Chicken Quinoa Mediterranean Bowl (Printable Recipe)

Tender chicken cooked on the grill, tossed with quinoa, olives, feta, and cool cucumber for a tasty Mediterranean mix.

# Ingredients You'll Need:

→ Dressing / Marinade

01 - 60 millilitres extra virgin olive oil or avocado oil
02 - Juice of 2 unwaxed lemons
03 - 1 tablespoon raw honey
04 - 0.5 tablespoon finely grated lemon zest
05 - 1 garlic clove, freshly minced
06 - 2 teaspoons dried oregano
07 - 1 teaspoon dried basil
08 - Kosher salt, to taste
09 - Freshly ground black pepper, to taste

→ Quinoa Bowls

10 - 270 grams quinoa, thoroughly rinsed and uncooked
11 - 4 chicken breasts, boneless and skinless
12 - 1 English cucumber, diced
13 - 4 Roma tomatoes, chopped
14 - 1 medium red onion, diced
15 - 150 grams feta cheese, crumbled
16 - 130 grams kalamata olives, pitted

# Steps to Follow:

01 - Combine quinoa with 480 millilitres cold water and a generous pinch of salt in a small saucepan. Bring to a gentle simmer over medium heat, cooking uncovered for 12 to 15 minutes until tender and water is absorbed. Drain excess liquid if necessary and allow quinoa to cool in a wide bowl.
02 - In a small jar or mixing bowl, whisk together olive oil, freshly squeezed lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, kosher salt, and black pepper until the dressing is creamy and emulsified.
03 - Place chicken breasts in a shallow dish or zip-top bag. Pour one third of the prepared marinade over the chicken and turn to coat each piece completely. Cover and marinate for at least 10 minutes at room temperature or up to 12 hours refrigerated. Reserve the remaining marinade for dressing.
04 - Preheat a grill pan or barbecue to medium-high heat. Brush with additional oil if necessary. Cook marinated chicken for 6 to 8 minutes per side until juices run clear and internal temperature reaches 74°C. Rest for several minutes before slicing.
05 - Fluff the cooled quinoa with a fork and divide evenly among serving bowls. Arrange grilled chicken slices, diced cucumber, chopped Roma tomatoes, and diced red onion over the quinoa base.
06 - Top each bowl with crumbled feta cheese and kalamata olives. Drizzle with the reserved lemon herb dressing just before serving.

# Extra Tips:

01 - Store leftovers in airtight containers in the refrigerator for up to four days.
02 - Maple syrup may be substituted for honey if preferred.
03 - Ensure chicken is cooked to an internal temperature of 74°C for food safety.
04 - A neutral oil such as grapeseed can be used instead of olive oil.
05 - Avoid overcooking the chicken to retain tenderness.
06 - Boneless chicken thighs offer a suitable alternative to breasts.
07 - For a vegetarian version, omit chicken and increase vegetables or add roasted chickpeas.
08 - If meal prepping, store the dressing separately and combine before eating.

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