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Mediterranean Chicken Quinoa Bowls with Broccoli & Tomato
This Mediterranean inspired chicken quinoa bowl is a wonderful meal you can pull off any night of the week!
What’s great about this dish is that you can meal prep beforehand to save time & energy during your crazy busy work weeks.
To do so, you can prepare your chicken, roasted broccoli & tomatoes ahead of time & store in the refrigerator up to 3 days prior to composing your quinoa bowls.
Mediterranean Chicken Quinoa Bowls with Broccoli & Tomato
This Mediterranean inspired chicken quinoa bowl is a wonderful meal you can pull off any night of the week!
Ingredients
For the chicken
- 12 oz skinless, boneless chicken breast
- ½ cup olive oil
- 2 lemons (juiced & zested)
- 4 cloves garlic (pressed or minced)
- 4 tsps dried oregano
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Other
- 1 head of broccoli (2 cups of prepared roasted broccoli will be used)
- 1 pint of cherry or grape tomatoes (1 cup of prepared roasted tomatoes will be used)
- 4 tbsp olive oil
- 2 cups dried quinoa
- Crumbled feta cheese to taste
Instructions
Marinate the chicken
- Slice 12oz of chicken breast into 1-inch chunks & add to a gallon freezer bag.
- In a small bowl, whisk ½ cup olive oil, 2 lemons juiced & zested, 4 garlic cloves minced, 4 tsp dried oregano & salt/pepper to taste.
- Add to bag, seal & marinade for at least 30 mins up to overnight.
Cook your roasted tomatoes
- Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil.
- Lay one pint of tomatoes, in a single layer on a baking sheet lined with foil. I prepared a topping of 1 tbsp olive oil, minced garlic & pepper that I brushed on. Feel free to scatter your tomatoes with garlic & fresh herbs for more flavor.
- Roast for 15-20 mins.
Prepare the roasted broccoli
- Chop one head of broccoli into florets.
- In a skillet over medium heat, heat 1 tbsp. of olive oil with broccoli florets & sauté for 5 mins, stirring occasionally.
- Season with salt and pepper. Cook 2-3 mins more, until broccoli is crisp-tender & browned in spots.
Finally, let's bring it all together
- Cook quinoa according to package.
- While cooking quinoa, heat remaining 2 tablespoons olive oil in a non-stick skillet over medium high heat. Add chicken to skillet & cook until browned on all sides & cooked through, about 10-12 mins.
- Reduce heat to medium & add broccoli & tomatoes to the pan with more olive oil if needed & warm through.
- To assemble bowls, divide the quinoa between bowls & top each with ¼ of the chicken & veggie mixture. Season with more kosher salt & freshly ground black pepper to taste & drizzle with more olive oil if you’d like. Sprinkle with feta cheese crumbles & serve!
Nutrition
Calories: 534kcalCarbohydrates: 47gProtein: 32gFat: 25gSaturated Fat: 5gCholesterol: 54mgSodium: 803mgFiber: 7gSugar: 4g
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