High-Protein Chicken & Quinoa Bowl for Athletes
Cubed chicken breast is seared golden and served over fluffy quinoa with steamed broccoli, peppers, and carrots.
This is a straightforward training-day bowl — lean chicken, fluffy quinoa, and a mix of colorful vegetables that comes together in under thirty minutes.
Chicken breast delivers a substantial amount of protein per serving, which matters for anyone whose routine includes regular training or recovery, and quinoa adds both carbohydrates for fuel and a smaller dose of plant protein on top. Garlic powder and paprika keep the chicken flavorful without relying on a heavy sauce, and the steamed broccoli, bell pepper, and carrots round the plate out with fiber and color.
Make a double batch and portion it into containers for easy meals through the week. Leftovers keep well in the fridge for up to three days, making this an easy one to prep in bulk on a Sunday for grab-and-go lunches through the week.
Ingredients
- 1 cup quinoa — rinsed
- 2 cups water or low-sodium broth
- 2 skinless chicken breasts boneless — cut into cubes
- 1 tablespoon olive oil
- 1/2 cup broccoli florets — steamed
- 1/2 cup bell pepper — sliced
- 1/4 cup carrots — julienned
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika — optional
Instructions
- 1Cook quinoa in water or broth according to package instructions, then fluff with a fork.
- 2Heat olive oil in a skillet over medium heat.
- 3Season chicken with salt, pepper, garlic powder, and paprika, then cook until golden and cooked through, about 7–10 minutes.
- 4Steam or lightly sauté broccoli, bell pepper, and carrots until tender-crisp.
- 5Divide cooked quinoa into bowls, top with chicken and vegetables.
- 6Serve immediately as a protein-rich, nutrient-dense meal for athletes.