Mediterranean Chicken Quinoa Bowl

Mediterranean Chicken Quinoa Bowls with Israeli Salad, Hummus, and Tahini Sauce |

5 from 3 reviews



for the Israeli Salad

for the Tahini Sauce


  1. Combine olive oil, lemon juice, garlic, oregano, and a big pinch of Kosher salt and freshly ground black pepper in a ziploc bag. Add chicken, toss to coat, and allow to marinate in the refrigerator for at least 6 hours, preferably overnight*.
  2. When ready to eat, preheat grill over medium-high heat and grill chicken breasts until just cooked through. Let cooked chicken rest 5 minutes before slicing.
  3. Divide cooked quinoa between 4 bowls. Topped with sliced grilled chicken, a spoonful of hummus, Israeli salad, a generous drizzle of tahini sauce, and a sprinkle of feta cheese and parsley. Devour immediately.

for the Israeli Salad

  1. Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper. Can be made ahead of time and refrigerated (although the cucumbers and tomatoes texture will change a bit), make sure to stir well before serving.

for the Tahini Sauce

  1. Combine all ingredients in a food processor. Season with Kosher salt. If a thinner consistency is desired, add a little more water. Refrigerate until ready to use, up to a week.


*I marinate the chicken before going to bed the night before, and then by the time you are ready to grill your chicken the next day, it’s FULL of flavor.
**the total prep time doesn’t include marinating time