Description
A delicious and healthy Mediterranean Chicken Bowl recipe featuring grilled chicken, quinoa, and fresh vegetables.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- ¾ cup store-bought or homemade tzatziki, for serving
Instructions
- Preheat your grill or a grill pan over medium-high heat.
- In a small bowl, mix together olive oil, oregano, garlic powder, salt, and pepper. Brush the mixture over the chicken breasts.
- Grill the chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F. Remove from heat and let it rest for 5 minutes before slicing.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, olives, and parsley.
- Squeeze the lemon juice over the quinoa mixture and toss gently to combine.
- Serve the quinoa salad in bowls topped with sliced grilled chicken.
- Store chicken and quinoa salad separately in airtight containers. Reheat chicken before assembling
Notes
- For added flavor, marinate the chicken in the olive oil mixture for at least 30 minutes before grilling.
- You can substitute the quinoa with brown rice or couscous for a different base.
- Total time does not include optional marinating (30 minutes)
- Reheat chicken separately, and serve the quinoa salad chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg