Mediterranean Chicken Quinoa Bowl (Printable version)

Grilled chicken and fluffy quinoa with crisp vegetables, olives, and feta in a zesty lemon dressing for a satisfying Mediterranean-inspired meal.

# What you'll need:

→ Chicken and Marinade

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→ Quinoa Base

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→ Vegetables and Garnishes

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→ Lemon Dressing

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# Directions:

01 - Combine olive oil, garlic, oregano, smoked paprika, cumin, lemon juice, salt, and pepper in a bowl. Coat chicken breasts thoroughly in marinade and let sit for at least 15 minutes.

02 - Bring quinoa, chicken broth, and salt to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and set aside.

03 - Preheat grill pan or skillet over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.

04 - Whisk together extra-virgin olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.

05 - Divide cooked quinoa among four bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta on top. Drizzle with dressing and sprinkle with fresh parsley.

06 - Serve immediately while warm, or allow to reach room temperature for a refreshing cold option.

# Expert Tips:

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The marinade does double duty infusing the chicken with herbs while keeping it incredibly juicy
Everything comes together in under an hour but tastes like it simmered all afternoon
You can prep most components ahead and assemble whenever hunger strikes

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Letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
The quinoa continues steaming if you leave the lid on, so fluff it as soon as it is done cooking

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Slice your onion paper thin and soak it in cold water for 10 minutes to mellow the bite
Toast the quinoa in a dry pan for 2 minutes before adding liquid for a nutty depth

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