Easy Mediterranean Chicken Bowl
A vibrant and wholesome bowl featuring tender marinated chicken on a bed of fluffy quinoa, topped with fresh vegetables, feta cheese, and a zesty lemon dressing.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Halal-friendly ingredients recommended.
- 1 cup cooked quinoa Prepare according to package instructions.
- 1 cup cherry tomatoes, halved
- 1 piece cucumber, diced
- 1/2 piece red onion, diced
- 1/4 cup olives, sliced
- 1/4 cup feta cheese, crumbled
Seasonings and Dressings
- 2 tablespoons olive oil Plus a drizzle for marinating the chicken.
- 1 tablespoon lemon juice Freshly squeezed for best flavor.
- to taste Salt and pepper To season the chicken and quinoa.
- as needed Fresh parsley for garnish
Instructions
Preparation
- Slice chicken breasts into bite-sized pieces. Season with salt, pepper, and a drizzle of olive oil. Let marinate for about 10-15 minutes.
- Prepare quinoa according to package instructions. Typically, it’s a 1:2 ratio of quinoa to water. Bring water to a boil, add quinoa, cover, and simmer until absorbed, about 15 minutes.
- Chop cherry tomatoes, cucumber, and red onion while the chicken is marinating.
Cooking
- Heat a skillet over medium-high heat. Add marinated chicken and sauté for approximately 5-7 minutes, stirring frequently until golden and cooked through.
Assembly
- In a large bowl, combine cooked quinoa, sautéed chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Drizzle with olive oil and lemon juice, then toss gently to combine.
- Garnish with fresh parsley before serving.
Serving
- Enjoy warm or chill in the fridge for a refreshing option later.
Notes
For variations, substitute with chickpeas or grilled shrimp. Make sure to monitor quinoa cooking for best texture. Leftovers can be stored in an airtight container for up to three days.