Mediterranean Grilled Chicken Bowl with Quinoa & Roasted Vegetables
Ingredients
For the chicken
2 large boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
Salt and black pepper to taste
2 tablespoons balsamic glaze
For the quinoa
1 cup uncooked quinoa
2 cups water or chicken broth
¼ teaspoon salt
For the roasted vegetables
1 zucchini, sliced
1 yellow squash, sliced (optional)
1 cup cherry tomatoes
1 red bell pepper, chopped
1–2 tablespoons olive oil
Salt and pepper to taste
½ teaspoon Italian seasoning
For topping
¼ cup crumbled feta cheese
1–2 tablespoons fresh parsley, chopped
Method
Cook the quinoa
Rinse quinoa well under cold water.
In a saucepan, combine quinoa, water or broth, and salt.
Bring to a boil, then reduce heat to low.
Cover and simmer for 12–15 minutes until liquid is absorbed.
Remove from heat and let sit covered for 5 minutes.
Fluff with a fork.
Season the chicken
Pat chicken dry.
Mix olive oil and all spices in a small bowl.
Rub evenly over both sides of the chicken.
Cook the chicken
Heat a skillet or grill pan over medium-high heat.
Cook chicken 5–7 minutes per side until browned and internal temperature reaches 165°F (75°C).
Let rest for 5 minutes.
Slice and drizzle with balsamic glaze.
Roast the vegetables
Preheat oven to 400°F (200°C).
Toss zucchini, squash, tomatoes, and bell pepper with olive oil and seasonings.
Spread on a baking sheet in a single layer.
Roast for 15–20 minutes until tender and slightly caramelized.
Assemble the bowl
Add a layer of quinoa to each bowl.
Place sliced chicken on top.
Add roasted vegetables on the side.
Sprinkle with feta cheese and chopped parsley.
Serving tip
Add a squeeze of fresh lemon juice or a spoon of tzatziki for extra Mediterranean flavor.
