Mediterranean Chicken Quinoa Bowl
Ingredients
The Chicken
-
1
6-ounce
skinless, boneless chicken breast
-
¼
cup
olive oil
-
2
tablespoons
olive oil
-
1
lemon
juiced and zested
-
2
cloves
garlic, pressed or minced
-
2
teaspoons
dried oregano
-
½
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
-
1
cup
Easy Roasted Broccoli and Feta
-
½
cup
Easy Roasted Tomatoes
The Quinoa
-
1
cup
dried quinoa
-
1
teaspoon
kosher salt
-
to taste
crumbled feta cheese
Instructions
- Cut the chicken breast into 1-inch chunks and place in a freezer bag.
- Whisk together olive oil, lemon juice and zest, garlic, oregano, salt, and pepper, then add to the bag and marinate for at least 30 minutes.
- Heat remaining olive oil in a skillet over medium-high heat and cook the chicken until browned and cooked through.
- Reduce heat and add broccoli and tomatoes to the pan, warming through.
- Rinse quinoa under cold water, then boil in salted water until al dente, about 8 to 10 minutes.
- Drain quinoa, fluff with a fork, and let sit covered for 5-10 minutes.
- Assemble the bowls by dividing quinoa and topping with chicken and vegetables, seasoning to taste, and sprinkling with feta.
Nutrition Facts (estimated)
Servings
3
Calories
481
Total fat
23g
Total carbohydrates
45g
Total protein
24g
Sodium
1321mg
Cholesterol
42mg
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