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Mediterranean Chicken Quinoa Bowl Recipe

Mediterranean Chicken Quinoa Bowl recipe


This is a warm bowl of chicken cooked with tomatoes, bell peppers, and zucchini. It's mixed with quinoa and flavored with garlic, olives, and basil. It's a yummy dinner that feels like a hug in a bowl.


1 cup quinoa
2 cups chicken broth
1 tablespoon olive oil
1.5 pounds chicken thighs, boneless skinless, cut into bite-sized pieces
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1 large zucchini, quartered lengthwise and sliced
1 large yellow onion, thinly sliced
3 cloves garlic, minced
2 cans (14.5 ounces each) diced tomatoes, drained
1/2 cup pitted Kalamata olives, chopped
1/4 cup fresh basil leaves, chopped, plus more for garnish


Rinse quinoa under cold water and drain. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
While quinoa is cooking, heat olive oil in a large pot over medium heat. Toss chicken pieces with cornstarch, salt, black pepper, Italian seasoning, and crushed red pepper.
Add chicken to the pot and cook until golden, about 5 minutes. Remove chicken and set aside.
In the same pot, add the diced bell peppers, zucchini, onion, and garlic. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Return the chicken to the pot with the vegetables. Add the drained diced tomatoes and chopped olives. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, or until the chicken is fully cooked and the stew has thickened slightly.
Stir in the chopped basil and remove from heat.
Fluff the quinoa with a fork and divide it among bowls. Top with the chicken stew, garnish with additional basil, and serve.

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