Mediterranean Quinoa Bowls with Lean Protein
Mediterranean Quinoa Bowls with Lean Protein
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For the Lean Protein
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Mediterranean Toppings
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 15 ounces canned chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
For the Lemon-Herb Dressing
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
Prepare the chicken: While the quinoa cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 3
Cook the chicken: Heat a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat.
⏱️ 7 min
- 4
Prepare the dressing: In a small bowl, whisk together the lemon juice, 2 tablespoons extra virgin olive oil, 1/2 teaspoon dried dill, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
⏱️ 3 min
- 5
Assemble the bowls: Divide the cooked quinoa among 4 serving bowls. Top each bowl with equal portions of cooked chicken, diced cucumber, halved cherry tomatoes, sliced red onion, chickpeas, and Kalamata olives. Garnish with fresh chopped parsley.
⏱️ 10 min
- 6
Drizzle each bowl generously with the lemon-herb dressing before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Quinoa Bowls with Lean Protein
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For the Lean Protein
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Mediterranean Toppings
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 15 ounces canned chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
For the Lemon-Herb Dressing
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
Prepare the chicken: While the quinoa cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 3
Cook the chicken: Heat a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat.
⏱️ 7 min - 4
Prepare the dressing: In a small bowl, whisk together the lemon juice, 2 tablespoons extra virgin olive oil, 1/2 teaspoon dried dill, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
⏱️ 3 min - 5
Assemble the bowls: Divide the cooked quinoa among 4 serving bowls. Top each bowl with equal portions of cooked chicken, diced cucumber, halved cherry tomatoes, sliced red onion, chickpeas, and Kalamata olives. Garnish with fresh chopped parsley.
⏱️ 10 min - 6
Drizzle each bowl generously with the lemon-herb dressing before serving.
⏱️ 2 min