High-Protein Garlic Herb Chicken Power Bowl

The Bowl That Actually Keeps You Full

This high-protein garlic herb chicken power bowl is the kind of meal that does everything right. Sliced garlic herb grilled chicken sits at the center, fanned over fluffy quinoa and surrounded by roasted sweet potato cubes, crispy spiced chickpeas, edamame, sliced avocado, cherry tomatoes, pickled red onions, ribboned cucumber, baby spinach, and crumbled feta — all finished with a creamy herb yogurt drizzle and a scatter of toasted pumpkin seeds.

Every component pulls its weight. The quinoa provides a complete protein base, the roasted chickpeas add crunch and staying power, and the pickled onions cut through the richness of avocado and feta with bright acidity. Nothing here is just filler.

It’s the kind of bowl that works equally well as a structured meal-prep lunch or a satisfying post-workout dinner — colorful, balanced, and built to keep hunger at bay for hours.

Recipe Quick Info

Why You’ll Love This Recipe

• Genuinely high in protein — grilled chicken, quinoa, chickpeas, edamame, and feta combine for 45+ grams per bowl without any supplements.
• Meal-prep friendly by design — every component stores separately and assembles in minutes throughout the week.
• Textural contrast in every bite — crispy chickpeas, creamy avocado, tender chicken, and chewy quinoa keep every forkful interesting.
• Bright, tangy balance — pickled red onions and cherry tomatoes cut through the richness so the bowl never feels heavy.
• Customizable to almost any diet — naturally gluten-free, easily made dairy-free, and adaptable for lower-carb eating.
• The herb drizzle pulls it all together — a two-minute yogurt sauce ties the components into a cohesive, restaurant-quality dish.
• No sad desk lunch vibes — this is genuinely good food that happens to also be good for you, not the other way around.

Ingredients

For the Garlic Herb Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Quinoa Base

• 1½ cups dry white quinoa, rinsed
• 3 cups low-sodium chicken broth (or water)
• ½ teaspoon kosher salt
• 1 tablespoon fresh parsley, chopped (stirred in after cooking)

For the Roasted Sweet Potatoes

• 2 medium sweet potatoes, peeled and cut into ¾-inch cubes
• 1½ tablespoons olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Crispy Spiced Chickpeas

• 1 can (15 oz) chickpeas, drained, rinsed, and thoroughly dried
• 1 tablespoon olive oil
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt

For the Creamy Herb Yogurt Drizzle

• ½ cup plain full-fat Greek yogurt
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped (or ½ teaspoon dried)
• 1 tablespoon lemon juice
• 1 small garlic clove, grated
• 2–3 tablespoons water (to thin to drizzle consistency)
• Pinch of salt

For the Bowl Assembly

• 1 cup shelled edamame (thawed if frozen)
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, thinly ribboned with a peeler
• 2 cups baby spinach
• ½ cup pickled red onions (store-bought or quick-pickled at home)
• ⅓ cup crumbled feta cheese
• ¼ cup toasted pumpkin seeds (pepitas)

Optional Add-Ins

• Kalamata olives
• Thinly sliced radishes
• Hot sauce drizzle
• Extra lemon wedge for serving

Ingredient Substitution Table

Kitchen Tools Needed

• Large rimmed baking sheet (or two, for simultaneous roasting)
• Medium saucepan with lid (for quinoa)
• Grill pan or outdoor grill (or cast iron skillet as alternative)
• Instant-read meat thermometer
• Large mixing bowls (for tossing vegetables and chickpeas)
• Small bowl and whisk (for herb drizzle)
• Sharp chef’s knife and cutting board
• Vegetable peeler (for cucumber ribbons)
• Measuring cups and spoons
• Tongs

Step-by-Step Instructions

Step 1: Quick-Pickle the Red Onions (Do This First)

If making pickled onions from scratch, start here — they need at least 20 minutes to mellow. Thinly slice ½ a red onion and submerge in a mixture of ½ cup white wine vinegar, ½ cup warm water, 1 teaspoon sugar, and ½ teaspoon salt. Press into a jar and set aside. They’ll turn bright pink within 15 minutes and can be refrigerated for up to 2 weeks. Store-bought pickled onions are a perfectly good shortcut here.

