Mediterranean Chicken Quinoa Bowls

Description

Mediterranean Chicken Quinoa Bowls are fresh, filling bowls with fluffy quinoa, oregano-seasoned chicken, cucumber, cherry tomatoes, red onion, kalamata olives, feta, Greek yogurt lemon sauce, garlic, parsley, olive oil, and paprika. They work well for dinner, meal prep lunches, and easy leftovers during busy weeks.

1. 1Equipment: a medium pot with a tight-fitting lid, a fine-mesh strainer, a large nonstick skillet, a medium bowl, a large bowl, a small bowl, a whisk, a fork, 2 cutting boards (one only for raw chicken), a knife, paper towels, a clean plate, 2 pairs of tongs (or tongs and a clean spatula), a timer, an instant-read thermometer, measuring cups, measuring spoons, and 4 serving bowls.
2. 2Rinse 1 cup quinoa in the fine-mesh strainer under cold water for 30 seconds.
3. 3Add the rinsed quinoa, 2 cups water, and 1/4 teaspoon salt to the pot.
4. 4Bring to a boil over high heat.
5. 5Reduce the heat to low, cover, and set a timer for 15 minutes.
6. 6While the quinoa simmers, rinse the cucumber, cherry tomatoes, and parsley and pat them dry. On the clean cutting board, dice the cucumber, halve 2 cups cherry tomatoes, finely dice the 1/2 red onion, halve 1/2 cup olives, mince the small garlic clove, and chop 2 tablespoons parsley. Squeeze the lemon to get 2 tablespoons juice.
7. 7If your chicken isn't already cut, cut it into even 3/4-inch cubes on the raw-chicken cutting board. Pat the cubes dry with paper towels and put them in the medium bowl. Toss with 1 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Throw away the paper towels, put the raw-chicken board in the sink, and wash your hands with soap and warm water.
8. 8Heat 1 tablespoon olive oil in the skillet over medium-high heat.
9. 9Tip the chicken from the bowl into the skillet in a single layer, with about 1 inch of space between the pieces. If it doesn't all fit, cook it in two batches, moving the first batch to the clean plate. Put the bowl in the sink.
10. 10Cook for 4 to 5 minutes without stirring, until the bottoms are golden.
11. 11Use the tongs to turn the chicken pieces so the pale sides touch the hot skillet. Cook for 4 to 5 minutes more, stirring once or twice, until no pink remains and the thickest piece reaches 165 degrees F. Use the clean tongs or spatula to move the cooked chicken to the clean plate.
12. 12When the quinoa timer goes off, take the pot off the heat and let it sit covered for 5 minutes, then fluff the quinoa with the fork.
13. 13In the large bowl, combine the cucumber, cherry tomatoes, red onion, and olives.
14. 14In the small bowl, whisk 1/2 cup Greek yogurt, the 2 tablespoons lemon juice, the minced garlic, and 1/4 teaspoon salt.
15. 15Add 1 tablespoon water if needed to make the sauce easy to drizzle.
16. 16Divide the quinoa between 4 bowls.
17. 17Top with the chicken, the cucumber tomato mixture, 1/2 cup feta, the parsley, and the yogurt sauce.
18. 18Serve while the chicken is warm.

Tips and Tricks

1. 1

   Rinse the quinoa before cooking. Quinoa can taste bitter if its natural coating is not washed away. A quick rinse gives the bowl a cleaner flavor and helps the lemon yogurt sauce taste brighter. This gives the bowl a better base before toppings.

2. 2

   Cut the chicken into even cubes. Matching pieces cook at the same speed, so you do not end up with dry small pieces and undercooked larger ones. The thickest piece should reach 165 degrees F. This keeps the meat juicy and easier to slice.

3. 3

   Keep the fresh toppings separate for meal prep. Cucumber, tomatoes, olives, feta, and sauce taste best cold and crisp. Reheat only the quinoa and chicken, then add the fresh parts right before eating. This keeps the meat juicy and easier to slice.

4. 4

   Thin the yogurt sauce slowly. Greek yogurt thickness varies, so add water 1 tablespoon at a time. The sauce should drizzle from a spoon but still feel creamy enough to cling to the bowl. This keeps the sauce smooth, safe, and balanced.