Feastical

Welcome to Your New Favorite Bowl (Seriously!)

Hey friends, Beau here from Feastical! Pull up a stool and let’s talk about something I believe in with my whole heart: food that makes you feel amazing doesn’t have to be complicated. I’m talking about the kind of meal that’s a joy to make, a feast for your eyes, and an absolute party in your mouth. That’s exactly what we’re whipping up today: my Grilled Chicken Quinoa Bowl with Goat Cheese & Basil.

Picture this: perfectly juicy, smoky grilled chicken nestled on a fluffy bed of protein-packed quinoa. It’s surrounded by sweet, char-kissed peppers and corn, fresh, juicy tomatoes, and then… the magic happens. A shower of creamy, tangy goat cheese crumbles and a generous handful of fragrant, fresh basil. A glug of good olive oil and a bright squeeze of lime tie this whole beautiful mess together. This isn’t just a “healthy bowl.” This is a flavor explosion, a textural symphony, and my go-to answer for “What should I make that’s delicious, satisfying, and maybe even makes me feel a little virtuous?”

Whether you’re a meal-prep master looking for your next superstar or someone who just wants a darn good dinner on the table without the fuss, this recipe is your new best friend. It’s flexible, it’s forgiving, and it’s packed with real, whole ingredients that love each other’s company. So, fire up that grill (or your trusty grill pan), and let’s create something spectacular together.

The Backyard BBQ That Started It All

This bowl honestly feels like a happy accident—one of those “clean out the fridge” moments that turned into a regular request. It was a classic late-summer Sunday. My friends were over, the grill was still hot from burgers, and we had a random assortment of leftovers staring us down: a lone chicken breast, half a bag of peppers, some ears of corn, and a container of cooked quinoa from who-knows-when.

Instead of letting it all languish, I started chopping and tossing. The goat cheese was a last-minute “why not?” from the cheese drawer, and the basil was practically waving at me from the patio plant. When I squeezed that lime over the top and gave it a toss, something magical happened. We stood around the picnic table, forks diving in straight from the big mixing bowl, and there was that beautiful silence that only really great food can bring. “What is this?” someone asked, mouth full. I just grinned. It was the taste of summer, of simplicity, and of not letting good food go to waste. That’s the spirit I bring to this recipe every single time.

Gathering Your Flavor Crew

Here’s the dream team. The beauty of this list is its flexibility—use what you have, love what you use!

• 1 cup cooked quinoa: Your hearty, nutty base. I love tri-color quinoa for visual pop, but any color works. Chef’s Insight: Rinse your quinoa in a fine-mesh sieve before cooking to remove its natural bitter coating (saponin). It makes a world of difference!
• 1 grilled chicken breast, chopped: The savory star. For maximum flavor, marinate it for even 30 minutes in olive oil, lemon, garlic, and herbs. Substitution Tip: Leftover rotisserie chicken is a fantastic shortcut! Shredded grilled shrimp or chickpeas (for a vegan twist) are also stellar.
• ½ cup grilled bell peppers, diced: Sweetness and smokiness. I use a mix of red, yellow, and orange for a rainbow effect. Chef’s Hack: Don’t have a grill? A blistering hot cast-iron skillet or even the broiler works wonders.
• ½ cup grilled corn (fresh or frozen): Pure summer sweetness. If using fresh, grill the cobs whole, then slice off the kernels. Substitution Tip: Frozen fire-roasted corn from the store is a genius pantry staple for this.
• 1 medium tomato, chopped: Fresh, juicy acidity. Use ripe Roma, cherry tomatoes halved, or heirlooms if you’re feeling fancy.
• Handful of fresh basil, chopped: The aromatic hero. Tear it with your hands at the last second for the most incredible fragrance. Pro Tip: Don’t sub dried basil here—it’s not the same. In a pinch, fresh cilantro or parsley would work.
• 2 tbsp goat cheese crumbles: The creamy, tangy counterpoint. It melts just slightly into the warm ingredients. Substitution Tip: Feta cheese is a bolder, saltier swap. For dairy-free, a dollop of avocado or a sprinkle of nutritional yeast can offer creaminess.
• 1 tbsp good olive oil: The silky binder. Use the best extra-virgin olive oil you have for dipping bread—it’s a flavor ingredient, not just a lubricant!
• Juice of ½ a lime: The bright, fresh finish. Lemon works too, but lime has that special zing that sings with the basil and corn.
• Salt to taste: The flavor enhancer. I use kosher salt or sea salt. Remember, goat cheese is salty, so taste before you add a lot!

Let’s Build Some Deliciousness: Step-by-Step

Okay, team! Let’s walk through this together. I’m giving you all my little hacks to make this foolproof and flavorful.

Step 1: The Quinoa Foundation. If you’re starting from scratch, cook your quinoa first so it has time to cool slightly. Use a 1:2 ratio of quinoa to water or broth. Bring it to a boil, reduce to a simmer, cover, and let it cook for about 15 minutes until the little “tails” (the germ) sprout and the liquid is absorbed. Fluff it with a fork and spread it on a plate or baking sheet to cool quickly. Why? This stops it from overcooking and getting mushy. A fluffy, separate grain is what we want!

