This Mediterranean chicken grain bowl is colorful, filling, and packed with fresh ingredients.
It has seasoned chicken, quinoa, kidney beans, sweet corn, tomatoes, cucumber, lettuce, and a creamy, and delicious yogurt dressing.
ingredients
to make the bowl
- Chicken breast or chicken pieces.
- Quinoa.
- Cooked kidney beans, drained and rinsed.
- Lettuce, chopped.
- Cherry tomatoes.
- Halved cucumber, diced.
- Sweet corn, drained.
- Red onion, finely chopped - I like to use marinated onion slices for some flavor, but regular onions work well too.
- Olive oil.
- Seasoning for the chicken: cumin, thyme, parsley, oregano, cinnamon, garlic powder, salt, and pepper.
for the dressing
For the yogurt dressing, you will need:-
- Greek yogurt:
- Lemon juice:
- Olive oil.
- Garlic
- Salt and black pepper to taste.
how to make it
- Cook Quinoa
Start by rinsing and cooking your quinoa according to the package instructions. Set it aside to cool.
- Cook the chicken.
Season the chicken with olive oil, cumin, thyme, parsley, oregano, cinnamon, garlic powder, salt, and pepper.
Cook the chicken in a pan, air fryer, or oven until golden and cooked through. Let it rest for a few minutes, then slice or chop it.
- Prepare the vegetables.
Chop the lettuce, cucumber, tomatoes, and onion.
- Make the dressing.
Combine Greek yogurt, lemon juice, olive oil, minced garlic, salt, and black pepper in a small bowl. Stir until smooth.
- Assemble.
Add lettuce and quinoa to your bowl. Top with chicken, kidney beans, sweet corn, tomatoes, cucumber, and onion.
Drizzle with the yogurt dressing and serve.
how much yogurt dressing per person for a grain bowl?
For a grain bowl, 2-3 tablespoons of yogurt dressing per person is a good rule of thumb.
If you are a heavy sauce fan then feel free to go up to ¼ cup.
Save any leftover dressing in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving, as it may thicken slightly as it sits.
recipe tips
- Let the chicken rest before slicing so it stays juicy.
- You can use leftover cooked chicken if you want to make this bowl even faster.
- For meal prep, keep the dressing separate and add it just before serving.
Storage
Store the bowl ingredients in airtight containers in the fridge for up to 3 days.
For the best texture, store the dressing separately and add the lettuce just before serving. This keeps everything fresh and prevents the bowl from becoming watery.
make these recipes next
- Fasoulia - homemade white beans in tomato sauce.
- Air fryer chicken breast.
- Tuna Kidney Bean Salad
- Halloumi Chickpea Salad
- Bean and Feta Salad
- Kidney Beans and Ground Beef Stew
other grain salad dressing recipes
These other dressing recipes also pair well with grain bowls, so make sure to try them out!
- Avocado Cilantro Lime Yogurt Dressing
- Lemon Walnut Oil Dressing
- Lemon Olive Oil Dressing
- Pesto Balsamic Dressing
- Tahini Yogurt Dressing
- Apple Cider Italian Dressing
- Strawberry Poppy Seed Dressing
- Sugar-free Balsamic Vinaigrette
Enjoy making this recipe! Be sure to give it a review ⭐ below! Also don't forget to subscribe to our Newsletter for more delicious recipes!
📖 Recipe
Mediterranean Chicken Grain Bowl
Ingredients
For the Bowl
- 2 chicken breasts 394 g / 14 oz, cut in half horizontally
- 3 cups cooked quinoa (from 1 cup uncooked quinoa)
- ½ cup kidney beans drained and rinsed
- 2 cups lettuce chopped
- 5 cherry tomatoes halved
- ¼ English cucumber diced
- ¼ cup sweet corn
- ¼ small onion finely sliced. You can also use marinated onion.
- 2 tablespoon olive oil for marinating and cooking
Chicken Seasoning
- ½ teaspoon cumin
- ½ teaspoon thyme
- 1 teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon cinnamon
- 1 teaspoon garlic powder
- ½ salt use more or less, to taste
- black pepper to taste
Lemon Yogurt Dressing
- 1 cup Greek yogurt
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoon olive oil
- 4 tablespoon lemon juice
- 2 to 4 garlic cloves minced
- 3 to 5 tablespoon water optional, to thin the dressing
Instructions
- Cook the quinoa according to the package instructions. Set aside and allow it to cool.
- Place the chicken in a bowl. Add 1 tablespoon olive oil, cumin, thyme, parsley, oregano, cinnamon, garlic powder, salt, and pepper. Toss until the chicken is evenly coated.
- Prepare the dressing by combining the Greek yogurt, black pepper, salt, olive oil, lemon juice, and garlic in a bowl. Stir until smooth. Add water if needed to reach your preferred consistency.
- Heat the remaining tablespoon of olive oil in a large pan over medium heat.
- Cook the chicken for 2½ to 3 minutes on each side, until golden or until the internal temperature reaches 67°C (153°F). If the pan feels dry, add a little more oil as needed.
- Transfer the chicken to a plate and allow it to rest for 5 minutes before slicing.
- In a large bowl, combine the lettuce, quinoa, kidney beans, tomatoes, cucumber, sweet corn, and onion.
- Top with the sliced chicken and salad dressing, then serve.
Notes
- Use more or less dressing, as preferred. Save any leftover dressing in the fridge for up to 4 days. Stir before serving.
Leave a Reply