Mediterranean Chicken Bowl Recipe
Grilled chicken, ancient grains, romaine, red wine vinaigrette, balela, sliced cucumber, pickled red onion, tzatziki, feta.
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Ingredients
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Protein
Grains
Vegetables
Condiments
Legumes
Dairy
Spices
Method
Preparation
- 1
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water. In a saucepan, combine the rinsed quinoa with 2 cups of water, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 2
Grill the Chicken
Season the chicken breasts with salt and black pepper. Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
Assembly
- 3
Prepare the Vegetables
Chop the romaine lettuce into bite-sized pieces. Slice the cucumber into thin rounds.
- 4
Make the Vinaigrette
In a small bowl, whisk together 3 tablespoons of red wine vinegar and 2 tablespoons of olive oil. Season with salt and black pepper to taste.
- 5
Assemble the Bowl
In a large bowl, layer the cooked quinoa, grilled chicken (sliced), romaine lettuce, balela, sliced cucumber, pickled red onion, and tzatziki. Drizzle with the red wine vinaigrette and sprinkle feta cheese on top.