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Mediterranean Chicken Bowl

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A vibrant and nutritious one-bowl meal featuring grilled chicken, quinoa, fresh vegetables, and tangy feta cheese.

Ingredients

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  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 cups water or chicken broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup hummus
  • Fresh parsley, chopped for garnish
  • Lemon wedges, for serving

Instructions

  1. Preheat the grill to medium-high heat or the oven to 375°F (190°C).
  2. In a small bowl, whisk together the olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper.
  3. Coat the chicken breasts with the spice mixture. Let them marinate for at least 15 minutes.
  4. While the chicken marinates, bring 2 cups of water or chicken broth to a boil in a pot. Add the rinsed quinoa, reduce the heat, cover, and simmer for 15-20 minutes until absorbed. Fluff with a fork when done.
  5. Grill the marinated chicken for about 6-7 minutes on each side until fully cooked and no longer pink inside. Alternatively, bake it in the preheated oven for 25-30 minutes. Let it rest before slicing.
  6. To assemble your bowls, start with a base of quinoa, then top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  7. Add a dollop of hummus, garnish with fresh parsley, and serve with lemon wedges for a burst of freshness.

Notes

For added crunch, serve with pita bread. Store leftovers in an airtight container in the fridge for up to three days.

Nutrition

Find it online: https://www.topchoicerecipes.com/mediterranean-chicken-bowl-3/