Description
This Mediterranean Chicken Bowl is a vibrant, healthy meal featuring oven-baked spiced chicken breasts served over fluffy quinoa and a fresh, colorful vegetable salad with feta cheese and Kalamata olives. The combination of herbs, spices, and fresh lemon juice adds bright Mediterranean flavors perfect for a wholesome lunch or dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Quinoa
- 1 cup quinoa, rinsed and drained
- 2 cups chicken broth or water
Salad
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Finishing Touch
- Juice of 1 lemon
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare Chicken Seasoning: In a small bowl, combine olive oil, dried oregano, ground cumin, paprika, salt, and pepper. Coat the chicken breasts evenly with this spice mixture for full flavor.
- Sear Chicken: Heat a skillet over medium-high heat and sear the chicken breasts on both sides until they develop a golden brown crust. This step locks in juices and adds flavor.
- Bake Chicken: Transfer the seared chicken breasts to a baking dish. Place in the preheated oven and bake for about 20 minutes until the chicken is fully cooked through.
- Cook Quinoa: While the chicken is baking, bring the chicken broth or water to a boil in a pot. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff the cooked quinoa with a fork and set aside.
- Make Salad: In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, diced red onion, Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Toss gently to combine all ingredients well.
- Rest and Slice Chicken: Remove the chicken from the oven and let it rest for 5 minutes to ensure it retains juices. Then slice the chicken breasts into strips for serving.
- Assemble Bowls: Divide the cooked quinoa evenly into serving bowls. Top each with the fresh vegetable salad mixture, then arrange the sliced chicken strips on top.
- Finish with Lemon Juice: Drizzle the juice of one lemon over each bowl. Add more olive oil or salt if desired to enhance flavor before serving.
Notes
- You can substitute chicken broth with vegetable broth or water for a lighter option.
- For a spicier version, add a pinch of cayenne pepper to the chicken seasoning.
- Meal prep tip: Prepare quinoa and salad in advance for quick assembly later.
- Use gluten-free quinoa to keep this dish gluten-free.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
