Description
A quick weeknight meal with golden chicken breast, lemony quinoa, fresh tomatoes, herbs, and zesty dressing. Effortless to assemble, this balanced bowl delivers bold Mediterranean flavors in 50 minutes.
Ingredients
Boneless skinless chicken breasts (1 1/2 pounds)
Olive oil (1 tbsp for chicken)
Tri-colored quinoa (1 cup dry)
Vegetable broth (2 cups)
Kosher salt (1/2 tsp, optional)
Olive oil (1/2 cup for dressing)
Lemon juice (1/4 cup)
1–2 garlic cloves (minced)
Fresh tomatoes, diced (1 cup)
Fresh herbs (parsley, basil, or oregano, 1/4 cup chopped)
Crumbled feta cheese (1/2 cup)
Instructions
Preheat oven to 375°F
Pat chicken breasts dry with paper towels
Whisk 1 tbsp olive oil, 2 tsp oregano, and 1 tsp cumin into a bowl
Chill chicken on parchment-lined plate for 10 minutes
Heat olive oil in skillet over high heat (not additional oil needed)
Sear chicken skin side down for 2-3 minutes
Flip chicken once and cook until internal temperature reaches 165°F
Meanwhile rinse quinoa in cold water
Bring vegetable broth to boil in saucepan
Reduce to simmer, add quinoa and salt
Cook quinoa until tender (15-20 minutes, covered)
Sauté minced garlic in 1 tbsp olive oil (from dressing) for 1-2 mins
Whisk dressing: 1/2 cup olive oil + 1/4 cup lemon juice + sautéed garlic
Top each quinoa bowl with chicken, tomatoes, herbs, and feta
Drizzle dressing over the top and garnish with cracked black pepper
Notes
For dietary adjustments: Use halal chicken breast and feta cheese if needed
Chicken thighs can substitute for breast for more moisture
Omit salt entirely for diabetic-friendly version
Quinoa becomes about 3 cups cooked; ensures 1.5 cups per bowl
Dressing can be prepped ahead and stored in fridge
Add cucumbers, olives, or bell peppers for extra veggies
- Prep Time: 20
- Cook Time: 30
- Method: Roasting and Stovetop Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 1g
- Sodium: 240mg
- Fat: 32g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 52g
- Cholesterol: 125mg