Print

Fresh Mediterranean Chicken and Quinoa Bowl Recipe Easy Healthy Meal with Lemon Herb Vinaigrette

Mediterranean chicken quinoa bowl - featured image
Print Recipe

A quick, easy, and healthy Mediterranean chicken and quinoa bowl featuring juicy chicken, fluffy quinoa, fresh veggies, and a bright lemon herb vinaigrette.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (around 12 oz / 340 g), seasoned
  • 1 cup (170 g) dry quinoa, rinsed
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup Kalamata olives, pitted and halved (optional)
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • 1/4 cup extra virgin olive oil
  • Juice of 1 large lemon (about 3 tbsp / 45 ml)
  • 1 small garlic clove, minced
  • 1 tsp Dijon mustard
  • Salt and freshly cracked black pepper, to taste
  • Optional toppings: feta cheese crumbles, toasted pine nuts or slivered almonds

Instructions

  1. Rinse 1 cup (170 g) quinoa under cold water and drain well.
  2. In a medium saucepan, combine rinsed quinoa with 2 cups (480 ml) water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy.
  3. Let quinoa rest covered for 5 minutes, then fluff with a fork.
  4. Season chicken breasts with salt, pepper, and dried oregano or Mediterranean spice blend.
  5. Heat 1 tablespoon olive oil in a skillet or grill pan over medium-high heat. Cook chicken for 5-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
  6. Halve cherry tomatoes, dice cucumber, finely chop red onion, and pit and halve Kalamata olives if using. Chop parsley and oregano. Toss all in a large bowl.
  7. Whisk together 1/4 cup extra virgin olive oil, juice of 1 large lemon, minced garlic, and 1 tsp Dijon mustard in a small bowl. Season with salt and pepper to taste.
  8. Add cooked quinoa to the bowl with veggies and herbs. Pour vinaigrette over and toss gently to coat.
  9. Arrange sliced chicken on top. Sprinkle with optional feta cheese and toasted nuts if desired.
  10. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed. Serve immediately or pack for later.

Notes

Rinse quinoa well to remove bitterness. Let chicken rest after cooking to keep it juicy. Whisk mustard early in vinaigrette to emulsify. Toss ingredients gently to maintain texture. Store vinaigrette separately if packing for lunch to avoid sogginess.

Nutrition

Keywords: Mediterranean chicken bowl, quinoa bowl, healthy chicken recipe, lemon herb vinaigrette, easy meal prep, gluten-free, healthy lunch

Find it online: https://prismtaste.com/fresh-mediterranean-chicken-and-quinoa-bowl-recipe-easy-healthy-meal-with-lemon-herb-vinaigrette/