🌿 Lemon Quinoa Bowl with Creamy Garlic Chicken | Healthy Protein-Packed Dinner

🌿 Lemon Quinoa Bowl with Creamy Garlic Spinach Chicken & Sautéed Veggies

Ready in 20 minutes

Serves 8 people

280 calories 

A Healthy, Colorful Meal for Balanced Living

Welcome back to Healthy Kitchen Chronicles! Today we’re making a dish that’s wholesome, vibrant, and packed with flavor—a Lemon Quinoa Bowl topped with Creamy Garlic & Spinach Chicken, and a medley of Sautéed Vegetables for that perfect bite of crunch, color, and nutrition.

This recipe is gluten-free, protein-rich, and balanced enough for lunch, dinner, or your next meal prep batch. Let’s jump in.

🥣 Base: Lemon Apricot Quinoa

This nutty, citrusy quinoa base is delicious on its own, but it also acts as the perfect foundation for our creamy garlic chicken and crisp vegetables.

Ingredients

• 1 cup tricolor quinoa, rinsed well

• 2 cups water

• ¼ cup dried apricots, finely chopped

• Zest of 1 lemon

• Juice of ½ a lemon (more to taste)

• ½ tsp salt (adjust to taste)

Instructions

1. In a medium saucepan, combine rinsed quinoa, water, and chopped apricots. Bring to a boil.

2. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed.

3. Turn off heat, let sit for 5 minutes, then fluff with a fork.

4. Transfer to a large bowl. Add lemon zest, lemon juice, and salt. Mix well and set aside.

Pro Tip: Add a splash of olive oil or a sprinkle of fresh herbs like parsley or mint for added dimension.

🍗 Main: Creamy Garlic & Spinach Chicken

Rich and garlicky without being heavy—this creamy chicken pairs beautifully with the citrus in the quinoa.

Ingredients

• 2 chicken breasts, thinly sliced or pounded

• 2 tsp olive oil

• 4 cloves garlic, minced

• 2 cups fresh baby spinach

• ½ cup plain Greek yogurt (or coconut cream for dairy-free)

• ¼ cup chicken broth or water

• Salt & pepper to taste

• Optional: Pinch of chili flakes for a little kick

Instructions

1. Heat olive oil in a skillet over medium heat. Add the chicken, season with salt and pepper, and sear 3–4 minutes per side until golden and cooked through. Remove and set aside.

2. In the same pan, lower heat and sauté garlic until fragrant (about 30 seconds).

3. Add spinach and stir until just wilted.

4. Stir in the Greek yogurt and chicken broth. Mix until creamy and smooth.

5. Return chicken to the pan, coating it in the sauce. Simmer 1–2 minutes to blend flavors.

Make it Creamier: Add a tablespoon of Parmesan or a splash of milk for a richer texture if you’re not dairy-free.

🫑 Veggie Side: Colorful Sautéed Vegetables

For freshness and crunch, these vegetables bring balance to the plate. Choose what’s in season, but here’s a combo that really sings.

Ingredients

• ½ red bell pepper, sliced

• ½ yellow bell pepper, sliced

• 1 small zucchini, sliced

• ½ red onion, sliced

• 1 tbsp olive oil

• Salt & pepper to taste

• Optional: Dash of balsamic vinegar or lemon juice

Instructions

1. Heat olive oil in a sauté pan over medium-high heat.

2. Add all vegetables and cook, stirring occasionally, for 5–7 minutes until crisp-tender.

3. Season with salt, pepper, and a splash of balsamic or lemon juice to finish.

🥗 Final Assembly: The Healthy Power Plate

To serve:

• Scoop a generous spoonful of lemon apricot quinoa into your bowl.

• Layer on creamy garlic spinach chicken slices.

• Add a pop of sautéed veggies on the side.

• Garnish with chopped parsley, lemon wedges, or crushed nuts (like pistachios or almonds) for texture.

images and video