Mediterranean Chicken & Quinoa Bowl
This Mediterranean Chicken & Quinoa Bowl is a light, healthy, and flavorful meal packed with protein and fresh vegetables. It's perfect for a quick and easy lunch or dinner.
Equipment
- Large skillet
- Mixing bowls
- Whisk
Ingredients
Main Bowl
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes
- 1/2 cucumber
- 1/4 red onion
- 1/4 cup Kalamata olives
- 1/4 cup feta cheese
- 2 tbsp fresh parsley for garnish
Lemon-Herb Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- Salt and pepper
Instructions
Chicken Preparation
- Pat the chicken breasts dry, then slice or pound them to 1/2-inch thickness.
- In a bowl, toss the chicken with 1 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, salt, and pepper.
Cooking
- Heat a large skillet over medium-high heat. Cook the chicken for 4-6 minutes per side until golden brown and cooked through (165°F/74°C).
- Remove chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
Quinoa & Veggies
- While the chicken cooks, prepare quinoa according to package instructions if needed. In a large bowl, combine halved cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives.
Dressing & Assembly
- In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp dried oregano, a pinch of salt, and pepper.
- Divide the cooked quinoa among two bowls. Top with the vegetable mixture and sliced chicken.
- Drizzle generously with the lemon-herb dressing and garnish with chopped fresh parsley before serving.
Notes
For extra flavor, marinate the chicken for at least 30 minutes before cooking. You can also add other vegetables like bell peppers or spinach to the bowl.