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Simple Chicken + Quinoa Macro Bowl

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x




  • 1 1/2 cup quinoa
  • 3 cups water
  • 1 tablespoon olive oil
  • 1 teaspoon salt


  • 1 pound skinless, boneless chicken breast or thighs
  • salt + pepper to taste

Roasted Veggies

  • 12 pounds vegetables (I like using frozen broccoli and cauliflower, but anything works)
  • 12 tablespoons olive oil
  • salt + pepper to taste

Simple Vinaigrette

  • ⅔ cup extra-virgin olive oil
  • ⅓ cup apple cider vinegar
  • 2 teaspoons raw honey
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced
  • salt + pepper


To Make the Quinoa:

  1. Combine the quinoa and water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 20 minutes.
  2. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.

To Make the Chicken:

  1. To grill: Preheat your grill to medium high and lightly oil the grates. Cook your chicken thighs for 6-8 minutes per side, flipping once. When the internal temp reaches 165°F your chicken is done.
  2. To bake: Preheat your oven to 350°F and bake your chicken thighs for about 25-30 minutes or until the internal temp reaches 165°F.

To Roast the Vegetables:

  1. Heat the oven to 425°F.
  2. Chop up the vegetables. Toss the vegetables with olive oil and salt and pepper to taste. Spread evenly onto a baking sheet.
  3. Cook until the veggies are tender. Start checking and stirring every 10-15 minutes or so.

To Make the Vinaigrette:

Shake everything in a mason jar, and store with an airtight lid in the refrigerator.

How to Make a Power Bowl:

  • 1 cup quinoa
  • ½ cup diced chicken
  • 1 cup veggies
  • Drizzle with 1-2 tablespoons dressing