Mediterranean Chicken Bowl
A vibrant and nutritious bowl featuring marinated chicken, quinoa, and a medley of fresh vegetables, topped with feta and olives.
Ingredients
For the Chicken Marinade
- 2 pieces 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
For the Base and Toppings
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 piece 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
- to taste fresh parsley, chopped for garnish
- to taste lemon wedges, for serving
Instructions
Preparation
- Preheat your grill to medium-high or your oven to 375°F (190°C).
- In a small bowl, mix together the olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper to create a marinade.
- Coat the chicken breasts thoroughly with the marinade and let marinate for at least 15 minutes.
Cooking Quinoa
- Bring 2 cups of water (or broth) to a boil and add the rinsed quinoa.
- Lower the heat to a simmer and cook for about 15-20 minutes, or until all the liquid is absorbed.
- Fluff the quinoa with a fork after it’s cooked.
Cooking Chicken
- Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked.
- If baking, place chicken in the oven for 25-30 minutes.
- Once cooked, let the chicken rest before slicing.
Assembly
- Start with a base of quinoa in each bowl.
- Top with sliced chicken, cherry tomatoes, diced cucumber, red onion, and Kalamata olives.
- Crumble feta cheese on top, add a dollop of hummus, sprinkle with parsley, and serve with lemon wedges.
Notes
For an added twist, drizzle with extra olive oil or balsamic vinegar. To store leftovers, place in an airtight container in the refrigerator and consume within 2-3 days.