Mediterranean Chicken Quinoa Bowl with Lemon-Herb Vinaigrette
Prepare a fresh and complete meal featuring seasoned chicken, fluffy quinoa, and crisp vegetables, topped with a bright lemon-herb dressing.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- For the Vinaigrette: 1/4 cup olive oil
- For the Vinaigrette: 3 tablespoons fresh lemon juice
- For the Vinaigrette: 1 teaspoon Dijon mustard
- For the Vinaigrette: 1 clove garlic, minced
- For the Vinaigrette: 1/2 teaspoon dried dill
Instructions
- Cook the quinoa: Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, toss the chicken with 1 tablespoon olive oil, oregano, garlic powder, salt, and pepper.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, turning occasionally, until cooked through and lightly browned.
- Make the vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, lemon juice, Dijon mustard, minced garlic, and dill until emulsified. Season with salt and pepper.
- Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top the quinoa with the cooked chicken pieces.
- Add toppings: Distribute the diced cucumber, halved cherry tomatoes, crumbled feta cheese, and fresh parsley evenly over the bowls.
- Serve: Drizzle the lemon-herb vinaigrette over each bowl just before serving.
Notes
- For meal prep, store the dressing separately and add it just before eating to keep the vegetables crisp.
- You can substitute grilled shrimp or chickpeas for the chicken to change the protein source.
- Cook extra quinoa at the start of the week for faster assembly on busy nights.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5
- Sodium: 450
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 35
- Cholesterol: 95