Protein-Packed Mediterranean Quinoa Bowl
Elevate your meal with this Ultra High Protein Mediterranean Quinoa Bowl, blending nutrient-dense quinoa, savory grilled chicken, and vibrant vegetables. Infused with zesty lemon and aromatic herbs, this dish is not only a protein powerhouse but also a feast for the senses. Perfect for lunch or dinner, it’s ready in under 60 minutes and will impress your palate while keeping you fueled.
ingredients
- 1 cup quinoa
- 2 cups water
- 1 lb boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, diced
- 1 cup chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
steps
- 1.
Rinse quinoa under cold water and drain.
- 2.
In a medium saucepan, combine quinoa and water, bring to a boil, then reduce to simmer, cover, and cook for 15 minutes or until all water is absorbed.
- 3.
While quinoa cooks, preheat grill or skillet over medium-high heat.
- 4.
Season chicken with olive oil, salt, pepper, garlic powder, and paprika.
- 5.
Grill chicken for 5-7 minutes on each side until cooked through (internal temperature 165°F). Remove from heat and let rest.
- 6.
In a large bowl, combine diced cucumber, cherry tomatoes, red onion, chickpeas, and feta cheese.
- 7.
Fluff cooked quinoa with a fork and add to the vegetable mix.
- 8.
Slice grilled chicken and arrange on top of quinoa salad.
- 9.
Drizzle with lemon juice and sprinkle with fresh parsley before serving.
