Mediterranean Chicken Quinoa Bowl (Printable)
Tender grilled chicken meets fluffy quinoa with crisp vegetables and zesty Mediterranean flavors for a satisfying meal.
# 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 Prepare:
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 at room temperature.
02 - In a saucepan, bring quinoa, chicken broth, and salt 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 fluff with a fork. Set aside covered.
03 - Preheat grill pan or skillet over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board, let rest for 5 minutes, then slice thinly against the grain.
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 feta cheese on top. Drizzle with dressing and garnish with fresh chopped parsley.
06 - Serve immediately while warm, or allow to reach room temperature for a cold lunch option.
# Expert Advice:
01 -
- It's the kind of meal that leaves you feeling energized instead of weighed down, perfect for those nights when you want real food but still want to move afterward
- The combination of warm spiced chicken against cool crisp vegetables creates this incredible contrast that makes every bite interesting
- You can prep most of the components ahead of time, making weeknight lunches feel like something you'd order at a trendy café
02 -
- Letting the chicken rest before slicing is the difference between juicy meat and all those juices running onto your cutting board
- The quinoa continues cooking as it sits, so remove it from heat when it still has a tiny bit of crunch
- Room temperature chicken cooks more evenly than cold straight from the refrigerator
03 -
- If your quinoa tastes bitter, you didn't rinse it enough—those bitter saponins need to go
- Warm quinoa absorbs the dressing better than cold quinoa, so don't refrigerate it if serving immediately
- The bowl components stay fresh in the refrigerator for up to three days, making it perfect for meal prep