Healthy eating doesn't have to be boring. This Mediterranean Chicken Quinoa Bowl is bursting with big, bold, and bright flavors and is good for you!


  1. 2 pounds skinless boneless chicken breast
  2. 1/2 cup olive oil
  3. 6 tablespoons lemon juice
  4. 4 cloves garlic, minced
  5. 1 1/2 teaspoons dried oregano
  6. Kosher salt
  7. Freshly ground black pepper
  8. 3 cups cooked quinoa
  9. 10 ounces good-quality store bought hummus

Israeli Salad (recipe below)
  1. Tahini Sauce (recipe below)
  2. 1 cup feta cheese, crumbled
  3. Parsley, chopped, for garnish
  4. for the israeli salad
  5. 1 cucumber, peeled and seeds removed, finely diced
  6. 2 plum tomatoes, peeled and seeds removed, finely diced
  7. 1 tablespoon extra virgin olive oil
  8. 1 tablespoon fresh lemon juice
  9. 2 tablespoon chopped parsley
  10. Kosher salt
  11. Freshly ground black pepper

for the tahini sauce
  1. ¼ cup tahini
  2. 1 clove garlic
  3. 3 tablespoons lemon juice
  4. 2 tablespoons water
  5. 2 tablespoon extra virgin olive oil
  6. Kosher salt

  • Combine olive oil, lemon juice, garlic, oregano, and a big pinch of Kosher salt and freshly ground black pepper in a ziploc bag. Add chicken, toss to coat, and allow to marinate in the refrigerator for at least 6 hours, preferably overnight*.
  • When ready to eat, preheat grill over medium-high heat and grill chicken breasts until just cooked through. Let cooked chicken rest 5 minutes before slicing.
  • Divide cooked quinoa between 4 bowls. Topped with sliced grilled chicken, a spoonful of hummus, Israeli salad, a generous drizzle of tahini sauce, and a sprinkle of feta cheese and parsley. Devour immediately.