Mediterranean Grilled Chicken Quinoa Bowls

Herb-charred chicken, lemony heirloom tomatoes, cool cucumber, creamy feta, and fluffy quinoa layer bold Mediterranean flavor into every bite.

Total time: 50 min
Servings: 2 servings
Estimated total cost: $9
Calories per serving: 510 cal
Stovetop
Grill

Ingredients

Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL!
10 oz $5.49
Kroger® Quinoa
1/2 cup dry $6.49
Fresh Organic Heirloom Tomato
8 oz $3.49
Cucumber
1 medium $0.99
Mint
1/4 cup fresh leaves $1.49
Feta cheese
2 oz
Extra-virgin olive oil
4 tsp
Fresh lemon juice
3 tbsp
Garlic
1 clove
Dried oregano
1 tsp
Ground cumin
1/2 tsp
Kosher salt
1 1/2 tsp
Black pepper
1/2 tsp
Water
1 cup
Dog Point Vineyard Sauvignon Blanc White Wine
1 bottle $21.99

Instructions

1.
Cut 8 ounces heirloom tomato into wedges, dice 1 medium cucumber, chop 1/4 cup fresh mint leaves, and crumble 2 ounces feta. Combine the vegetables and mint as the tomato-cucumber topping, keeping the feta separate.
2.
Coat 10 ounces chicken breast with a marinade made from:
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 grated garlic clove
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Refrigerate the marinated chicken while the quinoa cooks.
3.
Rinse 1/2 cup dry quinoa thoroughly. Combine it in a small saucepan with 1 cup water and 1/2 teaspoon kosher salt, bring to a boil, then cover and simmer over low heat for 15 minutes. As soon as the quinoa begins simmering, prepare a grill for medium-high direct heat. Remove the quinoa from the heat, let it stand covered for 5 minutes, and fluff with a fork.
4.
Whisk together the dressing:
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Toss the tomato-cucumber topping thoroughly with the dressing.
5.
Grill the marinated chicken for 5 to 6 minutes per side, closing the grill between turns, until lightly charred and the thickest part reaches 165°F. Transfer it to a board and rest for 5 minutes before slicing across the grain.
6.
Divide the quinoa between two shallow bowls. Arrange the dressed tomato-cucumber topping and sliced chicken over it, scatter with the crumbled feta, and serve.

Health: Quinoa adds more protein and fiber than white rice, though its flavor is slightly earthier.

Drink pairing: A chilled Sauvignon Blanc complements the lemon, herbs, feta, and ripe tomato.

Wine picks:

Dog Point Vineyard Sauvignon Blanc White Wine $21.99 1 bottle
Oyster Bay Sauvignon Blanc New Zealand White Wine $8.97 1 bottle

Why it works: Sauvignon Blanc is ideal here: its brisk acidity refreshes against feta and grilled chicken, while citrus and herbal notes echo the lemon, mint, oregano, and fresh tomato. The premium Dog Point offers a more layered, savory match; Oyster Bay brings an especially vibrant, value-friendly Marlborough style.

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