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Mediterranean Chicken Bowl

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A vibrant bowl featuring grilled chicken, fluffy quinoa, fresh veggies, and topped with hummus and feta cheese.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 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. In a small bowl, whisk together olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper until combined.
  3. Coat the chicken breasts with the marinade and let them marinate for at least 15 minutes.
  4. Bring 2 cups of water or chicken broth to a boil. Add the rinsed quinoa, reduce heat, cover, and simmer for 15-20 minutes until all liquid is absorbed. Fluff with a fork.
  5. Grill the chicken for 6-7 minutes on each side until fully cooked, or bake for 25-30 minutes. Let rest before slicing.
  6. Assemble the bowls starting with quinoa, topped with chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  7. Add hummus, sprinkle with parsley, and serve with lemon wedges.

Notes

Feel free to substitute quinoa with couscous or farro based on preference. For vegan options, use chickpeas or grilled eggplant instead of chicken.

Nutrition

Find it online: https://www.tastysavvy.com/mediterranean-chicken-bowl-3/