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Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato

Chicken quinoa bowls have staked their healthy claim on quick and easy meal-prep dinners that are flexible enough to mix and match ingredients for take-to-work lunches that never get boring, too.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 3
Calories: 481 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

For the Chicken:
  • 1 6- ounce skinless, boneless chicken breast
  • ¼ cup + 2 tablespoons olive oil
  • 1 lemon , juiced and zested
  • 2 cloves garlic , pressed or minced
  • 2 teaspoons dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup Easy Roasted Broccoli and Feta
  • ½ cup Easy Roasted Tomatoes
For the Quinoa:
  • 1 cup dried quinoa
  • 1 teaspoon kosher salt
  • crumbled Feta cheese

Instructions

    Cup of Yum
  1. Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, seal, and marinade for at least 30 minutes up to overnight.
  2. Heat the remaining 2 tablespoons olive oil in a non-stick skillet over medium high heat. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 10-12 minutes.
  3. Reduce the heat to medium and add the broccoli and tomatoes to the pan with more olive oil if needed, and warm through.
  4. Meanwhile, cook the quinoa. Rinse it in a fine mesh strainer under cold water first. Bring a sauce pan of water to a boil over high heat, then add 1 teaspoon of kosher salt and the quinoa. Boil it like pasta, until al dente, stirring occasionally, about 8 to 10 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel, then a lid and let sit for 5-10 minutes.
  5. To assemble the bowls, divide the quinoa between the bowls and top each with half of the chicken and vegetable mixture. Season with more kosher salt and freshly ground black pepper to taste and drizzle with more olive oil if you'd like. Sprinkle with feta cheese crumbles and serve.

Notes

  • The roasted broccoli and roasted tomatoes can be made ahead and stored in the refrigerator for up to 3 days before adding to the cooked chicken to warm before composing the quinoa bowls.

Nutrition Information

Serving 1g Calories 481kcal (24%) Carbohydrates 45g (15%) Protein 24g (48%) Fat 23g (35%) Saturated Fat 3g (15%) Cholesterol 42mg (14%) Sodium 1321mg (55%) Potassium 726mg (21%) Fiber 7g (28%) Sugar 2g (4%) Vitamin A 405IU (8%) Vitamin C 48mg (53%) Calcium 88mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 481

% Daily Value*

Serving 1g
Calories 481kcal 24%
Carbohydrates 45g 15%
Protein 24g 48%
Fat 23g 35%
Saturated Fat 3g 15%
Cholesterol 42mg 14%
Sodium 1321mg 55%
Potassium 726mg 15%
Fiber 7g 28%
Sugar 2g 4%
Vitamin A 405IU 8%
Vitamin C 48mg 53%
Calcium 88mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.