Mediterranean Chicken Quinoa Bowl (Print Version)
Tender grilled chicken meets fluffy quinoa with crisp vegetables in zesty Mediterranean dressing.
# 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 - 1 lemon, juiced
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 for at least 15 minutes to absorb flavors.
02 - Combine quinoa, chicken 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 and fluff with a fork. Set aside.
03 - Preheat grill pan or skillet over medium-high heat. Place marinated chicken on hot surface. Grill for 6 to 7 minutes per side until internal temperature reaches 165°F and chicken is cooked through. Transfer to cutting board and let rest for 5 minutes before slicing thinly.
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 grilled chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta on top of quinoa. Drizzle with dressing and garnish with chopped parsley.
06 - Serve bowls immediately while warm, or allow to reach room temperature. Leftovers can be refrigerated in airtight containers for up to 3 days.
# Expert Hints:
01 -
- The quinoa soaks up all those bright Mediterranean juices while staying perfectly fluffy
- You can prep everything ahead and assemble in minutes for effortless weeknight dinners
- Each bite hits different notes, smoky, tangy, fresh, creamy, keeping every forkful interesting
02 -
- Letting the chicken rest after cooking is non negotiable, cutting it immediately will release all those juices and leave you with dry meat
- The dressing can be made up to 3 days ahead and keeps beautifully in the refrigerator
- Room temperature ingredients actually taste better in grain bowls than cold ones straight from the fridge
03 -
- Cook your chicken in a cast iron skillet if you want that restaurant quality sear, the weight and heat retention make a huge difference
- Double the dressing and keep it in a jar for quick salads all week, it's that versatile