Name: Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 boneless skinless chicken breasts; 1 cup quinoa, rinsed; 2 cups broccoli florets; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 lemon, juiced; 2 tablespoons fresh parsley, chopped; Salt and black pepper to taste

Let Me Tell You About This Chicken Quinoa Bowl

So, funny story: the first time I made this Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato I accidentally used way too much garlic and, well, I might’ve cleared the room. But hey, that’s how you learn, right? These days I think I’ve finally landed on a combo that doesn’t knock over my dinner guests—unless you count people fighting over seconds! I usually whip this up when I need something vaguely healthy but still comforting, especially when my fridge is doing that awkward half-empty thing. Honestly, this bowl kind of saved me after a long day last week. Oh, and in case you’re distracted reading this (like me writing it), don’t worry: it’s honestly pretty forgiving. The bowl, not the day.

Why You’ll Probably Love This Too

I make this when I want dinner in a big, colorful bowl that somehow tastes like you actually tried—without piling up 16 pans in the sink. My family goes wild for the tangy tomatoes and the juicy Chicken (though my youngest claims he only eats it for the feta, which—fair, feta is the glue that holds us together). Sometimes, I forget to steam the broccoli just right and it comes out a tad too crunchy. Nobody’s rioting yet. If you want to feel like you’re on a sun-drenched patio in Greece—without having to book a flight—this is as close as my kitchen gets. Bonus points: it keeps pretty well. Unless you live with snack bandits, in which case good luck saving any for tomorrow.

Here Comes the Ingredient Parade

2-3 Chicken breasts (I also use thighs if that’s what’s hanging out in my freezer. Gran insisted on organic, but I’m not the Chicken police.)
1 cup quinoa (I’ve been known to sneak in couscous or farro if that’s what I’ve got – it’s not a crime!)
A good handful of fresh broccoli florets (Frozen totally works. I once used broccolini by mistake and, honestly, not bad!)
1 cup cherry tomatoes, halved (Or any tomato—sometimes I just chop the wrinkly ones on the counter. Shh.)
2-3 tbsp olive oil (Doesn’t have to be the fancy stuff, I promise.)
Juice of 1 lemon (I’ve used bottled in a pinch, but it really isn’t the same. Sorry not sorry.)
2 cloves garlic, minced (If you love garlic, go wild. Just, ya know, don’t repeat my rookie mistake!)
1 tsp dried oregano (I’ve swapped in mixed Italian herbs before. Who’s keeping score?)
Salt and pepper (Go with your gut—literally.)
1/2 cup crumbled feta cheese (Mandatory in my house, but my vegan cousin just leaves it off.)
Optional: sliced olives, cucumber, a sprinkle of paprika, or whatever fresh herbs you’ve got lying around. Parsley machine broke? Skip it!

How To Actually Pull This Off (Or, My Step-by-Step Ramble)

Cook your quinoa first. I usually rinse mine (when I remember) so it isn’t bitter, then toss it into a saucepan with two cups water and a pinch of salt. Bring to a boil, drop to simmer, lid on – let it do its thing for about 15 minutes. Fluff it up with a fork. This is where I usually sneak a taste. No shame.
While the quinoa is doing its boring thing— slice your broccoli into little trees. I steam mine over boiling water for, what, 4-5 minutes? Just until bright green. Or, if I’m feeling slack, I just zap it in the microwave with a splash of water for a couple minutes. Don’t panic if it looks a bit weird at this stage; it always comes together, promise.
Get that Chicken cooked. Season both sides with salt, pepper, oregano, and a teaspoon of olive oil. Grill pan, regular pan, whatever—medium-high heat, a splash more oil. Sear about 5-6 minutes on each side. Cut into the thickest one—if it’s still pink, give it another minute or two. You want golden outsides, not cremated. I sometimes toss in a few cherry tomatoes towards the end so they get a bit blistery, which is probably not authentic but oh well.
Chop the cooked chicken into bite-sized pieces. Sometimes I leave a big slab if I’m feeling dramatic when serving. You do you.
Assemble your bowl, chef! Big scoop of quinoa, heaps of broccoli, juicy chicken, cherry tomatoes, and then just rain down the feta. Hit it all with a good squeeze of lemon, and drizzle of your last olive oil. Olive oil rivers, Mediterranean style.
Optional bling: throw on your olives, cucumbers, fresh parsley. Maybe a dusting of paprika if you want to impress anyone—actually, I find it works better if you add a little just to your own bowl first.

