Mediterranean Grain Bowl With Chicken
⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 25 minutes
I've been on a bit of a bowl kick lately, mostly because they're easy to prep ahead and make lunch feel a little more exciting. This Mediterranean Chicken Quinoa Bowl has become one of my favorites because it uses ingredients I almost always have in the fridge and pantry.
Fluffy quinoa topped with seasoned chicken, fresh vegetables, hummus, feta, and olives.
The quinoa cooks in chicken broth instead of water, which gives it a lot more flavor right from the start. Topped with juicy chicken, crunchy vegetables, creamy hummus, and salty feta, it feels fresh while still being filling enough to keep me satisfied all afternoon.
One thing that makes this bowl work is cooking the quinoa in chicken broth. It takes almost no extra effort, but it gives the base of the bowl much more flavor. Since quinoa can be a little bland on its own, I rarely make it with water anymore.
I keep the chicken simple with olive oil, salt, pepper, and garlic powder. The vegetables and toppings do most of the heavy lifting here. The combination of cucumber, cherry tomatoes, feta, hummus, and kalamata olives gives every bite a little something different.
This is also a great meal prep recipe. I like to store the components separately and build the bowls when I'm ready to eat. The quinoa and chicken hold up well for several days, making it an easy lunch option during the week.
Ingredients
🍽️ Servings: 4 • 🔥 Calories/Serving: 485 • 💪 Protein/Serving: 37g
For the quinoa
1 cup uncooked quinoa, rinsed
2 cups chicken broth
For the chicken
1 pound thin sliced chicken breasts
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
For the bowls
1 cup cherry tomatoes, quartered
1 cup cucumber, diced
½ cup kalamata olives, sliced
1 cup classic hummus
½ cup crumbled feta cheese
2 tablespoons chopped fresh parsley or cilantro
Steps
Step 1
Add the quinoa and chicken broth to a medium saucepan. Bring to a boil over medium-high heat.
Step 2
Reduce the heat to low and cover. Cook for 15 minutes, or until the broth has been absorbed and the quinoa is tender.
Step 3
Remove the quinoa from the heat and let it rest for 5 minutes. Fluff with a fork and set aside.
Step 4
Pat the chicken dry with paper towels. Season both sides with the salt, pepper, and garlic powder.
Step 5
Heat the olive oil in a large skillet over medium-high heat.
Step 6
Add the chicken and cook for 3 to 4 minutes per side, until golden brown and the internal temperature reaches 165°F.
Step 7
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
Step 8
Divide the quinoa between four bowls.
Step 9
Top each bowl with sliced chicken, cherry tomatoes, cucumber, kalamata olives, hummus, and feta cheese.
Step 10
Finish with fresh parsley or cilantro and serve immediately.
Make it your own!
🥑 Add Avocado
Diced avocado adds extra creaminess and pairs really well with the hummus and feta.
🌶️ Give It Some Heat
Add red pepper flakes or a drizzle of hot sauce if you like a little spice.
🫓 Serve with Naan
Warm naan makes a great side for scooping up hummus and any toppings left in the bowl.
🥬 Make It a Salad
Swap half of the quinoa for mixed greens for a lighter version.
Try it with…
Did you make this recipe?
Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.
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