Mediterranean Diet Friendly Herb Roasted Chicken Quinoa Bowl

Total time1 hr

Prep time20 min

Cook time40 min

Mediterranean Diet Friendly Herb Roasted Chicken Quinoa Bowl

This bowl is built for steady, everyday Mediterranean-style eating: fluffy quinoa, golden roasted carrots, sweet potato, and parsnip, and wilted kale all come together under a bright olive oil and apple cider vinegar dressing with a touch of honey and thyme. Lean, herb-rubbed chicken thighs are seared until deeply golden and sliced into strips, adding satisfying protein without weighing the bowl down. Fresh parsley and a scatter of blueberries at the end bring color and a little natural sweetness to balance the earthy roasted vegetables. Every component leans on whole foods, good olive oil, and simple herbs rather than anything processed, which is exactly the kind of pattern this way of eating is built around. It's a great option for a Mediterranean-friendly dinner rotation, easy to prep ahead and assemble fresh whenever you're ready to eat.

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Ingredients

4 servings

For the quinoa

1 ½ cups quinoa, rinsed
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2 ¾ cups water
½ tsp salt

For the chicken

1 ½ lbs boneless, skinless chicken thighs
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
½ tsp salt

For the roasted vegetables

2 medium carrots, peeled and cut into ½-inch coins
1 medium sweet potato, peeled and cut into ¾-inch cubes
1 medium parsnip, peeled and cut into ½-inch coins
2 tbsp olive oil
½ tsp salt

For the bowl

3 cups kale, stems removed and leaves torn into bite-sized pieces
1 tbsp olive oil

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp honey
½ tsp dried thyme
¼ tsp salt

For serving

2 tbsp fresh parsley, chopped (optional)
¼ cup fresh blueberries (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2
Combine the rinsed quinoa, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa's white germ rings are visible. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

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