Notes I’ve Learned The Hard Way

If you do overcook the chicken a tad, just slice it thin. No one will know unless they have superpowers.
I used to skip the lemon, but now I never do; it’s like the missing puzzle piece for the whole thing.
Over-salted feta is a thing. Taste as you go. Or just pile on yogurt instead if you overdo it; that’s my fix anyway.

Here’s How to Change It Up (Or How I Experiment)

I swapped in roasted red peppers one time—that was the business.
Switched the chicken for leftover lamb, and it was fine, though everyone agreed it’s best to stick to chicken or even chickpeas for a veggie version.
Once tried a honey-mustard marinade. Eh. Let’s just say: not my finest hour.
Throw in lentils or beans if you wanna up the protein (I’ve even tossed in cubed tofu on a dare from my sister—it worked, surprisingly!)

Equipment: Honestly, You Don’t Need Much

A saucepan for quinoa (I used a basic pot until it disappeared at a potluck.)
Steamer basket for broccoli, though if you don’t have one, your microwave and a bowl works, or just toss broccoli right in with the quinoa for the last 5 mins—it gets a little mushier, but hey, fewer dishes.
A decent skillet or grill pan—if you’re camping, even a sturdy old frying pan on the BBQ does the job (learned that accidentally!)
Sharp knife for all that slicing and dicing—don’t try this with a butter knife or you’ll be there till next Tuesday.

How I Store This (or Try To)

Technically, this lasts 2 or 3 days in a sealed container in the fridge. Realistically, in my house, if there’s any left in the morning after dinner, it’s a small miracle. But supposing you have actual self-control, just keep the feta separate if you can, so it doesn’t get soggy. Oh, and you can eat it cold straight out of the container—hangover food, anyone?

Serving Ideas: All About The Extras

I usually serve these bowls family-style; everyone builds their own (which means less whining). If we’re fancy, there’s warm pita on the side and a big heap of tzatziki. My friend once put a fried egg on his bowl—said it was the bee’s knees. If it’s summer, I’ll drag the whole thing outside for a picnic, plastic forks and all, and call it “al fresco”—makes it sound fancier than it is.

Lessons I’ve Learned (The Hard Way)

Don’t rush the quinoa. I once tried blasting the heat and ended up with scorched, half-cooked bits. Just… don’t.
I always think more lemon juice is better, but sometimes it’s a bit much—add, taste, then add more if you’re feeling wild.
Using pre-cooked chicken is okay if you’re majorly pinched for time (like three soccer practices in a row kind of pinched), but it never quite soaks up the flavors as much.

The Questions I Keep Getting (And My Real Answers)

Do I have to use quinoa?: Nope! I sometimes use brown rice, or couscous when that’s what I’ve got—it’s all good, just cook according to package directions. Heck, one mate swears by bulgur. Whatever rocks your boat.
Is this safe for meal prep?: Definitely. Just leave off the fresh herbs and feta until you’re ready to eat, so they don’t go soggy. I think the flavors get even better on day two, if you somehow have leftovers. (Big if in my kitchen!)
Can I make it vegetarian?: Sure! I swap the chicken for chickpeas, a pile of grilled veggies, or even tofu for my veggie friends. It’s still a stunner.
I don’t have feta—what now?: I mean, you could use goat cheese, or sprinkle a little parmesan. Sometimes I skip cheese altogether (on accident), and it’s still fine. But I’d say feta’s worth picking up.

Honestly, I think this bowl’s a crowd-pleaser even on days when my kitchen looks like a tornado blew through. And if you mess something up? Eh, just call it rustic and carry on. Enjoy!