Mediterranean Chicken Quinoa Bowl (Printable)
Grilled chicken, fluffy quinoa, and fresh vegetables with zesty Mediterranean flavors in one wholesome bowl.
# What You’ll 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
# How To Make It:
01 - Combine olive oil, garlic, oregano, smoked paprika, cumin, lemon juice, salt, and pepper in a bowl. Coat chicken breasts thoroughly in the marinade and let sit for at least 15 minutes to absorb flavors.
02 - In a saucepan, bring quinoa, chicken broth, and salt to a boil over high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and fluff with a fork before setting aside.
03 - Preheat grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and meat is no longer pink in the center. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
04 - Whisk together extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth.
05 - Divide cooked quinoa evenly among four bowls. Arrange sliced grilled chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta on top. Drizzle with dressing and garnish with fresh chopped parsley.
# Expert Tips:
01 -
- Everything cooks in under 30 minutes but looks like you meal-prepped all Sunday
- The leftovers hold up beautifully for lunch the next day
02 -
- Letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
- The bowl assembly works best when the quinoa has cooled slightly so it doesn't wilt the fresh vegetables
03 -
- Pound the chicken to even thickness so it grills evenly throughout
- Let the marinated chicken sit at room temperature for 20 minutes before cooking for better searing