Mediterranean Chicken Quinoa Bowl (Printable)
Grilled chicken, quinoa, fresh vegetables, feta, and tangy lemon olive oil dressing come together in this vibrant bowl.
# What You'll 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
# How To Make It:
01 - Combine olive oil, garlic, oregano, smoked paprika, cumin, lemon juice, salt, and pepper in a bowl. Coat chicken breasts thoroughly in marinade and let sit for at least 15 minutes to absorb flavors.
02 - Bring quinoa, broth, and salt to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and set aside.
03 - Preheat grill or skillet over medium-high heat. Grill marinated chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into thin strips.
04 - Whisk together extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
05 - Divide cooked quinoa among four bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese on top. Drizzle with dressing and garnish with fresh parsley.
06 - Serve bowls immediately while warm, or allow to reach room temperature for a refreshing cold meal option.
# Expert Tips:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The combination of warm spiced chicken and cool crisp vegetables is incredibly satisfying
- You can prep most components ahead and assemble when hunger hits
02 -
- Letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
- The dressing tastes better if you make it 10 minutes ahead to let flavors meld
- Room temperature ingredients absorb more marinade than cold ones straight from the fridge
03 -
- Pound your chicken to even thickness so it cooks consistently without drying out
- Sprinkle a little extra smoked paprika on the chicken right before grilling for more color and flavor