CategoryChicken, Main Courses, Meat
The Mediterranean Grilled Chicken Bowl is a vibrant and nutritious meal featuring herb-marinated grilled chicken served over a bed of fluffy quinoa, fresh vegetables, kalamata olives, and crumbled feta cheese. Drizzled with a creamy tzatziki sauce, this bowl is a perfect balance of fresh, savory, and tangy flavors.
For the Grilled Chicken
2 large boneless, skinless chicken breasts (or 4 small ones)
3 tbsp olive oil
2 tbsp fresh lemon juice
3 cloves garlic (minced)
1 tsp dried oregano
1 tsp dried thyme
½ tsp cumin
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)
For the Bowl
1 cup quinoa (or couscous)
2 cups water or vegetable broth
1 cup cherry tomatoes (halved)
½ cup cucumber (sliced)
¼ red onion (thinly sliced)
¼ cup kalamata olives (pitted and sliced)
¼ cup crumbled feta cheese
1 tbsp fresh parsley (chopped)
For the Tzatziki Sauce
½ cup Greek yogurt
½ cucumber (grated and squeezed to remove excess water)
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic (minced)
1 tbsp fresh dill or mint (chopped)
Salt and black pepper to taste
Marinate the Chicken
1
- Prepare the Marinade:
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, cumin, salt, black pepper, and smoked paprika.
- Marinate the Chicken:
- Place the chicken in a shallow dish or zip-lock bag and pour the marinade over it.
- Marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
Cook the Quinoa
2
- Rinse the Quinoa:
- Rinse the quinoa under cold water to remove bitterness.
- Cook the Quinoa:
- In a saucepan, bring 2 cups of water or vegetable broth to a boil.
- Stir in the quinoa, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat, fluff with a fork, and let it cool.
Grill the Chicken
3
- Preheat the Grill or Skillet:
- Heat a grill pan or outdoor grill over medium-high heat.
- Cook the Chicken:
- Grill the chicken for 4-5 minutes per side until fully cooked (internal temperature should reach 165°F / 74°C).
- Rest and Slice:
- Remove from heat and let it rest for 5 minutes before slicing.
Make the Tzatziki Sauce
4
- Combine the Ingredients:
- In a small bowl, mix Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, and fresh dill.
- Season:
- Add salt and black pepper to taste.
- Chill:
- Let it sit for 10 minutes to allow flavors to meld.
Assemble the Bowl
5
- Base Layer:
- Divide the cooked quinoa into serving bowls.
- Add the Vegetables:
- Arrange cherry tomatoes, cucumber slices, red onion, and kalamata olives on top.
- Add the Chicken:
- Slice the grilled chicken and place it over the vegetables.
- Drizzle with Tzatziki:
- Spoon tzatziki sauce over the bowl.
- Garnish:
- Sprinkle with feta cheese and fresh parsley.
Serving Suggestions
6
- Pair with pita bread or hummus for an extra Mediterranean touch.
- Serve with a glass of chilled white wine like Sauvignon Blanc or Pinot Grigio.
Pro Tips
7
- Make it Vegan: Replace chicken with grilled chickpeas or tofu.
- For Extra Flavor: Toast the quinoa in olive oil before cooking.
- Meal Prep Friendly: Store all ingredients separately and assemble fresh when ready to eat.
Ingredients
For the Grilled Chicken
2 large boneless, skinless chicken breasts (or 4 small ones)
3 tbsp olive oil
2 tbsp fresh lemon juice
3 cloves garlic (minced)
1 tsp dried oregano
1 tsp dried thyme
½ tsp cumin
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)
For the Bowl
1 cup quinoa (or couscous)
2 cups water or vegetable broth
1 cup cherry tomatoes (halved)
½ cup cucumber (sliced)
¼ red onion (thinly sliced)
¼ cup kalamata olives (pitted and sliced)
¼ cup crumbled feta cheese
1 tbsp fresh parsley (chopped)
For the Tzatziki Sauce
½ cup Greek yogurt
½ cucumber (grated and squeezed to remove excess water)
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic (minced)
1 tbsp fresh dill or mint (chopped)
Salt and black pepper to taste
Directions
Marinate the Chicken
1
- Prepare the Marinade:
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, cumin, salt, black pepper, and smoked paprika.
- Marinate the Chicken:
- Place the chicken in a shallow dish or zip-lock bag and pour the marinade over it.
- Marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
Cook the Quinoa
2
- Rinse the Quinoa:
- Rinse the quinoa under cold water to remove bitterness.
- Cook the Quinoa:
- In a saucepan, bring 2 cups of water or vegetable broth to a boil.
- Stir in the quinoa, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat, fluff with a fork, and let it cool.
Grill the Chicken
3
- Preheat the Grill or Skillet:
- Heat a grill pan or outdoor grill over medium-high heat.
- Cook the Chicken:
- Grill the chicken for 4-5 minutes per side until fully cooked (internal temperature should reach 165°F / 74°C).
- Rest and Slice:
- Remove from heat and let it rest for 5 minutes before slicing.
Make the Tzatziki Sauce
4
- Combine the Ingredients:
- In a small bowl, mix Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, and fresh dill.
- Season:
- Add salt and black pepper to taste.
- Chill:
- Let it sit for 10 minutes to allow flavors to meld.
Assemble the Bowl
5
- Base Layer:
- Divide the cooked quinoa into serving bowls.
- Add the Vegetables:
- Arrange cherry tomatoes, cucumber slices, red onion, and kalamata olives on top.
- Add the Chicken:
- Slice the grilled chicken and place it over the vegetables.
- Drizzle with Tzatziki:
- Spoon tzatziki sauce over the bowl.
- Garnish:
- Sprinkle with feta cheese and fresh parsley.
Serving Suggestions
6
- Pair with pita bread or hummus for an extra Mediterranean touch.
- Serve with a glass of chilled white wine like Sauvignon Blanc or Pinot Grigio.
Pro Tips
7
- Make it Vegan: Replace chicken with grilled chickpeas or tofu.
- For Extra Flavor: Toast the quinoa in olive oil before cooking.
- Meal Prep Friendly: Store all ingredients separately and assemble fresh when ready to eat.
Notes
Visited 1 times, 1 visit(s) today