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a Mediterranean bowl with sliced chicken, fluffy quinoa, halved cherry tomatoes, cucumber, olives, and crumbled feta, lemon wedge on top, on a stone table, wide horizontal shot, natural light, shallow depth of field, landscape orientation

Mediterranean Chicken Quinoa Bowls

Chicken that is herbed and served on a bed of fluffy quinoa is further complemented by diced cucumbers and tomatoes with a lemony touch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts
  • 1 cup quinoa rinsed
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 0.5 cup kalamata olives
  • 0.33 cup feta crumbled
  • 3 tbsp olive oil
  • 1 lemon juiced

Method
 

  1. Cook quinoa in 2 cups water until fluffy, about 15 minutes, then fluff and cool slightly.
  2. Season chicken with salt and oregano and sear in 1 tablespoon oil, 5-6 minutes per side, then slice.
  3. Whisk the remaining oil with lemon juice for a quick dressing.
  4. Build bowls with quinoa, chicken, tomatoes, cucumber, olives, and feta.
  5. Drizzle with dressing and divide into containers.

Notes

Keep the dressing on the side and add it the day you eat for the freshest crunch.