Description
A delicious and healthy Mediterranean Chicken Bowl topped with a creamy feta sauce, perfect for a nutritious meal.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup baby spinach
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
Instructions
- Preheat your grill or stovetop grill pan over medium-high heat.
- In a small bowl, mix together the olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. Rub this mixture all over the chicken breasts.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
- While the chicken is resting, prepare the feta sauce by combining the Greek yogurt, lemon juice, and fresh dill in a small bowl. Mix until smooth and set aside.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, baby spinach, red onion, feta cheese, and Kalamata olives. Toss gently to combine.
- To serve, divide the quinoa salad among bowls, top with sliced grilled chicken, and drizzle with the feta sauce.
Notes
- For added flavor, marinate the chicken in the olive oil and spices for at least 30 minutes before grilling.
- You can also substitute the quinoa with brown rice or couscous for a different base.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg