Mediterranean Chicken Bowl (Printable)

Healthy Mediterranean bowl featuring seasoned chicken, fluffy quinoa, chickpeas, fresh vegetables, and creamy feta with zesty lemon dressing.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1/2 lemon

→ Grains

10 - 1 cup quinoa, rinsed
11 - 2 cups water
12 - 1/4 teaspoon salt

→ Vegetables & Toppings

13 - 1 cup canned chickpeas, drained and rinsed
14 - 1 cup diced cucumber
15 - 1/2 cup Kalamata olives, pitted and halved
16 - 1 cup cherry tomatoes, halved
17 - 1/2 small red onion, thinly sliced
18 - 1/2 cup crumbled feta cheese
19 - 1/4 cup fresh parsley, chopped

→ Dressing

20 - 2 tablespoons olive oil
21 - Juice of 1 lemon
22 - 1 teaspoon dried oregano
23 - 1 clove garlic, minced
24 - 1/2 teaspoon salt
25 - 1/4 teaspoon black pepper

# Directions:

01 - In a medium saucepan, bring 2 cups water and 1/4 teaspoon salt to a boil. Stir in rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
02 - Toss chicken pieces with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and juice of 1/2 lemon. Heat a large skillet over medium-high heat. Add seasoned chicken and sauté 6 to 8 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
03 - In a small bowl, whisk together 2 tablespoons olive oil, juice of 1 lemon, 1 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
04 - Divide cooked quinoa evenly among 4 serving bowls. Top each portion with cooked chicken, 1/4 cup chickpeas, diced cucumber, halved Kalamata olives, halved cherry tomatoes, sliced red onion, and crumbled feta cheese. Drizzle each bowl generously with lemon-oregano dressing and garnish with fresh chopped parsley.
05 - Serve immediately while warm, or refrigerate for up to 2 hours for a refreshing chilled bowl.

# Expert Advice:

01 -
  • Everything cooks in under forty minutes, meaning you can have a restaurant quality meal on the table faster than takeout arrives.
  • The flavors improve as they sit together, so leftovers taste even better the next day straight from the fridge.
  • You can prep the components ahead and assemble bowls all week without any part tasting tired or soggy.
  • It feels indulgent and light at the same time, filling you up without that heavy feeling some grain bowls leave behind.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a bowl that tastes slightly bitter and soapy, a mistake I made exactly once.
  • Let the chicken rest in the marinade for even just five minutes if you have the time, it makes a noticeable difference in how the flavors soak in.
  • If your skillet isn't hot enough when you add the chicken, it will steam instead of browning and you'll lose that golden caramelized crust.
  • Taste your dressing before drizzling, every lemon is different and sometimes you need an extra squeeze to get that punchy brightness.
03 -
  • Toast the quinoa in the dry saucepan for two minutes before adding water, it adds a subtle nutty flavor that makes the whole bowl taste more complex.
  • If your feta is too salty, soak the crumbles in cold water for ten minutes and drain them, it mellows the brine without losing that creamy tang.
  • Use a hot skillet and resist the urge to stir the chicken constantly, letting it sit gives you those golden brown edges that add so much flavor.
  • Make extra dressing and store it in a jar, it keeps for a week and turns any sad desk salad into something you'll actually look forward to eating.
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