Mediterranean Chicken Bowl

Ingredients

• •2 boneless, skinless chicken breasts
• •1 cup quinoa
• •2 cups water or chicken broth
• •1 tbsp olive oil
• •1 tsp garlic powder
• •1 tsp paprika
• •Salt and pepper to taste
• •1 cup cherry tomatoes, halved
• •1 cucumber, diced
• •1/2 red onion, thinly sliced
• •1/2 cup feta cheese, crumbled
• •1/4 cup kalamata olives, halved (optional)
• •Fresh parsley, for garnish (optional)
• •Lemon wedges, for serving (optional)

Instructions

1. 1

   Preheat the grill to medium-high heat and lightly grease the grates.

2. 2

   In a medium saucepan, combine quinoa and water (or chicken broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.

3. 3

   While quinoa cooks, season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.

4. 4

   Grill the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the grill and let rest for 5 minutes before slicing.

5. 5

   In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and feta cheese. Toss gently to mix.

6. 6

   Slice the grilled chicken and place it on top of the quinoa mixture. Add olives if using.

7. 7

   Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy your Mediterranean Chicken Bowl!