Description
A healthy and delicious Mediterranean-inspired bowl featuring tender grilled chicken, fluffy quinoa, roasted broccoli, cherry tomatoes, fresh herbs, and a zesty lemon dressing.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Cook the quinoa according to package instructions and set aside.
- Preheat the oven to 400°F (200°C). Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Roast for 15 minutes until tender.
- Rub chicken breasts with remaining olive oil, oregano, garlic powder, salt, and pepper. Grill or pan-cook over medium heat for 6-8 minutes per side until fully cooked. Let rest, then slice.
- Halve the cherry tomatoes and chop the fresh parsley.
- In a small bowl, mix lemon juice with a pinch of salt and black pepper.
- To assemble, divide quinoa into bowls. Top with sliced chicken, roasted broccoli, cherry tomatoes, and drizzle with lemon dressing. Garnish with fresh parsley and serve.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling and Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 70 mg