Layered with fluffy quinoa, spicy honey chipotle chicken, crispy chickpeas, crunchy pumpkin seeds, and silky, delicious homemade garlic aioli, this chicken quinoa bowl is truly one of the best meals I’ve made in a long time!

A chicken quinoa bowl topped with veggies, fresh dill, homemade garlic aioli, pumpkin seeds, and air fryer chickpeas.

This recipe is…

Recipe Ingredients

As most *good* bowls do, this recipe requires quite a few components, but many of them can be made ahead of time so that when it’s time to enjoy your bowls, it’s just a matter of assembly! Here is everything you’ll need to bring these bright, beautiful bowls to life:

For the crispy chickpeas

  • Canned chickpeas
  • Olive oil
  • Sea salt

For the roasted garlic aioli

  • Garlic
  • Egg
  • Fresh lemon juice
  • Sea salt
  • Avocado oil

For the Chicken

  • Ghee or olive oil
  • Chicken tenders
  • Chipotle chili powder – swap this for paprika for a milder chicken
  • Honey
  • Lime juice
  • Sea salt

For the quinoa

  • Quinoa
  • Water
  • Sea salt
  • Olive oil

For the Fresh Veggie Salad

  • Yellow tomatoes
  • Cucumber
  • Red onion
  • Fresh parsley
  • Fresh dill
  • Garlic
  • Lemon juice and zest
  • Olive oil
  • Sea salt
  • Red pepper flakes

for the bowls

  • Pumpkin seeds
  • Fresh dill

How to Make Chicken Quinoa Bowls

If you’re making each component for these bowls on the night you plan on enjoying them, you’ll have a bit of a lineup of to-dos. Everything is super easy, though, and the instructions were written to make your time in the kitchen ultra-efficient.

If you typically set aside a little bit of time on the weekend to get some food prep done, see my “meal prep tip” below for make-ahead timing instructions.

Raw chicken tenders in a large bowl of chipotle honey marinade.
Chopped chipotle honey chicken tenders on a cutting board.
Chipotle honey marinaded chicken tenders cooking in an enameled cast iron pan.
A chicken quinoa bowl topped with veggies, fresh dill, homemade garlic aioli, pumpkin seeds, and air fryer chickpeas.
  1. Let chickpeas dry out – using a strainer, drain and rinse the can of garbanzo beans completely, then spread the garbanzo beans out evenly on a clean kitchen towel (or paper towel) and allow them to dry for at least 1 hour or overnight.
  2. Roast garlic – preheat the oven to 375°F and peel the outer layers of the garlic skin off, leaving the cloves still attached. Cut the top of the bulb off, making sure to also cut the tops of the cloves hiding on the side, then wrap the prepped garlic bulb in aluminum foil with the cut side up. Roast the wrapped garlic (balanced in a muffin pan if needed) for 30-45 minutes, and then remove the garlic from the oven and let cool before handling.
  3. Marinate chicken – add the chicken tenders, chipotle chili powder, lime juice, honey, and salt to a large container or baggy. Place in the refrigerator and marinate for at least 30 minutes (or up to 12 hours if you’re looking for ways to get ahead).
  4. Make quinoa – soak the quinoa for 2 minutes, then rinse it thoroughly and add it to a pot with the water, salt, and oil, then bring to a boil over high heat, then reduce the heat to low, cover the pot, and cook for 15 minutes. Remove from heat and fluff with a fork.
  5. Make veggie salad – add the halved yellow tomatoes, sliced cucumber, slivered onion, fresh dill, grated garlic, lemon juice and zest, olive oil, sea salt, and red pepper flakes to a large bowl and stir to combine. Store in the fridge until you’re ready to assemble the bowls.
  6. Preheat the air fryer to 400°F.
  7. Cook chicken – add the ghee to a cast iron pan on the stovetop over high heat. Once hot, add the marinated chicken and cook for 5 minutes per side. Once done, let the chicken cool on a cutting board for at least 10 minutes.
  8. Air fry chickpeas – while the chicken is cooking, toss the chickpeas in the olive oil, and cook in the air fryer for 12 minutes, tossing halfway through.
  9. Make aioli – while both the chicken and chickpeas are cooking, make the aioli. Place the egg, 2 tablespoons lemon juice, salt, and then avocado oil into a large mason jar (the order of ingredients is important here!). This recipe works best when all of the ingredients are at room temperature. Place an immersion blender at the very bottom of the mason jar and blend for 30 seconds, then slowly move the immersion blender wand up and down until all ingredients are incorporated. Blend in the rest of the lemon juice, water (1 tablespoon at a time, until you reach your desired consistency), and garlic until smooth.
  10. Chop chicken – once the chicken is done resting, chop it into bite-sized pieces.
  11. Assemble and enjoy – assemble the bowls, layering the quinoa, chicken, veggie salad, chickpeas, pumpkin seeds, garlic aioli, and fresh dill. Enjoy!

