Mediterranean Chicken Quinoa Bowl (Print Version)
A vibrant bowl with grilled chicken, quinoa, and fresh Mediterranean vegetables.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - Juice of 1 lemon
08 - Salt and black pepper, to taste
→ Quinoa
09 - 1 cup quinoa, rinsed
10 - 2 cups low-sodium chicken broth (or water)
11 - 1/4 teaspoon salt
→ Vegetables & Garnishes
12 - 1 cup cherry tomatoes, halved
13 - 1 cucumber, diced
14 - 1/2 red onion, thinly sliced
15 - 1/3 cup Kalamata olives, pitted and halved
16 - 1/2 cup feta cheese, crumbled
17 - 1/4 cup fresh parsley, chopped
→ Dressing
18 - 3 tablespoons extra-virgin olive oil
19 - 2 tablespoons fresh lemon juice
20 - 1 teaspoon honey
21 - 1 teaspoon Dijon mustard
22 - Salt and black pepper, to taste
# Preparation Steps:
01 - In a bowl, combine olive oil, garlic, oregano, smoked paprika, cumin, lemon juice, salt, and pepper. Coat chicken breasts in marinade and let sit for at least 15 minutes.
02 - In a saucepan, bring quinoa, broth, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
03 - Preheat grill or skillet over medium-high heat. Grill chicken for 6-7 minutes per side or until cooked through. Let rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
05 - Divide quinoa among four bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta. Drizzle with dressing and sprinkle with parsley.
06 - Serve immediately, warm or at room temperature.
# Expert Advice:
01 -
- You get that restaurant quality bowl without spending twenty dollars per person
- The leftovers actually taste better the next day when the flavors meld together
- Its the kind of meal that makes you feel like youre nailing healthy eating without trying
02 -
- Letting the chicken rest before slicing is non negotiable, cutting it immediately spills all the juices onto your cutting board instead of staying in the meat
- Quinoa continues to absorb liquid as it sits, so if meal prepping, keep the dressing separate until you eat
03 -
- Double the dressing and keep it in the fridge, it's amazing on simple green salads too
- Grill extra chicken and use it for salads or wraps throughout the week