Mediterranean Chicken Bowl (Printable)

Vibrant bowl with juicy chicken, quinoa, chickpeas, crisp vegetables, feta, and zesty lemon-oregano dressing.

# What You'll 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 and Toppings

13 - 1 cup canned chickpeas, drained and rinsed
14 - 1 cup cucumber, diced
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 feta cheese, crumbled
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

# How to Make It:

01 - In a medium saucepan, bring 2 cups water and 1/4 teaspoon salt to a boil. Stir in 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 olive oil, oregano, cumin, garlic powder, paprika, salt, pepper, and lemon juice. Heat a large skillet over medium-high heat. Add chicken and sauté 6 to 8 minutes, turning occasionally, until golden and cooked through. Set aside.
03 - In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper until emulsified.
04 - Divide cooked quinoa among 4 bowls. Top each with sautéed chicken, chickpeas, cucumber, olives, cherry tomatoes, red onion, and feta cheese. Drizzle with dressing and sprinkle with chopped parsley.
05 - Serve immediately while warm, or refrigerate for a chilled option before serving.

# Expert Suggestions:

01 -
  • Everything can be prepped ahead and stays fresh for days, so you actually look forward to leftovers instead of avoiding them.
  • The spices on the chicken create a crust that's flavorful enough to eat on its own, but plays beautifully with every other ingredient in the bowl.
  • It feels indulgent with the feta and olives, but it's packed with protein and fiber, so you're full without feeling heavy.
  • You can swap or add almost anything based on what's in your fridge and it still tastes like a complete, intentional meal.
02 -
  • Don't skip rinsing the quinoa, the natural coating called saponin makes it taste bitter and soapy if you cook it straight from the bag.
  • Let the chicken rest in the marinade for at least ten minutes before cooking, the lemon juice tenderizes the meat and the spices have time to stick.
  • If you're meal prepping, keep the dressing separate until you're ready to eat so the vegetables stay crisp and the quinoa doesn't get soggy.
  • Use a hot skillet for the chicken and resist the urge to move it around too much, patience gives you that caramelized crust that makes all the difference.
03 -
  • Toast the quinoa in a dry skillet for two minutes before boiling it, this adds a nutty depth that makes even plain quinoa taste special.
  • Marinate the red onion in a splash of lemon juice and a pinch of salt while you prep everything else, it softens the sharpness and turns almost pickled.
  • Use a mix of green and black olives if you want more complexity, or swap in Castelvetrano olives for a buttery, mild twist.
  • Save any leftover dressing in the fridge and use it on salads, roasted vegetables, or as a marinade for fish, it's that versatile.
Go Back