Description
A healthy and satisfying bowl recipe featuring grilled chicken, chickpeas, and quinoa with bright Mediterranean flavors.
Ingredients
Scale
- 1 lb chicken breast or thighs
- 1 cup cooked quinoa
- 1 can chickpeas, rinsed and drained
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- Feta cheese, crumbled (optional)
- Olives (optional)
- 1 lemon, juiced
- 2 tbsp olive oil (for marinade)
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil (for dressing)
- 1 tsp Dijon mustard
- Greek yogurt (optional)
Instructions
- Marinate chicken with olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 15 minutes.
- Cook quinoa according to package instructions and let cool.
- Grill or pan-cook the chicken until fully cooked, then let it rest before slicing.
- Chop the cucumber, tomatoes, and red onion while chicken cooks.
- Mix dressing ingredients in a jar and shake well.
- Assemble bowls by layering quinoa, chickpeas, sliced chicken, and vegetables.
- Drizzle with dressing before serving.
Notes
For meal prep, keep the dressing separate to maintain the crispness of the veggies. Chicken and quinoa can be stored in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg