Mediterranean Chicken Bowl
A vibrant and nutritious Mediterranean Chicken Bowl featuring grilled chicken marinated in zesty herbs over a bed of quinoa, topped with fresh veggies and a creamy dressing.
Ingredients
For the Chicken Marinade
- 1 lb boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 none Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- none Salt and pepper to taste
For the Bowl
- 1 cup quinoa (or brown rice)
- 2 cups water or chicken broth
- 1 cup cherry tomatoes, halved
- 1 none cucumber, diced
- 1 none red bell pepper, diced
- 1/2 none red onion, thinly sliced
- 1 cup baby spinach or mixed greens
- 1/4 cup Kalamata olives, pitted and halved
- none Feta cheese, crumbled (optional)
For the Dressing
- 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried dill
- none Salt and pepper to taste
Instructions
Marinate the Chicken
- In a medium-sized bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper. Place the chicken breasts in the marinade, ensuring they are well coated. Allow the chicken to marinate for at least 15 minutes (or up to 2 hours if you have time).
Cook the Quinoa
- While the chicken is marinating, rinse the quinoa under cool water using a fine mesh strainer. Combine the quinoa and water (or chicken broth) in a saucepan and bring to a boil. Once boiling, reduce the heat to low and cover. Let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Grill the Chicken
- Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade, allowing the excess to drip off. Grill the chicken for about 6–7 minutes on each side, or until fully cooked and juices run clear. The internal temperature should reach 165°F (75°C). Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
Prepare the Dressing
- In a small bowl, combine the plain Greek yogurt, olive oil, red wine vinegar, dried dill, salt, and pepper. Whisk until smooth and set aside.
Assemble the Bowl
- In a serving bowl, start with a base of quinoa. Top with sliced grilled chicken, cherry tomatoes, cucumber, bell pepper, red onion, spinach, and olives. Drizzle the dressing over the top and, if desired, sprinkle with crumbled feta cheese.
Serve and Enjoy
- Toss everything gently to combine before digging in, or serve the ingredients separately for a more visually appealing presentation.
Notes
Pro Tips for Perfect Results: Marination is Key; Cook Quinoa Perfectly; Use a Meat Thermometer; Vary Your Vegetables; Meal Prep for the Week. Variations: Protein Options, Grain Alternatives, Dressing Alternatives. Storage: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave if preferred.