Mediterranean Chicken Quinoa Bowl
Seared chicken thighs over fluffy quinoa with cherry tomatoes, cucumbers, and a bright lemon-herb dressing—ready in under 25 minutes. Packed with protein and fresh Mediterranean flavors.
- Total time
- 24 min
- Servings
- 2
- Calories
- 485
- Protein
- 34g
Ingredients
- 10 oz boneless chicken thighs
- ¾ cup quinoa
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 whole (zested + juiced) lemon
- ¼ cup (thinly sliced) red onion
- 2 tbsp (chopped) fresh oregano or parsley
Instructions
- 1
Bring 1.5 cups salted water to a boil. Add quinoa, cover, and simmer until fluffy and water is absorbed, 15 minutes.
- 2
While quinoa cooks, pat chicken thighs dry. Season with salt and pepper on both sides.
- 3
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken 5 minutes per side until skin is crispy and juices run clear.
- 4
Halve tomatoes and dice cucumber. Whisk lemon juice, zest, 2 tbsp olive oil, and oregano for the dressing.
- 5
Divide cooked quinoa between bowls. Top with sliced chicken, tomatoes, cucumber, and red onion.
- 6
Drizzle dressing over each bowl and serve immediately.
Tools you’ll need
- medium saucepan with lid
- 12-inch skillet
- cutting board and knife
- small bowl for dressing
- serving bowls
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