Step 2: Cook the Quinoa

Rinse quinoa under cold water for 30 seconds to remove its natural bitter coating (saponin). Combine with chicken broth and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 13–15 minutes until liquid is fully absorbed. Remove from heat and let steam, covered, for 5 minutes — this step separates the grains rather than leaving them clumped. Fluff with a fork and stir in chopped parsley.

Embedded Tip: Cooking quinoa in broth instead of plain water adds a savory depth that makes the base taste seasoned without any extra effort.

Step 3: Roast the Sweet Potatoes and Chickpeas

Preheat the oven to 425°F. On one half of a large baking sheet (or a separate sheet), toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. The key with chickpeas is ensuring they are bone-dry before roasting — pat them firmly with paper towels for a full minute. Even a little surface moisture steams them in the oven and prevents crispiness. Toss dried chickpeas with olive oil, cumin, smoked paprika, garlic powder, and salt, and spread them on the other half of the sheet (or a second sheet).

Roast everything at 425°F for 25–28 minutes, flipping once halfway through. Sweet potatoes should be caramelized at the edges; chickpeas should be golden and audibly crisp when you shake the pan.

Embedded Tip: Spread chickpeas in a single layer with space between each one — overcrowding causes steaming, not crisping.

Step 4: Marinate and Grill the Chicken

While the oven works, combine olive oil, minced garlic, oregano, smoked paprika, thyme, salt, and pepper in a bowl. Coat the chicken breasts evenly and let sit for at least 10 minutes at room temperature — this quick marinate lets the garlic and herbs penetrate rather than just sitting on the surface.

Heat a grill pan or outdoor grill over medium-high heat. Cook chicken for 5–6 minutes per side, pressing down gently for full grill contact. Pull the chicken when an instant-read thermometer reads 165°F at the thickest point. Transfer to a cutting board and rest for 5 minutes before slicing on a bias.

Step 5: Make the Herb Yogurt Drizzle

Whisk together Greek yogurt, parsley, dill, lemon juice, grated garlic, and a pinch of salt in a small bowl. Add water one tablespoon at a time until the sauce reaches a pourable, drizzle-able consistency — thick enough to coat the back of a spoon but loose enough to drape over sliced chicken. Taste and adjust lemon or salt as needed.

Step 6: Assemble the Bowls

Divide the herbed quinoa evenly among four wide bowls. Arrange the components around the bowl in sections: sweet potato cubes, crispy chickpeas, edamame, sliced avocado, halved cherry tomatoes, cucumber ribbons, and baby spinach. Fan the sliced garlic herb chicken across the center. Scatter pickled red onions, crumbled feta, and toasted pumpkin seeds over the top. Drizzle generously with the herb yogurt sauce and serve immediately.

Pro Tips

• Slice chicken after resting, not before. Five minutes of rest redistributes juices — cutting immediately sends them straight onto the cutting board instead of staying in the meat.
• Batch the drizzle ahead. It keeps in the fridge for up to 5 days and works on salads, roasted vegetables, and wraps — make a double batch while you’re at it.
• Season every component individually. Bland quinoa and under-seasoned vegetables drag the whole bowl down even if the chicken is perfect. Taste each element before assembling.
• Use a wide, shallow bowl. A wide surface area lets you arrange components in visible sections rather than piling everything — this makes a significant difference in how satisfying the eating experience feels.
• Add avocado at serving time only. If meal-prepping, keep avocado separate and slice fresh when assembling each portion to prevent browning.

Common Mistakes to Avoid

1. Not drying chickpeas before roasting
Wet chickpeas steam instead of crisp in the oven. Pat them thoroughly dry with paper towels — spend a full minute on this — and you’ll get a completely different, crunchy result.

2. Skipping the quinoa rest
Lifting the lid immediately after cooking releases steam prematurely. The covered 5-minute rest is what separates fluffy, individual grains from a sticky, dense clump.

3. Grilling cold chicken
Pulling chicken straight from the fridge and onto the grill leads to a tough, unevenly cooked breast — the outside browns before the inside is done. Let it sit at room temperature for 10 minutes with the marinade on first.

