Mediterranean Chicken Quinoa Bowl (Printable)
Tender grilled chicken over fluffy quinoa with crisp vegetables, feta, olives, and 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 - 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 it:
01 - Combine olive oil, garlic, oregano, smoked paprika, cumin, lemon juice, salt, and pepper in a bowl. Coat chicken breasts thoroughly in marinade. Let sit at room temperature for at least 15 minutes to absorb flavors.
02 - Combine quinoa, broth, and salt in a saucepan. 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, fluff with a fork, and set aside covered.
03 - Preheat grill pan or skillet over medium-high heat. Place marinated chicken on hot surface and cook for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to 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, olives, and feta on top. Drizzle with dressing and sprinkle with fresh parsley.
06 - Serve immediately while warm or allow to reach room temperature for 10-15 minutes. Store leftovers in airtight containers for up to 3 days.
# Expert Tips:
01 -
- The combination of warm spiced chicken and cool crisp vegetables creates this perfect contrast in every bite
- Leftovers keep beautifully, and the flavors actually get better as they sit together
- Everything can be prepped ahead, making weeknight lunches feel like something special
02 -
- Letting the chicken rest after cooking is absolutely crucial, cutting it immediately releases all those juices and leaves you with dry meat
- Quinoa continues to steam after you turn off the heat, so don't be tempted to lift the lid and check on it
- The dressing can be made up to three days ahead and keeps surprisingly well in the refrigerator
03 -
- Toast your quinoa in a dry pan for 3 minutes before adding liquid, it adds this incredible nutty depth
- Double the dressing and keep it in the refrigerator, it works on almost any salad