Mediterranean Chicken Bowl (Printable)

A vibrant, healthy bowl featuring juicy chicken, tangy olives, creamy feta, chickpeas, and fluffy quinoa with zesty lemon 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 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

# Step-by-Step:

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 olive oil, oregano, cumin, garlic powder, paprika, salt, pepper, and lemon juice. 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 olive oil, lemon juice, oregano, garlic, salt, and pepper until emulsified.
04 - Divide cooked quinoa among 4 bowls. Top each with chicken, chickpeas, cucumber, olives, cherry tomatoes, red onion, and crumbled feta. Drizzle generously with dressing and sprinkle with chopped parsley.
05 - Serve immediately while warm, or refrigerate for a refreshing chilled presentation.

# Expert Suggestions:

01 -
  • Everything cooks in under 40 minutes, so weeknight panic turns into weeknight triumph.
  • The textures are wildly satisfying, creamy feta against crisp cucumber, tender chicken against chewy quinoa.
  • It tastes even better the next day, which means lunch is already handled.
  • You can swap, add, or skip ingredients without wrecking the whole thing.
02 -
  • Rinse the quinoa thoroughly or it will taste bitter and soapy, I skipped this once and regretted every bite.
  • Don't crowd the chicken in the skillet, if the pieces touch too much they steam instead of browning.
  • Let the cooked quinoa rest covered after you turn off the heat, it finishes cooking in its own steam and turns perfectly fluffy.
  • Taste the dressing before you drizzle, lemon juice varies in acidity and you might need to adjust the balance.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water, it adds a nutty depth that's subtle but noticeable.
  • Marinate the chicken for 30 minutes if you have time, the flavors sink in deeper and the lemon tenderizes the meat.
  • Use a mix of red and white quinoa for visual interest, it looks more impressive and tastes the same.
  • Make a double batch of dressing and keep it in the fridge, it's perfect on salads, roasted vegetables, or grilled fish all week long.
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