Step 2: Grill with Gusto. Fire up your grill or a grill pan over medium-high heat. Season your chicken breast generously with salt, pepper, and a drizzle of oil. For the veggies, toss your pepper slices and corn cobs (or frozen kernels in a grill basket) with a tiny bit of oil. Grill the chicken for 6-7 minutes per side until cooked through (165°F internal temp). Grill the peppers and corn until they have nice char marks and are tender-crisp. Chef’s Hack: Let the chicken rest for 5 minutes after grilling before chopping. This keeps all those precious juices inside the meat, not on your cutting board.

Step 3: The Chop & Prep. Dice your rested chicken into bite-sized chunks. Dice the grilled peppers. If you grilled corn on the cob, stand it upright in a bowl and use a sharp knife to slice down the sides—the bowl catches all the kernels! Chop your tomato and basil. Crumble your goat cheese. Having everything prepped and ready (this is your *mise en place*) makes assembling the bowls a joyful, 60-second affair.

Step 4: The Big, Beautiful Toss. In a large mixing bowl (bigger than you think you need), combine the fluffy quinoa, chopped chicken, grilled peppers, corn, and tomatoes. Now, add about ¾ of your goat cheese crumbles and most of your chopped basil. Drizzle with the olive oil and squeeze the fresh lime juice over everything. Pro Tip: Toss gently with a large spoon and fork, lifting from the bottom. You want to combine everything without smashing the quinoa or tomatoes.

Step 5: Season & Serve. Give the bowl a taste. Need more tang? Add another squeeze of lime. Need it to pop? Add a pinch more salt. This is your moment to make it perfect for YOU. Once it’s seasoned to your liking, divide it into bowls and top with the remaining goat cheese and basil for a gorgeous, fresh finish.

How to Serve This Stunner

This bowl is a complete meal all on its own, but a little presentation goes a long way! I love serving it in wide, shallow bowls so all the gorgeous colors can shine. For a warm meal, serve it right after tossing while the quinoa and chicken are still slightly warm from the grill—the goat cheese will get ever-so-slightly melty and incredible.

For a fantastic chilled option (perfect for meal prep!), let the entire mixture cool to room temperature before covering and refrigerating. The flavors marry and intensify beautifully overnight. If you’re taking it on the go, pack a lime wedge separately to squeeze over right before eating for that fresh kick.

Want to make it more of a feast? Serve it with a side of warm, crusty bread for dipping into any herby oil that pools at the bottom of the bowl, or with a simple arugula salad dressed with lemon. A crisp, cold glass of Sauvignon Blanc or sparkling water with extra lime is the perfect beverage partner.

Make It Your Own: 5 Flavor Twists

The formula here is your playground. Here are some of my favorite riffs:

1. Mediterranean Meets Mexico: Swap the basil for cilantro, the lime for lemon, add a pinch of cumin to the chicken, and use cotija cheese instead of goat cheese. Add a spoonful of salsa verde on top!
2. Greek Goddess Bowl: Use oregano-marinated chicken, swap the goat cheese for a big handful of briny feta, add some sliced Kalamata olives and diced cucumber, and use lemon juice instead of lime. Drizzle with tzatziki.
3. Everything Bagel-Inspired: Toss the cooked quinoa with a teaspoon of “everything bagel” seasoning. Use cream cheese thinned with a little milk as a drizzle instead of plain olive oil. Top with extra everything seasoning and fresh dill.
4. Vegan Power Bowl: Replace the chicken with 1 can of drained, roasted chickpeas (crisp them up in the oven or skillet!). Skip the goat cheese or use a vegan feta. The olive oil and lime dressing is already plant-based perfection.
5. Pesto Lover’s Dream: Skip the fresh basil and olive oil/lime dressing. Instead, toss the entire bowl with 2-3 tablespoons of your favorite basil pesto (or sun-dried tomato pesto!) for an ultra-creamy, herby version.

Beau’s Kitchen Notes & Stories

This recipe has evolved more than my taste in kitchen aprons. That first haphazard toss was heavy on the corn and light on the quinoa. I’ve learned that the order of tossing matters—add the dressing components last so the quinoa soaks it up. I also went through a phase of adding avocado to everything (delicious, but it doesn’t hold up for meal prep).

One funny fail: I once tried to “save time” by mixing everything, including the cold quinoa, in the container I was going to store it in. It was so packed I couldn’t toss it properly, and I ended up with a clumpy, uneven mess. Lesson learned: always use a giant bowl for mixing! Now, it’s a ritual I love—that final toss in my biggest ceramic bowl feels like I’m literally mixing up happiness. Don’t skip the joy of the process.

Your Questions, Answered

Q: My quinoa turned out mushy/wet. What did I do wrong?
A: The most common culprit is either not rinsing it first (which can leave a starchy residue) or using too much water. Stick to the 1:2 ratio, and make sure to fluff it and spread it to cool after cooking. If it’s still a bit wet, you can spread it on a baking sheet and pop it in the oven at a very low temp (200°F) for 10 minutes to dry it out.

