Sweet & Sour Tropical Chicken Quinoa Bowl (UNDER 350 CALORIES)

tropical chicken quinoa bowl

The other day I just woke up and thought: I feel like making something sweet and sour – but healthy (it’s harder than you think! Sauces are packed with unhealthy additives).

Okay, so I am well aware about the battle surrounding warm pineapple. So many people are dead set against having pineapple on their pizza. I wholeheartedly disagree. What is pizza without pineapple?!!

Before I stray wayyy off track, the point is that many people don’t realize how underrated pineapple is. In this chicken quinoa bowl, it serves as my sweet and sour power flavour – natural and healthy. No dodgy unnatural chemicals you would find in the usual Asian sweet and sour take-away!

This dish you could spruce up quite a bit if you wanted to, but my idea was focused on SIMPLE.

The most complicated and time-consuming part was cooking the quinoa (and that only took 15 minutes!). What I usually do, is I cook a big batch of quinoa for the whole week and keep it in the fridge. That way I can easily add different things to it, for example, have Tropical Chicken Quinoa Bowl one day, and have beef strips and roast veg the next 😊


tropical chicken quinoa bowl


Sweet & Sour Tropical Chicken Quinoa Bowl Recipe


So simple!

Take one chicken breast, cut into cubes – add to a baking tray.

Then add 1/3 of a red and green pepper, diced.

Add ½ cup pineapple cut into cubes.

Add a small drizzle of olive oil, season and place in the oven at 180 degrees Celsius.

Wait 20 minutes.

Remove from the oven and add to ½ cup cooked quinoa.


There you have a wonderful, super healthy and above all – incredibly SIMPLE meal 😊

tropical chicken quinoa bowl


Sweet & Sour Tropical Chicken Quinoa Bowl
Nutrition Information
  • Serves: 1
  • Calories: 330
  • Fat: 4.6g
  • Carbohydrates: 37.4g
  • Sugar: 12.9g
  • Sodium: 327.9mg
  • Fiber: 6.4g
  • Protein: 35.9g
  • Cholesterol: 76.4mg
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
A simple and super quick lunch (or dinner) option that has good macros and is low in calories.
  • 1 small chicken breast, cut into cubes
  • ½ cup diced fresh pineapple
  • ⅓ of a red and green pepper (about 120g in total)
  • ½ cup cooked quinoa
  • seasoning
  • dash of olive oil
  1. Preheat oven to 180 degrees Celsius.
  2. Place chicken, pineapple and peppers on a baking tray.
  3. Season (I use garlic and herb seasoning) and drizzle with olive oil (very little).
  4. Place in the oven to roast for 20 minutes.
  5. Remove from the oven and mix with ½ cup cooked quinoa.
  6. Done!
  7. Garnish with fresh coriander leaves if desired.


tropical chicken quinoa bowl


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