Mediterranean Chicken Quinoa Bowl (Printer-friendly)

Tender grilled chicken over fluffy quinoa with fresh vegetables and zesty Mediterranean flavors. Ready in 45 minutes.

# 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 - 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 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 marinade and let rest for at least 15 minutes.
02 - Bring quinoa, 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. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into thin strips.
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, olives, and feta on top. Drizzle with dressing and garnish with fresh parsley.
06 - Serve immediately while warm, or allow to reach room temperature for a cold lunch option.

# Expert Tips:

01 -
  • Everything comes together in under an hour with minimal cleanup
  • You get that impressive restaurant style presentation without any fancy techniques
  • The leftovers pack perfectly for lunch and actually taste better after the flavors mingle
02 -
  • Cold chicken slices more cleanly than hot chicken, so do not rush the resting period
  • Quinoa continues to steam if covered, so leave the lid off after cooking to prevent mushiness
  • The dressing can be made ahead and actually improves after sitting in the fridge
03 -
  • Toast the quinoa in a dry pan for 2 minutes before adding liquid for a nutty flavor
  • Let the chicken come to room temperature before cooking for even results
  • Use a vegetable peeler to shave thin ribbons of cucumber for an elegant look

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