Organic Mediterranean Chicken Quinoa Bowl + Avocado – a simple, easy lunch or dinner that is full of protein, healthy fats and fiber!
A light, but filling lunch (or dinner) option!
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. .
Why You Will Love This Recipe
- Meal Prep-Friendly: This would be a great recipe to double (or triple) and pack into some glass storage containers and have ready for meals during the week!
- Easy: This comes together so quickly! Cook your quinoa and chicken simultaneously and cut up a few ingredients!
- Mediterranean Flavors: This recipe is perfect for you if you are a fan of those amazing Mediterranean flavors like feta, olives and cucumber.
What You Will Need
- 1 cup of cooked quinoa (substitute chicken bone broth for the water when cooking)
- 1 small chicken breast, boneless ( or 1-2 boneless chicken thighs)
- 1 tablespoon ghee, butter or olive oil
- 5 slices of cucumber
- 1/4 cup kalamata olives
- 1/2 cup marinated artichoke hearts
- 2oz feta cheese (crumbles or block)
- 1/2 avocado
- salt
- pepper
- olive oil
Recipe FAQs + Tips
- Note: the ingredient amounts are suggestions, feel free to add as much or as little of the olives, cucumber, artichoke hears and feta as you would like
- Meal Prep: This would be great for meal prep – simply let chicken cool fully before adding to container and store in the fridge for up to 4 days.
- Vegetarian: Feel free to make vegetarian by simply omitting the chicken.
- Dairy-Free: Feel free to make dairy-free by using a feta-alternative!
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Mediterranean Chicken Quinoa Bowl
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 bowl 1x
- Category: Lunch
- Method: Stove Top
- Cuisine: Mediterranean
Description
Mediterranean Chicken Quinoa Bowl – A simple, easy lunch or dinner that is full of protein, healthy fats and fiber!
Ingredients
- 1 cup of cooked organic quinoa (substitute chicken bone broth for the water when cooking)
- 1 small chicken breast, boneless ( or 1–2 boneless chicken thighs)
- 1 tablespoon ghee, butter or olive oil
- 5 slices of cucumber
- 1/4 cup kalamata olives
- 1/2 cup marinated artichoke hearts
- 2oz feta cheese (crumbles or block)
- 1/2 avocado
- salt
- pepper
- olive oil
Instructions
- Cook quinoa per package instructions, substituting chicken bone broth for the water.
- While the quinoa is cooking, melt ghee in cast iron skillet on medium/medium-high heat.
- Season chicken with salt and pepper and place in skillet.
- Cover and cook approximately 6 minutes per side (4 per side for chicken thighs) or until the internal temp reaches 165 (use an internal meat thermometer).
- Remove chicken from skillet and let rest 5-10 minutes. Slice.
- 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.
Notes
- 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
- Meal Prep: This would be great for meal prep – simply let chicken cool fully before adding to container and store in the fridge for up to 4 days.
- Vegetarian: Feel free to make vegetarian by simply omitting the chicken.
- Dairy-Free: Feel free to make dairy-free by using a feta-alternative!
Keywords: chicken quinoa bowl
Linda says
Yum and yum again – funny all my favorite things too. Love it!
★★★★★
Erin says
Yay!! That’s awesome! Glad you like it!