Uhhh…. Anyone else stuffed to the gills after Easter? We had a gigantic brunch with avocado toast- smoked salmon appetizers, a waffle bar, grilled salmon, veggies, salad, fruit and then came all of my mother-in-laws Greek dishes. Oh, and like 15 mimosas. We had to power nap before we did our second round of mass eating and drinking with my side of the family.

I was tamer for the next round, but not Pete. Pete went for it. And then went down for a food come induced nap.

Grilled Mediterranean Chicken Quinoa Bowl from HeatherChristo.com

Needless to say that we are a bit done in on the food front. In fact Pete is kind of begging me for a second round of Whole30. (Insert that emoji with the screaming face.) I just don’t know if I can commit to that kind of situation, but what I can commit to is cleaning it up a bit- especially this week. I have the James Beard Awards next week (omg omg omg) and I gotta squish myself into a dress- so clean eating sounds like a pretty good idea.

Grilled Mediterranean Chicken Quinoa Bowl from HeatherChristo.com

Like take this Grilled Chicken Mediterranean Quinoa Bowl for instance! This is amazing and a perfect one bowl meal! I love making dishes like this and sticking them in the fridge for snacking or for a couple of days worth of lunch. With the kids home for Spring Break this week it will make things much easier!

Grilled Chicken Mediterranean Quinoa Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Quinoa:
  • 2 ½ cups chicken broth
  • 2 teaspoons kosher salt
  • 2 cups white quinoa
  • ¼ cup minced flat leaf parsley
  • Grilled Chicken:
  • .75 pounds thinly sliced boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoons grainy mustard
  • 1 lemons zest and juice
  • 2 cloves garlic, minced
  • kosher salt
  • Grilled Vegetables:
  • 1 red onion, sliced into rounds
  • 6 mini zucchini or 1 large, sliced into bite sized chunks
  • 1 red bell pepper, cut into large strips
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup canned artichoke hearts, rinsed and drained and sliced in half
  • ½ cup kalamata olives, pitted and halved
Instructions
  1. For the Quinoa:
  2. Bring the broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.
  3. While the Quinoa is cooking heat a grill to medium-high and grill the chicken until just cooked through, about 4 minutes on each side then set the chicken aside to rest. Rub the extra marinade over the red onion, zucchini and bell peppers and grill the vegetables until charred on each side and tender, about 2 minutes on each side. After letting the chicken rest for a few minutes, thinly slice the chicken against the grain on a bias.
  4. Arrange the cooked quinoa in a bowl or platter and top with the grilled chicken, grilled vegetables, cherry tomatoes, artichoke hearts and olives. Enjoy!

 

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Uhhh…. Anyone else stuffed to the gills after Easter? We had a gigantic brunch with avocado toast- smoked salmon appetizers, a waffle bar, grilled salmon, veggies, salad, fruit and then came all of my mother-in-laws Greek dishes. Oh, and like 15 mimosas. We had to power nap before we did our second round of mass eating and drinking with my side of the family.

I was tamer for the next round, but not Pete. Pete went for it. And then went down for a food come induced nap.

Grilled Mediterranean Chicken Quinoa Bowl from HeatherChristo.com

Needless to say that we are a bit done in on the food front. In fact Pete is kind of begging me for a second round of Whole30. (Insert that emoji with the screaming face.) I just don’t know if I can commit to that kind of situation, but what I can commit to is cleaning it up a bit- especially this week. I have the James Beard Awards next week (omg omg omg) and I gotta squish myself into a dress- so clean eating sounds like a pretty good idea.

Grilled Mediterranean Chicken Quinoa Bowl from HeatherChristo.com

Like take this Grilled Chicken Mediterranean Quinoa Bowl for instance! This is amazing and a perfect one bowl meal! I love making dishes like this and sticking them in the fridge for snacking or for a couple of days worth of lunch. With the kids home for Spring Break this week it will make things much easier!

Grilled Chicken Mediterranean Quinoa Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Quinoa:
  • 2 ½ cups chicken broth
  • 2 teaspoons kosher salt
  • 2 cups white quinoa
  • ¼ cup minced flat leaf parsley
  • Grilled Chicken:
  • .75 pounds thinly sliced boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoons grainy mustard
  • 1 lemons zest and juice
  • 2 cloves garlic, minced
  • kosher salt
  • Grilled Vegetables:
  • 1 red onion, sliced into rounds
  • 6 mini zucchini or 1 large, sliced into bite sized chunks
  • 1 red bell pepper, cut into large strips
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup canned artichoke hearts, rinsed and drained and sliced in half
  • ½ cup kalamata olives, pitted and halved
Instructions
  1. For the Quinoa:
  2. Bring the broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.
  3. While the Quinoa is cooking heat a grill to medium-high and grill the chicken until just cooked through, about 4 minutes on each side then set the chicken aside to rest. Rub the extra marinade over the red onion, zucchini and bell peppers and grill the vegetables until charred on each side and tender, about 2 minutes on each side. After letting the chicken rest for a few minutes, thinly slice the chicken against the grain on a bias.
  4. Arrange the cooked quinoa in a bowl or platter and top with the grilled chicken, grilled vegetables, cherry tomatoes, artichoke hearts and olives. Enjoy!