Description
These Grilled Chicken Quinoa Bowls are packed with Mediterranean-inspired flavors, featuring juicy grilled chicken, fluffy quinoa, crisp vegetables, and a bright lemon vinaigrette. A nutritious and satisfying meal perfect for lunch or dinner.
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts
- ¼ cup Olive Oil
- ¼ cup Lemon Juice
- 2 cloves Garlic, Minced
- 1 tbsp Dried Oregano
- 1 tsp Smoked Paprika
- ½ tsp Cumin
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 cup Quinoa (any color)
- 2 cups Water or Chicken/Vegetable Broth
- Pinch of Salt
- 1 cup Cherry Tomatoes, Halved
- 1 Cucumber, Diced
- 1 Red Bell Pepper, Diced
- ½ Red Onion, Thinly Sliced
- ½ cup Kalamata Olives, Pitted and Halved
- ¼ cup Crumbled Feta Cheese (optional)
- Fresh Parsley or Cilantro, Chopped
- Avocado, Sliced or Diced
- ¼ cup Olive Oil (for vinaigrette)
- 2 tbsp Lemon Juice (for vinaigrette)
- 1 tsp Dijon Mustard
- Salt and Pepper to taste
Instructions
1. In a medium bowl or large resealable bag, whisk together olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and black pepper. Add chicken breasts and coat well. Marinate in the refrigerator for at least 30 minutes, preferably 1–2 hours.
2. Rinse quinoa thoroughly under cold water using a fine mesh sieve. Combine quinoa, broth or water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let steam for 5 minutes. Fluff with a fork and set aside.
3. While the chicken marinates and quinoa cooks, prep your vegetables and toppings: halve cherry tomatoes, dice cucumber and bell pepper, slice red onion, halve olives, chop herbs, and slice avocado. Whisk vinaigrette ingredients in a small bowl and set aside.
4. Preheat grill to medium-high heat (400–450°F). Remove chicken from marinade and grill 6–8 minutes per side until cooked through (internal temp 165°F). Let rest for 5–10 minutes, then slice or dice.
5. Assemble bowls by dividing quinoa between serving bowls. Top with grilled chicken and arrange the prepared vegetables and toppings around the bowl.
6. Sprinkle with crumbled feta and herbs. Add avocado if using. Drizzle with lemon vinaigrette just before serving.
7. Serve immediately while the chicken is warm and veggies are fresh.
Notes
For a dairy-free version, omit the feta cheese or use a plant-based alternative.
To reduce prep time, make the quinoa and vinaigrette in advance and store in the fridge.
Chicken thighs can be used in place of breasts for juicier, richer flavor.
Use vegetable broth and skip cheese to make this dish vegetarian (substitute grilled tofu for chicken).
Add extra veggies like shredded carrots, arugula, or roasted zucchini for variety.
Leftovers store well for up to 3 days in the fridge; keep vinaigrette separate until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 15 g
- Protein: 55 g
- Cholesterol: 95 mg