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Chicken Quinoa Bowl

Mediterranean Chicken Quinoa Bowl with Lemon-Herb Dressing Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium chicken broth
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 1 tbsp olive oil, plus more for cooking
  • 1 tsp ground cumin
  • 1 lb boneless skinless chicken thighs
  • 1 tsp dried oregano
  • ½ tsp salt, divided
  • ¼ tsp black pepper, plus more for seasoning
  • 1 English cucumber, diced
  • 1 cup halved cherry tomatoes
  • ½ small red onion, thinly sliced
  • ½ cup crumbled feta cheese
  • ¼ cup pitted Kalamata olives, halved
  • ⅓ cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 small garlic clove, minced
  • 1 tsp honey or maple syrup
  • ¼ cup chopped fresh parsley
  • 2 tbsp chopped fresh dill

Method
 

  1. Combine the rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Fluff with a fork and keep covered.
  2. Preheat oven to 400°F (200°C). Toss chickpeas with 1 tbsp olive oil, cumin, and a pinch of salt on a baking sheet. Roast 20 minutes, shaking once, until golden and crisp.
  3. Season chicken with oregano, ¼ tsp salt, and pepper. Sear in a hot oiled skillet over medium-high heat for 5-6 minutes per side until cooked through. Let rest, then slice.
  4. Whisk together ⅓ cup olive oil, lemon juice, garlic, honey, remaining ¼ tsp salt, and a pinch of pepper. Stir in parsley and dill.
  5. Divide quinoa among bowls. Top with sliced chicken, chickpeas, cucumber, tomatoes, onion, feta, and olives. Drizzle with dressing and serve.

Notes

The chickpeas lose their crunch once refrigerated, so enjoy them the day they are roasted. For meal prep, keep the dressing and chickpeas separate and add them right before eating. Let the chicken rest before slicing so the juices stay in the meat.