Description
A fresh and flavorful Mediterranean Chicken Bowl featuring grilled marinated chicken breasts served over fluffy quinoa mixed with crisp cucumber, cherry tomatoes, red onion, Kalamata olives, and tangy feta cheese, finished with a bright lemon juice drizzle and fresh parsley garnish.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Quinoa Salad
- 1 cup quinoa
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1 lemon, juiced
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Grill: Preheat your grill or grill pan over medium-high heat to prepare for cooking the chicken.
- Prepare Marinade: In a small bowl, combine olive oil, dried oregano, garlic powder, ground cumin, smoked paprika, salt, and pepper. Mix the spices and oil well to create the marinade.
- Marinate Chicken: Coat the chicken breasts evenly with the marinade mixture. Let them marinate for at least 15 minutes to absorb the flavors.
- Cook Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine the rinsed quinoa with 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed. Set aside to cool.
- Grill Chicken: Cook the marinated chicken breasts on the preheated grill for 5-7 minutes per side or until fully cooked and juices run clear. Remove from heat and let rest for a few minutes before slicing thinly.
- Prepare Salad: In a large bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese.
- Combine Salad and Quinoa: Add the cooked and cooled quinoa to the vegetable mixture and gently toss to combine all ingredients evenly.
- Assemble Bowls: Divide the quinoa salad evenly among four serving bowls. Top each bowl with the sliced grilled chicken breast.
- Finish with Dressing and Garnish: Drizzle fresh lemon juice over each bowl and garnish with chopped fresh parsley for a vibrant finish.
- Serve: Serve your Mediterranean Chicken Bowl immediately to enjoy the fresh flavors and balanced texture.
Notes
- Marinating chicken for longer (up to 2 hours) can enhance flavor.
- You can substitute quinoa with couscous or bulgur wheat for variation.
- For a spicier kick, add a pinch of chili flakes to the marinade.
- This dish can be served warm or at room temperature.
- To make it gluten-free, ensure your feta cheese and spices have no additives containing gluten.
