Description
A warm and nourishing bowl filled with quinoa, tender chicken, and vibrant Mediterranean flavors.
Ingredients
- 2 cups cooked quinoa
- 1 lb boneless, skinless chicken breast
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and halved
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the quinoa: Rinse 1 cup of quinoa under cold water. Cook it according to package instructions. This usually involves adding 2 cups of water and a pinch of salt, bringing it to a boil, then simmering on low for about 15 minutes until the water is absorbed. Fluff it with a fork and set aside.
- Marinate the chicken: In a bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, dried oregano, salt, and pepper. Add the chicken breasts to the marinade and let them soak up the flavors for at least 30 minutes (up to 2 hours for more intense flavor).
- Cook the chicken: Preheat your grill or stovetop grill pan over medium-high heat. Grill the marinated chicken for about 6–7 minutes per side or until fully cooked (internal temperature should reach 165°F/75°C). Once cooked, allow the chicken to rest for a few minutes before slicing it thinly.
- Assemble the bowl: In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese. Toss everything gently to combine.
- Add chicken: Place the sliced chicken on top of the quinoa mixture. Drizzle with a bit more olive oil if desired and garnish with fresh parsley.
Notes
Use fresh ingredients for better flavor. Marinate chicken longer for more taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean