Mediterranean Chicken Quinoa Bowl (Printable)
Grilled chicken meets fluffy quinoa with crisp vegetables and zesty Mediterranean flavors for a satisfying, nutritious meal.
# 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
→ 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
# How to Cook:
01 - Combine olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, lemon juice, salt, and pepper in a bowl. Coat chicken breasts thoroughly with the marinade and let rest for at least 15 minutes to absorb flavors.
02 - Place rinsed quinoa, chicken broth, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and fluff with a fork. Set aside.
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 and meat is no longer pink in the center. 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 pepper in a small bowl until emulsified and smooth.
05 - Divide cooked quinoa evenly among four bowls. Arrange sliced grilled chicken, halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese on top of the quinoa. Drizzle with lemon dressing and garnish with chopped fresh parsley.
06 - Serve immediately while chicken is warm, or allow to reach room temperature for a refreshing cold meal option.
# Expert Advice:
01 -
- Everything happens in under 45 minutes, including marinating time
- You get that perfect balance of bright, tangy, and savory in every single forkful
02 -
- Cutting the chicken against the grain after resting keeps each bite tender
- The quinoa continues absorbing flavors as it sits, so these meal prep beautifully for tomorrow
03 -
- Pound the chicken to even thickness before marinating for more uniform cooking
- Double the dressing and use it throughout the week on simple green salads