Mediterranean Chicken Bowl (Printable)

A colorful, protein-packed bowl combining juicy chicken, fluffy quinoa, fresh vegetables, and tangy feta with lemon-oregano dressing.

# Ingredient List:

→ 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

# Directions:

01 - Bring 2 cups water and 1/4 teaspoon salt to a boil in a medium saucepan. Stir in rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
02 - Toss chicken pieces with 2 tablespoons olive oil, oregano, cumin, garlic powder, paprika, salt, pepper, and lemon juice in a bowl. Heat a large skillet over medium-high heat and add the seasoned chicken. Sauté for 6 to 8 minutes, turning occasionally, until golden and cooked through. Set aside.
03 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, oregano, minced garlic, salt, and black pepper until emulsified.
04 - Divide cooked quinoa evenly among 4 bowls. Top each bowl with cooked chicken, chickpeas, diced cucumber, halved olives, halved cherry tomatoes, sliced red onion, and crumbled feta cheese. Drizzle with prepared dressing and garnish with fresh chopped parsley.
05 - Serve immediately while warm, or refrigerate for a refreshing cold bowl. Store covered in the refrigerator for up to 3 days.

# Expert Advice:

01 -
  • It feels like a complete meal without the heaviness, every bite is bright and satisfying.
  • You can prep the components ahead and assemble bowls in under five minutes when hunger strikes.
  • The combination of warm spiced chicken and cool crisp vegetables keeps your palate interested from start to finish.
  • Its flexible enough to become vegetarian, vegan, or heartier depending on whos at the table.
02 -
  • Dont crowd the chicken in the skillet or itll steam instead of sear, cook it in two batches if your pan isnt big enough.
  • Let the quinoa rest covered after cooking, lifting the lid too early releases steam and you end up with mushy grains.
  • Taste your feta before adding extra salt to the dressing, some brands are much saltier than others.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water, it brings out a nutty flavor that makes a big difference.
  • Marinate the chicken for 30 minutes if you have time, the flavors penetrate deeper and the lemon starts to tenderize the meat.
  • Use a microplane to grate the garlic for the dressing instead of mincing it, the finer texture distributes the flavor more evenly.
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