Description
A simple and fresh bowl featuring seasoned chicken, quinoa, and classic Greek vegetables.
Ingredients
Scale
- 1 cup quinoa, uncooked
- 2 cups water or chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
Instructions
- Rinse the quinoa well. Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
- Cut chicken breasts into bite-sized pieces. In a bowl, toss the chicken with 1 tablespoon of olive oil, oregano, garlic powder, salt, and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked through.
- In a large bowl, combine the cooked quinoa, cooked chicken, cherry tomatoes, cucumber, red onion, and olives.
- Drizzle the mixture with lemon juice and gently toss to combine.
- Divide the mixture into serving bowls. Top each bowl with crumbled feta cheese.
Notes
- For quicker cooking, you can use pre-cooked rotisserie chicken.
- Add chopped fresh parsley for extra flavor.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Lunch
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 35
- Cholesterol: 90
Keywords: Greek chicken, quinoa bowl, healthy lunch, Mediterranean diet, feta, oregano chicken