Mediterranean Chicken Quinoa Bowl (Printable)

Tender grilled chicken over fluffy quinoa with fresh vegetables and zesty Mediterranean flavors

# What You'll Need:

→ Chicken and Marinade

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 tablespoon fresh lemon juice
08 - Salt and black pepper to taste

→ Quinoa Base

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

→ Lemon 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 - Combine olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, lemon juice, salt, and pepper in a bowl. Coat chicken breasts thoroughly with the marinade. Let sit at room temperature for at least 15 minutes to absorb flavors.
02 - Place rinsed 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 let stand covered for 5 minutes. Fluff with a fork and set aside.
03 - Preheat grill pan or skillet over medium-high heat. Remove chicken from marinade and place on hot surface. Grill for 6 to 7 minutes per side until internal temperature reaches 165°F and chicken is cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
04 - Whisk together extra-virgin olive oil, fresh 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 on top along with cherry tomatoes, diced cucumber, red onion slices, Kalamata olives, and crumbled feta cheese. Drizzle with lemon dressing and garnish with chopped fresh parsley.
06 - Serve bowls immediately while chicken is warm, or allow to reach room temperature for a refreshing cold lunch option.

# Expert Suggestions:

01 -
  • Everything can be prepped ahead and assembled in minutes
  • The marinated chicken stays incredibly juicy even after reheating
02 -
  • Letting the chicken rest before slicing keeps all the juices inside instead of running onto your cutting board
  • The dressing tastes better if you make it 10 minutes ahead so the flavors meld together
03 -
  • Slice the chicken against the grain for the most tender bites
  • Let the dressed vegetables sit for 5 minutes before assembling so they marinate slightly

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