Mediterranean Chicken Quinoa Bowl
A nutritious and balanced Mediterranean Chicken Quinoa Bowl featuring marinated chicken, fluffy quinoa, herby salad, and Greek yogurt.
Equipment
- Pot
- Frying pan
- bowl
Ingredients
For Mediterranean Chicken
- 2 medium chicken breasts diced into bite-sized pieces
- ½ each lemon (juice)
- 1 tablespoon olive oil
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon honey
- 1.5 tablespoons olive oil for cooking
For Herby Salad
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1 cup bell pepper diced red and/or green
- ¼ each red onion sliced
- ½ cup black olives
- ¼ cup chopped mint
- ¼ cup chopped parsley
- 2 tablespoons olive oil
- ½ each lemon (juice)
- ¼ teaspoon salt
- ½ cup crumbled or cubed feta
To Serve
- ½ cup Greek yogurt
- Extra parsley and mint
- A handful of nuts such as pistachios, walnuts, or almonds
Quinoa
- 1.5 cups quinoa uncooked or 4 cups cooked
- 2.25 cups water
- ⅔ teaspoon salt
Instructions
Cooking Instructions
- To make 4 cups of cooked quinoa, rinse the quinoa and strain. Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork!
- Cut the chicken breasts into bite-size pieces and place them in a bowl. Drizzle lemon juice and olive oil and sprinkle the spices, oregano, salt and pepper on top. Toss through using your hands.
- Heat 2 tablespoons of olive oil in a large frying pan/skillet over medium-high. Once hot, add the chicken pieces and cook for 4 minutes each side. Then drizzle with about a tablespoon of honey and stir through for another 30 seconds to a minute. Remove from heat and rest.
- While the chicken is cooking, mix the salad. Place all ingredients in a bowl, add lemon juice, salt, pepper, fresh herbs, and feta and toss through.
- Per bowl, add 1 cup of cooked quinoa, cooked chicken pieces, mixed salad, top with extra feta cheese and a few extra olives, and garnish with extra herbs, a dollop of Greek yogurt and nuts.
Notes
To expedite preparation, start with cooking the quinoa and marinate the chicken, then pan-fry the chicken while the quinoa is cooking. Prepare salad ingredients concurrently. Cook quinoa and marinate chicken ahead for up to 2-3 days for easier meal prep.
Nutrition
Serving: 1bowlCalories: 688kcalCarbohydrates: 56gProtein: 41gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 91mgSodium: 1360mgPotassium: 1104mgFiber: 8gSugar: 9gVitamin A: 2027IUVitamin C: 64mgCalcium: 204mgIron: 5mg
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