Mediterranean Chicken Bowl

Ingredients

For the Chicken

• 1 lb chicken breasts (or thighs)

• 2 tbsp olive oil

• 1 tsp dried oregano

• 1 tsp paprika

•  ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• Juice of ½ lemon

For the Bowl

• 1 cup uncooked quinoa (or 3 cups cooked)

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• ½ cup Kalamata olives, halved

• ½ cup feta cheese, crumbled

• Pickled red onions (store-bought or homemade)

• Fresh parsley (optional)

Quick Pickled Red Onions (optional but amazing)

• 1 red onion, thinly sliced

• ½ cup vinegar (white, apple cider, or red wine)

• 1 cup hot water

• 1 tbsp sugar

• 1 tsp salt

Garlic Vinaigrette

• ¼ cup olive oil

• 2 tbsp red wine vinegar or lemon juice

• 1–2 garlic cloves, minced

• 1 tsp Dijon mustard

• ½ tsp dried oregano

• Salt & pepper to taste

Quick Pickled Onion Instructions

1. Whisk vinegar, hot water, sugar, and salt until dissolved.

2. Add sliced onions and let sit at least 20 minutes (or refrigerate up to a week).

Cook the Chicken

1. Mix olive oil, lemon juice, oregano, paprika, garlic powder, salt, and pepper.

2. Coat chicken and marinate 15–30 minutes (longer if you have time).

3. Cook in a skillet over medium-high heat 5–6 minutes per side, or until done.

4. Rest 5 minutes, then slice.

Cook the Quinoa

1. Rinse quinoa.

2. Add to a pot with 2 cups water and a pinch of salt.

3. Bring to a boil, cover, reduce heat, and simmer 15 minutes.

4. Fluff with a fork.

Assemble the Bowl

Layer in this order for best texture:

1. Base: quinoa

2. Veggies: cucumber, tomato, olives

3. Protein: sliced chicken

4. Toppings: pickled onions, feta, parsley

5. Finish: drizzle garlic vinaigrette generously

Tips to Elevate It