Description
A vibrant, protein-rich Mediterranean Chicken Bowl with grilled chicken, quinoa, cucumbers, tomatoes, and feta for a healthy, satisfying meal ready in 55 minutes.
Ingredients
4 (6 oz) chicken breasts
1 cup quinoa
2 medium cucumbers, chopped
1 pint cherry tomatoes
1/2 cup crumbled feta cheese (or vegan feta)
3 tbsp olive oil (plus extra for dressing)
Dried oregano
Salt
Black pepper
Fresh basil and lemon for dressing
Instructions
Pat chicken dry and season with oregano, salt, and pepper
Heat 1 tbsp olive oil in a skillet or grill over medium-high heat
Cook chicken 6-7 minutes per side until 165°F, rest 5 minutes
Toast quinoa in 1 tbsp oil until fragrant
Add 2 cups water, bring to boil, reduce heat, cover, and simmer 12-15 minutes
Fluff quinoa with a fork
Divide cooked quinoa into 4 bowls
Top with cucumbers, cherry tomatoes, and feta
Toss remaining olive oil with basil and lemon for dressing
Add sliced chicken and drizzle with dressing
Garnish with fresh herbs
Notes
Use English cucumbers for fewer seeds
Swap cherry tomatoes with diced bell peppers
Vegan feta works for a dairy-free option
Toast quinoa ahead for extra flavor
Customize with seasonal veggies or herbs
Add olive oil and lemon to dressing for bold flavor
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 5g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 90mg