Description
A vibrant, protein-packed bowl featuring grilled chicken, quinoa, fresh vegetables, olives, and feta, topped with a zesty lemon-herb dressing. Ideal for a quick, healthy Mediterranean meal.
Ingredients
- ¼ cup olive oil (or avocado oil)
- Juice of 2 lemons + ½ tablespoon lemon zest
- 1 tablespoon honey
- 1 garlic clove, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1½ cups uncooked quinoa
- 4 boneless, skinless chicken breasts (or thighs)
- 1 English cucumber, diced
- 4 Roma tomatoes, chopped
- 1 medium red onion, diced
- 1 cup crumbled feta cheese
- 1 cup pitted Kalamata olives
Instructions
- Cook quinoa in a saucepan with water and salt over medium heat for 12–15 minutes. Drain and set aside.
- Whisk together olive oil, lemon juice, lemon zest, honey, garlic, oregano, basil, salt, and pepper until emulsified.
- Pour one-third of the marinade over the chicken, toss to coat, and reserve the rest for later.
- Grill chicken on medium heat for 6–8 minutes per side, until internal temperature reaches 165 °F.
- Divide quinoa among 4 bowls. Top with sliced chicken, cucumber, tomatoes, onion, olives, and feta. Drizzle with remaining dressing.
Notes
- Marinate chicken longer for deeper flavor.
- Use chicken thighs for juicier meat.
- Swap quinoa with rice, farro, or cauliflower rice.
- Store dressing separately if meal prepping.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 95mg
