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Mediterranean Grilled Chicken Quinoa Bowl Recipe


  • Author: TAYLOR HARRISON
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Diet: Gluten Free

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