Print

Fresh Mediterranean Quinoa Bowl with Grilled Chicken

Mediterranean Quinoa Bowl with Grilled Chicken - featured image
Print Recipe

A wholesome and flavorful Mediterranean quinoa bowl topped with smoky grilled chicken, fresh veggies, and tangy feta, perfect for a quick and healthy meal.

Ingredients

Scale
  • 1 cup (170 g) uncooked quinoa, rinsed well
  • 2 boneless, skinless chicken breasts (about 12 ounces/340 g total), pounded to even thickness
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 large lemon, zested and juiced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 medium cucumber, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/3 cup (50 g) Kalamata olives, pitted and sliced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup (75 g) feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Rinse 1 cup quinoa under cold water for about 30 seconds to remove its natural coating.
  2. In a medium saucepan, combine quinoa with 2 cups (480 ml) water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy.
  3. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in 1 teaspoon lemon zest and 1 minced garlic clove.
  4. In a small bowl, mix 2 tablespoons olive oil, juice of half a lemon, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, salt, and pepper.
  5. Coat the chicken breasts evenly with the marinade and let them marinate at room temperature for at least 10 minutes (or up to 2 hours in the fridge).
  6. Heat a grill pan over medium-high heat until hot. Cook chicken breasts for about 5-6 minutes per side or until internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5 minutes before slicing into thin strips.
  8. Chop cucumber, halve cherry tomatoes, slice Kalamata olives, and finely chop red onion. Toss these with chopped parsley and crumbled feta in a large bowl.
  9. Whisk together 1 tablespoon olive oil, juice of the remaining half lemon, a pinch of salt, and freshly cracked black pepper. Pour over the veggie mixture and toss gently.
  10. Divide quinoa between bowls, top with the dressed veggie mixture, and arrange sliced grilled chicken on top. Garnish with extra parsley or feta if desired. Serve immediately.

Notes

Rinsing quinoa is essential to remove bitterness. Let chicken rest after grilling to keep it juicy. Marinate chicken for at least 10 minutes or up to 2 hours for best flavor. Assemble bowl just before serving to keep veggies fresh and crunchy. For dairy-free, omit feta or substitute with firm tofu or avocado.

Nutrition

Keywords: quinoa bowl, grilled chicken, Mediterranean, healthy meal, easy recipe, gluten-free, dairy-free option

Find it online: https://bitefuljoy.com/fresh-mediterranean-quinoa-bowl-with-grilled-chicken-best-easy-recipe-for-healthy-meals/