Mediterranean Chicken Quinoa Bowl
An easy one-pan meal with chicken, quinoa, vegetables, and a lemon vinaigrette - perfect for family dinner or meal prep!
Servings: 4 people
Ingredients
For the chicken:
- 1 ½ pounds boneless skinless chicken breasts (2 large breasts, sliced in half crosswise, or 4 thin-sliced chicken breasts)
- 1 tablespoon olive oil
- 1 tablespoon all purpose seasoning or Mediterranean seasoning see notes below
For the quinoa:
- 1 cup quinoa I used tri-color quinoa, rinsed recommended
- 2 cups vegetable broth or chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the dressing:
- ½ cup olive oil
- ¼ cup lemon juice about 1 ½ lemons
- 1 teaspoon honey
- 1-2 garlic cloves peeled
- 2 teaspoons dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
For the bowls:
- 10 ounces cherry tomatoes sliced in half
- 1 large, seedless cucumber thinly sliced into half moons
- 8 ounces feta cheese
- 1/4 cup roughly chopped fresh parsley
Instructions
- Dry the chicken breasts with a paper towel and place them on a large plate. Drizzle on the olive oil and season with the all purpose seasoning. Use your hands to rub the seasoning all over the chicken breasts.
- Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown on the outside and cooked through. Set the chicken aside on a cutting board. Once cooled, slice the chicken into bite sized pieces.
- In the same pan, add the quinoa, broth, salt, and pepper. Bring to a boil over medium-high heat, stir well with a wood spoon, and cover with a lid. Turn the heat down to a low simmer and cook for 10-15 minutes, until all the liquid has absorbed and the quinoa is cooked through.
- Meanwhile, place all the dressing ingredients in a tall glass and use an immersion blender to blend until well blended. The dressing should be a little on the tart side, but will mix well with all the other ingredients. If needed, blend in a touch more honey.
- In four shallow bowls, divide the cooked quinoa, chopped chicken, cucumber, tomatoes, and feta chunks. Drizzle as much dressing as you’d like on top of each bowl. Toss with a fork, then top with fresh chopped parsley.
Notes
- 10 minute meal - Use rotisserie chicken and pre-cooked quinoa as a substitute for an even faster meal.
- All purpose seasoning - I used Harmony all purpose seasoning (or any all purpose seasoning you like) or Mediterranean seasoning, or you can use 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ¼ teaspoon black pepper.
- An enameled cast iron pan with a lid in 3.5 quarts is what I used for cooking.
- Alternative cooking method - air fry the chicken breasts at 400F for 10-12 minutes.
- There should be leftover dressing - it can be stored in a glass jar and used for leftovers any time! Keeps for about 1 week in the fridge.
Nutrition
Calories: 586kcal | Carbohydrates: 37g | Protein: 54g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 153mg | Sodium: 1067mg | Potassium: 1102mg | Fiber: 4g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 22mg | Calcium: 329mg | Iron: 5mg
