Mediterranean Chicken Breast Bowl
A fresh and flavorful Mediterranean chicken breast bowl that combines lean protein with vibrant vegetables and herbs.
Equipment
- 1 grill pan
- 1 mixing bowl
- 1 Meat thermometer
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried thyme
Bowl Ingredients
- 2 cups cooked quinoa
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup kalamata olives pitted
- 1/4 cup feta cheese crumbled
Instructions
Marinade Preparation
- In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, and thyme. Whisk until well mixed.
- Place chicken breasts in a shallow dish and pour marinade over them. Turn to coat evenly. Cover and refrigerate for at least 30 minutes.
Cooking the Chicken
- Preheat a grill or grill pan over medium-high heat.
- Remove chicken from marinade and grill for 6-7 minutes per side, or until a meat thermometer reads 165°F.
- Transfer to a cutting board and let rest for 5 minutes before slicing.
Assemble the Bowls
- Divide cooked quinoa among four bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Garnish with a drizzle of olive oil and a sprinkle of fresh herbs, if desired. Serve immediately.
Storage and Reheating
- Place any leftover chicken and bowl ingredients in an airtight container. Store in the refrigerator for up to 3 days.
- Reheat chicken gently in a skillet over low heat or enjoy cold in a salad.
Notes
Pro Tips: Always marinate the chicken for at least 30 minutes to enhance flavor. Use fresh herbs for the best taste. Ingredient Substitutions: Substitute quinoa with couscous or brown rice. How to Serve: Serve warm or cold, perfect for lunch or dinner. Storage & Freshness: Store leftovers in an airtight container for up to 3 days. Make-Ahead Tips: Prepare ingredients ahead and assemble just before serving.