Mediterranean Chicken Quinoa Bowl

Succulent Mediterranean Chicken Quinoa Delight


  • 1 cup quinoa
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 1 pound chicken breast, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • Juice of 1 lemon
  • 2 cloves garlic, minced


Rinse quinoa under cold water until water runs clear. In a medium saucepan, bring chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
In the same skillet, add a bit more olive oil if needed, then add broccoli florets. Cook for 3-4 minutes until they are bright green and slightly tender. Add cherry tomatoes and garlic, cooking for another 2 minutes.
Fluff quinoa with a fork and transfer to a large mixing bowl. Add cooked chicken, broccoli, tomatoes, olives, red onion, feta cheese, and parsley. Drizzle with lemon juice and toss to combine.
Serve immediately or chill in the refrigerator before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 4 servings

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