Mediterranean Chicken Bowl Ultimate (Print Version)
Juicy chicken, fresh vegetables, and fragrant herbs served over quinoa with zesty feta and olives in every bite.
# Ingredients:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon dried oregano
04 -
1 teaspoon garlic powder
05 -
1 teaspoon paprika
06 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
→ For the Bowl
08 -
1 cup cooked quinoa or couscous
09 -
1 cup cherry tomatoes, halved
10 -
½ cucumber, diced
11 -
½ red onion, thinly sliced
12 -
½ cup feta cheese, crumbled
13 -
¼ cup Kalamata olives, pitted and sliced
14 -
Fresh parsley, chopped, for garnish
15 -
Lemon wedges, for serving
# Directions:
01 -
In a bowl, combine olive oil, dried oregano, garlic powder, paprika, salt, and black pepper.
02 -
Add the chicken breasts to the marinade, ensuring they are fully coated. Let sit for at least 10 minutes.
03 -
While the chicken marinates, cook the quinoa according to package instructions. Set aside once done.
04 -
Heat a grill or skillet over medium-high heat. Cook the marinated chicken for 6–8 minutes on each side or until fully cooked. The internal temperature should reach 75°C.
05 -
Remove the chicken from the heat and let it rest for a few minutes. Slice into bite-sized pieces.
06 -
Layer the cooked quinoa or couscous in a large bowl, followed by the sliced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
07 -
Top with fresh parsley and a squeeze of lemon juice for added zest.
08 -
Serve immediately with lemon wedges on the side for extra flavor.