Description
Healthy mediterranean bowl recipe featuring quinoa, grilled chicken, fresh vegetables, and authentic Mediterranean flavors. This complete meal combines heart-healthy ingredients for satisfying nutrition in convenient bowl format.
Ingredients
1 cup quinoa, rinsed
2 cups chicken broth
1 pound boneless chicken breast
1/4 cup extra virgin olive oil, divided
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 cucumber, diced
2 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives
4 oz feta cheese, crumbled
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
Salt and pepper to taste
Instructions
Cook quinoa in chicken broth according to package directions
Let quinoa cool slightly and fluff with fork
Season chicken with salt, pepper, and oregano
Heat 1 tablespoon olive oil in skillet over medium-high heat
Cook chicken 6-7 minutes per side until internal temperature reaches 165°F
Let chicken rest 5 minutes, then slice into strips
Whisk remaining olive oil, lemon juice, and garlic for dressing
Prepare vegetables: dice cucumber, halve tomatoes, slice onion
Divide quinoa among 4 bowls as base
Top each bowl with sliced chicken
Add cucumber, tomatoes, red onion, and olives
Sprinkle with feta cheese and fresh herbs
Drizzle with lemon-herb dressing
Serve immediately for best texture
Notes
Cook quinoa in advance for meal prep convenience
Store components separately to maintain freshness
Customize vegetables based on seasonal availability
Use leftover grilled chicken for quick assembly
Double dressing recipe for extra flavor
Refrigerate assembled bowls up to 2 days
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg