Mediterranean Chicken and Quinoa Bowl

This Mediterranean Chicken and Quinoa Bowl is a vibrant and nutritious dish that merges traditional Mediterranean flavors with a modern twist. Juicy grilled chicken is paired with fluffy quinoa, fresh vegetables, and a zesty lemon-tahini dressing. It's a balanced meal that is both satisfying and healthy, perfect for lunch or dinner, and adheres to the Mediterranean diet principles.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium chicken broth
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled (optional)
• Juice of 1 lemon
• 2 tablespoons tahini
• Fresh parsley, chopped for garnish

Instructions:

1. In a medium saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed. Fluff with a fork and set aside.
2. While the quinoa is cooking, preheat a grill or grill pan over medium-high heat. In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Rub the mixture onto the chicken breasts.
3. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
4. In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives. Add the cooked quinoa and toss gently to combine.
5. In a small bowl, whisk together lemon juice and tahini until smooth. Drizzle over the quinoa and vegetable mixture and toss to coat.
6. Serve the quinoa and vegetable mixture topped with sliced grilled chicken, crumbled feta cheese (if using), and a sprinkle of fresh parsley.