Ingredients
For the Chicken Marinade
- 1 6-ounce skinless, boneless chicken breast, sliced into 1-inch chunks
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, pressed or minced
- 2 teaspoons dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Vegetables
- 1 cup Easy Roasted Broccoli and Feta
- 1/2 cup Easy Roasted Tomatoes
- 2 tablespoons olive oil (for cooking vegetables and chicken)
For the Quinoa
- 1 cup dried quinoa
- 1 teaspoon kosher salt
For Garnish
- Crumbled feta cheese, to taste
- Kosher salt and freshly ground black pepper, to taste
- Additional olive oil, optional for drizzling
Instructions
- Marinate the Chicken: Place the chicken chunks in a gallon freezer bag. In a small bowl, whisk together 1/4 cup olive oil, lemon juice and zest, garlic, oregano, kosher salt, and black pepper. Pour this marinade into the bag with the chicken, seal it tightly, and refrigerate for at least 30 minutes, or up to overnight, allowing the flavors to penetrate the meat.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Add the chicken pieces and cook them until they are browned on all sides and fully cooked through, about 10 to 12 minutes. Stir occasionally to promote even cooking.
- Warm the Vegetables: Reduce the heat to medium and add the roasted broccoli and tomatoes to the skillet. If necessary, add a splash more olive oil. Warm the vegetables gently, mixing them with the chicken, until heated through.
- Prepare the Quinoa: Rinse the quinoa under cold water using a fine mesh strainer. In a saucepan, bring water to a rolling boil over high heat. Add 1 teaspoon kosher salt and the rinsed quinoa. Boil it like pasta, stirring occasionally, until the quinoa is al dente, about 8 to 10 minutes. Drain well, fluff with a fork, then return it to the saucepan. Cover with a kitchen towel and then a lid, letting it steam gently for 5 to 10 minutes to finish cooking and absorb moisture.
- Assemble the Bowls: Divide the cooked quinoa evenly among serving bowls. Top each with half of the chicken and warmed vegetable mixture. Season to taste with kosher salt and freshly ground black pepper. Drizzle with additional olive oil if desired and sprinkle liberally with crumbled feta cheese. Serve immediately for a nutritious, flavorful meal.
Notes
- Marinate chicken overnight for deeper flavor and more tender meat.
- Use a non-stick skillet to minimize sticking and excess oil use.
- Boiling quinoa like pasta reduces cooking time and ensures fluffy texture.
- Adjust seasoning with salt and pepper according to your taste preference.
- Optional: add a handful of fresh herbs such as parsley or basil for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
