Mediterranean Chicken Quinoa Bowl (Printable)

Grilled chicken and quinoa with fresh vegetables in a zesty dressing. A nutritious bowl ready in 45 minutes.

# 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
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

# Steps:

01 - In a bowl, combine olive oil, garlic, oregano, smoked paprika, cumin, lemon juice, salt, and pepper. Coat chicken breasts in marinade and let sit for at least 15 minutes.
02 - In a saucepan, bring quinoa, broth, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
03 - Preheat grill or skillet over medium-high heat. Grill chicken for 6-7 minutes per side or until cooked through. Let rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
05 - Divide quinoa among four bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta. Drizzle with dressing and sprinkle with parsley.
06 - Serve immediately, warm or at room temperature.

# Expert Advice:

01 -
  • Everything comes together in under 45 minutes but tastes like you spent all day cooking
  • The marinade does double duty keeping the chicken juicy while infusing it with those classic Mediterranean flavors
  • You can prep most of the components ahead and assemble when hunger hits
02 -
  • Letting the chicken rest after cooking is non negotiable or all those juices will end up on your cutting board instead of in the bowl
  • The quinoa continues cooking as it sits so take it off the heat when it still has a tiny bit of crunch
  • Dress the bowls right before serving or the vegetables will get sad and soggy
03 -
  • Invest in a good grill pan if you do not have outdoor grill access because those char marks add so much flavor
  • Use a microplane to zest the lemon before juicing and save the zest to garnish the bowls
  • Let the chicken marinate while you prep all the vegetables to make the most of your time

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