Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3
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Calories
481 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato
Description
The Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato uses skinless boneless chicken breast marinated in olive oil, lemon juice and zest, garlic, dried oregano, kosher salt, and black pepper. The marination enhances the chicken with citrus and herb notes before cooking.
The chicken is cut into chunks and cooked in a skillet until browned and cooked through. Roasted broccoli and roasted tomatoes are warmed in the pan alongside the chicken, adding roasted sweetness and a tender texture. Quinoa is cooked like pasta until al dente, then drained and briefly rested before serving, yielding a light, fluffy grain base.
The bowl is finished by combining quinoa with crumbled feta cheese and topped with the cooked chicken and vegetables. The feta adds a creamy, tangy contrast to the vegetables and chicken’s fresh seasonings, rounding out this simple, wholesome, Mediterranean-inspired dish.
Roasted broccoli and tomatoes can be prepared ahead and refrigerated for up to three days, helping streamline meal preparation. This bowl offers a balanced combination of protein, vegetables, and grains for a nourishing meal.
Ingredients
For the Chicken:
- 1 6- ounce chicken breast skinless boneless
- ¼ cup olive oil 2 tablespoons
- 1 lemon , juiced and zested
- 2 cloves garlic , pressed or minced
- 2 teaspoons oregano dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 1 cup broccoli roasted
- 1 cup feta cheese roasted
- ½ cup tomatoes roasted
For the Quinoa:
- 1 cup quinoa dried
- 1 teaspoon kosher salt
- feta cheese crumbled
Instructions
- 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.
- 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.
- Reduce the heat to medium and add the broccoli and tomatoes to the pan with more olive oil if needed, and warm through.
- 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.
- 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
- Roasted broccoli and tomatoes can be prepared in advance and stored in the refrigerator for up to 3 days.
- Reheat roasted vegetables with the cooked chicken before assembling the quinoa bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 481 kcal
% 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.
User Reviews
Overall Rating
4.5
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