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Healthy Mediterranean Chicken Bowl Recipe Easy Homemade Quinoa Veggie Meal

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A quick and easy Mediterranean chicken bowl loaded with fresh veggies, quinoa, and a lemon-Dijon dressing. This wholesome meal is perfect for busy weekdays and meal prep, offering a flavorful and nourishing option.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup quinoa (170 g), rinsed thoroughly
  • 2 cups water or low-sodium vegetable broth (480 ml)
  • 1 small garlic clove, smashed (optional)
  • Pinch of salt
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese (optional)
  • 2 tablespoons fresh parsley or mint leaves, chopped
  • 2 tablespoons extra virgin olive oil (for dressing)
  • Juice of 1 lemon (for dressing)
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste (for dressing)

Instructions

  1. Marinate the chicken: In a mixing bowl, combine 2 tablespoons olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes.
  2. Cook the quinoa: Rinse quinoa under cold water using a fine mesh strainer. In a medium saucepan, bring water or vegetable broth, smashed garlic clove, and a pinch of salt to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  3. Prepare fresh veggies: Dice cucumber, halve cherry tomatoes, thinly slice red onion, pit and halve Kalamata olives. Chop fresh herbs and crumble feta cheese if using.
  4. Cook the chicken: Heat grill pan or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken for 4-5 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly against the grain.
  5. Make the dressing: Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
  6. Assemble the bowl: Start with a base of quinoa in serving bowls. Arrange sliced chicken, fresh veggies, olives, and feta on top. Drizzle with dressing and sprinkle chopped herbs. Toss gently or serve layered.

Notes

Marinate chicken for at least 30 minutes for best flavor. Rinse quinoa thoroughly to remove bitterness. Use a meat thermometer to avoid overcooking chicken. Rest chicken after cooking to keep it juicy. Store dressing separately to avoid sogginess. Can substitute pre-cooked rotisserie chicken or baby spinach/arugula for extra greens.

Nutrition

Keywords: Mediterranean chicken bowl, healthy chicken bowl, quinoa bowl, easy lunch recipe, meal prep, fresh veggies, lemon chicken, gluten-free, healthy dinner

Find it online: https://grubella.com/healthy-mediterranean-chicken-bowl-recipe-easy-homemade-quinoa-veggie-meal/