Print

Fresh Mediterranean Quinoa Bowl with Grilled Chicken

Fresh Mediterranean Quinoa Bowl - featured image
Print Recipe

A quick and easy Mediterranean-inspired quinoa bowl featuring smoky grilled chicken, fresh vegetables, and a tangy lemon dressing. Perfect for a healthy, satisfying meal that supports weight loss.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon
  • 1 cup quinoa (170 g), rinsed well
  • 2 cups water or low-sodium vegetable broth (475 ml)
  • Pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced (English cucumber preferred)
  • 1/2 small red onion, finely chopped
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons extra virgin olive oil (for dressing)
  • Juice of 1 lemon (freshly squeezed)
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions

  1. Prepare the chicken marinade by whisking together 2 tablespoons olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper in a small bowl.
  2. Place chicken breasts in a shallow dish or zip-lock bag and pour marinade over them. Toss to coat evenly and marinate for at least 15 minutes at room temperature or up to 2 hours in the fridge.
  3. Rinse quinoa under cold water to remove bitterness.
  4. In a medium saucepan, combine quinoa, water or broth, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed.
  5. Remove from heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork.
  6. Heat grill pan or outdoor grill to medium-high heat.
  7. Remove chicken from marinade and grill for 5-7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear.
  8. Let chicken rest for 5 minutes before slicing thinly against the grain.
  9. While chicken cooks, combine cherry tomatoes, diced cucumber, chopped red onion, olives, parsley, and feta in a large bowl. Toss lightly.
  10. Make the lemon dressing by whisking together olive oil, lemon juice, honey, minced garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
  11. To assemble, spoon quinoa into bowls, top with veggie mix and sliced grilled chicken, then drizzle generously with lemon dressing. Toss gently or serve layered.

Notes

Marinate chicken for at least 15 minutes for best flavor; up to 2 hours for deeper taste. Rinse quinoa thoroughly to remove bitterness. Let grilled chicken rest before slicing to keep it juicy. Store quinoa and chicken separately from veggies and dressing for best freshness when packing leftovers.

Nutrition

Keywords: Mediterranean quinoa bowl, grilled chicken, healthy recipe, weight loss, easy dinner, quinoa salad, lemon dressing, fresh vegetables

Find it online: https://magnetmeal.com/fresh-mediterranean-quinoa-bowl-with-grilled-chicken-easy-healthy-recipe-for-weight-loss/