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Mediterranean Chicken Bowl Recipe | Quinoa, Veggies, and Hummus
Emily

Mediterranean Chicken Bowl with Quinoa and Veggies

A vibrant, weeknight-friendly Mediterranean bowl combining juicy roasted chicken, fluffy quinoa, and fresh veggies, topped with zesty hummus for a balanced, colorful meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 cup hummus
  • 10 oz arugula
  • 1/2 cup pitted Kalamata olives
  • 1 small cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 425°F
  2. Toast quinoa in a dry skillet over medium heat for 2 minutes
  3. Add boiling water to toasted quinoa and simmer 15 minutes until fluffy
  4. Mix marinade: combine olive oil, lemon juice, oregano, garlic, salt, and pepper
  5. Place chicken in baking dish and pour half the marinade over it
  6. Bake 18-22 minutes until internal temperature reaches 165°F
  7. While chicken roasts, chop cucumber, tomatoes, onion, and arugula
  8. Rest cooked chicken 5 minutes before slicing into strips
  9. To assemble: layer quinoa in bowls, top with chicken, crumbled hummus, and veggies
  10. Drizzle remaining marinade over bowls for extra flavor

Notes

Chicken can be grilled instead of roasted in a BBC/air fryer
Substitute couscous or farro for quinoa
Use pomegranate seeds or sunflower seeds as garnish
Leftovers store well in airtight containers for 2-3 days