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Easy One-Pot Mediterranean Chicken and Quinoa Bowl

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A quick and healthy one-pot meal combining tender chicken thighs, protein-packed quinoa, and vibrant Mediterranean flavors, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • 1 cup quinoa, rinsed
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • Juice and zest of 1 lemon
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled (optional)

Instructions

  1. Rinse 1 cup quinoa under cold water using a fine mesh strainer to remove saponin (about 1-2 minutes). Pat dry chicken thighs and season both sides with salt, pepper, and 1 teaspoon dried oregano. Chop red onion, mince garlic, halve cherry tomatoes, and slice olives.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken thighs for 4-5 minutes on each side until golden brown but not fully cooked. Remove chicken and set aside.
  3. Reduce heat to medium. In the same pan, cook chopped red onion for 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant, stirring to prevent burning.
  4. Stir in rinsed quinoa, coating it with the onion and garlic mixture. Pour in 2 cups chicken broth, lemon juice, and about 1 teaspoon lemon zest. Season with salt and pepper. Stir well to combine.
  5. Nestle seared chicken thighs back into the pan on top of the quinoa. Scatter halved cherry tomatoes and sliced Kalamata olives evenly around the chicken.
  6. Cover skillet with a tight-fitting lid, reduce heat to low, and cook for 20 minutes without lifting the lid.
  7. Check if quinoa is tender and chicken is cooked through (internal temp 165°F). If needed, cook 3-5 more minutes. Remove from heat and let rest covered for 5 minutes.
  8. Sprinkle chopped parsley and crumbled feta cheese (if using) over the top before serving.

Notes

Rinse quinoa well to remove bitterness. Sear chicken properly to lock in juices. Avoid lifting lid during simmer to keep quinoa fluffy. Use fresh lemon zest and juice for best flavor. Adjust salt and pepper after cooking as broth and olives add saltiness. For gluten-free or low-carb, substitute quinoa with cauliflower rice or millet. Dairy-free feta alternatives can be used.

Nutrition

Keywords: one-pot, Mediterranean, chicken, quinoa, healthy, quick meal, easy dinner, gluten-free, low-carb

Find it online: https://sofiaspice.com/easy-one-pot-mediterranean-chicken-and-quinoa-bowl-recipe-for-quick-healthy-meals/