Spinach Chicken Bowls
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Intensity: Easy | Servings: 4
These vibrant Spinach Chicken Bowls are the perfect answer to a busy weeknight or a make-ahead lunch. Packed with lean protein, fresh vegetables, and whole grains, and finished with a creamy, zesty lemon tahini drizzle, they are a powerhouse of nutrition and flavor. The recipe is highly customizable—swap grains, veggies, or proteins to suit what you have on hand!
Ingredients
For the Chicken & Bowls:
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1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
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2 tbsp olive oil, divided
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1 tsp smoked paprika
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1 tsp garlic powder
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1 tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
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1 cup uncooked quinoa, rinsed
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2 cups low-sodium chicken broth (or water)
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5 oz (about 5 cups) fresh baby spinach
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1 pint cherry tomatoes, halved
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1 medium cucumber, diced
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1 large avocado, sliced
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¼ red onion, thinly sliced
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Optional garnish: chopped fresh parsley, sesame seeds
For the Lemon Tahini Drizzle:
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¼ cup tahini (well-stirred)
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Juice of 1 large lemon (about 3 tbsp)
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2 tbsp warm water, plus more as needed
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1 tbsp olive oil
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1 small clove garlic, minced or grated
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Pinch of salt
Instructions
1. Cook the Quinoa:
In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5-10 minutes. Then, fluff with a fork.
2. Season and Cook the Chicken:
While the quinoa cooks, pat the chicken cubes dry with a paper towel. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, smoked paprika, garlic powder, oregano, salt, and pepper until evenly coated.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from heat and set aside.
3. Wilt the Spinach:
In the same skillet (no need to wash it), reduce heat to medium. Add the fresh spinach in batches, tossing with tongs until just wilted, about 1-2 minutes. Remove from the skillet immediately to prevent overcooking.
4. Make the Lemon Tahini Drizzle:
In a small bowl or jar, whisk together the tahini and lemon juice. It will thicken initially. Add the warm water, 1 tablespoon of olive oil, minced garlic, and a pinch of salt. Whisk until smooth and creamy, adding another tablespoon of water if needed to reach a drizzle-able consistency. Set aside.
5. Assemble the Bowls:
Divide the fluffy quinoa among four bowls as your base. Top each bowl with equal portions of the cooked chicken, wilted spinach, cherry tomatoes, diced cucumber, avocado slices, and red onion.
6. Serve:
Drizzle each bowl generously with the lemon tahini sauce. Garnish with fresh parsley and sesame seeds if desired. Serve immediately.
Make-Ahead & Storage Tips:
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Meal Prep Champion: These bowls are ideal for meal prep. Store each component (quinoa, chicken, chopped veggies, sauce) in separate airtight containers in the fridge for up to 4 days. Assemble your bowl just before eating to keep the ingredients fresh.
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Storage: Assembled bowls (without avocado and sauce) can be stored in the fridge for 1-2 days. Add avocado and sauce right before serving.
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Reheating: Reheat the chicken and quinoa separately in the microwave. Add fresh spinach and cold veggies after reheating.
Nutrition Information (Per Serving, estimated):
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Calories: ~580 kcal
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Total Fat: 30g
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Saturated Fat: 4.5g
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Cholesterol: 110mg
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Sodium: 550mg
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Total Carbohydrates: 38g
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Dietary Fiber: 11g
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Sugars: 5g
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Protein: 44g
Note: Nutritional information is an estimate calculated using a database and may vary based on specific ingredients and portion sizes used. The values include all components of the bowl and sauce.
