Mediterranean Chicken & Quinoa Bowl

Rebeka Bergin Rebeka Bergin

    Preheat your oven to 180℃/Gas Mark 4.

    In a bowl, mix together 1 tablespoon of Olive Oil, minced Garlic, Dried Mixed Italian Herbs, and a pinch of Sea Salt & Black Pepper to make a marinade. Coat the diced Chicken Breast in the marinade.

    Add the marinated Chicken Breast, chopped Bell Pepper and halved Cherry/Grape Tomatoes (seed side up) to a sheet pan. Season the bell pepper and tomatoes with sea salt & black pepper, then put the sheet pan in the oven for 20 minutes (until the chicken is cooked through.)

    Meanwhile, cook ¼ cup of Quinoa according to the packet instructions.

    3 minutes towards the end of the sheet pan's cooking time, sauté the chopped Red Onion in ½ a tablespoon of Olive Oil for 3-4 minutes (until they go soft). Stir the red onion and Lemon Juice into the cooked quinoa and spoon it into a bowl. To serve, place the chicken, bell pepper, and tomatoes alongside the quinoa and season with a little more sea salt & black pepper to taste.

Article ID,18234179641,Servings,1,Paper Link,

Boneless. Skinless Chicken Breast,100g ,diced
Quinoa,¼ Cup,uncooked
Bell Pepper,¼,chopped
Cherry/Grape Tomatoes,5,halved
Red Onion,¼,chopped
Garlic,1 Clove,minced
Olive Oil,1½ Tablespoons
Dried Mixed Italian Herbs,½ Teaspoon
Lemon Juice,1 Teaspoon
Sea Salt & Black Pepper,To Taste,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.