If you’re looking for a stupid-easy, delicious, and healthy meal to add to your weekly rotation, look no further than these Chicken + Veggie Med Bowls. Prep ahead for office lunches all week long or save for a quick dinner that’s on the table in around 30 minutes!
I whipped this bowl up after I got a hankerin’ for some mediterranean-style food. What I love about this particular marinade is the creamy-tangy combo we’ve got going on with the plain greek yogurt. But we bring it back down a bit with some extra virgin olive oil, lemon juice + fresh dill. Don’t have fresh dill? No worries, dried works just as well! Really, as long as you’ve got some veggies, chicken + quinoa, you can whip together these Chicken + Veggie Med Bowls in a snap! (Or omit the chicken entirely and double on the veggies for a hearty vegetarian meal!)
You can throw together this meal in around 30 minutes which makes it a weekly staple over here. Everything holds really well in the fridge so you can even prep-ahead for the work week! Looking for another prep-ahead bowl to add to your rotation? I gotchu covered with this Honey Chicken Teriyaki Bowl.
Chicken + Veggie Med Bowls
Ingredients
- For the chicken:
- 1-lb boneless skinless chicken thighs (breasts are ok too)
- 1/2 cup plain greek yogurt
- 2 tbsp extra virgin olive oil
- 1 lemon, juiced
- 2 garlic cloves, minced
- 1-2 tbsp fresh dill, chopped
- Salt + pepper to taste
- For the veggies:
- 1 zucchini, diced
- 1/2 eggplant, diced
- 1 cup mushrooms, diced
- 1/2 tbsp olive oil
- 1 garlic clove, minced
- A pinch of fresh dill
- Salt + pepper to taste
- For the bowls:
- 1 cup uncooked quinoa
- Crumbled feta cheese (optional)
- Kalamata olives (optional)
- Tzatziki (optional)
- More fresh dill for topping
Instructions
In a large ziploc bag or a large bowl, mix together chicken marinade ingredients. Add in the chicken and make sure the chicken is coated thoroughly. Marinade for at least 15 minutes in the fridge or up to 3 hours.
In a pot, pour 1 cup quinoa + 2 cups water. Cover and bring to a boil. Once boiling, lower heat to a simmer and let steam for 20 minutes.
Preheat grill to medium heat. Once hot, place chicken thighs on the grill for about 7 minutes per side depending on thickness of the thighs. If you're unsure if the chicken is done, cut open a thigh and see that the inside is no longer pink.
While the chicken is grilling, you can also saute your veggies. If you've got a grill safe pan, you can saute the veggies on the other side of your grill. If you don't, heat on stove-top over medium heat. Add olive oil, chopped veggies and seasonings. Saute until the veggies reach your desired doneness, about 10 minutes.
For plating, add quinoa to your bowl. Top with chopped veggies and bite-size chicken pieces. Add optional ingredients such as crumbled feta, kalamata olives, tzatziki, and more dill!
