Organic Mediterranean Chicken Quinoa Bowl + Avocado – a simple, easy lunch or dinner that is full of protein, healthy fats and fiber!
Honestly, when I look at this picture, all I can see is the big pile of kalamata olives. I love olives. And I want to reach into the picture and eat them all.
There I said it.
Oh, and the avocado. And those artichoke hearts look pretty tasty too. Okay, I just want this entire bowl. It is just so many of my favorite things all wrapped up into one healthy bowl of goodness! I want it. You are going to want it.
If you have hung around The Wooden Skillet long enough, you know that I love, LOVE using the classic Greek ingredients (See e.g. Warm Greek Pasta and Greek Tapenade and Greek Salad Sandwich). Whelp, add this to the list. I don’t know what it is exactly that draws me in to it, but I am going to say it is most likely the frequent use of olives (seriously – I am obsessed). Like, I think the amount of olives in this picture is completely acceptable. When, in fact, it is not and if someone at that many olives they would probably meet their recommended sodium intake for the week. I love them. And I do eat them in obscene quantities.
What I am probably most proud about here is the quinoa. Okay… I am going to go out on a limb and ask you guys….. does anyone else here not really like quinoa that much? Just me?! Well, one of my goals with this recipe was to try and see if I could fix quinoa in a way that I actually like it. And I think I did a pretty good job! Following instructions on the package helps (weird) so I rinsed the quinoa well before using (which is actually kind of hard because those little suckers float) and then I cooked it in chicken bone broth instead of water. I also made sure it wasn’t overly dry. And I did buy organic quinoa (not necessarily on purpose, but that was the only kind Target had that day). The result was actually really good!
Anyway, this is really a simple bowl of simple ingredients that, when they all come together, are just amazing. If you need something to go on top (and if you do, I totally get it) I would say a tahini sauce might be good or even a red pepper sauce. And, of course, feel free to take out the chicken if you are going for vegan.
Okay, last thing – I called this “Organic Mediterranean Chicken …..” because, after doing research and personally taste testing various types of chicken (organic, local and/or just regular old cheap chicken) I can say, without a doubt, that organic and/or local chicken tastes WAY better than the cheap kind. It is crazy. And I want this bowl of goodness to taste as amazing for you as it did for me. Actually, the best chicken I have had recently I bought a couple weeks ago at a local co-op and it wasn’t necessarily “organic,” or certified as such, but it was from a local farm. It just tasted so significantly better. That being said, it really can be quite a bit more expensive. So, it is all personal preference and what you feel is right for you and what you can afford. But if you ever get the chance, try some local, organic chicken and then try and tell me you don’t taste a difference.
The recipe does suggest cooking your chicken in ghee (but regular butter or just olive oil work too) – if you are interested in making your own we give you a step-by-step tutorial here!
Also, if you are in the market for a new photography board – visit our Etsy Store!
- 1 cup of cooked organic quinoa (substitute chicken bone broth for the water when cooking)
- 1 organic chicken breast or 1-2 chicken thighs
- 1 Tablespoon ghee, butter or olive oil
- 5 slices of cucumber
- ¼ cup kalamata olives
- ½ cup marinated artichoke hearts
- 2oz feta cheese (crumbles or block)
- ½ avocado
- olive oil
- *Note: the above amounts are suggestions, feel free to add as much or as little of the olives, cucumber, artichoke hears and feta as you would like
- Cook quinoa per package instructions, substituting chicken bone broth for the water.
- While the quinoa is cooking, melt ghee in cast iron skillet.
- Season chicken with salt and pepper and place in skillet.
- Cover and cook approximately 6 minutes per side (close to 4 per side for chicken thighs).
- Add quinoa to bowl, place chicken on top along with cucumber, feta, artichoke hearts, olives and avocado.
- Drizzle olive oil, salt and pepper on avocado.
- Serve immediately.