Mediterranean Bliss Bowl: Grilled Chicken and Veggie Delight

Prep:20minCook:45min

Indulge in the vibrant flavors of the Mediterranean with this mouthwatering dish. The Mediterranean Quinoa Salad with Grilled Chicken and Vegetables is a tantalizing blend of fresh ingredients and aromatic spices. Tender grilled chicken, infused with a medley of dried oregano, dried thyme, and paprika, delivers a savory and smoky essence that perfectly complements the crispness of the grilled bell pepper, zucchini, and cherry tomatoes. The quinoa, cooked to fluffy perfection and mingled with tangy pickled cucumber, adds a delightful nuttiness to the ensemble. The Kalamata olives provide bursts of briny richness, while the fresh basil leaves contribute a herbaceous and fragrant note. The entire ensemble is united by a zesty dressing, combining the tang of lemon juice, the smoothness of extra virgin olive oil, and a sprinkle of salt and pepper. Topping it all off is the creamy and tangy crumbled feta cheese, which adds a delightful finishing touch to this Mediterranean masterpiece. With each bite, you'll be transported to the sun-drenched shores of the Mediterranean, savoring the vibrant flavors that define this exquisite cuisine.

Updated at: Thu, 17 Aug 2023 02:32:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories222.9 kcal (11%)

Total Fat10.4 g (15%)

Carbs14 g (5%)

Sugars2.5 g (3%)

Protein18.6 g (37%)

Sodium292.8 mg (15%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

½ cupquinoa

1 cupwater

2boneless skinless chicken breasts

1 cupcherry tomatoes

½ cupcucumber

diced

¼ cupkalamata olives

pitted and halved

¼ cupfresh basil leaves

torn or chopped

1juice of lemon

2 tablespoonsextra virgin olive oil

1 teaspoondried oregano

½ teaspoondried thyme

½ teaspoonpaprika

salt

to taste

feta cheese

Crumbled, for topping

pepper

to taste

Instructions

Step 1

Dice the cucumber. In a small bowl, combine the diced cucumber with a pinch of salt and a splash of vinegar. Toss to coat the cucumber with the salt and vinegar. Let it sit for about 5 minutes to allow the flavors to meld and the cucumber to slightly pickle.

Step 2

Rinse the quinoa under cold water. In a saucepan, combine the rinsed quinoa and water. Bring it to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes. Remove from heat and let the quinoa sit, covered, for an additional 15 minutes to allow it to fully absorb the steam and fluff up. After 15 minutes, remove the lid and fluff the quinoa with a fork. Set aside.

Step 3

Preheat your grill to approximately 550°F (290°C) for high heat.

Step 4

Season the chicken breasts with salt, pepper, dried oregano, dried thyme, and paprika. Place the seasoned chicken breasts on the preheated grill and cook for about 6-8 minutes per side until the chicken is cooked through, reaching an internal temperature of 165°F (75°C). Remove the chicken from the grill and let it rest for a few minutes, then slice it into strips.

Step 5

Meanwhile, place a grill basket on the grill and add the sliced bell pepper, zucchini, and cherry tomatoes. Drizzle them with olive oil and sprinkle with salt and pepper. Cook the vegetables in the grill basket, tossing occasionally, for 12-16 minutes until they are slightly charred and tender.

Step 6

In a large bowl, combine the cooked quinoa with grilled chicken, grilled bell pepper, grilled zucchini, grilled cherry tomatoes, pickled cucumber, Kalamata olives, and torn or chopped fresh basil leaves.

Step 7

In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper. Pour the dressing over the salad and toss everything together until well combined.

Step 8

Taste and adjust the seasoning if needed.

Step 9

Sprinkle crumbled feta cheese over the Mediterranean Quinoa Salad just before serving.