Mediterranean Chicken Quinoa Bowl
The ultimate Mediterranean comfort food! The Mediterranean Chicken Quinoa Bowl is packed with tender chicken, fluffy quinoa, and vibrant vegetables, drizzled with zesty lemon and topped with creamy feta. Perfect for a healthy weeknight dinner, this bowl is sure to become a family favorite.
Equipment
- Skillet
- Frying Pan
- Whisk
- Large Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 6-ounce skinless, boneless chicken breast
- ¼ cup olive oil
- 2 tablespoons olive oil
- 1 lemon juiced and zested
- 2 cloves garlic pressed or minced
- 2 teaspoons dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup Easy Roasted Broccoli and Feta
- ½ cup Easy Roasted Tomatoes
- 1 cup dried quinoa
- 1 teaspoon kosher salt
- 1 cup crumbled feta cheese
Instructions
- Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, seal, and marinade for at least 30 minutes up to overnight.
- Heat the remaining 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 10-12 minutes.
- Reduce the heat to medium and add the broccoli and tomatoes to the pan with more olive oil if needed, and warm through.
- Meanwhile, cook the quinoa. Rinse it in a fine mesh strainer under cold water first. Bring a sauce pan of water to a boil over high heat, then add 1 teaspoon of kosher salt and the quinoa. Boil it like pasta, until al dente, stirring occasionally, about 8 to 10 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel, then a lid and let sit for 5-10 minutes.
- To assemble the bowls, divide the quinoa between the bowls and top each with half of the chicken and vegetable mixture. Season with more kosher salt and freshly ground black pepper to taste and drizzle with more olive oil if you'd like. Sprinkle with feta cheese crumbles and serve.
Notes
- Tip 1: The roasted broccoli and roasted tomatoes can be made ahead and stored in the refrigerator for up to 3 days before adding to the cooked chicken to warm before composing the quinoa bowls.