Mediterranean Chicken Quinoa Bowl (Printable)
Grilled chicken meets fluffy quinoa with crisp vegetables and zesty Mediterranean flavors for a satisfying, nutritious meal.
# What You 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:
01 - Combine olive oil, garlic, oregano, smoked paprika, cumin, lemon juice, salt, and pepper in a bowl. Coat chicken breasts thoroughly in the marinade. Let sit for at least 15 minutes at room temperature to absorb flavors.
02 - In a saucepan, combine quinoa, chicken broth, and salt. Bring to a boil over high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and set aside.
03 - Preheat grill pan or skillet over medium-high heat. Place marinated chicken on the hot surface and cook for 6-7 minutes per side until internal temperature reaches 165°F and chicken is cooked through. 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, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta on top of each bowl. Drizzle with prepared dressing and garnish with chopped fresh parsley. Serve immediately while warm or at room temperature.
# Expert Hints:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The marinated chicken stays impossibly juicy while getting those gorgeous grill marks
- Leftovers somehow taste even better the next day when flavors have mingled
02 -
- Letting the chicken rest before slicing is the difference between juicy and dry meat, don't skip it
- Quinoa continues to cook as it sits, so fluff it immediately to prevent gummy texture
- The dressing can be made ahead and stays fresh in the fridge for up to a week
03 -
- Don't overcrowd the pan when cooking chicken or you'll steam instead of sear
- Warm quinoa absorbs dressing better than cold, so don't refrigerate it before assembling