4.5 from 330 votes
Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato
This Mediterranean Chicken Quinoa Bowl combines marinated chicken breast cooked with roasted broccoli and tomatoes, served over al dente quinoa. The chicken’s marinade of olive oil, lemon, garlic, oregano, salt, and pepper imparts bright and herbaceous flavors. Roasted vegetables and crumbled feta top the bowl, creating a balanced meal with fresh and savory elements.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
3
Calories:
481 kcal
Course:
Main Course
Cuisine:
Mediterranean
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 feta cheese roasted
- 1 cup broccoli 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
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.