Mediterranean Grain Bowl with Herb-Crusted Chicken
25min
20min
4
485
Chef's Note
This recipe is specifically designed to demonstrate the power of mise en place. Notice how Step 1 has you complete ALL prep work before any cooking begins—this is the professional approach. Once your ingredients are prepped and organized, the actual cooking flows seamlessly: the quinoa simmers unattended, the chicken cooks without panic, and everything comes together with perfect timing. Try cooking this recipe twice—once without proper mise en place, then again with everything prepped first. You'll immediately feel the difference in your stress level and the quality of your results. This is also an ideal meal-prep recipe: components can be prepared on Sunday and assembled fresh throughout the week.
Tags
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 cup quinoa
2 cups chicken broth
2 cups cherry tomatoes
1 medium English cucumber
1 small red onion
1/2 cup Kalamata olives
4 oz feta cheese
1/2 cup fresh parsley
1/4 cup fresh dill
3 whole garlic cloves
2 whole lemon
6 tbsp extra virgin olive oil
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp paprika
to taste kosher salt
to taste black pepper
Instructions
- 1
MISE EN PLACE SETUP: Before you begin cooking, complete all prep work. Rinse and drain quinoa. Measure chicken broth. Halve cherry tomatoes. Dice cucumber into 1/2-inch pieces. Finely dice red onion. Halve olives. Crumble feta. Finely chop parsley and dill (keep separate). Mince garlic. Juice both lemons (about 6 tablespoons). Measure all spices into small bowls. Pound chicken breasts to even 3/4-inch thickness and season with salt and pepper. Arrange everything in your workspace.
- 2
In a medium saucepan, bring chicken broth to a boil. Add quinoa and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered.
- 3
While quinoa cooks, prepare the herb crust: In a small bowl, combine minced garlic, 2 tablespoons chopped parsley, 2 tablespoons chopped dill, oregano, cumin, paprika, 2 tablespoons olive oil, and 1 tablespoon lemon juice. Mix into a paste.
- 4
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add chicken breasts and cook for 5 minutes until golden brown on the first side.
- 5
Flip chicken, reduce heat to medium, and spread herb paste evenly over the top of each breast. Continue cooking for 6-8 minutes until internal temperature reaches 165°F. Remove to a cutting board and let rest for 5 minutes.
- 6
While chicken rests, make the dressing: In a small bowl, whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, remaining dill, salt, and pepper.
- 7
Fluff quinoa with a fork. In a large bowl, combine quinoa, tomatoes, cucumber, red onion, and olives. Drizzle with half the dressing and toss gently.
- 8
Slice chicken against the grain into 1/2-inch strips. Divide quinoa mixture among four bowls. Top each with sliced chicken, crumbled feta, and remaining fresh parsley. Drizzle with remaining dressing and serve immediately.
Nutrition Information (per serving)
485
38g
35g
22g
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