Description
A quick and easy Mediterranean Grilled Chicken Quinoa Bowl packed with fresh veggies, protein, and bold flavors. Perfect for healthy eating and meal prep!
Ingredients
Scale
- For the Marinade
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- For the Bowls
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked quinoa
- 1 English cucumber, chopped
- 4 Roma tomatoes, diced
- 1 red onion, diced
- 1 cup kalamata olives
- 1 cup crumbled feta cheese
Instructions
- Cook the quinoa: Rinse quinoa, combine with 2 cups of water, and cook for 12–15 minutes. Fluff and set aside.
- Make the marinade: Whisk lemon juice, zest, olive oil, honey, garlic, oregano, basil, salt, and pepper.
- Marinate the chicken: Coat chicken in 1/3 of the marinade and refrigerate for 15 minutes. Reserve the rest for dressing.
- Grill the chicken: Preheat a grill or grill pan. Grill chicken for 6–8 minutes per side or until fully cooked. Let rest before slicing.
- Assemble the bowls: Layer cooked quinoa, grilled chicken, cucumber, tomatoes, onion, olives, and feta in bowls. Drizzle with reserved marinade.
Notes
- Prep the quinoa and marinade ahead of time for quicker assembly.
- Customize with additional veggies or swap the quinoa for brown rice.
- This recipe is naturally gluten-free and can be made vegetarian by substituting the chicken with tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean