Mediterranean Quinoa and Chicken Bowl

Quick and easy to make yet loaded with flavour and nutrition. This tasty combination of quinoa, asparagus, lettuce and chicken is ideal for a busy weeknight dinner.

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Roasting Time: 10 minutes

Preparation Time:

Cooking Time:

Serves: 4

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  • 3/4 cup (175 mL) quinoa
  • 2/3 cup (150 mL) vegetable oil
  • 3 tbsp (45 mL) balsamic vinegar
  • 1 tsp (5 mL) dried oregano leaves
  • 1/4 tsp (1 mL) salt
  • 1 clove garlic, minced
  • 1 lb (500 g) Ontario Asparagus, trimmed
  • 500 g boneless skinless Ontario Chicken Breasts            
  • 4 cups (1L) Ontario Greenhouse Lettuce
  • 2 cups (500 mL) Ontario Greenhouse Cherry Tomatoes, halved
  • 1 cup (500 mL sliced Ontario Greenhouse Cucumber
  • 1/2 cup (125 mL) crumbled Ontario Feta Cheese


In medium saucepan, combine quinoa and 1-1/2 cup (375 mL) water; bring to boil. Reduce to simmer, cover and cook until tender about 15 minutes. Remove from heat, let stand for 5 minutes then fluff with fork.

Meanwhile, in small bowl whisk together 1/2 cup (125 mL) of the oil, vinegar, oregano, salt and garlic until combined. Set aside.

In large bowl, toss asparagus with 1 tbsp (15 mL) of the oil. Transfer to large rimmed baking sheet. Roast in 425°F (220°C) oven for 8 to 10 minutes, or until tender.

In large nonstick skillet, heat remaining oil over medium-high heat. Add chicken, cook for 8 minutes, turning once until golden brown and juices run clear. Transfer chicken to cutting board and slice. 

Divide quinoa, asparagus, chicken, lettuce, tomatoes and cucumbers among bowls. Top with cheese; drizzle with dressing.

Nutritional information

1 Serving 

  • PROTEIN: 39 grams
  • FAT: 42 grams
  • CARBOHYDRATE: 35 grams
  • CALORIES: 670
  • FIBRE: 6 grams   
  • SODIUM: 490 mg