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When grilling chicken for your Mediterranean quinoa bowl, achieving the perfect doneness is crucial for both flavor and food safety. While a meat thermometer is the most accurate way to check, there are several methods to determine if your chicken is cooked through:

Mediterranean Quinoa Bowl with Grilled Chicken

Discover the deliciousness of the Mediterranean Quinoa Bowl with Grilled Chicken, a nourishing meal that combines vibrant vegetables, protein-packed quinoa, and succulent grilled chicken. This versatile dish is perfect for a hearty lunch or a light dinner and embraces the health benefits of the Mediterranean diet. Learn how to prepare this colorful bowl, exploring its nutritious ingredients and flavorful seasonings for a satisfying culinary experience that promotes healthy eating. Enjoy!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups water or vegetable broth for extra flavor

2 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 cucumber, diced into small chunks

1/2 red onion, thinly sliced

1 cup kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

Fresh parsley, finely chopped (for garnish)

Juice of 1 fresh lemon

1 teaspoon dried oregano

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has been fully absorbed. Remove the saucepan from heat and let it sit, covered, for 5 additional minutes before fluffing the quinoa with a fork.

    Prepare the Chicken: As the quinoa cooks, preheat your grill or grill pan over medium-high heat. In a small mixing bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, and black pepper until well combined. Using a brush, coat both sides of the chicken breasts with the seasoned olive oil mixture.

      Grill the Chicken: Carefully place the chicken on the preheated grill. Cook for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), and the juices run clear. Once cooked through, remove the chicken from the grill and let it rest for about 5 minutes before slicing it into thin strips.

        Assemble the Bowl: In a large mixing bowl, combine the fluffy quinoa, halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved kalamata olives, and crumbled feta cheese. Drizzle the mixture generously with fresh lemon juice and sprinkle with dried oregano. Gently toss all the ingredients together until well incorporated.

          Serve: Divide the quinoa mixture evenly into serving bowls, artfully topping each bowl with the sliced grilled chicken. Finish with a sprinkle of freshly chopped parsley for added color and freshness. Your flavorful Mediterranean quinoa bowl is ready to enjoy!

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings