Description
A quick, fresh, and flavorful bowl featuring marinated chicken, grains, vegetables, olives, and feta, perfect for lunch or dinner.
Ingredients
Scale
- 4 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil (or avocado oil)
- 2 tablespoons lemon juice (fresh preferred)
- 1 teaspoon dried oregano (or thyme)
- 1 teaspoon paprika (smoked paprika for depth)
- 1 teaspoon garlic powder (or 1 clove fresh garlic)
- to taste salt
- to taste black pepper
- 1 cup quinoa (or couscous or farro)
- 2 cups water or chicken broth (broth adds flavor)
- 1 cup cherry tomatoes (or seasonal variety)
- 1 medium cucumber (or bell peppers)
- 1 medium red onion (or shallots)
- 1/2 cup kalamata olives (or green olives)
- 1/2 cup feta cheese (or tofu for dairy-free)
- 1/2 cup hummus (store-bought or homemade)
- 1/4 cup fresh parsley (or mint)
- 2 pieces lemon wedges
Instructions
- Mix olive oil, lemon juice, oregano, paprika, garlic, salt, and pepper in a bowl.
- Add chicken breasts and coat well. Let sit for 15–30 minutes.
- Rinse quinoa and bring 2 cups water or broth to boil. Add quinoa, lower heat, cover, and simmer for 15 minutes or until tender.
- Heat a skillet or grill over medium-high heat. Cook chicken for 6–8 minutes per side or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes then slice.
- Chop tomatoes, cucumber, and red onion. Slice olives and crumble feta. Chop parsley.
- Assemble bowls with grain, sliced chicken, vegetables, olives, feta, and a dollop of hummus. Add lemon wedges.
Notes
Serve warm or at room temperature. Allow each person to mix hummus into the grain and squeeze lemon over the top. For best texture, store components separately.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg