Looking for a delicious, nutritious, and quick lunch idea? This Mediterranean Chicken Quinoa Bowl is packed with protein, fresh veggies, and bold flavors — perfect for a midday energy boost!
🕒 Ready in: 30 minutes
🍽️ Serves: 2
🧾 Ingredients:
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt & pepper to taste
- Juice of ½ lemon
For the quinoa:
- 1 cup cooked quinoa (about ½ cup uncooked)
- Salt to taste
Toppings:
- ½ cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, thinly sliced
- ¼ cup Kalamata olives, pitted and sliced
- ¼ cup crumbled feta cheese
- Fresh parsley for garnish
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon Dijon mustard
- Salt & pepper to taste
👩🍳 Instructions:
- Cook the quinoa:
Rinse and cook quinoa according to package instructions. Add a pinch of salt, then fluff with a fork once done. - Prepare the chicken:
Rub chicken breasts with olive oil, paprika, garlic powder, lemon juice, salt, and pepper.
Grill or pan-sear over medium heat for 5–6 minutes per side or until fully cooked. Slice into strips. - Make the dressing:
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. - Assemble the bowls:
Divide quinoa between two bowls. Top each with sliced chicken, tomatoes, cucumber, red onion, olives, and feta. - Drizzle with dressing and garnish with fresh parsley.
🌟 Tips:
- Substitute chicken with grilled tofu or chickpeas for a vegetarian option.
- Make it in bulk and refrigerate for up to 3 days – it’s meal-prep friendly!
✅ Nutrition Highlight (per serving – approximate):
- Calories: 450
- Protein: 35g
- Carbs: 30g
- Fat: 20g
Enjoy your Mediterranean escape in a bowl! 🌍🥗