Go Back
–+ servings

Easy Mediterranean Grilled Chicken with Quinoa

Rose
This Easy Mediterranean Grilled Chicken with Quinoa is a healthy, balanced meal featuring juicy grilled chicken, fluffy quinoa, and roasted vegetables finished with fresh lemon and parsley. Inspired by Mediterranean flavors, it combines lean protein, wholesome grains, and colorful vegetables into a satisfying dish perfect for weeknight dinners or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 420 kcal

Equipment

  • fine-mesh sieve for rinsing quinoa
  • medium saucepan
  • baking sheet for roasting vegetables
  • grill pan or outdoor grill
  • knife and cutting board

Ingredients
  

  • 2 large chicken breasts
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • salt and black pepper to taste
  • 1 cup quinoa
  • 2 cups water
  • 1 cup broccoli florets
  • 1 zucchini, sliced
  • 1 orange bell pepper, sliced
  • 1 tbsp olive oil for vegetables
  • salt and pepper to taste
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions
 

  • Place the quinoa in a fine-mesh sieve and rinse it under cold running water for about 30 seconds to remove its natural bitterness.
  • Add the rinsed quinoa and 2 cups of water to a medium saucepan. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy. Fluff gently with a fork.
  • Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables.
  • Spread the broccoli florets, zucchini slices, and bell pepper slices on a baking tray. Drizzle with olive oil and season lightly with salt and black pepper. Toss gently to coat.
  • Roast the vegetables in the oven for 18–22 minutes until tender and lightly caramelized.
  • Rub the chicken breasts with olive oil and season evenly with paprika, oregano, garlic powder, cumin, salt, and black pepper.
  • Heat a grill pan or outdoor grill over medium-high heat and cook the chicken breasts for 6–7 minutes per side until cooked through and nicely charred.
  • Remove the chicken from the heat and let it rest for about 5 minutes so the juices redistribute.
  • Slice the rested chicken breasts into thin strips or bite-sized pieces.
  • Divide the cooked quinoa between serving plates and top with roasted vegetables and sliced grilled chicken.
  • Drizzle fresh lemon juice over the dish and sprinkle chopped parsley on top before serving warm.

Notes

Rinse the quinoa well to remove bitterness. Avoid overcrowding vegetables when roasting so they caramelize properly. Let the grilled chicken rest before slicing to keep it juicy. For extra Mediterranean flavor, add feta cheese, olives, or roasted chickpeas. A simple garlic yogurt sauce also pairs beautifully with this dish.

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 38gFat: 14gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 320mgPotassium: 720mgFiber: 6gSugar: 4gVitamin A: 950IUVitamin C: 55mgCalcium: 60mgIron: 3mg
Keyword grilled chicken with quinoa, healthy mediterranean dinner, meal prep chicken quinoa, mediterranean chicken quinoa bowl
Tried this recipe?Let us know how it was!