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An overhead photo looking down at a chicken protein bowl with roasted veggies, slivered roasted almonds, avocado slices and sautéed kale. A fork rests inside the bowl.
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3.93 from 126 votes

Chicken Protein Bowl

This chicken protein bowl has a base of quinoa and is packed with roasted vegetables, chicken, toasted almonds and topped with a maple dijon dressing. It's a nutrient-packed dish that is loaded with flavor and perfect for meal prep.
Prep Time15 minutes
Cook Time50 minutes
Marinate Time1 hour
Total Time2 hours 5 minutes
Course: Dinner
Cuisine: American
Keyword: chicken protein bowl
Servings: 3


Maple Dijon Dressing

Protein Bowl

  • 1 ½ cup cooked quinoa cooked according to package directions (½ cup dry quinoa)
  • 3 skinless boneless chicken breasts about 1-1 ¼ lb
  • 2 ½ Tablespoons + 1 teaspoon avocado or olive oil dived
  • cup toasted almonds sliced or chopped
  • 1 lb brussels sprouts trimmed and halved or quartered
  • 1 large sweet potato about 2 ½ cups, roasted
  • ½ teaspoon sea salt plus more to taste
  • ¼ teaspoon ground pepper plus more to taste
  • 1 bunch of kale washed and chopped
  • Sliced avocado for topping, optional


  • If you haven’t done so already, cook your quinoa according to the package directions and set aside.
  • Whisk lemon juice, apple cider vinegar, maple syrup, dijon, garlic, salt, pepper and oil until well combined.
    Lemon juice, apple cider vinegar, maple syrup, dijon, garlic, salt, pepper and oil whisked together in a ramekin.
  • Scoop out 6 Tablespoons of dressing and set aside. Use the rest to marinate the chicken in a shallow dish or 1-gallon sealable plastic bag. Toss to coat and refrigerate for at least 1 hour or up to 12 hours.
    Chicken breasts marinating in dressing.
  • Preheat oven to 350°F. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 5 minutes longer or until the almonds are golden and fragrant. Remove from oven and allow almonds to cool. Set aside.
    Roasted slivered almonds scattered on a baking sheet.
  • Turn oven temperature up to 400°F. Combine sweet potatoes + brussels in large bowl with 2 Tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper. Roast for 35-40 minutes, tossing halfway until fork-tender.
    Seasoned sweet potato chunks and brussels sprouts halves spread around a baking sheet.
  • When veggies are halfway start cooking chicken. Add ½ Tablespoon oil to a cast iron skillet and turn heat on medium/medium-high heat. Remove chicken from the marinade, shake off excess and discard leftover marinade. At this point your oil should be hot. Add chicken to the skillet and sear for 4-5 minutes on each side. Once both sides of chicken are seared, move skillet from the stovetop to the oven with the veggies and bake for 10 minutes or until chicken is tender and cooked throughout. You want the internal temp of the chicken to be 165°F. Let chicken rest for about 5 minutes
    Three chicken breasts cooking in a skillet.
  • Add 1 teaspoon oil to skillet and sauté chopped kale until wilted and tender, about 4-5 minutes. Sprinkle salt and pepper on if desired.
    Wilting kale with a wooden spoon in a skillet.
  • To make the protein bowls, add ½ cup quinoa, kale and roasted veggies to three bowls. Top with 1 piece of chicken and 2 Tablespoons of toasted almonds. Drizzle 2 Tablespoons of remaining dressing and top with sliced avocado, if desired.


Serving: 1bowl | Calories: 588kcal | Carbohydrates: 63g | Protein: 46g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 73mg | Sodium: 966mg | Potassium: 1666mg | Fiber: 16g | Sugar: 19g