Description
A bright and filling bowl packed with grilled chicken, quinoa, chickpeas, fresh veggies, and feta, perfect for a nutritious meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely chopped
- 1 cup chickpeas, rinsed and drained
- ¼ cup fresh parsley, chopped
- ½ cup feta cheese, crumbled
- 1 lemon, juiced
- 1 avocado, sliced (optional)
- Tzatziki sauce for drizzling (optional)
Instructions
- Preheat your grill or grill pan to medium-high heat.
- In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper.
- Coat the chicken breasts in the spice mix and let them sit for at least 15 minutes or up to 2 hours in the fridge.
- Grill the chicken for 6–7 minutes per side until the inside reaches 165°F (75°C). Let the chicken rest for 5 minutes, then slice into strips.
- In a large bowl, mix cooked quinoa, cherry tomatoes, cucumber, red onion, chickpeas, and parsley. Squeeze lemon juice over and toss.
- Divide the quinoa mix into serving bowls and top with sliced chicken, crumbled feta, and avocado if desired.
- Drizzle tzatziki over the top if you want extra creaminess, then serve right away.
Notes
Serve warm or at room temperature and store components separately for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg