Mediterranean Chicken Bowl (Print)

A vibrant, healthy bowl with juicy chicken, quinoa, chickpeas, fresh vegetables, tangy olives, and creamy feta with zesty lemon dressing.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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 oregano, 1/2 teaspoon 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 garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
04 - Divide cooked quinoa among 4 serving bowls. Top each bowl with sautéed chicken, chickpeas, cucumber, Kalamata olives, cherry tomatoes, red onion slices, and crumbled feta cheese. Drizzle each bowl with prepared dressing and garnish with fresh chopped parsley.
05 - Serve immediately while warm, or refrigerate for a refreshing chilled bowl. Serve within 2 hours for optimal freshness.

# Expert Advice:

01 -
  • Everything can be prepped ahead and assembled cold or warm depending on your mood.
  • The blend of textures, from creamy feta to crisp cucumber and tender chicken, keeps every bite interesting.
  • It feels like a full restaurant meal but costs a fraction and comes together in under an hour.
  • Leftovers taste even better the next day once the flavors meld in the fridge.
02 -
  • Do not skip rinsing the quinoa or it will taste bitter and soapy, ruining the entire bowl.
  • Let the chicken rest for a minute after cooking so the juices redistribute and it stays moist, not dry.
  • Make extra dressing and store it in a jar because you will want to drizzle it on everything for the rest of the week.
  • If you are meal prepping, keep the dressing separate and add it just before eating so the vegetables stay crisp.
03 -
  • Toast the quinoa in a dry pan for a minute before cooking to bring out a nutty, deeper flavor.
  • Use a hot skillet and do not crowd the chicken so it sears and caramelizes instead of steaming.
  • Taste the dressing before drizzling and adjust the lemon or salt because every lemon is different in acidity.
  • If you want the chickpeas warm and crispy, toss them in olive oil and roast them at 400 degrees for 15 minutes before adding them to the bowl.
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