Description
A vibrant and nutritious bowl featuring grilled chicken, fresh vegetables, and Mediterranean flavors, perfect for a light yet satisfying meal.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1 cup cooked quinoa
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Marinate chicken breasts in half of this mixture for at least 30 minutes.
- Grill chicken over medium heat for 6-8 minutes per side until cooked through. Let rest for 5 minutes, then slice into strips.
- While chicken cooks, prepare the base: divide cooked quinoa among four bowls. Top with cherry tomatoes, cucumber, red onion, and olives.
- Arrange sliced grilled chicken over the vegetables. Sprinkle with crumbled feta cheese and garnish with fresh parsley.
- Drizzle the remaining dressing over each bowl and serve immediately.
Notes
You can customize the seasonings to taste.