BOWLS
Mediterranean Chicken Grain Bowl
Bright lemon herb chicken, fluffy quinoa, crisp cucumber and tomatoes, briny olives, creamy hummus, and feta come together in this fresh Mediterranean bowl finished with a lemon tahini dressing.
Instructions
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In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
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Place the chicken in a shallow dish or zip-top bag and pour the marinade over it. Turn to coat and let marinate for at least 15 minutes, or up to 2 hours.
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Heat a skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Remove from the heat and let rest for 5 minutes, then slice.
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In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, salt, and black pepper. Add water a little at a time until the dressing reaches your preferred consistency.
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Divide the cooked quinoa between two bowls. Top with sliced chicken, cucumber, cherry tomatoes, red onion, Kalamata olives, feta, hummus, and fresh parsley.
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Drizzle with lemon tahini dressing and serve.
Simple tip.
Make extra quinoa and chicken while you are already cooking. Store them separately so you can assemble another bowl quickly later in the week.
Make it your own.
Add leafy greens, roasted red peppers, chickpeas, or avocado. You can also swap quinoa for brown rice or another grain and adjust the tahini dressing with extra lemon or water to taste.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
520
PROTEIN
34 g
CARBOHYDRATES
41 g
FAT
25 g
FIBER
7 g
SERVING SIZE
½ recipe
