Mediterranean Grilled Chicken Bowl
A flavorful bowl with grilled chicken, quinoa, fresh vegetables, and a light lemon-herb dressing. Perfect for balanced blood sugar management.
35m
Total
385
Calories
32g
Protein
4
Servings
Nutrition Information
38g
Carbs
6g
Fiber
32g
Net Carbs
12g
Fat
Blood Sugar Impact
Glycemic Index (GI)
45
Absorption speed
Glycemic Load (GL)
14
Total impact per serving
💡 GI measures absorption SPEED, GL measures TOTAL IMPACT on your blood sugar.
Ingredients
- 1 lb Chicken breast (boneless, skinless)
- 1 cup Quinoa (uncooked)
- 1 cup Cherry tomatoes (halved)
- 1 medium Cucumber (diced)
- 1/4 cup Red onion (thinly sliced)
- 1/4 cup Feta cheese (crumbled)
- 2 tbsp Olive oil
- 2 tbsp Lemon juice (fresh)
- 2 cloves Garlic (minced)
- 1/4 cup Fresh herbs (parsley and dill)
Instructions
- 1
Cook quinoa according to package directions and let cool slightly.
- 2
Season chicken breast with salt, pepper, and dried oregano.
- 3
Grill chicken over medium-high heat for 6-7 minutes per side until cooked through.
- 4
Let chicken rest for 5 minutes, then slice into strips.
- 5
While chicken cooks, prepare vegetables and combine in a large bowl.
- 6
Whisk together olive oil, lemon juice, garlic, and fresh herbs for dressing.
- 7
Divide quinoa among 4 bowls, top with vegetables and sliced chicken.
- 8
Drizzle with dressing and sprinkle with feta cheese.
💡 Tips
- •Prep vegetables and cook quinoa ahead of time for quick assembly
- •Substitute salmon or shrimp for chicken if desired
- •Add extra vegetables like bell peppers or olives for more flavor