Meal Prep Tip

To get ahead on the components for these chicken quinoa bowls, prep the following components in advance:

  • Crispy chickpeas: up to 3 days in advance
  • Roasted garlic aioli: up to 2 weeks in advance
  • Marinated chicken: up to 5 days in advance
  • Quinoa: up to 3 days in advance

Having all of these components ahead of time makes for the easiest grab-and-go dinner (or lunch) experience.

How to Store and Reheat

Whether you’re storing each component of these bowls after meal prepping them several days in advance or you’re storing leftovers after you’ve enjoyed them, you’ll want to store each component separately. Below, you’ll find instructions for each:

  • Crispy chickpeas: store on the counter in a mason jar with a folded-up paper towel just under the affixed lid for 3-4 days
  • Roasted garlic aioli: store in a mason jar in the fridge for up to 2 weeks
  • Honey chipotle chicken: store in an airtight container in the fridge for up to 5 days
  • Quinoa: store in an airtight container in the fridge for 3-4 days
  • Fresh veggie salad: store in an airtight jar or container in the fridge for 1-2 days

Frequently Asked Questions

Can I use other grains instead of quinoa in a chicken quinoa bowl?

You can absolutely use different grains in this bowl! Rice, farro, and orzo would all be delicious.

Can I make a vegetarian version of a chicken quinoa bowl?

Of course! To make this bowl vegetarian, simply swap the chicken for your favorite tofu (you can use the same marinade) or just skip that component altogether.

Can I use pre-cooked or rotisserie chicken instead of cooking chicken from scratch?

Yes, you can definitely use pre-cooked/rotisserie chicken instead of marinating and cooking the chicken tenders yourself. If you still want the honey chipotle flavor, simply toss the cooked chicken in the honey-chipotle mixture before adding it to the bowls.

Chicken Quinoa Bowl with Crispy Chickpeas & Garlic Aioli

5 — Votes 3 votes
By Cassy Joy Garcia
Servings: 4 Servings

Ingredients  

For the Crispy Chickpeas

  • 1, 15-ounce can garbanzo beans
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon sea salt

For the Roasted Garlic Aioli

  • 1 bulb garlic
  • 1 large egg
  • ¼ cup fresh lemon juice divided
  • cups avocado oil
  • ½ teaspoon sea salt
  • 1-2 tablespoons water , as needed to reach desired consistency

For the Honey Chipotle Chicken

  • 1 tablespoon ghee or extra-virgin olive oil
  • 1 pound chicken tenders
  • 1 tablespoon chipotle chili powder
  • 3 tablespoons honey
  • 1 tablespoon lime juice
  • 1 teaspoon sea salt

For the Quinoa

  • 1 cup white quinoa
  • cups water
  • ½ teaspoon sea salt
  • 1 tablespoon extra-virgin olive oil

For the Fresh Veggie Salad

  • 1 cup yellow tomatoes, halved
  • 1 cucumber, cut into ½-inch pieces
  • 1 small red onion, slivered
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh dill, finely chopped
  • 1 clove garlic, grated
  • 1 lemon, zest and juice
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes

For the Bowls

  • ½ cup pumpkin seeds, for garnish
  • Fresh dill, for garnish

Instructions 

  • Using a strainer, drain and rinse the can of garbanzo beans completely, then spread the garbanzo beans out evenly on a clean kitchen towel (or paper towel) and allow them to dry for at least 1 hour or overnight.
  • Preheat the oven to 375°F and peel the outer layers of the garlic skin off, leaving the cloves still attached. Cut the top of the bulb off, making sure to also cut the tops of the cloves hiding on the side, then wrap the prepped garlic bulb in aluminum foil with the cut side up. Roast the wrapped garlic (balanced in a muffin pan if needed) for 30-45 minutes, and then remove the garlic from the oven and let cool before handling.
  • Add the chicken tenders, chipotle chili powder, honey, lime juice, and salt to a large container or baggy. Place in the refrigerator and marinate for at least 30 minutes (or up to 12 hours if you're looking for ways to get ahead).
  • Soak the quinoa for 2 minutes, then rinse it thoroughly and add it to a pot with the water, salt, and oil, then bring to a boil over high heat, then reduce the heat to low, cover the pot, and cook for 15 minutes. Remove from heat and fluff with a fork.
  • Add the halved yellow tomatoes, sliced cucumber, slivered onion, fresh dill, grated garlic, lemon juice and zest, olive oil, sea salt, and red pepper flakes to a large bowl and stir to combine. Store in the fridge until you're ready to assemble the bowls.
  • Preheat the air fryer to 400°F.
  • Add the ghee to a cast iron pan on the stovetop over high heat. Once hot, add the marinated chicken and cook for 5 minutes per side. Once done, let the chicken cool on a cutting board for at least 10 minutes.
  • While the chicken is cooking, toss the chickpeas in the olive oil, and cook in the air fryer for 12 minutes, tossing halfway through.
  • While both the chicken and chickpeas are cooking, make the aioli. Place the egg, 2 tablespoons lemon juice, salt, and then avocado oil into a large mason jar (the order of ingredients is important here!). This recipe works best when all of the ingredients are at room temperature. Place an immersion blender at the very bottom of the mason jar and blend for 30 seconds, then slowly move the immersion blender wand up and down until all ingredients are incorporated. Blend in the rest of the lemon juice, water (1 tablespoon at a time, until you reach your desired consistency), and garlic until smooth.
  • Once the chicken is done resting, chop it into bite-sized pieces.
  • Assemble the bowls, layering the quinoa, chicken, veggie salad, chickpeas, pumpkin seeds, garlic aioli, and fresh dill. Enjoy!

Recipe Notes

The chicken in this recipe is VERY spicy. If you want a milder version, use paprika instead of chipotle chili powder.
 

Meal Prep Tip:

To get ahead on the components for these chicken quinoa bowls, prep the following components in advance:
    • Crispy chickpeas: up to 3 days in advance
    • Roasted garlic aioli: up to 2 weeks in advance
    • Marinated chicken: up to 5 days in advance
    • Quinoa: up to 3 days in advance
Having all of these components ahead of time makes for the easiest grab-and-go dinner (or lunch) experience.

Additional Info

Course: Dinner, Lunch
Cuisine: American
Servings: 4 Servings
Keyword: chicken quinoa bowl, dinner bowl

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


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Recipe Rating




12 Comments

  1. 5 stars
    Absolutely delicious! Did take a lot of steps, but I appreciate you showing us what to prepare ahead, and that definitely made it easier to make for lunch after church. Thank you for another amazing recipe!

    1. We are so so glad you loved it, Nova! Thank you so much for taking a moment to share!

  2. 5 stars
    My husband was a little doubtful but loved this meal! Can you provide the nutrition facts, because we’ll be eating this again soon! Thanks!

    1. Nutrition info pls? Mainly calories, fat, protein and carbs. Thank you!

  3. Excited to try this? Maybe I missed it- when does the honey go in? In chicken marinade? Or drizzled on once cooked? Thanks!

    1. Yes, in the chicken marinade! Sorry about that, Leslie!

  4. 5 stars
    This was fantastic! Everyone loved it. It did take effort to make all the parts, and I almost didn’t make the aioli, but so glad I did. Also, I used smoked paprika for the chicken since we have small kiddos, and it was perfect.

    1. Amazing!! We’re so glad you all loved this recipe, Sara! It’s one of my favorites for sure!

  5. This sounds amazing. Any suggestions for cook time if I prepare the chickpeas in a conventional oven? I don’t have an air fryer yet! Thanks for all the great content. I have used your recipes for years and they have never failed to be anything but easy and delicious! Feed and Fit is my go-to site for menu inspiration. Keep up the good work!

  6. I’m new to your site. Trying to make these delicious soundIng bowls; the instructions for the aioli mention adding salt and later water. Neither of these are in the aioli ingredient list? How much of each please?

    1. I’m so sorry, Marissa!! The recipe has been updated. You’ll need likely need 1-2 tablespoons of water, but you can add more to reach your desired consistency. 1/2 teaspoon of salt!