Ingredients
- 1 cup quinoa, rinsed and cooked
- 1 lb chicken breast, grilled and sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Execution
Cook the Quinoa: Rinse the quinoa under cold water and cook it according to package instructions. Once cooked, fluff it with a fork and let it cool to room temperature.
Grill the Chicken: Season the chicken breast with salt, pepper, and dried oregano. Grill until fully cooked, then slice it into thin strips.
Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and chopped fresh parsley.
Assemble the Bowl: In individual serving bowls, layer the cooked quinoa, grilled chicken slices, and the vegetable mixture.
Add Feta Cheese: Sprinkle crumbled feta cheese over each bowl, distributing it evenly.
Make the Dressing: In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over each bowl.
Toss and Garnish: Gently toss the ingredients in each bowl to combine flavors. Garnish with additional fresh parsley and serve with lemon wedges on the side.
Serve and Enjoy: Serve immediately, and enjoy the burst of Mediterranean flavors in every bite.
Additional tips
- Customize the bowl by adding grilled vegetables or your favorite Mediterranean ingredients.
- For a vegetarian version, replace chicken with grilled tofu or chickpeas.
- Make the dish ahead of time and refrigerate, allowing the flavors to meld for an even tastier experience.
Mediterranean Quinoa Chicken Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious Mediterranean bowl featuring quinoa, grilled chicken, fresh vegetables, and a tangy dressing.
Ingredients
- 1 cup quinoa, rinsed and cooked
- 1 lb chicken breast, grilled and sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water and cook it according to package instructions. Once cooked, fluff it with a fork and let it cool to room temperature.
- Grill the Chicken: Season the chicken breast with salt, pepper, and dried oregano. Grill until fully cooked, then slice it into thin strips.
- Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and chopped fresh parsley.
- Assemble the Bowl: In individual serving bowls, layer the cooked quinoa, grilled chicken slices, and the vegetable mixture.
- Add Feta Cheese: Sprinkle crumbled feta cheese over each bowl, distributing it evenly.
- Make the Dressing: In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over each bowl.
- Toss and Garnish: Gently toss the ingredients in each bowl to combine flavors. Garnish with additional fresh parsley and serve with lemon wedges on the side.
- Serve and Enjoy: Serve immediately, and enjoy the burst of Mediterranean flavors in every bite.
Notes
Customize the bowl by adding grilled vegetables or your favorite Mediterranean ingredients. For a vegetarian version, replace chicken with grilled tofu or chickpeas. Make the dish ahead of time and refrigerate, allowing the flavors to meld for an even tastier experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg