Mediterranean Chicken Quinoa Bowl
A simple, easy Mediterranean Chicken Quinoa Bowl perfect for lunch or dinner and is full of protein, healthy fats, and fiber!
Ingredients
- 1 cup of cooked quinoa
- 1 small boneless skinless chicken breast, (or 1-2 boneless chicken thighs)
- 1 tablespoon butter sub ghee or olive oil
- 5 slices of cucumber
- 1/4 cup kalamata olives
- 1/2 cup marinated artichoke hearts
- 2 oz feta cheese crumbles or block
- 1/2 avocado sliced
- kosher salt & ground black pepper
- 1 teaspoon extra virgin olive oil
Instructions
- Cook quinoa per package instructions, option to substitute chicken bone broth for the water.
- While the quinoa is cooking, melt butter in cast iron skillet on medium-high heat.
- Season chicken with salt and pepper and sear in the hot skillet.
- Cover and cook approximately 6 minutes per side (4 minutes per side for chicken thighs) or until the internal temp reaches 165 degrees F (use a meat thermometer).
- Remove chicken from skillet and let rest 5-10 minutes. Cut into slices.
- Add quinoa to bowl, place chicken on top along with cucumber, feta, artichoke hearts, olives, and avocado.
- Drizzle olive oil on the avocado and sprinkle with salt and pepper.
- Serve immediately.
Notes
- Note: the above amounts are suggestions, feel free to add as much or as little as you would like.
- Meal Prep: This would be great for meal prep - simply let chicken cool fully before adding to an airtight container and store in the fridge for up to 4 days.
- Vegetarian: Feel free to make vegetarian by simply omitting the chicken.
- Dairy-Free: use a dairy-free feta cheese!
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