Mediterranean Chicken Bowl
A healthy and easy recipe featuring lemon-marinated chicken, creamy tahini dressing, and fresh vegetables over a quinoa base.
Ingredients
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
- 2 tbsp olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic (minced)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Base
- 4 cups cooked quinoa
For the Veg & Toppings
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red onion (thinly sliced)
- 1/2 cup Kalamata olives (halved)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup fresh parsley (chopped)
For the Creamy Tahini Dressing
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- 4-6 tbsp water (to thin)
- 1 clove garlic (minced)
- 1 tsp maple syrup (optional)
- 1/4 tsp salt
Instructions
Preparation
- In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken pieces and toss to coat. Let it marinate for at least 20 minutes.
- In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, maple syrup (optional), and salt. Slowly add water until the dressing is smooth and pourable.
Cooking
- Heat a large skillet over medium-high heat. Add the marinated chicken (discard excess marinade) and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Assembly
- Divide cooked quinoa among four bowls. Arrange cherry tomatoes, cucumber, red onion, and Kalamata olives in sections over the quinoa.
- Top each quinoa base with the cooked chicken and drizzle generously with the creamy tahini dressing.
- Garnish with crumbled feta and chopped fresh parsley before serving.
Notes
For a lighter twist, swap quinoa for mixed greens. Store in airtight containers; cooked chicken lasts 3-4 days, while dressing lasts 4-5 days in the fridge.