4. Overcrowding the baking sheet
Sweet potatoes and chickpeas need space between pieces for hot air to circulate. Use two pans if needed — a crowded pan roasts unevenly and produces soft rather than caramelized edges.

5. Making the yogurt drizzle too thick
A drizzle that’s paste-thick clumps on contact instead of coating evenly. Add water gradually until it flows freely from a spoon before portioning into bowls.

6. Assembling too far in advance
Once dressed, the spinach wilts, the chickpeas lose crunch, and the avocado browns. Store components separately and assemble each bowl fresh — it takes under 3 minutes once everything is prepped.

7. Under-seasoning the sweet potatoes
Sweet potatoes have a high sugar content that mutes other flavors. They need a full ½ teaspoon each of salt and seasoning to come through in a bowl with this many competing components.

Variations

Higher-Protein Boost Version

Add a soft-boiled or hard-boiled egg per bowl alongside the chicken. One large egg adds approximately 6 grams of protein and pairs naturally with the herb drizzle. Cook eggs for 7 minutes in boiling water, transfer to an ice bath, peel, and halve before placing in the assembled bowl.

Vegetarian Version

Replace the grilled chicken with an additional ½ cup of crispy chickpeas and a serving of pan-seared halloumi (about 2 oz per bowl). Swap chicken broth for vegetable broth in the quinoa. Halloumi’s salty, firm texture makes it a satisfying centerpiece and maintains the savory, herb-forward flavor profile without the meat.

Spicy Version

Add 1 teaspoon of chipotle chili powder to the sweet potato spice blend and ½ teaspoon of cayenne to the chicken marinade. Stir 1–2 teaspoons of harissa paste into the herb yogurt drizzle. The heat builds gradually across the bowl rather than landing in one sharp spike, which works well with the cooling avocado and cucumber.

Dairy-Free Version

Replace the Greek yogurt in the drizzle with full-fat coconut yogurt (unsweetened) and use the same herb-and-lemon formula. Omit the feta or use a dairy-free feta alternative. The coconut yogurt base is slightly sweeter, so increase lemon juice by ½ teaspoon to compensate and keep the sauce bright.

Lower-Carb Version

Replace quinoa with cauliflower rice (roasted in the oven at 400°F for 15 minutes until dry and lightly golden). Skip the sweet potato or reduce to ½ cup per bowl and increase spinach and cucumber to maintain volume. These swaps bring net carbs down to approximately 18–22g per serving while keeping protein above 40g.

What to Serve With This Recipe

• Warm pita bread — useful for scooping up chickpeas and drizzle when the bowl hits the bottom.
• Sparkling water with cucumber and mint — refreshes the palate between bites of the richly seasoned chicken.
• A simple lemon vinaigrette side salad — adds extra greens if you’re serving a crowd that wants more volume.
• Hummus on the side — pairs well with the Mediterranean-inspired flavors and adds another protein source.
• Iced herbal tea (mint or hibiscus) — a light, unsweetened pairing that doesn’t compete with the bold herb and spice notes.
• Roasted red pepper soup — a warming starter that echoes the smoked paprika running through the bowl components.
• Sliced watermelon — a cool, naturally sweet contrast that works especially well in summer when serving this outdoors.

Storage Instructions

Refrigerator

Store all components separately in airtight containers for the cleanest meal-prep results. Quinoa, roasted sweet potatoes, and grilled chicken each keep for up to 4 days refrigerated. Keep the herb drizzle in a small jar. Store avocado, tomatoes, cucumber, and spinach in a separate container and add them fresh when assembling each portion — they deteriorate fastest when mixed with warm or acidic elements.

Freezer

Cooked quinoa and grilled chicken freeze well. Portion individually into freezer-safe bags or containers for up to 2 months. Chickpeas lose their crispiness after freezing and are best made fresh or refrigerated only. Do not freeze avocado, tomatoes, cucumber, or the yogurt drizzle.

Shelf Life Summary

Reheating Instructions

Microwave (Fastest Method)

Place chicken, quinoa, and sweet potatoes in a microwave-safe bowl. Cover with a damp paper towel and microwave at 70% power for 90 seconds, stir, then continue in 30-second bursts until heated through. Add fresh toppings and drizzle after reheating — never microwave avocado or the yogurt sauce.

