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Mediterranean Chicken Quinoa Bowl

A bright and filling weeknight dinner featuring grilled herb-spiced chicken, lemony quinoa, and crisp vegetables, perfect for leftovers and meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

For the Chicken & Marinade

  • 1 lb boneless, skinless chicken breast Pound chicken to even thickness for uniform cooking.
  • 2 tablespoons olive oil More oil can be used for extra char.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt Salt the chicken at least 15 minutes before grilling for better flavor.
  • ¼ teaspoon black pepper

For the Quinoa Salad

  • 1 cup cooked quinoa Use tricolor or white quinoa.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup chickpeas, rinsed and drained For increased fiber, you can substitute half the quinoa with farro or barley.
  • ¼ cup fresh parsley, chopped
  • 1 lemon juiced Drizzle the juice over the quinoa salad.
  • ½ cup feta cheese, crumbled Optional for garnish.
  • 1 sliced avocado Optional for serving.

Instructions
 

Preparation

  • Preheat your grill or grill pan over medium-high heat.
  • In a small bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper to make the marinade.
  • Coat the chicken breasts in the marinade until evenly covered. Let rest at room temperature for 15 minutes, or refrigerate up to 2 hours for deeper flavor.

Grilling

  • Place chicken on the grill. Cook about 6 to 7 minutes per side, or until the internal temperature reaches 165°F (75°C). Avoid flipping too often for cleaner grill marks.
  • Remove chicken and let it rest for 5 minutes before slicing into strips.

Quinoa Salad

  • In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, chickpeas, and parsley. Drizzle with lemon juice and toss gently. Season to taste.

Assembly

  • Spoon quinoa salad into serving bowls.
  • Top with sliced grilled chicken, crumbled feta, and avocado slices if using.
  • Drizzle tzatziki over the top or serve on the side. Serve immediately.

Notes

This recipe can be meal-prepped for the week. Store components separately; add avocado the day you eat it to prevent browning.
Keyword Chicken Bowl, Healthy Dinner, Meal Prep, Mediterranean Chicken, Quinoa Bowl