Description
A vibrant and healthy Mediterranean Chicken Bowl featuring grilled, marinated chicken breasts served over fluffy quinoa combined with fresh cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese, all drizzled with fresh lemon juice and garnished with parsley. Perfect for a wholesome, flavorful meal.
Ingredients
Scale
Chicken 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
Salad
- 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
Finishing Touches
- 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 evenly and to achieve nice grill marks.
- Prepare the Marinade: In a small bowl, combine olive oil, dried oregano, garlic powder, ground cumin, smoked paprika, salt, and pepper. Mix well to create a flavorful marinade.
- Marinate the Chicken: Coat the chicken breasts evenly with the marinade mixture. Let them marinate for at least 15 minutes to absorb the deep Mediterranean flavors.
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water. Combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed and quinoa is fluffy. Set aside to cool.
- Grill the Chicken: Place the marinated chicken breasts onto the preheated grill. Cook for 5-7 minutes on each side or until fully cooked and juices run clear. Remove from grill and let rest for a few minutes before slicing thinly.
- Prepare the Salad: In a large bowl, combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese for a fresh Mediterranean salad base.
- Combine Quinoa and Salad: Add the cooked and cooled quinoa to the large bowl with the salad ingredients. Gently toss everything together to evenly distribute flavors.
- Assemble the Bowls: Divide the quinoa salad mixture evenly among four serving bowls. Arrange the grilled chicken slices over the top.
- Finish with Lemon and Parsley: Drizzle each bowl with fresh lemon juice and garnish with chopped fresh parsley to enhance freshness and brightness.
- Serve and Enjoy: Serve the Mediterranean Chicken Bowls immediately while fresh and flavorful. Enjoy a wholesome, nutritious meal packed with Mediterranean flavors.
Notes
- Marinating the chicken for longer than 15 minutes (up to 2 hours) will intensify the flavor.
- Quinoa can be prepared in advance and stored in the refrigerator to save time.
- Optional: Add a dollop of tzatziki or hummus for extra creaminess.
- For a low-carb option, replace quinoa with cauliflower rice.
- Use a grill pan if you don’t have an outdoor grill to achieve similar results.
