Learn how to make a nutritious, balanced and tasty Mediterranean Chicken Quinoa Bowl with this easy recipe. This bowl features marinated, honey-glazed chicken, fluffy quinoa, tangy and herby feta salad, Greek yogurt and pistachios.
Ingredients
- 1.5 cups quinoa uncooked, or 4 cups cooked
For Mediterranean Chicken
- 2 medium chicken breasts diced into bite-sized pieces
- Juice of ½ lemon
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon honey
- 1.5 tablespoons olive oil for cooking
For Herby Salad
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1 cup bell pepper diced red and/or green
- ¼ red onion sliced
- ½ cup black olives
- ¼ cup chopped mint
- ¼ cup chopped parsley
- 2 tablespoons olive oil
- Juice of ½ lemon
- ¼ teaspoon salt
- ½ cup crumbled or cubed feta
To Serve
- 1/2 cup Greek yoghurt
- Extra parsley and mint
- A handful of nuts such as pistachios, walnuts, or almonds
Instructions
- Cook the quinoa. To make 4 cups of cooked quinoa, you need 1.5 cups quinoa and 2 + 1/4 cups water and 2/3 teaspoon salt. Rinse the quinoa and strain. Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork!
- Marinate the chicken. Cut the chicken breasts into bite-size pieces and place them in a bowl. Drizzle lemon juice and olive oil and sprinkle the spices, oregano, salt and pepper on top. Toss through using your hands.
- Cook the chicken. Heat 2 tablespoons of olive oil in a large frying pan/skillet over medium-high. Once hot, add the chicken pieces and cook for 4 minutes each side, Then drizzle with about a tablespoon of honey and stir through for another 30 seconds to a minute. Remove from heat and rest.
- Make the salad. While the chicken is cooking, mix the salad. Place all ingredients in a bowl, add lemon juice, salt, pepper, fresh herbs, and feta and toss through.
- Assemble quinoa bowls. Per bowl, add 1 cup of cooked quinoa, cooked chicken pieces, mixed salad, top with extra feta cheese and a few extra olives, and garnish with extra herbs, a dollop of Greek yogurt and nuts.
Video
Notes
- Get it done quickly: To get this dish on the table in around 30 minutes, start by cooking the quinoa and marinate the chicken. Then, pan-fry the chicken while the quinoa is cooking. Get the salad bits ready while those two are cooking.
- Make-ahead tips: Use a few meal prep hacks to speed up this dish. Cook quinoa and marinate the chicken ahead of time. Store them in the refrigerator for up to 2-3 days. The salad is always best fresh but you can wash all the vegetables and herbs so they are ready to go.
Nutrition
Calories: 688kcal | Carbohydrates: 56g | Protein: 41g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 1360mg | Potassium: 1104mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2027IU | Vitamin C: 64mg | Calcium: 204mg | Iron: 5mg
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