Mediterranean Chicken Bowl (Print Version)

Vibrant bowl with juicy chicken, quinoa, chickpeas, crisp vegetables, creamy 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 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

# How To Make:

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 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 chicken and sauté 6 to 8 minutes, turning occasionally, until golden and cooked through. Set aside.
03 - In a small bowl, whisk together 2 tablespoons olive oil, juice of 1 lemon, 1 teaspoon dried oregano, 1 minced clove garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until combined.
04 - Divide cooked quinoa 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 sprinkle with fresh chopped parsley.
05 - Serve bowls immediately for warm presentation, or refrigerate for a refreshing cold bowl.

# Expert Tips:

01 -
  • Everything cooks in under half an hour, leaving you time to sit down and actually enjoy dinner.
  • The lemony dressing pulls together quinoa, feta, and olives into something that tastes like summer on the Mediterranean coast.
  • You can prep the components ahead and build cold bowls straight from the fridge on busy nights.
  • It's naturally gluten free and flexible enough to swap chicken for halloumi or skip the feta entirely.
02 -
  • Rinse the quinoa thoroughly or it will taste bitter and soapy, a mistake I made exactly once and never forgot.
  • Don't overcrowd the skillet when cooking chicken or it will steam instead of sear, leaving you with pale, rubbery pieces.
  • Let the cooked quinoa sit covered off the heat for 5 minutes; this final steam makes it tender and prevents mushiness.
  • Whisk the dressing well before drizzling because the oil and lemon will separate if left sitting.
03 -
  • Toast the quinoa in a dry pan for a minute before cooking to add a nutty depth that makes it taste less plain.
  • Marinate the chicken for 15 minutes if you have time; the flavors penetrate deeper and the meat stays juicier.
  • Add a pinch of red pepper flakes to the dressing if you like a little heat threading through the brightness.
  • If your feta is too salty, soak the crumbles in cold water for 10 minutes and drain well before adding to the bowl.
Go Back