When it comes to meal prep, finding a dish that is both nutritious and flavorful can feel like striking gold. Enter the Quinoa and Grilled Chicken Tenderloin Bowls with Citrus Herb Dressing—a vibrant, healthy, and delicious option that’s perfect for lunch or dinner. Packed with lean protein, fresh veggies, and a zesty dressing, this bowl is a true game-changer for anyone looking to elevate their everyday meals.

Why You’ll Love These Bowls

These quinoa and grilled chicken bowls bring together a harmonious blend of flavors and textures. From the charred, smoky chicken tenderloins to the refreshing crunch of bell peppers and cucumbers, every bite is satisfying and nutrient-dense. Topped off with a bright and tangy Citrus Herb Dressing, this dish is as delicious as it is nourishing.

Plus, it’s versatile! Whether you’re looking for a quick lunch to fuel your day or a wholesome dinner to wind down, this recipe fits the bill. It’s easy to prepare in advance, making it a go-to option for meal prep enthusiasts.

Ingredients Breakdown

Grilled Chicken Tenderloins: The star of the bowl, these tenderloins are marinated in olive oil, smoked paprika, garlic powder, and a touch of salt and pepper. Grilling them brings out their rich, smoky flavor while keeping the meat juicy and tender.
Quinoa: A powerhouse grain that’s gluten-free and rich in protein and fiber. It adds a satisfying base to the dish while being light and fluffy.
Fresh Vegetables: Crisp cucumber, sweet red bell pepper, and juicy cherry tomatoes provide the perfect contrast to the warm quinoa and savory chicken.
Feta Cheese: The salty tang of crumbled feta complements the bright flavors of the dressing, tying the whole bowl together.
Citrus Herb Dressing: This dressing is a star in its own right. Made with olive oil, lemon juice, honey, Dijon mustard, and fresh dill, it’s both zesty and herbaceous—perfect for bringing all the ingredients to life.

How to Make It

Grill the Chicken: Start by tossing your chicken tenderloins in a simple marinade of olive oil, smoked paprika, garlic powder, salt, and pepper. Grill the strips until they’re golden and slightly charred, making sure the inside is perfectly cooked. The smokiness from the paprika and the grill adds depth of flavor to the chicken, making each bite mouthwatering.
Prepare the Citrus Herb Dressing: In just a few minutes, you can whip up this refreshing dressing by whisking together olive oil, lemon juice, honey, Dijon mustard, and fresh dill. This dressing is the perfect balance of tangy, sweet, and savory, giving your bowl a bright and citrusy finish.
Assemble the Bowls: Layer your cooked quinoa at the bottom of each bowl, then pile on the grilled chicken, fresh vegetables, and a sprinkle of feta cheese. Finish with a generous drizzle of the citrus herb dressing and a sprinkling of fresh herbs like mint or parsley for a pop of color and freshness.

Final Thoughts

These Quinoa and Grilled Chicken Tenderloin Bowls with Citrus Herb Dressing are more than just a healthy option—they’re a full-flavored, satisfying meal that’s as visually appealing as it is delicious. With minimal prep, fresh ingredients, and a dressing that ties everything together, this dish is sure to become a regular on your meal rotation. Whether you’re meal prepping for the week or serving it fresh for dinner, this recipe will leave you feeling nourished and energized.

For a healthy, delicious, and simple dish that’s packed with flavor, give these quinoa and grilled chicken bowls a try. They’re the perfect way to enjoy a wholesome meal without sacrificing taste!

Quinoa and Grilled Chicken Tenderloin Bowls with Citrus Herb Dressing

Author: Alice
Total Time: 30 minutes
Yield: 4 1x

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Description

Elevate your meal prep with these Quinoa and Grilled Chicken Tenderloin Bowls. Bursting with flavor from a zesty Citrus Herb Dressing and packed with healthy ingredients, this nutritious bowl is a delightful lunch or dinner option.

Ingredients

Scale

For the Grilled Chicken:
1 pound chicken tenderloin strips
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper, to taste

For the Citrus Herb Dressing:
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
Salt and pepper, to taste

For the Bowls:
2 cups cooked quinoa
1 red bell pepper, sliced
1 cucumber, sliced
1/2 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
Fresh mint or parsley, chopped for garnish

Instructions

Grill the Chicken: Preheat the grill to medium-high heat. Toss chicken tenderloin strips with olive oil, smoked paprika, garlic powder, salt, and pepper. Grill for 5-6 minutes on each side until cooked through and slightly charred. Remove from the grill and let rest.

Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, and chopped dill. Season with salt and pepper.

Assemble the Bowls: Divide cooked quinoa into bowls. Layer with grilled chicken, bell pepper, cucumber, cherry tomatoes, and crumbled feta. Drizzle with citrus herb dressing and garnish with fresh mint or parsley.

Prep Time: 15 minutes