Mediterranean Chicken Bowl (Printable)

Vibrant bowl featuring juicy chicken, tangy olives, creamy feta, chickpeas, crisp cucumbers, and fluffy quinoa with 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

# Preparation 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 oregano, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon 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.
04 - Divide cooked quinoa among 4 bowls. Top each with cooked chicken, chickpeas, cucumber, olives, cherry tomatoes, red onion, and feta cheese. Drizzle with dressing and sprinkle with chopped parsley.
05 - Serve immediately, or refrigerate for a refreshing cold bowl.

# Expert advice:

01 -
  • It tastes bright and satisfying without feeling heavy, perfect after a long day when you want real food fast.
  • You can prep the components ahead and build fresh bowls all week without touching the stove again.
  • Every bite has texture, crunch, creaminess, and tang working together like a little edible vacation.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a bitter, almost metallic taste that ruins the whole bowl.
  • Let the chicken rest for a minute after cooking before adding it to the bowl so the juices redistribute and it stays tender.
  • If you dress the entire batch at once, the cucumbers and tomatoes will get soggy by day two, so store the dressing separately.
03 -
  • Toast the quinoa in the dry pot for two minutes before adding water, it brings out a nutty flavor that makes the whole bowl taste deeper.
  • Use kitchen shears to snip the parsley right over the bowl at the end, it's faster than chopping and the herbs stay fresher.
  • If your feta is too salty, soak the crumbles in cold water for ten minutes and pat dry before using.
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