spinach. Drizzle with lemon tahini dressing and serve immediately.
Helpful Tips
- Ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
- If not serving immediately, keep the dressing separate and add just before eating to keep ingredients fresh.
- Use ripe avocado for creaminess and best flavor.
- Rinsing quinoa removes its natural bitterness and improves texture.
Storage and Make-Ahead
Store any leftover components separately in airtight containers in the refrigerator for up to 2 days.
Reheat the quinoa and chicken thoroughly until steaming hot before serving, but add fresh avocado and dressing at serving time to maintain texture and flavor.
Frequently Asked Questions
Can I use a different grain instead of quinoa?
Yes, couscous, brown rice, or bulgur can be used as alternatives to quinoa in this bowl.
Is the lemon tahini dressing vegan?
This recipe uses honey in the dressing, which is not vegan. Substitute honey with maple syrup to make it vegan-friendly.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) measured with a meat thermometer for safe consumption.
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