Mediterranean Chicken Quinoa Bowl (Printer-Friendly)
Tender grilled chicken over fluffy quinoa with fresh vegetables, olives, and feta in a 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 Steps:
01 - In a bowl, combine olive oil, garlic, oregano, smoked paprika, cumin, lemon juice, salt, and pepper. Coat chicken breasts in marinade and let sit for at least 15 minutes.
02 - In a saucepan, bring quinoa, broth, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
03 - Preheat grill or skillet over medium-high heat. Grill chicken for 6-7 minutes per side or until cooked through. Let rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
05 - Divide quinoa among four bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta. Drizzle with dressing and sprinkle with parsley.
06 - Serve immediately, warm or at room temperature.
# Expert Hints:
01 -
- You get that restaurant-quality grilled flavor without any complicated techniques
- The quinoa absorbs all the bright Mediterranean flavors while keeping things light
- Everything comes together in under an hour, but tastes like you spent all day cooking
02 -
- Letting the chicken rest before slicing is absolutely crucial or all those juices will run out onto your cutting board
- Room temperature ingredients for the marinade absorb flavor much better than cold chicken straight from the fridge
- The dressing tastes even better if you make it a day ahead and let the flavors meld together
03 -
- Grill extra chicken breasts on the weekend and you're halfway to lunch bowls all week
- Invest in good quality feta cheese because it really makes or breaks this dish