Lemon Basil Mediterranean Chicken Bowl

Name: Lemon Basil Mediterranean Chicken Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound chicken breast (cut into bite-sized pieces); 2 tablespoons olive oil; 3 tablespoons lemon juice (freshly squeezed); 1 cup quinoa (rinsed); 2 cups chicken broth; 1 cup cherry tomatoes (halved); 1 cup cucumber (diced); 1/4 cup red onion (thinly sliced); 1/2 cup feta cheese (crumbled); 1/4 cup basil leaves (chopped); 1/4 teaspoon salt; 1/4 teaspoon black pepper (freshly ground); 1/4 cup olive oil; 2 tablespoons lemon juice (freshly squeezed); 1 teaspoon honey; 1 clove garlic (minced); 1/4 teaspoon salt; 1/4 teaspoon black pepper (freshly ground)

HealthyMediterraneanLunchFreshFlavorfulHealthy

⏱️ 20m PREP

🔥 25m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A refreshing and flavorful Mediterranean dish, the Lemon Basil Chicken Bowl is a vibrant mix of savory chicken, fresh vegetables, and aromatic herbs.

Macronutrients per serving

grams

Protein

30.0g 35%

Fat

20.0g 24%

Carbs

35.0g 41%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Calcium

15% DV

Essential for healthy bones and teeth

🔺 Iron

10% DV

Important for blood production

☀️ Vitamin A

20% DV

Supports eye health

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

1 pound chicken breast cut into bite-sized pieces
2 tablespoons olive oil
3 tablespoons lemon juice freshly squeezed
1 cup quinoa rinsed
2 cups chicken broth
1 cup cherry tomatoes halved
1 cup cucumber diced
1/4 cup red onion thinly sliced
1/2 cup feta cheese crumbled
1/4 cup basil leaves chopped
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground

Lemon Basil Dressing

1/4 cup olive oil
2 tablespoons lemon juice freshly squeezed
1 teaspoon honey
1 clove garlic minced
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground

Instructions

1 Cook quinoa by bringing chicken broth to a boil in a medium saucepan. Add quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
2 While the quinoa is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper.
3 Cook chicken for about 7-8 minutes or until fully cooked and golden brown. Add lemon juice and sauté for an additional 2 minutes. Remove from heat.
4 Prepare the Lemon Basil Dressing by whisking together olive oil, lemon juice, honey, minced garlic, salt, and pepper in a small bowl.
5 In a large mixing bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and cooked chicken.
6 Drizzle the Lemon Basil Dressing over the mixture and toss gently to combine.
7 Top the salad with crumbled feta cheese and chopped basil leaves.
8 Serve immediately or refrigerate for up to two hours to allow flavors to meld.