Garlic Herb Chicken Quinoa Bowls
A delicious and healthy meal prep option featuring garlic herb marinated chicken and fluffy quinoa.
Equipment
- 1 grill pan or frying pan
- 1 Mixing Bowl medium
- 1 Saucepan for quinoa
Ingredients
Chicken Marinade
- 1 lb boneless skinless chicken breasts
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- Salt and pepper to taste
Quinoa Base
- 2 cups cooked quinoa
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup kalamata olives pitted and sliced
Instructions
Preparation
- In a medium bowl, combine minced garlic, olive oil, rosemary, thyme, salt, and pepper. Coat the chicken breasts in the marinade and let sit for at least 30 minutes.
- While the chicken is marinating, rinse the quinoa under cold water. Cook according to package instructions, then fluff with a fork and set aside.
- Heat a grill pan over medium heat. Cook the marinated chicken until golden brown and fully cooked, about 10 minutes per side. Let rest before slicing.
Serving
- Divide the cooked quinoa among bowls. Top with sliced chicken, cherry tomatoes, cucumber, feta cheese, and olives. Serve immediately or store for meal prep.
Storage
- Place any leftovers in airtight containers and refrigerate for up to 4 days. Reheat in the microwave or enjoy cold.
Notes
Pro Tips: Use fresh herbs for more vibrant flavor. Let chicken rest after cooking to retain juices. Ingredient Substitutions: Swap feta for goat cheese if preferred. How to Serve: Serve with a side of mixed greens for added nutrition. Storage & Freshness: Keep in airtight containers for up to 4 days. Make-Ahead Tips: Cook quinoa and marinate chicken in advance for easy assembly.