Mediterranean Chicken Quinoa Bowl
A vibrant and nutrient-dense Mediterranean quinoa bowl featuring tender honey-glazed chicken, crisp garden vegetables, salty feta, and a refreshing herb medley. This dish offers a perfect balance of textures and bold, sun-drenched flavors, making it an excellent choice for a healthy weeknight dinner or an elegant, packable lunch.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
1.5 cups uncooked quinoa
2.25 cups water
0.66 teaspoon salt
2 medium chicken breasts, diced
1 tablespoon olive oil (for marinade)
1.5 tablespoons olive oil (for cooking)
0.5 lemon, juiced
0.5 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon honey
1 cup diced cucumber
1 cup halved cherry tomatoes
1 cup diced bell pepper
0.25 cup thinly sliced red onion
0.5 cup black olives
0.25 cup fresh mint, chopped
0.25 cup fresh parsley, chopped
2 tablespoons olive oil (for dressing)
0.5 lemon, juiced (for dressing)
0.25 teaspoon salt
0.5 cup crumbled feta cheese
0.5 cup Greek yogurt
Toasted nuts for serving
Instructions
Rinse quinoa thoroughly with cold water. Combine quinoa, water, and salt in a medium pot. Bring to a boil, reduce to simmer, cover and cook until water is absorbed, about 15 minutes.
In a bowl, mix diced chicken with lemon juice, 1 tbsp olive oil, paprika, oregano, garlic powder, salt, pepper, and honey. Let marinate for 10 minutes.
Heat remaining 1.5 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook until golden brown and cooked through.
In a large bowl, combine cucumber, tomatoes, bell peppers, red onion, black olives, fresh herbs, 2 tbsp olive oil, lemon juice, and salt.
Assemble bowls by layering cooked quinoa, the chicken, and the herbed vegetable salad.
Top with crumbled feta, a dollop of Greek yogurt, and a sprinkle of toasted nuts.
Notes
Store chicken and salad components separately in the refrigerator for up to 3 days to keep vegetables crisp. For a vegan option, swap chicken for chickpeas and omit feta or use a plant-based alternative.
Find it online: https://cookingwithramsay.com/mediterranean-chicken-quinoa-bowl/