Mediterranean Chicken Bowl (Printable)

A colorful Mediterranean bowl with seasoned chicken, fluffy quinoa, crisp vegetables, and tangy feta, finished with zesty lemon 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 & 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 Steps:

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 6-8 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 emulsified.
04 - Divide cooked quinoa among 4 serving bowls. Top each with cooked chicken, chickpeas, cucumber, Kalamata olives, cherry tomatoes, red onion, and feta cheese. Drizzle generously with prepared dressing and garnish with fresh parsley.
05 - Serve immediately while warm, or refrigerate for up to 2 days for a chilled version.

# Expert Hints:

01 -
  • It tastes like vacation without the plane ticket, bright and fresh in a way that makes you forget you're eating healthy.
  • Everything comes together in one bowl, so you're not juggling a dozen plates or containers at dinner time.
  • Leftovers actually get better as the flavors meld, which means lunch is already handled for tomorrow.
  • You can swap out the protein or toppings based on what's lurking in your fridge, and it still works every time.
02 -
  • Don't skip rinsing the quinoa, or you'll end up with a bitter, soapy taste that ruins the whole bowl.
  • Let the skillet heat up completely before adding the chicken, otherwise it will steam instead of sear and you'll miss out on all that caramelized flavor.
  • Taste the dressing before you drizzle it, because lemons vary wildly in acidity and you might need an extra squeeze or pinch of salt to balance it out.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water, it deepens the nutty flavor and makes a noticeable difference.
  • Marinate the chicken for 30 minutes if you have time, the lemon and spices will penetrate deeper and the flavor will be even more pronounced.
  • Double the dressing and keep the extra in a jar, it's incredible on salads, roasted vegetables, or drizzled over grilled fish later in the week.
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