Stovetop/Skillet

Warm quinoa and sweet potatoes in a non-stick skillet over medium heat with 1–2 tablespoons of water or broth, stirring occasionally for 4–5 minutes. Reheat sliced chicken separately in the same pan for 2–3 minutes per side to preserve surface texture. Assemble with fresh toppings and drizzle after reheating.

Oven

Spread chicken and sweet potatoes on a baking sheet, cover with foil, and reheat at 325°F for 12–15 minutes. This method best preserves the texture of both without drying out the chicken. Quinoa reheats better on the stovetop or microwave rather than the oven.

Nutrition Facts (Per Serving, Approximate)

Disclaimer: Nutrition values are estimates based on standard US ingredient measurements and will vary depending on specific brands, portion sizes, and ingredient swaps used. For precise tracking, enter your exact ingredients into a nutrition calculator or consult a registered dietitian.

Frequently Asked Questions

How much protein is actually in each bowl?
With chicken breast, quinoa, chickpeas, edamame, and feta all contributing, each bowl delivers approximately 45–48 grams of protein. Values vary slightly depending on chicken size and how generously you portion each component.

Can I meal prep this for the whole week?
Four days is the practical limit for refrigerated components. Store everything separately and assemble fresh portions daily — the whole process takes under 3 minutes once all ingredients are prepped and portioned.

Can I grill the chicken outdoors instead of using a grill pan?
Absolutely — outdoor grilling adds genuine char and smokiness that the grill pan approximates. Use medium-high heat, oil the grates, and follow the same 5–6 minutes per side timing with a thermometer check at 165°F.

Is this bowl actually gluten-free?
Every component in this recipe is naturally gluten-free. Double-check that your canned chickpeas, Greek yogurt, and any store-bought pickled onions don’t contain additives with hidden gluten sources if you are cooking for someone with celiac disease.

How do I keep the chickpeas crispy if meal prepping?
Don’t store them in the assembled bowl or in a sealed container while still warm. Let them cool completely at room temperature, then store loosely covered or in an open container in the fridge. They’ll soften slightly over time but can be re-crisped in a 400°F oven for 8 minutes before serving.

Can I use rotisserie chicken instead of grilling?
Yes. Pull rotisserie chicken into generous strips and toss with the garlic herb marinade ingredients (minus the raw garlic — use ¼ teaspoon garlic powder instead) for 5 minutes before assembling. It cuts active time significantly and works well for a fast weeknight build.

What can I use instead of pumpkin seeds?
Toasted sunflower seeds, sliced almonds, or chopped walnuts all provide similar crunch. Pumpkin seeds contribute magnesium and zinc alongside the texture — any of the seed alternatives maintain that nutritional function reasonably well.

Is the herb yogurt drizzle very tangy?
It has a mild tang from the yogurt and lemon, balanced by the fresh herbs and grated garlic. If you prefer it less tart, reduce lemon juice to 1½ teaspoons and add a small drizzle of honey (about ½ teaspoon) to soften the edge without turning it sweet.

Can I use canned chickpeas straight from the can without roasting?
Technically yes, but you’ll lose the crunch that makes them valuable in this bowl. Unroasted canned chickpeas are soft and bland. Even a 20-minute roast at 425°F transforms them into a completely different, snackable ingredient.

How do I stop the avocado from browning in meal prep containers?
Keep avocado unsliced and add it fresh at serving time. If you must pre-slice, press plastic wrap directly against the cut surface and store separately from acidic components — the exposure to air, not the acid, causes oxidation.

What’s the best bowl size for assembly?
A wide, shallow bowl with at least a 4-cup capacity works best — it gives you room to arrange components in visible sections rather than stacking everything. Deep, narrow bowls make the individual toppings harder to see and portion evenly.

Expert Chef Tips

1. Season the quinoa water, not just the quinoa.
Salt added to cold cooking liquid penetrates the grain as it absorbs — stirring salt in afterward coats the surface only. Starting with seasoned broth means every grain is flavored from the inside out.

