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Mediterranean Chicken Bowl

A colorful and healthy dish that combines fresh ingredients with vibrant flavors, ensuring a nutrient-rich experience with every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts A lean source of protein that absorbs flavors beautifully.
  • 1 tablespoon olive oil Adds richness and helps the spices adhere to the chicken.
  • 2 teaspoons lemon juice Brightens the dish and enhances the chicken's natural flavors.
  • 1 teaspoon dried oregano Brings a warm, earthy aroma that’s quintessentially Mediterranean.
  • 1 teaspoon ground paprika Introduces a pleasant smokiness and a stunning color to the dish.
  • 1/2 teaspoon garlic powder For that cozy, garlicky goodness without the fuss of peeling cloves!
  • 1/4 teaspoon salt Enhances all the flavors for a more dynamic taste.
  • 1/4 teaspoon black pepper Adds a slight kick to balance the richness of the dish.
For the Quinoa and Assembly
  • 1 cup quinoa, rinsed A nutritious grain that’s nutty in flavor and fluffy in texture.
  • 2 cups water or chicken broth Broth elevates the quinoa with an extra depth of flavor.
  • 1 cup cherry tomatoes, halved Sweet, juicy bites that burst in your mouth.
  • 1/2 piece cucumber, diced Cool and refreshing, perfect for crunch!
  • 1/4 cup red onion, thinly sliced Adds a lovely bite and vibrant color to the bowl.
  • 1/4 cup Kalamata olives, sliced Salty, tangy delectable morsels that elevate the whole dish.
  • 1/4 cup feta cheese, crumbled Creamy, salty goodness to top it all off.
  • 1/4 cup hummus A dollop of this spreads warmth and richness across your bowl.
  • to taste fresh parsley, chopped for garnish Bright green freshness that makes everything pop!
  • 1 piece lemon wedges, for serving Just a squeeze adds a zingy finish!

Method
 

Preparation
  1. Start by marinating the chicken breasts. In a bowl, mix olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper. Add the chicken to the marinade and let it sit for at least 15 minutes.
Cooking
  1. Heat a skillet over medium heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked. Remove the chicken from the skillet and allow it to rest for a few minutes before slicing.
Assembly
  1. In a saucepan, combine rinsed quinoa and water or chicken broth. Bring to a boil, then reduce heat and cook for about 15 minutes until fluffy.
  2. In bowls, layer the cooked quinoa, sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta.
  3. Top each bowl with a scoop of hummus and garnish with fresh parsley. Serve with lemon wedges on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat chicken and quinoa before serving, adding fresh veggies for crunch.