Description
Mediterranean Chicken Bowls with Lemon-Oregano Chicken, Quinoa, Hummus & Cucumber Salad.
Ingredients
Scale
- 1½ lb boneless, skinless chicken thighs or breasts
- Juice of 1 lemon
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1½ tsp dried oregano
- ½ tsp paprika
- Salt and black pepper, to taste
- 1 cup quinoa, rinsed
- 2 cups water or chicken/vegetable broth
- Pinch of salt
- 1 large cucumber, diced
- ½ red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- Salt and pepper, to taste
- Optional: chopped parsley or dill
- 1 cup hummus
- Feta cheese crumbles
- Kalamata olives
- Cherry tomatoes, halved
- Lemon wedges
Instructions
- In a bowl, whisk lemon juice, olive oil, garlic, oregano, paprika, salt, and pepper. Add chicken and coat well. Marinate at least 30 minutes (up to overnight).
- Combine quinoa, liquid, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Remove from heat, rest 5 minutes, then fluff with a fork.
- Heat a skillet or grill pan over medium-high heat with a little oil. Cook chicken 5–7 minutes per side, until golden and cooked through (165°F / 74°C). Rest 5 minutes, then slice.
- Toss cucumber, red onion, olive oil, vinegar, salt, pepper, and herbs in a bowl.
- Divide quinoa among bowls. Top with sliced chicken, cucumber salad, and a scoop of hummus. Add any optional toppings and finish with a squeeze of lemon.
Notes
- Adjust seasoning to your taste.
- Feel free to add more vegetables if desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Mediterranean Chicken Bowls, Lemon-Oregano Chicken, Quinoa, Hummus, Cucumber Salad