Description
A family-friendly, nutrient-packed power bowl combining fluffy quinoa, tender chicken, and vibrant veggies. Ready in 35 minutes, this adaptable Mediterranean-inspired dish offers sustained energy and a satisfying, colorful meal for busy weeknights.
Ingredients
1 cup / 170g quinoa
1.5 lbs / 680g chicken breast
1 red bell pepper
1 cup cherry tomatoes
0.5 cup sliced cucumber
0.5 red onion
0.5 cup crumbled feta cheese
1 tbsp olive oil
1 tsp dried oregano
1 lemon (for juice)
Salt and freshly ground black pepper
2 cups cooked quinoa (expanded)
1 avocado (optional for serving)
Instructions
Rinse quinoa under running water until cloudy water runs clear
Heat olive oil in skillet; cook chicken breasts 6-7 minutes per side until fully cooked
Dice bell pepper, halve cherry tomatoes, and slice cucumber
In bowl, combine cooked quinoa, sautéed chicken, and all chopped veggies
Prepare dressing: whisk lemon juice, 1 tsp olive oil, 1 tsp honey (optional), salt, and pepper
Portion into bowls, top with feta, avocado (if using), and toss with dressing
Serve immediately or chill for later
Notes
Use skinless chicken thighs for extra moisture
Substitute feta with crumbled halloumi or double mozzarella for halal option
Double dressing to serve a crowd
Prep base components (quinoa, veggies) ahead for fast weeknight assembly
Cherry tomatoes can be replaced with diced Roma tomatoes
- Prep Time: 15
- Cook Time: 20
- Method: Stovetop Cooking
- Cuisine: American/Mediterranean