MEDITERRANEAN CHICKEN QUINOA BOWL

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!

MEDITERRANEAN CHICKEN QUINOA BOWL

INGREDIENTS
  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

INSTRUCTIONS
  • 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.