Ingredients
Scale
- 1.5 lbs Boneless, Skinless Chicken Breasts
- ¼ cup Olive Oil
- ¼ cup Lemon Juice
- 2 cloves Garlic, Minced
- 1 tbsp Dried Oregano
- 1 tsp Smoked Paprika
- ½ tsp Cumin
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 cup Quinoa (any color)
- 2 cups Water or Chicken/Vegetable Broth
- Pinch of Salt
- 1 cup Cherry Tomatoes, Halved
- 1 Cucumber, Diced
- 1 Red Bell Pepper, Diced
- ½ Red Onion, Thinly Sliced
- ½ cup Kalamata Olives, Pitted and Halved
- ¼ cup Crumbled Feta Cheese (Optional; omit for dairy-free)
- Fresh Parsley or Cilantro, Chopped
- Avocado, Sliced or Diced
- ¼ cup Olive Oil (for dressing)
- 2 tbsp Lemon Juice (for dressing)
- 1 tsp Dijon Mustard
- Salt and Pepper to taste
Instructions
- In a mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, cumin, salt, and black pepper to create your marinade.
- Add the boneless chicken breasts to this mixture. Ensure they are fully coated by tossing them gently in the marinade.
- Cover with plastic wrap or seal in an airtight container. Let marinate in the refrigerator for at least 30 minutes (or up to overnight).
- Rinse quinoa under cold water using a fine-mesh strainer until water runs clear. This removes bitterness from its outer coating (saponin).
- In a pot over medium heat, bring 2 cups of water or broth to boil.
- Add rinsed quinoa along with a pinch of salt. Stir once before covering with a lid. Reduce heat to low and let simmer for about 15 minutes until liquid is absorbed.
- Preheat your grill or grill pan over medium-high heat.
- Remove chicken from marinade (discard leftover marinade) and place on grill. Cook each side for about 6–7 minutes or until internal temperature reaches 165°F (75°C).
- Once cooked through, remove chicken from grill and let rest for 5 minutes before slicing.
- Fluff cooked quinoa with fork before serving; layer it into serving bowls as your base.
- Top each bowl with sliced grilled chicken followed by cherry tomatoes, cucumber cubes, diced bell pepper, red onion slices, halved olives, feta cheese (if using), chopped herbs like parsley or cilantro, and avocado slices.
- In a small bowl whisk together olive oil, lemon juice, Dijon mustard along with salt and pepper according to taste. Drizzle this dressing over your assembled bowls just before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 40g
- Cholesterol: 120mg