Spring Mediterranean Grain Bowl with Grilled Chicken and Lemon Dressing
A vibrant and nutritious grain bowl featuring grilled chicken, fresh vegetables, and a zesty lemon dressing, perfect for a light spring meal.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (2) medium chicken breasts (about 1 lb)
- (1 teaspoon) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 cup) cherry tomatoes, halved
- (1) cucumber, diced
- (1/2) red onion, thinly sliced
- (1 cup) chickpeas, canned and drained
- (1/4 cups) feta cheese, crumbled
- (1/4 cups) fresh parsley, chopped
- (1) lemon, juiced
- (2 tablespoons) olive oil
- (1 teaspoon) dried oregano
Instructions
- 1
Rinse 1 cup of quinoa under cold water and combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside. Add 1 teaspoon salt, 2/4 teaspoon black pepper, and 1 teaspoon dried oregano.
- 2
While the quinoa cooks, preheat a grill or grill pan over medium-high heat.
- 3
Season 2 medium chicken breasts with 1 teaspoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature of 165°F). Remove from the grill and let rest for 5 minutes before slicing.
- 4
In a large bowl, combine 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/2 thinly sliced red onion, and 1 cup of drained chickpeas.
- 5
In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons of olive oil, and 1 teaspoon of dried oregano to create the dressing.
- 6
Add the cooked quinoa to the vegetable mixture, drizzle with the lemon dressing, and toss to combine.
- 7
Divide the quinoa and vegetable mixture into 4 bowls. Top each bowl with sliced grilled chicken, 1/4 cup of crumbled feta cheese, and 1/4 cup of chopped fresh parsley.
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