Chicken Quinoa Mediterranean Bowl

1. 1
   prep

   Marinate the chicken.

   1.In a medium bowl, whisk 2 tbsp olive oil, 2 tbsp lemon juice, minced garlic, oregano, a pinch of salt, and a pinch of black pepper.

   2.Add chicken breasts and coat well. Set aside to marinate while you cook the quinoa.

   TIPLet the chicken sit at room temperature while marinating — it cooks more evenly.
2. 2
   boil · ~20 min

   Cook the quinoa.

   1.Rinse quinoa under cold water in a fine mesh strainer.

   2.Add quinoa, 2 cups water, and a pinch of salt to a saucepan. Bring to a boil over high heat.

   3.Reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy (15 min).

   4.Remove from heat and let it sit covered for 5 min, then fluff with a fork.

   TIPRinsing quinoa removes its natural bitter coating called saponin.
3. 3
   grill · ~14 min

   Grill the chicken.

   1.Heat a grill pan or outdoor grill over medium-high heat until hot.

   2.Place marinated chicken on the grill and cook until golden grill marks form (6-7 min per side).

   3.Check that internal temperature reaches 165°F in the thickest part.

   4.Transfer to a cutting board and let rest for 5 min, then slice against the grain.

   TIPDon't move the chicken for the first 4 minutes — it releases naturally when a good sear forms.
4. 4
   mix

   Make the lemon-herb dressing.

   1.In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp lemon juice, red wine vinegar, and dijon mustard.

   2.Season with a pinch of salt and whisk until emulsified.
5. 5
   assemble

   Assemble the bowls.

   1.Divide the cooked quinoa evenly among 4 bowls as the base.

   2.Top each bowl with sliced grilled chicken, diced cucumber, cherry tomato halves, sliced red onion, and kalamata olives.

   3.Sprinkle crumbled feta cheese over each bowl.

   4.Drizzle with the lemon-herb dressing and garnish with fresh parsley.

   TIPWarm quinoa and hot chicken contrast beautifully with cool, crisp vegetables.

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