Mediterranean Power Bowl Recipe
Organic quinoa, herb chicken breast, sauteed summer squash, diced tomato, shaved red onion, feta cheese
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Ingredients
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Grains
Protein
Vegetables
Dairy
Herbs and Spices
Method
Preparation of Quinoa
- 1
Rinse Quinoa
Rinse 1 cup of organic quinoa under cold water using a fine mesh strainer to remove any bitterness.
- 2
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed.
Cooking Chicken
- 3
Season Chicken
While the quinoa is cooking, season 2 pieces of chicken breast with olive oil, dried oregano, salt, and black pepper.
- 4
Cook Chicken
In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the seasoned chicken breasts and cook for 6-7 minutes on each side or until fully cooked and no longer pink in the center. Remove from heat and let rest before slicing.
Sautéing Vegetables
- 5
Prepare Squash
Slice 1 medium summer squash into thin rounds.
- 6
Sauté Squash
In the same skillet used for the chicken, add another tablespoon of olive oil if needed. Add the sliced summer squash and sauté for about 3-4 minutes until tender and slightly caramelized.
- 7
Prepare Onion
While the squash is cooking, thinly slice half of a medium red onion.
Assembling the Bowl
- 8
Combine Ingredients
In a large bowl, combine the cooked quinoa, sautéed summer squash, diced tomato, and sliced red onion.
- 9
Top with Chicken and Feta
Slice the cooked chicken breast and lay it on top of the quinoa mixture. Sprinkle half a cup of crumbled feta cheese over the top.
- 10
Final Seasoning
Drizzle with additional olive oil if desired and adjust seasoning with salt and pepper to taste.