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Mediterranean Bowl: A Fresh and Flavorful One-Pot Dish
Emily

Mediterranean Bowl: A Fresh and Flavorful One-Pot Dish

A vibrant Mediterranean bowl packed with quinoa, roasted chicken, herbs, and fresh vegetables. Ideal for weeknights or guests, it combines pantry staples and seasonal produce for a balanced, fuss-free meal that cleans up easily.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Quinoa, 1 cup
  • Water, 2 cups
  • Chicken cutlets, 1 lb
  • Arugula or spinach, 1 cup
  • Cucumber (sliced), 1/2 cup
  • Roasted red peppers (jarred), 1/2 cup
  • Red onion (sliced), 1/2 cup
  • Parsley or fresh mint, 1/2 cup, chopped
  • Kalamata olives (oil-preserved), 1/2 cup
  • Hummus, 1/4 cup
  • Olive oil (extra virgin), 3 tbsp
  • Lemon juice (fresh), 3 tbsp
  • Garlic (minced), 2 cloves
  • Oregano, 1 tbsp, dried

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Rinse quinoa thoroughly
  3. Cook quinoa in 2 cups water per package instructions
  4. Place chicken on a baking sheet with 1 tbsp olive oil, garlic, and half the oregano
  5. Bake chicken for 25 mins until golden
  6. Toss red onion, roasted peppers, and remaining olive oil in oven alongside chicken
  7. Assemble bowl: layer cooked quinoa, arugula, sliced cucumber, roasted peppers, charred chicken, Kalamata olives, and hummus
  8. Finish with lemon juice, remaining oregano, and parsley

Notes

Substitute arugula with spinach or microgreens
Use BBQ or stovetop for chicken cooking
Jarred roasted peppers save prep time
Double recipe easily for leftovers
Garlic powder works if fresh cloves aren't available
Storage: Keep grains and proteins separate for up to 3 days in fridge