Mediterranean Chicken Bowl (Printable Version)

Vibrant bowl featuring seasoned chicken, quinoa, chickpeas, fresh vegetables, olives, and feta with lemon-oregano dressing.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1 lb 2 oz), 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 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 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 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 6-8 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 until emulsified.
04 - Divide cooked quinoa among 4 bowls. Top each with cooked chicken, chickpeas, diced cucumber, halved olives, halved cherry tomatoes, sliced red onion, and crumbled feta cheese. Drizzle generously with prepared dressing and garnish with chopped fresh parsley.
05 - Serve immediately while warm, or refrigerate for a chilled version. Both preparations maintain optimal flavor and texture.

# Expert Tips:

01 -
  • It feels indulgent but leaves you energized instead of sluggish, perfect for busy weeknights.
  • Every ingredient adds texture and flavor, so each bite tastes different and interesting.
  • You can prep the components ahead and assemble bowls in minutes throughout the week.
  • The lemon-oregano dressing brightens everything and makes leftovers taste just as good cold.
02 -
  • Do not skip rinsing the quinoa or you'll end up with a bitter, soapy taste that ruins the whole bowl.
  • Let the chicken rest for a minute after cooking so the juices redistribute, cutting into it immediately makes it dry.
  • If you're meal prepping, store the dressing separately and add it just before eating so the vegetables stay crisp.
03 -
  • Cook your quinoa in vegetable or chicken broth instead of water for deeper flavor.
  • Marinate the chicken for 30 minutes if you have time, the flavors penetrate deeper and the meat stays juicier.
  • Taste your feta before buying, some brands are much saltier than others and can throw off the seasoning balance.
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