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–+ servings
Mediterranean Chicken Bowl

Mediterranean Chicken Bowl: A Healthy Flavor Explosion

This Mediterranean Chicken Bowl is a vibrant and flavorful dish, perfectly balancing healthy ingredients and delicious tastes.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, skinless chicken breasts can substitute with grilled vegetables or chickpeas
  • 2 tbsp Olive oil avocado oil can be used
  • 2 tbsp Lemon juice fresh or bottled
  • 1 tsp Dried oregano use fresh oregano if available, but three times the amount
  • 1 tsp Ground paprika smoked paprika for more flavor
  • 1 tsp Garlic powder fresh minced garlic can be substituted
  • to taste Salt and black pepper adjust according to taste
For the Quinoa Base
  • 1 cup Quinoa alternatively couscous or rice can be used
For the Fresh Veggies
  • 1 cup Cherry tomatoes can substitute with bell peppers
  • 1 medium Cucumber zucchini or radishes can be used
  • 1/4 cup Red onion can substitute with green onions or omit
  • 1/2 cup Kalamata olives any black olives can be swapped
For the Toppings
  • 1/2 cup Feta cheese can substitute with goat cheese or omit for dairy-free
  • 1/2 cup Hummus tzatziki or yogurt can be used instead
  • 1/4 cup Fresh parsley any fresh herb like cilantro can be used
  • 2 pieces Lemon wedges optional for serving

Equipment

  • Grill or Oven
  • Mixing Bowl
  • saucepan

Method
 

Cooking Steps
  1. Preheat the grill or oven to medium-high heat, around 400°F (200°C) or 375°F (190°C) for baking.
  2. In a mixing bowl, combine olive oil, lemon juice, oregano, paprika, garlic powder, salt, and pepper. Whisk to create marinade.
  3. Add chicken to marinade, ensuring it's well-coated. Marinate for at least 15 minutes.
  4. Prepare quinoa by bringing water or broth to a boil, stir in quinoa, reduce heat, cover and simmer for 15-20 minutes.
  5. Cook chicken on the grill for 6-7 minutes per side or bake for 25-30 minutes until cooked through.
  6. Let the chicken rest for 5 minutes before slicing.
  7. Assemble by placing quinoa in bowls, topping with chicken and fresh veggies.
  8. Garnish with hummus, parsley, and lemon wedges before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Consider marinating the chicken longer for a deeper flavor. Rinse quinoa before cooking for fluffiness.

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