Mediterranean Lemon Herb Chicken and Quinoa Bowls

Fluffy quinoa topped with seared herbed chicken breast, crisp cucumbers, cherry tomatoes, and tangy crumbled feta.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.37/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• sauté
• quick
• healthy
• fresh
• tangy

Ingredients

• 1.25 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 1 cup white quinoa (rinsed)
• 2 cup water
• 2 tablespoon olive oil (divided)
• 1 teaspoon dried oregano
• 0.75 teaspoon salt (divided)
• 0.5 teaspoon black pepper (ground)
• 1 English cucumber (diced)
• 1 cup cherry tomatoes (halved)
• 0.5 cup feta cheese (crumbled)
• 2 tablespoon lemon juice (freshly squeezed)

Instructions

1. Combine white quinoa, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 12 minutes until water is absorbed. Remove from heat and fluff with a fork.
2. Toss chicken breast pieces with 1 tablespoon olive oil, dried oregano, 1/2 teaspoon salt, and black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breast and cook for 6 to 8 minutes, turning occasionally, until cooked through and golden brown.
4. Divide cooked quinoa evenly among 3 lunch bowls. Top with cooked chicken breast, diced English cucumber, halved cherry tomatoes, and crumbled feta cheese.
5. Drizzle each bowl with lemon juice before serving or packing.

Notes

Keeps well in airtight containers for up to 4 days; can be enjoyed chilled or gently rewarmed.

Nutrition (per serving)

• Calories: 592
• Protein: 53.1 g
• Carbohydrates: 49.4 g
• Fat: 21.8 g
• Fiber: 5.1 g
• Sodium: 892 mg
• Saturated Fat: 4.5 g
• Sugar: 16.2 g
• Cholesterol: 147 mg