Delicious and nutritious Mediterranean chicken bowls packed with protein, fresh vegetables, and fluffy quinoa.
Author:info-thestationrecipezgmail-com
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Mediterranean
Diet:High-Protein
Ingredients
Scale
2 large chicken breasts (about 1 pound total)
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup quinoa, rinsed
2 cups water or chicken broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
Juice of 1 lemon
1/4 cup tzatziki sauce (optional, for serving)
Instructions
Marinate the chicken breasts. In a bowl, combine olive oil, dried oregano, garlic powder, paprika, salt, and pepper. Add the chicken breasts, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Prepare the quinoa. In a medium saucepan, combine rinsed quinoa and water (or chicken broth). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit for another 5 minutes, then fluff with a fork.
Grill the chicken. Preheat grill or skillet over medium-high heat. Remove chicken from marinade and grill or cook in the skillet for about 6-7 minutes per side, until internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.
Prepare the veggie mixture. In a large bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley. Drizzle with lemon juice and toss gently.
Assemble the bowls. Start with a base of quinoa, arrange sliced chicken on top, followed by the vegetable mixture, and sprinkle with crumbled feta cheese. Add tzatziki sauce if desired. Serve immediately.
Notes
Leftover bowls can be stored in an airtight container for up to 3 days. Store tzatziki sauce separately for freshness.