Ingredients
Chicken
- 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
Quinoa
- 1 cup quinoa (tri-color recommended, rinsed)
- 2 cups vegetable broth or chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
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
Vegetables and Cheese
- 10 ounces cherry tomatoes (sliced in half)
- 1 large seedless cucumber (thinly sliced into half moons)
- 8 ounces feta cheese
- 1/4 cup roughly chopped fresh parsley
Instructions
- Season the Chicken: Pat the chicken breasts dry with a paper towel and place them on a large plate. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon all purpose or Mediterranean seasoning. Rub the seasoning evenly all over the chicken using your hands.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, until they develop a golden brown crust and are cooked through. Remove them from the skillet and set aside on a cutting board to cool. Once cool, slice the chicken into bite-sized pieces.
- Prepare the Quinoa: Using the same skillet, add rinsed quinoa, 2 cups broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring to a boil over medium-high heat, stirring well. Cover with a lid and reduce heat to a low simmer. Cook for 10-15 minutes or until the liquid is fully absorbed and quinoa is tender.
- Make the Dressing: In a tall glass or container, combine ½ cup olive oil, ¼ cup lemon juice, 1 teaspoon honey, garlic cloves, 2 teaspoons Dijon mustard, ½ teaspoon dried oregano, ¼ teaspoon dried parsley, and ¼ teaspoon dried basil. Use an immersion blender to blend until smooth. Adjust sweetness with a little more honey if desired.
- Assemble the Bowls: Divide cooked quinoa evenly into four shallow bowls. Top with chopped chicken, sliced cucumbers, halved cherry tomatoes, and chunks of feta cheese. Drizzle the lemon-garlic dressing over each bowl to taste. Toss gently with a fork to combine, then garnish with fresh chopped parsley.
Notes
- Rinsing the quinoa before cooking reduces its natural bitterness and improves texture.
- All purpose seasoning can be substituted with a pre-made Mediterranean seasoning blend for added flavor.
- Dressing can be made ahead and stored refrigerated for up to 3 days.
- To make this gluten-free, ensure the all purpose seasoning and broth are gluten-free certified.
- Use chicken broth instead of vegetable broth for richer flavor if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
