Mediterranean Quinoa Chicken Bowls

Mediterranean quinoa chicken bowls with cucumber, tomatoes, feta, olives, and lemon. A fresh, protein-rich stovetop meal ready in about 35 minutes.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb chicken breast
• 2 cups quinoa
• 1 cucumber
• 1 cup tomatoes
• 0.333 cup feta cheese
• 0.25 cup olives
• 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3.5 cups water

Cooking instructions

1. Rinse the quinoa under cool water. Combine it with 3 cups water and 1/2 teaspoon salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and rest, covered, for 5 minutes. (about 20 min)
2. While the quinoa cooks, cut the cucumber and tomatoes, halve the olives, crumble the feta, and cut the lemon into wedges. (about 5 min)
3. Pat the chicken dry and season both sides with the remaining salt and black pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken until browned and the thickest part reaches 165°F, about 5 to 7 minutes per side. Transfer to a cutting board and rest for 5 minutes. (about 15 min) — 165°F
4. Slice the rested chicken. Fluff the quinoa, divide it among four bowls, and top with cucumber, tomatoes, feta, olives, and sliced chicken. Squeeze lemon over each bowl before serving. (about 5 min)