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Weeknight • Chicken

Mediterranean Chicken and Quinoa Bowls

Flavorful chicken and fresh Mediterranean ingredients served over fluffy quinoa with a zesty dressing.

Prep
20 min
Cook
25 min
Servings
4
Level
Weeknight
Mediterranean Chicken and Quinoa Bowls

Craving something fresh, vibrant, and packed with goodness? These Mediterranean Chicken and Quinoa Bowls are exactly what you need! They're a perfect balance of lean protein, wholesome grains, and crisp, colorful veggies, all tied together with a simple, zesty dressing. Ideal for meal prep or a healthy, delicious weeknight dinner, these bowls will transport your taste buds straight to the sunny Mediterranean coast!

Ingredients

Yield: 4 servings

Chicken

  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

Quinoa & Salad

  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable or chicken broth (or water)
  • 1 large cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup pitted Kalamata olives, halved
  • 1/4 cup fresh parsley, chopped

Lemon-Herb Dressing

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp Dijon mustard
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Cook quinoa: Combine rinsed quinoa and broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

  2. Step 2

    Prepare chicken: While quinoa cooks, toss chicken pieces with 1 tbsp olive oil, 1 tsp dried oregano, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Set aside.

  3. Step 3

    Make dressing: In a small bowl, whisk together 3 tbsp olive oil, lemon juice, 1 tsp dried oregano, Dijon mustard, salt, and pepper until emulsified.

  4. Step 4

    Assemble bowls: In a large bowl, combine diced cucumber, cherry tomatoes, red onion, olives, and chopped parsley. Add the cooked, fluffed quinoa and the cooked chicken. Pour the dressing over everything and toss gently to combine.

  5. Step 5

    Serve immediately in individual bowls, or store in airtight containers for meal prep.

Tips

  • For extra flavor, consider marinating the chicken for at least 30 minutes (or up to overnight) before cooking.
  • Add crumbled feta cheese or a dollop of hummus to each bowl for extra creaminess and flavor.
  • This recipe is fantastic for meal prep! Divide into containers and simply reheat the chicken and quinoa if desired, or enjoy at room temperature.

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