Ingredients
For the Chicken and Quinoa
- 1 ½ pounds boneless skinless chicken breasts (2 large breasts, sliced in half crosswise or 4 thin-sliced chicken breasts)
- 1 tablespoon olive oil
- 1 tablespoon all purpose seasoning or Mediterranean seasoning
- 1 cup tri-color quinoa (rinsed)
- 2 cups vegetable broth or chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Dressing
- ½ cup olive oil
- ¼ cup lemon juice (about 1 ½ lemons)
- 1 teaspoon honey
- 1-2 garlic cloves (peeled)
- 2 teaspoons Dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
For the Bowl Assembly
- 10 ounces cherry tomatoes (sliced in half)
- 1 large seedless cucumber (thinly sliced into half moons)
- 8 ounces feta cheese (cut into chunks)
- ¼ cup roughly chopped fresh parsley
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Drizzle with olive oil and season evenly with all purpose seasoning. Rub the seasoning thoroughly over all sides of the chicken to ensure flavor penetration.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 4-5 minutes on each side until they develop a golden brown crust and are cooked through. Remove from skillet and let rest on a cutting board. Once cooled slightly, slice into bite-sized pieces.
- Cook the Quinoa: In the same skillet used for chicken, add rinsed quinoa, broth, salt, and pepper. Bring mixture to a boil over medium-high heat, stirring occasionally. Cover with a lid, reduce heat to low, and let simmer for 10-15 minutes until all liquid is absorbed and quinoa is tender.
- Make the Dressing: Place olive oil, lemon juice, honey, peeled garlic cloves, Dijon mustard, oregano, dried parsley, and dried basil into a tall glass. Use an immersion blender to blend until the dressing is smooth and emulsified. Taste and add a little more honey if needed to balance tartness.
- Assemble the Bowls: Divide cooked quinoa evenly into four shallow bowls. Top with chopped chicken, sliced cucumber, halved cherry tomatoes, and feta cheese chunks. Drizzle each with the lemon dressing to your preference, then toss gently with a fork. Garnish with fresh chopped parsley before serving.
Notes
- Rinsing the quinoa thoroughly before cooking helps remove its natural bitterness.
- You can substitute chicken broth with vegetable broth to keep the dish lighter or vegetarian for the quinoa.
- All purpose seasoning can be swapped with Mediterranean seasoning for a different flavor profile.
- The dressing is tart by design; adjust honey to your taste if you prefer it sweeter.
- For a dairy-free version, omit feta or substitute with a plant-based cheese alternative.
- This recipe is versatile and can include additional veggies like bell peppers or olives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
