Mediterranean Chicken Quinoa Bowl (Printable)
Tender grilled chicken over fluffy quinoa with fresh vegetables and tangy feta in a lemon-herb dressing.
# What You'll Need:
→ Chicken Marinade
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 Base
09 - 1 cup quinoa, rinsed
10 - 2 cups low-sodium chicken broth or water
11 - 1/4 teaspoon salt
→ Fresh 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
→ Lemon 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
# Directions:
01 - Combine olive oil, garlic, oregano, smoked paprika, cumin, lemon juice, salt, and pepper in a bowl. Coat chicken breasts thoroughly in the marinade. Let rest at room temperature for 15 minutes to absorb flavors.
02 - Combine rinsed quinoa, chicken broth, and salt in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is completely absorbed. Remove from heat, fluff with a fork, and keep covered.
03 - Preheat grill pan or skillet over medium-high heat. Grill marinated chicken breasts for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
04 - Whisk together extra-virgin olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth.
05 - Divide cooked quinoa evenly among four serving bowls. Arrange sliced grilled chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese on top. Drizzle with lemon dressing and garnish with fresh chopped parsley.
06 - Serve bowls immediately while warm, or allow to reach room temperature for a refreshing cold meal option.
# Expert Advice:
01 -
- You get that satisfying restaurant dinner feel without leaving your kitchen or spending hours cooking
- The flavors somehow taste better the next day, making it the ultimate meal prep MVP
02 -
- Letting the chicken rest before slicing is the difference between juicy meat and dry disappointment
- The dressing can be made ahead and actually tastes better after the flavors meld
03 -
- Chill the bowl for 10 minutes before serving if eating on a hot day
- Extra dressing keeps in the fridge for up to a week