Mediterranean Chicken Quinoa Bowl (Printable)
Grilled chicken meets fluffy quinoa with crisp vegetables and zesty Mediterranean flavors in this satisfying 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 and 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.
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. Fluff with a fork and set aside.
03 - Preheat grill or skillet over medium-high heat. Grill marinated chicken for 6 to 7 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
04 - Whisk together extra-virgin olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
05 - Divide cooked quinoa 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 parsley.
06 - Serve immediately while warm, or allow to reach room temperature for a cold meal option.
# Expert Advice:
01 -
- Its that rare combination of feeling indulgent while actually being good for you
- The leftovers taste even better the next day when the flavors have had time to mingle
02 -
- Letting the chicken rest after cooking is non-negotiable—slice it too soon and all those juices end up on your cutting board instead of in your bowl
- The dressing can be made ahead and actually tastes better after the flavors meld for an hour or two
03 -
- Pound your chicken breasts to even thickness before marinating—this ensures they cook evenly and stay tender
- If your quinoa turns out mushy, use less liquid next time and resist the urge to lift the lid while it simmers