Mediterranean Chicken Bowl
A vibrant and nourishing Mediterranean Chicken Bowl that combines juicy chicken, nutty quinoa, fresh veggies, and creamy hummus. Perfect for a quick and healthy meal!
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts A lean source of protein that absorbs flavors beautifully.
- 1 tablespoon olive oil Adds richness and helps the spices adhere to the chicken.
- 2 teaspoons lemon juice Brightens the dish and enhances the chicken's natural flavors.
- 1 teaspoon dried oregano Brings a warm, earthy aroma that’s quintessentially Mediterranean.
- 1 teaspoon ground paprika Introduces a pleasant smokiness and a stunning color to the dish.
- 1/2 teaspoon garlic powder For that cozy, garlicky goodness without the fuss of peeling cloves!
- 1/4 teaspoon salt Enhances all the flavors for a more dynamic taste.
- 1/4 teaspoon black pepper Adds a slight kick to balance the richness of the dish.
For the Bowl
- 1 cup quinoa, rinsed A nutritious grain that’s nutty in flavor and fluffy in texture.
- 2 cups water or chicken broth Broth elevates the quinoa with an extra depth of flavor.
- 1 cup cherry tomatoes, halved Sweet, juicy bites that burst in your mouth.
- 1/2 piece cucumber, diced Cool and refreshing, perfect for crunch!
- 1/4 cup red onion, thinly sliced Adds a lovely bite and vibrant color to the bowl.
- 1/4 cup Kalamata olives, sliced Salty, tangy delectable morsels that elevate the whole dish.
- 1/4 cup feta cheese, crumbled Creamy, salty goodness to top it all off!
- 1/4 cup hummus A dollop of this spreads warmth and richness across your bowl.
- to taste fresh parsley, chopped for garnish Bright green freshness that makes everything pop!
- 1 piece lemon wedges, for serving Just a squeeze adds a zingy finish!
Instructions
Preparation
- Preheat your grill to medium-high or your oven to 375°F (190°C).
- In a small bowl, whisk together olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper to create the marinade.
- Coat the chicken breasts with the spice mixture and let it marinate for at least 15 minutes.
Cooking
- In a saucepan, bring 2 cups of water or chicken broth to a boil. Add the rinsed quinoa, reduce the heat, and simmer for 15-20 minutes until the liquid is absorbed.
- Meanwhile, grill the marinated chicken for about 6-7 minutes on each side, or bake in the oven for about 25-30 minutes until fully cooked and no longer pink inside.
- Once cooked, let the chicken rest before slicing it.
Assembly
- In a bowl, layer fluffy quinoa as the base. Add sliced chicken, cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese.
- Finish with a dollop of hummus on the side and sprinkle with fresh parsley. Squeeze lemon juice over the bowl before serving.
Notes
Marinate the chicken longer for deeper flavors. Cooking quinoa in broth enhances its taste. Feel free to add seasonal ingredients for variety.