Mediterranean Chicken Quinoa Bowl (Printable)
Grilled chicken, quinoa, fresh vegetables with zesty Mediterranean flavors in a wholesome 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
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 the marinade and let sit for at least 15 minutes to absorb flavors.
02 - Bring quinoa, chicken broth, and salt to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat, fluff with a fork, and set aside.
03 - Preheat grill or skillet over medium-high heat. Cook marinated chicken breasts for 6 to 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 serving 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 chicken is warm, or allow to reach room temperature for a refreshing cold meal option.
# Tips from dashanddishes:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The leftovers somehow taste even better the next day when the flavors have had time to become best friends
02 -
- I learned the hard way that slicing chicken immediately after cooking lets all the juices run out onto the cutting board instead of staying in the meat
- Letting the quinoa sit covered off the heat for those extra 5 minutes transforms it from good to perfectly fluffy
03 -
- Always rinse quinoa under cold water until the water runs clear or you'll taste a bitter soapy flavor
- Room temperature ingredients assemble better than cold ones from the fridge