Save to Pinterest My neighbor showed up one Tuesday evening with a bag of groceries and announced she was teaching me how to eat better without feeling like I was on a diet. She pulled out quinoa, a block of feta, and a jar of olives, ingredients I'd always walked past at the store. We chopped, simmered, and tossed everything into bowls while she told me stories about summers in Crete. By the time we sat down, I realized healthy food didn't have to be boring.
I started making these bowls on Sundays when I needed something reliable for lunch prep. The first time I packed one for work, a coworker leaned over and asked if I'd ordered from that expensive grain bowl place downtown. When I told her I made it myself for a fraction of the cost, she asked for the recipe on the spot. It became my quiet little victory every time someone assumed it came from a restaurant.
Ingredients
- Boneless, skinless chicken breasts: Cut them into even bite-sized pieces so they cook uniformly and stay juicy, not rubbery.
- Olive oil: Use a good quality one since it appears twice, once for cooking and once in the dressing where the flavor really shines.
- Dried oregano: This herb ties the whole Mediterranean vibe together, adding earthy warmth to both the chicken and the dressing.
- Ground cumin and smoked paprika: These spices add depth and a hint of smokiness that makes the chicken taste more complex than plain grilled meat.
- Garlic powder and fresh garlic: Powder seasons the chicken evenly, while fresh garlic in the dressing gives a sharper, brighter punch.
- Lemon juice: Freshly squeezed is essential, it brings acidity that balances the richness of feta and olives.
- Quinoa: Rinse it well or it can taste bitter, and fluff it with a fork after cooking to keep it light and fluffy.
- Chickpeas: They add protein and a creamy texture that soaks up the dressing beautifully.
- Cucumber and cherry tomatoes: These bring crisp freshness and a pop of color that makes the bowl look as good as it tastes.
- Kalamata olives: Their briny, fruity flavor is irreplaceable, green olives just don't hit the same way.
- Red onion: Slice it thin so it adds bite without overwhelming the other flavors.
- Feta cheese: Crumble it yourself from a block, pre-crumbled feta is drier and lacks that creamy, tangy richness.
- Fresh parsley: A handful of chopped parsley at the end adds a burst of green and freshness that ties everything together.
Instructions
- Cook the quinoa:
- Bring the water and salt to a rolling boil, then add the rinsed quinoa and lower the heat to a gentle simmer. Cover it and let it steam undisturbed for 15 minutes, then turn off the heat and let it sit another 5 minutes before fluffing with a fork so every grain stays separate and tender.
- Season and cook the chicken:
- Toss the chicken pieces in olive oil, spices, and lemon juice until every piece is coated, then spread them in a hot skillet without crowding. Let them sear undisturbed for a few minutes to get that golden crust, then turn and cook through until no pink remains, about 6 to 8 minutes total.
- Make the dressing:
- Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl until it emulsifies slightly. Taste it and adjust the lemon or salt to your liking, this is what makes or breaks the bowl.
- Assemble the bowls:
- Divide the fluffy quinoa among four bowls, then arrange the warm chicken, chickpeas, cucumber, olives, tomatoes, red onion, and crumbled feta on top in sections or mix it all together. Drizzle generously with the dressing and finish with a sprinkle of fresh parsley for color and a hint of brightness.
Save to Pinterest One Saturday, I made a double batch and invited friends over for a build-your-own-bowl lunch. Everyone customized theirs with different amounts of feta, olives, and onion, and we sat outside in the sun with cold glasses of white wine. It wasn't fancy, but it felt special because everyone was so genuinely happy with their food. That's when I realized this recipe wasn't just about eating well, it was about sharing something simple and satisfying.
Making It Your Own
This bowl is endlessly adaptable once you understand the basic structure of grain, protein, vegetables, and a bright dressing. Swap the chicken for grilled halloumi if you want a vegetarian version, or double the chickpeas for a plant-based option. Add roasted red peppers, avocado slices, or even pickled beets if you want more color and flavor. The key is balancing creamy, tangy, crunchy, and fresh elements so every bite feels complete.
Storage and Meal Prep
These bowls keep beautifully in the fridge for up to four days, making them perfect for weekday lunches. Store the components separately in airtight containers: quinoa in one, chicken in another, and the chopped vegetables and toppings in a third. Keep the dressing in a small jar and shake it before drizzling. When you're ready to eat, you can enjoy it cold straight from the fridge or warm the quinoa and chicken quickly in the microwave.
Serving Suggestions
This bowl stands alone as a complete meal, but you can round it out with warm pita bread or flatbread on the side if you're not keeping it gluten-free. A crisp Sauvignon Blanc or a light rosé pairs beautifully with the lemon and herbs. If you're serving it for dinner, consider adding a simple side like hummus with vegetables or a small Greek salad.
- Serve with a dollop of tzatziki or hummus on the side for extra creaminess.
- Add a handful of toasted pine nuts or slivered almonds for crunch.
- Finish with a drizzle of balsamic glaze if you want a touch of sweetness.
Save to Pinterest This bowl has become my go-to whenever I want something that feels nourishing and a little luxurious without any fuss. I hope it becomes a regular in your kitchen too.
Recipe FAQs
- → Can I prepare this bowl in advance?
Yes, this bowl is excellent for meal prep. Cook the quinoa and chicken up to 3 days ahead and store separately. Assemble components in containers just before eating, or keep dressing separate until serving to prevent sogginess.
- → What can I substitute for chicken?
For a vegetarian option, use grilled halloumi cheese, baked tofu, or increase the chickpeas. Roasted chickpeas add excellent texture and protein while maintaining Mediterranean authenticity.
- → Is this truly gluten-free?
Yes, all core ingredients are naturally gluten-free. However, verify that your canned chickpeas and olives are processed in gluten-free facilities. Serve with gluten-free pita if desired instead of regular bread.
- → How should I store leftover dressing?
Store the lemon-oregano dressing in an airtight glass container in the refrigerator for up to 5 days. Shake well before using, as the oil and lemon juice will separate. It works wonderfully on salads and grilled vegetables too.
- → Can I make this bowl warm or cold?
Absolutely. Serve it warm immediately after assembly, or refrigerate for 2-3 hours for a refreshing cold bowl. Both versions are delicious. Warm the chicken separately before adding if you prefer a cold salad with warm protein.
- → What wine pairs well with this bowl?
A crisp Sauvignon Blanc complements the bright lemon and oregano flavors perfectly. Alternatively, try a light Pinot Grigio, Greek Assyrtiko, or refreshing rosé to match the Mediterranean profile.