Mediterranean Chicken Quinoa Bowl (Print Page)
Tender grilled chicken, fluffy quinoa, and crisp vegetables with zesty Mediterranean flavors.
# 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
# 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 and let sit for at least 15 minutes to absorb flavors.
02 - Combine quinoa, chicken broth, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover, 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. Cook marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly against the grain.
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.
06 - Serve immediately while warm, or allow to cool to room temperature for a refreshing cold bowl option.
# Expert Tips:
01 -
- You get that perfect balance of warm and cold elements in every bite
- The quinoa base keeps you satisfied for hours without feeling heavy
- Everything can be prepped ahead so weeknight dinners become effortless
02 -
- Letting the chicken rest before slicing keeps all the juices inside instead of on your cutting board
- The quinoa continues to steam as it sits so fluff it immediately after cooking for the best texture
- Room temperature ingredients taste better together than piping hot chicken over cold vegetables
03 -
- Toast the quinoa in a dry pan for 3 minutes before adding liquid for a nuttier flavor
- Double the dressing and use it throughout the week on simple green salads