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Balsamic Chicken Quinoa with Grilled Veggies & Whipped Feta Recipe

Balsamic Chicken Quinoa with Grilled Veggies & Whipped Feta Recipe
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★★★★★

4.7 from 16 reviews

A wholesome and flavorful Balsamic Chicken Quinoa bowl featuring tender grilled chicken breasts marinated in balsamic and garlic, served atop fluffy quinoa and vibrant grilled vegetables. Finished with a creamy whipped feta topping that adds a tangy richness to this healthy and satisfying meal perfect for a balanced lunch or dinner.

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt & pepper, to taste

For the Quinoa:

  • 1 cup quinoa
  • 2 cups chicken broth or water
  • Pinch of salt

For the Grilled Veggies:

  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small red onion, sliced
  • 2 tbsp olive oil
  • Salt & pepper, to taste

For the Whipped Feta:

  • 1/2 cup feta cheese
  • 2 tbsp Greek yogurt
  • 1 tsp olive oil
  • Pinch of black pepper

Instructions

  1. Marinate the chicken: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper. Coat the chicken breasts evenly in the marinade and let them sit for at least 20 minutes to absorb the flavors.
  2. Cook the quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium pot, bring the chicken broth or water to a boil. Add the quinoa along with a pinch of salt, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is completely absorbed. Fluff the quinoa gently with a fork.
  3. Grill the veggies: Toss the sliced zucchini, red and yellow bell peppers, and red onion with olive oil, salt, and pepper until well coated. Grill the vegetables over medium-high heat or roast in the oven at 400°F (200°C) for 10–12 minutes until they are tender with a slight char for added flavor.
  4. Cook the chicken: Grill or pan-sear the marinated chicken breasts over medium heat for 5 to 6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes before slicing to retain juices.
  5. Make the whipped feta: In a small bowl or food processor, combine feta cheese, Greek yogurt, olive oil, and a pinch of black pepper. Blend until smooth and creamy to create a luscious whipped feta spread.
  6. Assemble the bowl: Serve the cooked quinoa topped with grilled vegetables and sliced chicken. Add a generous dollop of whipped feta on top and drizzle with additional balsamic vinegar if desired for an extra burst of flavor.

Notes

  • Marinate the chicken for longer (up to 2 hours) to deepen the flavors.
  • Vegetables can be roasted in the oven as an alternative to grilling.
  • For a vegetarian alternative, replace chicken with grilled tofu or chickpeas.
  • Use low-fat feta or yogurt to reduce fat content.
  • Leftovers store well in the fridge for up to 3 days.

Nutrition

Keywords: Balsamic chicken, quinoa bowl, grilled vegetables, whipped feta, healthy dinner, Mediterranean recipe, gluten free, quick meal

Find it online: https://maicook.com/balsamic-chicken-quinoa-with-grilled-veggies-and-whipped-feta-recipe/