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Mediterranean Bowl with Quinoa and Chicken
Youssef Hb

Mediterranean Bowl with Quinoa and Chicken

A quick 30-minute Mediterranean bowl with zesty chicken, fluffy quinoa, and fresh veggies. Brimming with Mediterranean flavors and adaptable for dietary needs.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 lb chicken cutlets
  • 1 cup arugula
  • Olive oil (1/4 cup for marinade)
  • 2 tbsp olive oil (for baking)
  • 1 tbsp lemon juice
  • 2 garlic cloves
  • 1 tsp oregano
  • Salt and pepper to taste

Method
 

  1. Rinse quinoa under running water
  2. Simmer with 2 cups water until liquid is absorbed (15-20 min)
  3. Mix olive oil, lemon juice, garlic, oregano, salt, and pepper as marinade
  4. Marinate chicken with half the marinade for 10-15 min
  5. Transfer to baking dish and cook at 425°F until 165°F
  6. Toast optional ingredients per recipe

Notes

Use non-dairy alternatives if needed
Lemon zest enhances freshness
Arugula substitute with kale or spinach
Add feta cheese (ensure halal) as optional topping
Avoid overcooking quinoa to prevent gluey texture