Mediterranean Chicken Bowl (Printable version)

Vibrant bowl featuring seasoned chicken, fluffy quinoa, chickpeas, crisp vegetables, feta, and zesty lemon-oregano dressing.

# What You 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 It:

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 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 seasoned chicken and sauté 6–8 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
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 emulsified.
04 - Divide cooked quinoa among 4 serving bowls. Top each with cooked chicken, drained chickpeas, diced cucumber, halved Kalamata olives, halved cherry tomatoes, sliced red onion, and crumbled feta cheese. Drizzle each bowl with prepared dressing and garnish with chopped fresh parsley.
05 - Serve immediately while warm, or refrigerate for a refreshing cold bowl option.

# Expert Advice:

01 -
  • Everything cooks in under 30 minutes, so you can have a nourishing dinner on the table faster than takeout.
  • The bowls taste even better the next day, making them perfect for meal prep or a quick desk lunch.
  • You get protein, whole grains, and vegetables in one dish without feeling like youre sacrificing flavor for nutrition.
  • The lemon-oregano dressing brightens every bite and pulls all the ingredients together like magic.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a bitter coating that ruins the whole bowl.
  • Let the chicken rest for a minute after cooking so the juices redistribute, cutting it too soon makes it dry.
  • Dress the bowls just before serving if meal prepping, soggy quinoa and wilted cucumbers aren't nearly as appealing.
03 -
  • Toast the quinoa in a dry pan for a minute before cooking to bring out a nutty flavor.
  • Use a meat thermometer to check the chicken, 165 degrees means it's perfectly cooked and still juicy.
  • Double the dressing recipe and keep extra in the fridge, it's fantastic on salads and roasted vegetables too.
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