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Greek Chicken Quinoa Bowl

A healthy and flavorful Mediterranean-inspired bowl featuring tender chicken, fluffy quinoa, and fresh vegetables, all tossed in a tangy dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the bowl
  • 1 cup quinoa, rinsed and drained
  • 2 pieces chicken breasts, grilled or sautéed, then sliced
  • 1 cup cherry tomatoes, halved
  • 1 piece cucumber, diced
  • 1/2 piece red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled For topping
  • 2 tablespoons olive oil For drizzling
  • 1 piece lemon, juiced Freshly squeezed
  • Salt and pepper, to taste
  • fresh dill For garnish (optional)

Method
 

Cooking the Quinoa
  1. Start by bringing 2 cups of water to a boil in a medium saucepan.
  2. Add the rinsed quinoa, a pinch of salt, and reduce the heat to low.
  3. Cover and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed.
Preparing the Chicken
  1. While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat.
  2. Season the chicken breasts with salt and pepper, and cook for about 6-7 minutes on each side until golden brown and cooked through.
  3. After removing the chicken from the pan, allow it to rest for a few minutes before slicing.
Chopping the Veggies
  1. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, and sliced red onion.
Mixing and Assembling
  1. Fluff the cooked quinoa with a fork, then add it to the veggie mix.
  2. Toss in the sliced chicken and drizzle with the remaining olive oil and lemon juice.
  3. Season to taste with salt and pepper.
Finishing Touches
  1. Sprinkle the crumbled feta cheese and fresh dill on top before serving.

Notes

Feel free to customize the veggies and proteins used. Leftovers can be stored in an airtight container in the fridge for up to three days.