Mediterranean Chicken Bowl
A nutritious and satisfying Mediterranean Chicken Bowl featuring marinated chicken, quinoa, and colorful veggies, topped with olives and feta cheese.
Ingredients
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
Grain Base
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
Toppings
- 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
- 1 tablespoon fresh parsley, chopped for garnish
- 1 piece 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 it marinate for at least 15 minutes.
Cooking
- Bring 2 cups of water or broth to a boil.
- Add the rinsed quinoa to the boiling water, reduce heat to a simmer, and cook for about 15-20 minutes until all liquid is absorbed.
- Fluff the quinoa with a fork once cooked.
- Grill the marinated chicken for about 6-7 minutes on each side, or bake for 25-30 minutes.
- Let the chicken rest before slicing it into strips.
Assembly
- Start with a base of fluffy quinoa in a bowl.
- Top it with sliced chicken, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- Sprinkle with feta cheese and add a dollop of hummus.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
For additional flavor, consider drizzling with extra olive oil or balsamic vinegar. This dish can be served warm or chilled and is easily customizable based on personal preferences.