Mediterranean Chicken Quinoa Bowl (Printable)
Tender grilled chicken over fluffy quinoa with fresh vegetables and zesty Mediterranean flavors. A nutritious, satisfying meal ready in 45 minutes.
# What you'll need:
→ Chicken and 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
→ Vegetables and 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 - Whisk together olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, fresh lemon juice, salt, and black pepper in a bowl. Coat chicken breasts thoroughly with the marinade and let sit for 15 minutes at room temperature.
02 - Combine rinsed 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 liquid is fully 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 to 7 minutes per side until internal temperature reaches 165°F. 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 black pepper in a small bowl until emulsified and smooth.
05 - Divide cooked quinoa among four serving bowls. Arrange sliced chicken, cherry tomatoes, diced cucumber, red onion slices, 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 reach room temperature for a cold lunch option.
# Expert Suggestions:
01 -
- The marinade does double duty, infusing the chicken with layers of smoky, bright flavor that keeps it juicy even after grilling
- Everything comes together in under 45 minutes but tastes like you spent all afternoon cooking
02 -
- Letting the chicken rest after cooking is absolutely crucial or all those juices will end up on your cutting board instead of in the bowl
- Rinsing quinoa until the water runs clear removes the natural saponin coating that can make it taste bitter
03 -
- If you are cooking the chicken indoors, a cast iron skillet gives you the best grill marks and a nice sear
- Room temperature ingredients absorb marinade more evenly and cook more consistently