High-Protein Mediterranean Chicken Bowls
A vibrant and healthy Mediterranean-inspired dish featuring marinated grilled chicken, quinoa, and fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: High-Protein
Ingredients
Scale
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt, to taste
- Pepper, to taste
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, diced
- 1 cup Kalamata olives
- 1/2 cup fresh parsley, chopped
- Juice of 1 lemon
- 1 cup crumbled feta cheese
- Tzatziki sauce, for serving (optional)
Instructions
- Marinate the chicken by combining olive oil, dried oregano, garlic powder, paprika, salt, and pepper in a bowl. Add the chicken, coat well, cover, and refrigerate for at least 30 minutes.
- Prepare the quinoa by combining it with water (or broth) in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Grill the chicken on a preheated grill or skillet for 6-7 minutes per side until cooked through. Let it rest before slicing.
- Combine cherry tomatoes, cucumber, red onion, olives, and parsley in a large bowl. Drizzle with lemon juice and toss.
- Assemble the bowls starting with a base of quinoa, topped with sliced chicken, the vegetable mixture, and crumbled feta cheese.
- Serve with tzatziki sauce on the side, if desired.
Notes
Marinate chicken longer for better flavor. Rinse quinoa well before cooking to avoid bitterness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 80mg