Grilled chicken & quinoa bowls
30 minutes
Easy
2
Enjoy this wholesome grilled chicken & quinoa bowl loaded with fresh vegetables, tangy feta, and bold Mediterranean flavours—delicious, protein-packed nutrition made simple.
Ingredients
- 2 boneless & skinless chicken breasts
-
2 tbsps extra virgin olive oil (divided in half)
-
½ juiced lemon (divided in half)
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1 tsp Italian herb seasoning (divided in half)
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85g or 1½ cups of rinsed quinoa
-
25g crumbled feta cheese
-
⅓ large cucumber, diced
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14 cherry tomatoes, halved
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½ red onion, finely chopped
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12 pitted Kalamata olives, chopped.
Method
- Marinate the chicken in the fridge for at least 30 minutes with half each of the oil, lemon juice, and Italian seasoning.
- Cook the quinoa according to the package directions.
- Gently toss the feta in the remaining oil, lemon juice, and seasoning.
- Meanwhile, preheat the grill to medium-high heat.
- Grill the chicken for 8-10 minutes per side, or until cooked through.
- Let rest for 5 minutes before slicing into bite-sized pieces.
- Divide the cooked quinoa, chicken, cucumber, tomatoes, red onion, and olives evenly into bowls. Top with the feta mixture. Serves 2.
