Mediterranean Chicken Quinoa Bowl

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Ingredients

  • 1.5 lbs chicken breast
  • 1.5 cups dry quinoa
  • 1.5 cups cherry tomatoes, halved
  • 1 large cucumber, diced
  • 3/4 cup kalamata olives, pitted and halved
  • 3/4 cup feta cheese, crumbled
  • 1 large lemon (for juice and zest)
  • 1/4 cup olive oil
  • 2 tablespoons fresh oregano, chopped
  • Salt and pepper to taste

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Mediterranean Chicken Quinoa Bowl

A protein-packed bowl with grilled chicken, quinoa, and fresh Mediterranean vegetables.

6
15 minprep time
15 mincook time

Instructions

  1. Cook quinoa (1.5 cups dry) according to package instructions. Fluff with a fork and let cool slightly.
  2. Halve cherry tomatoes (1.5 cups).
  3. Dice cucumber (1 large cucumber).
  4. Pit and halve kalamata olives (3/4 cup).
  5. Crumble feta cheese (3/4 cup).
  6. Chop fresh oregano (2 tablespoons).
  7. Zest and juice the lemon.
  8. Season chicken breasts (1.5 lbs) with salt, pepper, and half the oregano (1 tablespoon).
  9. Heat a grill or skillet over medium-high heat. Cook chicken for 6-8 minutes per side or until internal temperature reaches 165°F.
  10. Let chicken rest for 5 minutes, then slice into strips.
  11. In a small bowl, whisk together olive oil (1/4 cup), lemon juice (from 1 lemon), lemon zest, remaining oregano (1 tablespoon), salt, and pepper to make the dressing.
  12. Assemble bowls: Divide cooked quinoa among 6 bowls. Top with sliced chicken, cherry tomatoes (1.5 cups), diced cucumber (1 large cucumber), kalamata olives (3/4 cup), and crumbled feta (3/4 cup). Drizzle with dressing and serve.