15-Min Greek Chicken Quinoa Bowl
Crispy pan-seared chicken over fluffy quinoa with fresh cucumbers, cherry tomatoes, and a bright lemon-olive dressing. A vibrant weeknight meal that feels like a vacation in a bowl.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 48g
Ingredients
- 1 lb chicken breast, boneless and skinless
- 2 cups cooked quinoa
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 1 whole lemon
- ½ cup feta cheese, crumbled
Instructions
- 1
Pat chicken dry and season generously with salt and pepper on both sides.
- 2
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken 5–6 minutes per side without moving until golden and cooked through.
- 4
Slice chicken. Halve the tomatoes and dice the cucumber. Juice the lemon.
- 5
Divide quinoa between bowls. Top with chicken, tomatoes, cucumber, and feta.
- 6
Drizzle lemon juice and olive oil over the bowl. Season to taste with salt and pepper.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- bowls for serving
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