Description
This Mediterranean Chicken Bowl is a wholesome and flavorful meal featuring tender grilled chicken breasts seasoned with herbs and spices, served over fluffy quinoa and a fresh vegetable medley of cucumber, cherry tomatoes, red onions, olives, and feta cheese. Finished with a zesty lemon juice drizzle and fresh parsley garnish, this dish is perfect for a healthy, balanced lunch or dinner inspired by classic Mediterranean flavors.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Quinoa
- 1 cup quinoa
- 2 cups water
Vegetables and Garnish
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1 lemon, juiced
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the Grill: Preheat your grill or grill pan over medium-high heat to prepare for cooking the chicken and achieve a nice sear.
- Prepare the Marinade: In a small bowl, thoroughly combine olive oil, dried oregano, garlic powder, ground cumin, smoked paprika, salt, and pepper to create a flavorful marinade.
- Marinate the Chicken: Coat the chicken breasts evenly with the marinade mixture and let them sit for at least 15 minutes to absorb the flavors.
- Cook the Quinoa: Rinse quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat and allow to cool.
- Grill the Chicken: Place marinated chicken breasts on the grill and cook for 5-7 minutes on each side until fully cooked and juicy. Let the chicken rest a few minutes before slicing thinly.
- Prepare the Salad Base: In a large bowl, combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese.
- Toss with Quinoa: Add the cooked quinoa to the vegetable mixture and toss gently to combine all ingredients evenly.
- Assemble the Bowls: Divide the quinoa salad among four serving bowls and arrange grilled chicken slices on top.
- Add Lemon and Garnish: Drizzle lemon juice over each bowl and sprinkle chopped fresh parsley for brightness and color.
- Serve: Serve the Mediterranean Chicken Bowl immediately to enjoy the fresh, vibrant flavors.
Notes
- Marinate chicken for up to 2 hours for more intense flavor if time allows.
- Quinoa can be cooked in advance and chilled for easier assembly later.
- For a spicier variation, add a pinch of chili flakes to the marinade.
- Substitute chicken breasts with boneless chicken thighs for a juicier texture.
- This dish can be served warm or at room temperature, making it versatile for meal prep.
