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Mediterranean Chicken Quinoa Bowls

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A fresh and satisfying Mediterranean-inspired chicken quinoa bowl, perfect for meal prep and packed with protein, grains, and vegetables.

Ingredients

Scale
  • 2 cups quinoa (Rinse well before cooking.)
  • 1 lb chicken breast (Pat dry for a crispy crust.)
  • 2 tbsp olive oil (Use extra virgin for best flavor.)
  • 2 tbsp lemon juice (Use freshly squeezed.)
  • 1 cup tomatoes (Chopped.)
  • 1 cup cucumbers (Chopped.)
  • 1/2 cup red onion (Finely sliced.)
  • 1/2 cup feta cheese (Crumble over the bowls.)
  • 1 cup olives (Your favorite type.)

Instructions

  1. Prepare the quinoa: Rinse quinoa in a fine mesh sieve until water runs clear. Combine with 4 cups of water or broth in a medium pot, bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let steam for 5 minutes, then fluff with a fork.
  2. Season the chicken: Pat chicken breasts dry, rub with 1 tbsp olive oil, salt, and pepper. Optional: add oregano or thyme.
  3. Sear the chicken: Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 5 to 7 minutes per side until golden and fully cooked. Let rest for 5 minutes, then slice thinly.
  4. Prep the vegetables: Chop tomatoes, cucumbers, and thinly slice red onion. Crumble feta and measure olives.
  5. Dress and toss: In a bowl, combine lemon juice, 1 tbsp olive oil, salt, and pepper. Toss tomatoes, cucumbers, red onion, and olives in the dressing.
  6. Assemble bowls: Spoon quinoa into bowls or containers, top with sliced chicken, the dressed vegetables, and sprinkle crumbled feta.
  7. Finish and store: Allow bowls to cool before sealing containers and refrigerating.

Notes

Swap quinoa for brown rice or farro if desired. Use boneless skinless thighs for juicier chicken. For dairy-free, omit feta and add nuts or avocado.

Nutrition

Find it online: https://www.simplefamilydishes.com/mediterranean-diet-meal-prep/