Description
A vibrant and nutritious bowl bursting with Mediterranean flavors, juicy grilled chicken, fresh vegetables, fluffy quinoa, and a zesty lemon-oregano dressing. Perfect for meal prep or a wholesome family dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs); tofu can be used for a vegetarian version
- 2 cups cooked quinoa; couscous or brown rice make good alternatives
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 bell pepper (any color), diced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled; goat cheese is a great substitute
- Fresh parsley, chopped, for garnish
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon oregano
- Salt and pepper, to taste
Instructions
- In a bowl, mix olive oil, lemon juice, oregano, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
- While the chicken marinates, prepare quinoa as per package directions.
- Preheat a grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes on each side until cooked through and nicely charred. Let rest before slicing.
- In a large mixing bowl, combine quinoa, cucumber, cherry tomatoes, red onion, bell pepper, and olives.
- Distribute the quinoa and veggie mix into serving bowls. Top with sliced chicken, sprinkle with feta cheese, and garnish with parsley and an extra drizzle of olive oil if desired.
Notes
Let the chicken rest after grilling to retain juices. This dish can be prepped ahead and stored in the fridge for up to 3 days. Avocado, artichokes, or roasted red peppers are fun toppings to try.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 95mg
Keywords: grilled chicken, Mediterranean, healthy bowl, quinoa bowl, meal prep