Save to Pinterest The smell of lemon and oregano hitting hot olive oil always takes me straight back to a tiny kitchen in Athens, where I watched a local cook toss chicken with nothing but her hands and a bowl of spices. She didnt measure anything, just smiled and said the chicken would tell me when it was ready. I came home determined to recreate that bright, satisfying flavor in a way that didnt require a plane ticket. This bowl became my weeknight answer to that sun-soaked memory.
I started making these bowls on Sundays when friends would stop by unannounced. One time, I had everything chopped and ready in the fridge, and when three people showed up hungry after a hike, I just pulled out the containers and let everyone build their own. They were skeptical at first, quinoa isnt everyones first choice, but after the first bite with that lemony dressing soaking into the grains, they went quiet. Now they text before they come over to make sure Ive got the ingredients on hand.
Ingredients
- Boneless, skinless chicken breasts: I cut them into bite-sized pieces before marinating so every surface gets coated in flavor, and they cook faster and more evenly in the skillet.
- Olive oil: Use a fruity one if you have it, the flavor comes through in both the chicken and the dressing, so it matters more than you think.
- Dried oregano: Mediterranean oregano has a sharper, more floral note than the Italian kind, if you can find it, grab it.
- Ground cumin: Just half a teaspoon adds warmth without making the dish taste like chili, it bridges the brightness of the lemon beautifully.
- Garlic powder: Fresh garlic can burn in the hot skillet, powder gives you that flavor without the risk.
- Smoked paprika: This is where the chicken gets a little depth and color, dont skip it even if you think paprika is just for looks.
- Lemon juice: Fresh is essential here, bottled lemon juice tastes flat and the chicken deserves better.
- Quinoa: Rinse it well or it can taste bitter, I learned that the hard way on my first attempt.
- Chickpeas: These add heartiness and a creamy texture that balances the tangy feta and briny olives.
- Cucumber: I like Persian cucumbers because theyre crunchier and have fewer seeds, but any crisp variety works.
- Kalamata olives: Their deep, winey flavor is what makes this bowl taste unmistakably Mediterranean, green olives are too mild.
- Cherry tomatoes: Halve them so they release a little juice and mingle with the dressing, whole ones just roll around.
- Red onion: Slice it thin and let it sit in cold water for a few minutes if the sharpness bothers you.
- Feta cheese: Crumble it yourself from a block, pre-crumbled feta is drier and lacks that creamy, tangy punch.
- Fresh parsley: It brightens everything and adds a pop of green that makes the bowl look as good as it tastes.
Instructions
- Cook the Quinoa:
- Bring the water and salt to a boil, stir in the rinsed quinoa, then lower the heat and cover it tightly. Let it simmer undisturbed for 15 minutes, then turn off the heat and let it steam for 5 more, fluff it with a fork and youll have perfectly tender grains.
- Marinate and Cook the Chicken:
- Toss the chicken pieces with olive oil, all the spices, and lemon juice until every piece is coated. Heat your skillet until its really hot, then add the chicken in a single layer and let it sear without moving it for a couple minutes, that golden crust is where the flavor lives.
- Make the Dressing:
- Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl. Taste it and adjust, it should be bright and bold because itll mellow once it hits the quinoa and vegetables.
- Assemble the Bowls:
- Divide the quinoa among four bowls, then arrange the chicken, chickpeas, cucumber, olives, tomatoes, onion, and feta on top. Drizzle the dressing generously and finish with a sprinkle of fresh parsley, let everyone mix it themselves or keep it pretty for a photo.
Save to Pinterest One evening, I made this for my mom, who usually turns her nose up at anything she considers too healthy. She poked at the quinoa suspiciously, then took a bite and paused. Then she took another. By the end, she was scraping the bowl and asking if I could teach her how to make the dressing. I wrote it down on a sticky note and she still has it on her fridge.
Make It Your Own
This bowl is a template, not a rulebook. Ive swapped the chicken for grilled shrimp when I had some thawing in the fridge, and Ive made it completely plant based by using roasted chickpeas and skipping the feta. You can add roasted red peppers, artichoke hearts, or even a handful of arugula if you want more greens. The dressing works on just about anything, so dont be afraid to play around.
Storing and Serving
These bowls are one of the rare dishes that taste just as good cold as they do warm. I keep the components separate in the fridge, quinoa in one container, chicken in another, and all the vegetables and toppings in a third. That way, I can build a fresh bowl whenever I want without everything getting soggy. The dressing keeps for up to five days in a jar, just shake it before using because the olive oil and lemon will separate.
Pairing and Serving Suggestions
If youre serving this for a casual dinner, a chilled white wine like Sauvignon Blanc or a dry rosé is perfect. For a more filling meal, warm pita bread on the side is always a hit, even though it breaks the gluten free promise. Ive also served this at potlucks where it sat on the table for an hour and still looked vibrant and appetizing, which is more than I can say for most dishes.
- Add a handful of fresh mint to the parsley for an extra layer of brightness.
- If you like heat, a pinch of red pepper flakes in the dressing wakes everything up.
- Serve with a side of hummus and pita chips for scooping up any leftover dressing and toppings.
Save to Pinterest This bowl has become my go to when I want something that feels nourishing without being fussy. Its the kind of meal that makes you feel good while youre eating it and even better an hour later.
Recipe FAQs
- → Can I prepare this bowl ahead of time?
Yes, this bowl is excellent for meal prep. Cook the quinoa and chicken the night before, store separately in airtight containers, and assemble fresh bowls when ready to eat. Keep the dressing separate until serving to prevent sogginess. The bowl stays fresh refrigerated for up to 3 days.
- → What are good substitutes for chicken?
For vegetarian options, substitute with grilled halloumi cheese, extra chickpeas, white beans, or crispy tofu. Grilled shrimp or baked salmon work beautifully for seafood variations while maintaining the Mediterranean flavor profile.
- → How do I make this completely gluten-free?
This bowl is naturally gluten-free as written. Simply verify that all packaged ingredients, especially olives and chickpeas, are processed in gluten-free facilities. Skip the pita bread suggestion or use certified gluten-free pita if serving alongside.
- → Can I make the dressing in advance?
Absolutely. The lemon-oregano dressing keeps well in an airtight jar in the refrigerator for up to 5 days. Shake before using since oil and lemon juice naturally separate. This makes quick assembly even easier during the week.
- → What vegetables can I add or swap?
Customize with roasted red peppers, avocado, artichoke hearts, bell peppers, or arugula. Roasted zucchini, eggplant, or sun-dried tomatoes add Mediterranean depth. Use what's fresh and available while keeping a balance of crisp, chewy, and creamy textures.
- → Is this suitable for dairy-free diets?
Not as written due to feta cheese, but easily adaptable. Omit the cheese or replace with dairy-free feta alternative. The chickpeas and quinoa provide substantial protein and satisfaction, making the bowl filling even without cheese.