Q: Can I make this entirely ahead of time for meal prep?
A: Absolutely! It’s a meal-prep superstar. Prep and mix all components, but hold back on adding the fresh basil and the final lime squeeze. Store in airtight containers for up to 4 days. Add the fresh basil and an extra squeeze of lime just before eating to wake all the flavors right up.

Q: My chicken always comes out dry. Any secrets?
A> Two words: brine and rest. Even a 30-minute soak in a simple brine (1/4 cup salt dissolved in 4 cups water) makes chicken incredibly juicy. And never, ever skip letting it rest off the heat for 5 minutes before cutting. It’s non-negotiable for juicy meat!

Q: Is there a way to make this without a grill?
A> Of course! A grill pan on your stovetop is great. You can also roast your chicken and veggies in a 425°F oven on a sheet pan until cooked through and slightly caramelized. The broiler is also your friend for getting those delicious charred edges.

Grilled Chicken Quinoa Bowl with Goat Cheese & Basil

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• Author: BeauCollier

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Description

This Grilled Chicken Quinoa Bowl is fresh, filling, and full of flavor. Juicy grilled chicken, fluffy quinoa, sweet charred veggies, and creamy goat cheese come together with fresh basil and a squeeze of lime for a bowl that’s both nourishing and crave-worthy. It’s easy enough for weeknights, impressive enough for guests, and perfect for meal prep.

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Ingredients

• 1 cup cooked quinoa

• 1 grilled chicken breast, chopped

• ½ cup grilled bell peppers, diced

• ½ cup grilled corn (fresh or frozen)

• 1 medium tomato, chopped

• Handful of fresh basil, chopped

• 2 tablespoons goat cheese crumbles

• 1 tablespoon extra-virgin olive oil

• Juice of ½ lime

• Salt, to taste

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Instructions

1. Prepare the Base
   Place cooked quinoa in a large bowl and fluff with a fork.

2. Add the Toppings
   Add chopped grilled chicken, bell peppers, corn, and tomato to the quinoa.

3. Dress the Bowl
   Drizzle with olive oil and squeeze fresh lime juice over the bowl.

4. Finish & Toss
   Add most of the goat cheese and basil. Gently toss to combine.

5. Serve
   Taste and season with salt as needed. Top with remaining goat cheese and basil before serving.

Notes

• Rinse quinoa before cooking to avoid bitterness.

• Let grilled chicken rest 5 minutes before chopping to keep it juicy.

• Use warm quinoa for a cozy bowl or chill everything for meal prep.

• Swap goat cheese with feta or avocado if preferred.

• Fire-roasted frozen corn works great when fresh isn’t available.

Nutritional Breakdown (A Friendly Look)

Let’s talk about what’s fueling you in this bowl! Please remember, I’m a chef, not a dietitian, so these are estimates based on the core ingredients. This information is for general guidance and celebrating the good stuff in our food.

This recipe, as written for two servings, is a beautifully balanced meal. The grilled chicken provides a lean, high-quality protein source to keep you satisfied and support muscle repair. The quinoa is a fantastic complex carbohydrate and a complete plant-based protein, offering steady energy and fiber. The colorful veggies deliver a spectrum of vitamins, antioxidants, and more fiber. The healthy fats from the olive oil and goat cheese help your body absorb all those fat-soluble vitamins and add that crucial satiety factor. It’s a meal designed to make you feel nourished, energized, and deeply satisfied—not deprived. Food is joy, first and foremost.

Your Kitchen Awaits

And there you have it, friends—more than just a recipe, but a blueprint for a fresh, flavorful, and deeply satisfying meal that’s as fun to make as it is to eat. This Grilled Chicken Quinoa Bowl is a testament to my whole Feastical philosophy: great food is about connection, creativity, and treating yourself with kindness (and deliciousness).

I hope you make it, love it, and make it your own. Tag me @Feastical if you do—nothing makes me happier than seeing your creations. Now, go grab that spatula (I know it’s in there somewhere), and let’s get cooking. Your bowl of bright, beautiful goodness is waiting.

Final Thoughts

This isn’t just a recipe—it’s an invitation. An invitation to play in the kitchen, to trust your taste buds, to turn a handful of simple ingredients into something that feels like a celebration. I didn’t set out to create the “perfect bowl,” just a real one: filling, fresh, and full of life. And that’s exactly what this is.

If there’s one thing I hope you take from this, it’s permission to make it your own. Swap the herbs, change the cheese, use what you’ve got. The magic isn’t in following steps perfectly—it’s in that final toss, the squeeze of lime, the sprinkle of cheese and basil over the top. It’s in the quiet “mmm” around the table, the lunch that makes your coworkers jealous, the meal that feels like a reset.

Cooking, for me, has always been about more than food. It’s a small act of care—for yourself, for the people you share it with. This bowl is a little reminder that feeling good starts with what’s on your plate, and it doesn’t have to be complicated to be extraordinary.

So here’s to simple ingredients, big flavors, and the joy of a meal well made. I’m so glad we got to cook this together.