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Mediterranean Chicken Bowl

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A vibrant Mediterranean Chicken Bowl featuring marinated chicken, fluffy quinoa, and fresh vegetables, perfect for summer gatherings.

Ingredients

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  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice (fresh squeezed preferred)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa (rinsed)
  • 2 cups water or chicken broth
  • 1 cup cherry tomatoes (halved)
  • 1/2 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
  • Fresh parsley (chopped for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your grill or oven to medium-high heat or 375°F (190°C).
  2. Combine the olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper to create a marinade.
  3. Coat the chicken breasts with the marinade and let soak for at least 15 minutes.
  4. Bring 2 cups of water or chicken broth to a boil. Add the rinsed quinoa, reduce heat, and let it simmer for 15-20 minutes.
  5. Grill the marinated chicken for 6-7 minutes on each side until cooked through (internal temperature of 165°F) or bake for 25-30 minutes.
  6. Let the chicken rest for 5 minutes before slicing.
  7. Start with a base of quinoa in bowls, then top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  8. Add a dollop of hummus and garnish with fresh parsley. Serve with lemon wedges.

Notes

For deeper flavor, marinate the chicken for 30-60 minutes. Can be served with Greek salad or pita bread.

Nutrition

Find it online: https://tashirecipez.com/mediterranean-chicken-bowl/

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