Healthy Mediterranean Chicken Bowl
A fresh and satisfying bowl featuring grilled chicken, quinoa, and colorful vegetables, dressed in a lemony olive oil dressing – perfect for lunches or dinners.
Ingredients
Main ingredients
- 2 cups cooked quinoa short-grain or long-grain both work; cooled
- 2 pieces grilled chicken breasts, sliced rotisserie or leftover roasted chicken also fine
- 1 cup cherry tomatoes, halved
- 1 piece cucumber, diced English cucumber or Persian for less seeding
- 1 piece bell pepper, diced any color
- 0.5 cup Kalamata olives, pitted and sliced substitute green olives if needed
- 0.5 cup feta cheese, crumbled goat cheese is a creamier swap
Dressing
- 2 tablespoons olive oil extra-virgin for flavor
- 1 tablespoon lemon juice or 1 1/2 tsp apple cider vinegar
- Salt and pepper to taste
Garnish
- 1 bunch fresh parsley for garnish
Instructions
Preparation
- Place the cooked quinoa in a large mixing bowl. Fluff with a fork to separate grains.
- Add the sliced grilled chicken, halved cherry tomatoes, diced cucumber, diced bell pepper, thinly sliced red onion, and sliced Kalamata olives.
- In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and a few grinds of black pepper until emulsified. Taste and adjust seasoning.
Assembly
- Drizzle the dressing over the quinoa and vegetables. Toss gently but thoroughly so the dressing coats everything.
- Sprinkle crumbled feta over the top and garnish with chopped fresh parsley. Serve immediately or refrigerate for meal prep.
Notes
For a grain-free version, replace quinoa with a bed of mixed greens. To make this vegetarian, swap chicken for roasted chickpeas or pan-seared tofu. Store in an airtight container for up to 3-4 days.