Mediterranean Chicken Quinoa Bowl (Print version)
Tender grilled chicken over fluffy quinoa with cherry tomatoes, cucumber, olives, and feta in a zesty lemon dressing.
# 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 - 1 tablespoon lemon juice
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
# Method:
01 - Combine olive oil, minced 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 at room temperature.
02 - Place rinsed quinoa, chicken broth, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and fluff with a fork.
03 - Preheat grill pan or skillet over medium-high heat. Cook marinated chicken for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
04 - Whisk together extra-virgin olive oil, 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 chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta on top. Drizzle with dressing and garnish with fresh chopped parsley.
06 - Serve bowls immediately while chicken is warm, or allow to reach room temperature for 10-15 minutes before serving.
# Expert advice:
01 -
- You get that satisfying restaurant quality bowl without spending a fortune or leaving your house
- Everything can be prepped ahead so weeknight dinners feel like a treat instead of a chore
- The flavors hit every single note salty, tangy, fresh, and rich all in one spoonful
02 -
- Letting the chicken rest after cooking is not optional, it is the difference between juicy meat and dry disappointment
- The dressing tastes better after sitting for 10 minutes, so make it first and let the flavors get acquainted
- Room temperature bowls are actually delicious, so do not stress about serving everything piping hot
03 -
- Season your quinoa cooking liquid generously because unseasoned quinoa is basically eating sadness
- Invest in a good olive oil for the dressing since you are going to taste it directly