Mediterranean Chicken Quinoa Bowl (Printable Version)

Grilled chicken and fluffy quinoa topped with fresh vegetables, olives, feta, and tangy lemon dressing for a satisfying meal.

# What You Need:

→ Chicken Marinade

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - Juice of 1 lemon
08 - Salt and black pepper, to taste

→ Quinoa Base

09 - 1 cup quinoa, rinsed
10 - 2 cups low-sodium chicken broth
11 - 1/4 teaspoon salt

→ Vegetables & Garnishes

12 - 1 cup cherry tomatoes, halved
13 - 1 cucumber, diced
14 - 1/2 red onion, thinly sliced
15 - 1/3 cup Kalamata olives, pitted and halved
16 - 1/2 cup feta cheese, crumbled
17 - 1/4 cup fresh parsley, chopped

→ Lemon Dressing

18 - 3 tablespoons extra-virgin olive oil
19 - 2 tablespoons fresh lemon juice
20 - 1 teaspoon honey
21 - 1 teaspoon Dijon mustard
22 - Salt and black pepper, to taste

# Directions:

01 - Combine olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, lemon juice, salt, and pepper in a bowl. Coat chicken breasts thoroughly with marinade. Allow to rest for at least 15 minutes at room temperature to absorb flavors.
02 - Place rinsed quinoa, chicken broth, and salt in a saucepan. Bring to a rolling boil over high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat, fluff grains with a fork, and set aside.
03 - Preheat grill pan or skillet to medium-high heat. Place marinated chicken on hot surface. Cook for 6 to 7 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and let rest for 5 minutes before slicing into thin strips against the grain.
04 - Whisk together extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified and smooth.
05 - Divide cooked quinoa evenly among four serving bowls. Arrange sliced grilled chicken, halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta on top of quinoa. Drizzle with lemon dressing and garnish with chopped fresh parsley.
06 - Serve bowls immediately while chicken is warm, or allow to reach room temperature for about 20 minutes. Both temperatures complement the Mediterranean flavors beautifully.

# Expert Tips:

01 -
  • Every bite hits different notes—smoky, tangy, creamy, and fresh all at once
  • The quinoa keeps you satisfied for hours without that heavy post-meal fog
  • Its visually stunning enough for company but simple enough for Tuesday dinner
02 -
  • Letting the chicken rest before slicing is non-negotiable—it keeps all the juices inside
  • The bowl tastes best at room temperature, so dont stress about serving everything piping hot
  • The dressing can be made ahead and stays fresh in the fridge for a week
03 -
  • Prep all your vegetables while the chicken marinates to save time
  • Invest in a good grill pan—it creates restaurant-worthy char marks indoors
  • Crisp your quinoa in a dry pan for 2 minutes before serving for extra texture

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