Mediterranean Chicken Quinoa Bowl (Printable version)
Tender grilled chicken meets fluffy quinoa and crisp vegetables in a vibrant Mediterranean-style bowl.
# Ingredient List:
→ 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, minced garlic, dried oregano, smoked paprika, ground cumin, lemon juice, salt, and pepper in a bowl. Coat chicken breasts thoroughly in marinade and refrigerate for at least 15 minutes.
02 - Place rinsed quinoa, chicken broth, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and fluff with a fork.
03 - Preheat grill pan or skillet over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and let rest for 5 minutes before slicing thinly.
04 - Whisk together extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper in small bowl until emulsified and smooth.
05 - Divide cooked quinoa evenly among four bowls. Arrange sliced grilled chicken, halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta on top. Drizzle with dressing and garnish with chopped parsley.
06 - Serve immediately while chicken is warm, or allow to cool to room temperature. Bowls can be refrigerated for up to 3 days in airtight containers.
# Expert Suggestions:
01 -
- Everything cooks in one pan while the quinoa simmers away
- The leftovers hold up beautifully for tomorrow lunch
02 -
- Don't skip resting the chicken or all those juices will end up on the cutting board instead of in the meat
- Undercooking the quinoa slightly is better than overcooking it, it will continue to soften as it sits
03 -
- Prep all your vegetables while the chicken marinades, it makes assembly feel effortless
- Warm the leftover chicken slightly in the microwave before assembling next day bowls