Spiced Yogurt Chicken Bowl

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45 minTotal time
MediumDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Vegetable broth An equal amount of chicken broth
  • Fresh cilantro Fresh flat-leaf parsley
  • Quinoa An equal amount of couscous, cooked according to its package directions

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein42 g
Carbohydrates42 g
Fat12 g

Fiber 5 g · Sugar 6 g · Sodium 650 mg

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This Spiced Yogurt Chicken Bowl is a delightful and healthy main dish that combines tender chicken marinated in a fragrant yogurt and spice mixture, served over a bed of fluffy quinoa and topped with fresh vegetables. Perfect for a nutritious meal that is both satisfying and easy to prepare!

Main Dish

Steps

  1. In a bowl, combine the yogurt, cumin, paprika, garlic powder, salt, and pepper. Add the chicken breast and coat well. Marinate for at least 30 minutes.
  2. Rinse the quinoa under cold water. In a small pot, bring the vegetable broth to a boil, add the quinoa, reduce to a simmer, cover, and cook for 15 minutes or until fluffy.
  3. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the marinated chicken and cook for 5-7 minutes on each side or until fully cooked.
  4. Once the chicken is done, remove it from the heat and let it rest for a few minutes before slicing.
  5. Serve the sliced chicken over a bed of quinoa, topped with diced cucumber, tomato, and cilantro.

Tips for Spiced Yogurt Chicken Bowl

  • A thick yogurt coating should cling to the chicken; if it looks watery, excess marinade can make the skillet splatter.
  • Quinoa is ready when the grains look translucent with tiny curled tails and no broth pools at the bottom.
  • Keep the cucumber and tomato pieces fairly small so they distribute evenly over the quinoa and chicken.

Drink pairing

A crisp, dry rosé
Its fresh, light fruit complements the spiced chicken and cool vegetables without overwhelming the yogurt marinade.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat the chicken and quinoa until steaming hot; keep the fresh vegetables separate if possible.

Frequently asked questions

How can I tell when the chicken is cooked through?
The thickest part should be opaque throughout, with no pink center, and the juices should run clear. Avoid cutting it repeatedly while it cooks, which can dry it out.

Can I marinate the chicken ahead?
Yes. Cover and refrigerate it while marinating, then cook within 24 hours for the best texture.

Can I assemble the bowls in advance?
Prepare the quinoa and chicken ahead and refrigerate them separately. Add the cucumber, tomato, and cilantro shortly before serving for a fresher texture.
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