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Fresh Mediterranean Quinoa Bowl with Grilled Chicken

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A quick and easy Mediterranean-inspired quinoa bowl featuring herbed quinoa, fresh veggies, and juicy grilled chicken, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 1 cup quinoa (170g), rinsed well
  • 2 medium chicken breasts (about 12 oz / 340g), boneless and skinless
  • 3 tablespoons olive oil, divided (extra virgin for dressing and grilling)
  • 2 cloves garlic, minced
  • Juice and zest of 1 medium lemon
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes (150g), halved
  • 1 small red onion, finely chopped
  • 1/4 cup kalamata olives (about 40g), pitted and sliced
  • 1/3 cup feta cheese (50g), crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • Salt and pepper to taste
  • 1 teaspoon dried oregano (optional, for chicken)
  • 1/2 teaspoon smoked paprika (optional, for chicken)

Instructions

  1. Rinse quinoa thoroughly under cold water to remove bitterness. In a medium saucepan, combine quinoa with 2 cups (475ml) water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low and simmer, covered, for about 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in half the lemon zest and 1 tablespoon olive oil. Set aside to cool slightly.
  2. While quinoa cooks, pat dry chicken breasts. In a small bowl, mix 2 tablespoons olive oil, minced garlic, lemon juice, dried oregano, smoked paprika, salt, and pepper. Coat chicken evenly with marinade and let sit for 10 minutes (or grill immediately if short on time).
  3. Preheat grill or grill pan over medium-high heat. Place chicken breasts and cook for 5-7 minutes on each side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
  4. Dice cucumber, halve cherry tomatoes, finely chop red onion, and slice olives. In a large bowl, combine these with crumbled feta, parsley, and mint.
  5. Whisk together remaining olive oil, lemon juice, a pinch of salt, pepper, and remaining lemon zest. Pour over the veggie mixture and toss gently to coat.
  6. Assemble the bowl by starting with a base of herbed quinoa, layering the dressed veggies on top, then adding sliced grilled chicken. Garnish with extra fresh herbs or a sprinkle of feta if desired.

Notes

Rinse quinoa well to avoid bitterness. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). Let chicken rest before slicing to keep it juicy. Fresh herbs like parsley and mint are essential for authentic flavor. Fluff quinoa carefully and cool on a baking sheet if sticky. Keep dressing separate if packing for lunch to avoid sogginess.

Nutrition

Keywords: Mediterranean quinoa bowl, grilled chicken, healthy recipe, easy dinner, quinoa salad, fresh vegetables, gluten-free, high protein

Find it online: https://leilameals.com/fresh-mediterranean-quinoa-bowl-with-grilled-chicken-easy-healthy-recipe/