Go Back
Mediterranean Grilled Chicken Bowls with Quinoa
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Grill
  • Saucepan
  • Mixing Bowl

Ingredients
  

  • 1 cup quinoa
  • 2 cups water
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 cups cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

Instructions
 

  • Rinse the quinoa under cold water. Place it in a saucepan with the water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside.
  • While the quinoa cooks, mix the olive oil, lemon juice, oregano, salt, and pepper in a small bowl. Brush the mixture over both sides of the chicken breasts.
  • Heat a grill or grill pan over medium-high heat. Cook the chicken for 6 to 7 minutes per side until it reaches an internal temperature of 165 degrees. Remove from heat and let rest for 5 minutes before slicing.
  • Divide the cooked quinoa among four bowls. Top each with sliced chicken, cherry tomatoes, cucumber, olives, and feta cheese.
  • Sprinkle the chopped parsley over the bowls just before serving.

Notes

Use a hot grill to get light char marks on the chicken, which adds extra flavor without extra ingredients. If you make the quinoa ahead, store it in the fridge and reheat it with a splash of water to keep the texture light. Leftovers hold up well for lunch the next day if you keep the vegetables separate until serving.
Course: Main Course
Cuisine: Mediterranean
Equipment: Grill, Saucepan, Mixing Bowl