Easy Mediterranean Chicken Bowls
Easy Mediterranean chicken bowls combine tender grilled chicken with fresh vegetables and flavorful quinoa, making it a delicious and nutritious meal option.
Ingredients
For the chicken
- 1 pound chicken breast Seasoned with salt and pepper before grilling
For the quinoa salad
- 2 cups cooked quinoa Make sure it's cooled before adding to the salad
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, diced Can be adjusted to taste
- 1/2 cup feta cheese, crumbled Optional for those who prefer dairy-free
- 1/4 cup olives, sliced Kalamata or green olives work well
For the dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice Fresh lemon juice preferred
- to taste Salt and pepper
For garnish
- to taste Fresh parsley Chopped for topping
Instructions
Grilling the Chicken
- Preheat the grill or stovetop pan over medium heat.
- Season chicken breast with salt, pepper, and a drizzle of olive oil.
- Grill until cooked through, about 6-7 minutes per side.
- Remove from heat and let rest before slicing.
Preparing the Quinoa Salad
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- Toss gently to mix.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour over quinoa mixture and toss to coat.
Serving
- Serve the quinoa salad in bowls topped with sliced grilled chicken and garnished with fresh parsley.
Notes
You can serve these bowls warm or cold. Store leftovers in an airtight container in the refrigerator for up to three days. Keep the dressing separate until ready to eat.