2. Use the two-zone oven method for roasting.
If you’re roasting chickpeas and sweet potatoes simultaneously, place sweet potatoes on the lower rack and chickpeas on the upper rack. Heat rises, so the upper rack runs slightly hotter — ideal for crisping chickpeas while the lower rack caramelizes the sweet potatoes at a more controlled pace.

3. Grate garlic for the drizzle, don’t mince it.
A microplane-grated garlic clove breaks down into a fine paste that disperses evenly through the yogurt sauce without any sharp raw-garlic chunks. Minced garlic in a cold sauce can be too assertive and uneven in texture.

4. Build visual contrast intentionally.
Restaurant power bowls look compelling because colors and textures are placed in deliberate sections, not tossed together. Arrange each component in its own zone before adding the chicken on top — it’s not just aesthetics, it also lets diners mix their preferred ratio of each element per bite.

5. Let the drizzle hit the hot chicken, not the cold vegetables.
Spooning the yogurt sauce directly over freshly sliced, warm chicken allows it to settle into the cuts and warm slightly — it clings better and distributes more evenly than drizzling over a fully cooled, assembled bowl.

Recipe Summary

This high-protein garlic herb chicken power bowl brings together six distinct components — garlic herb grilled chicken, herbed quinoa, smoked roasted sweet potatoes, crispy spiced chickpeas, fresh vegetables, and a creamy herb yogurt drizzle — into a single, cohesive bowl that delivers on both nutrition and flavor. Each element is seasoned and cooked independently, which means every component tastes intentional rather than like an afterthought. The total active time is modest, and the recipe scales cleanly for four people or for four days of meal prep.

Build Your Bowl This Week

Once you’ve made this once, you’ll start keeping the components in rotation in your fridge — the chickpeas as a snack, the drizzle on roasted vegetables, the quinoa as a base for other meals. That’s the quiet advantage of building a bowl this well-structured: the parts are useful on their own, but together they’re genuinely hard to beat.

If you try this high-protein garlic herb chicken power bowl, leave a rating and let me know how it went. Did you swap the quinoa for rice? Add a soft-boiled egg? Throw in olives? I’d love to hear which version became yours.

✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

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High-Protein Garlic Herb Chicken Power Bowl

Author: Anna Cooking Method: Grilling, Roasting Cuisine: American, Mediterranean Courses: Breakfast, Dinner, High Protein, Main Dishes

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 1 hr 10 mins

Servings: 4 Calories: 560

Description

The Bowl That Actually Keeps You Full

This high-protein garlic herb chicken power bowl is the kind of meal that does everything right. Sliced garlic herb grilled chicken sits at the center, fanned over fluffy quinoa and surrounded by roasted sweet potato cubes, crispy spiced chickpeas, edamame, sliced avocado, cherry tomatoes, pickled red onions, ribboned cucumber, baby spinach, and crumbled feta — all finished with a creamy herb yogurt drizzle and a scatter of toasted pumpkin seeds.

Every component pulls its weight. The quinoa provides a complete protein base, the roasted chickpeas add crunch and staying power, and the pickled onions cut through the richness of avocado and feta with bright acidity. Nothing here is just filler.

It's the kind of bowl that works equally well as a structured meal-prep lunch or a satisfying post-workout dinner — colorful, balanced, and built to keep hunger at bay for hours.

Ingredients

Scale

1/2x 1x 2x 3x

• For the Garlic Herb Chicken
• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• For the Quinoa Base
• 1 ½ cups dry white quinoa, rinsed
• 3 cups low-sodium chicken broth (or water)
• ½ teaspoon kosher salt
• 1 tablespoon fresh parsley, chopped (stirred in after cooking)
• For the Roasted Sweet Potatoes
• 2 medium sweet potatoes, peeled and cut into ¾-inch cubes
• 1 ½ tablespoons olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• For the Crispy Spiced Chickpeas
• 1 can chickpeas, drained, rinsed, and thoroughly dried (15 oz)
• 1 tablespoon olive oil
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• For the Creamy Herb Yogurt Drizzle
• ½ cup plain full-fat Greek yogurt
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped (or ½ teaspoon dried)
• 1 tablespoon lemon juice
• 1 small garlic clove, grated
• 2 –3 tablespoons water (to thin to drizzle consistency)
• Pinch of salt
• For the Bowl Assembly
• 1 cup shelled edamame (thawed if frozen)
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, thinly ribboned with a peeler
• 2 cups baby spinach
• ½ cup pickled red onions (store-bought or quick-pickled at home)
• ⅓ cup crumbled feta cheese
• ¼ cup toasted pumpkin seeds (pepitas)
• Optional Add-Ins
• Kalamata olives
• Thinly sliced radishes
• Hot sauce drizzle
• Extra lemon wedge for serving

Instructions

1. Step 1: Quick-Pickle the Red Onions (Do This First)
2. If making pickled onions from scratch, start here — they need at least 20 minutes to mellow. Thinly slice ½ a red onion and submerge in a mixture of ½ cup white wine vinegar, ½ cup warm water, 1 teaspoon sugar, and ½ teaspoon salt. Press into a jar and set aside. They'll turn bright pink within 15 minutes and can be refrigerated for up to 2 weeks. Store-bought pickled onions are a perfectly good shortcut here.
3. Step 2: Cook the Quinoa
4. Rinse quinoa under cold water for 30 seconds to remove its natural bitter coating (saponin). Combine with chicken broth and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 13–15 minutes until liquid is fully absorbed. Remove from heat and let steam, covered, for 5 minutes — this step separates the grains rather than leaving them clumped. Fluff with a fork and stir in chopped parsley.
5. Embedded Tip: Cooking quinoa in broth instead of plain water adds a savory depth that makes the base taste seasoned without any extra effort.
6. Step 3: Roast the Sweet Potatoes and Chickpeas
7. Preheat the oven to 425°F. On one half of a large baking sheet (or a separate sheet), toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. The key with chickpeas is ensuring they are bone-dry before roasting — pat them firmly with paper towels for a full minute. Even a little surface moisture steams them in the oven and prevents crispiness. Toss dried chickpeas with olive oil, cumin, smoked paprika, garlic powder, and salt, and spread them on the other half of the sheet (or a second sheet).
8. Roast everything at 425°F for 25–28 minutes, flipping once halfway through. Sweet potatoes should be caramelized at the edges; chickpeas should be golden and audibly crisp when you shake the pan.
9. Embedded Tip: Spread chickpeas in a single layer with space between each one — overcrowding causes steaming, not crisping.
10. Step 4: Marinate and Grill the Chicken
11. While the oven works, combine olive oil, minced garlic, oregano, smoked paprika, thyme, salt, and pepper in a bowl. Coat the chicken breasts evenly and let sit for at least 10 minutes at room temperature — this quick marinate lets the garlic and herbs penetrate rather than just sitting on the surface.
12. Heat a grill pan or outdoor grill over medium-high heat. Cook chicken for 5–6 minutes per side, pressing down gently for full grill contact. Pull the chicken when an instant-read thermometer reads 165°F at the thickest point. Transfer to a cutting board and rest for 5 minutes before slicing on a bias.
13. Step 5: Make the Herb Yogurt Drizzle
14. Whisk together Greek yogurt, parsley, dill, lemon juice, grated garlic, and a pinch of salt in a small bowl. Add water one tablespoon at a time until the sauce reaches a pourable, drizzle-able consistency — thick enough to coat the back of a spoon but loose enough to drape over sliced chicken. Taste and adjust lemon or salt as needed.
15. Step 6: Assemble the Bowls
16. Divide the herbed quinoa evenly among four wide bowls. Arrange the components around the bowl in sections: sweet potato cubes, crispy chickpeas, edamame, sliced avocado, halved cherry tomatoes, cucumber ribbons, and baby spinach. Fan the sliced garlic herb chicken across the center. Scatter pickled red onions, crumbled feta, and toasted pumpkin seeds over the top. Drizzle generously with the herb yogurt sauce and serve immediately.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 560kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 4g20%

Total Carbohydrate 48g16%

Sugars 8g

Protein 46g92%

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Vitamin A 302 IU

Vitamin C 12 mg

Calcium 135 mg

Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keywords: High-protein garlic herb chicken power bowl ,Healthy chicken bowl with quinoa, Meal prep chicken bowl