Mediterranean Chicken Bowl

My neighbor Layla knocked on my door one Tuesday holding a glass container full of something bright and colorful. She said she'd made too much lunch and thought I'd like to try it. One bite and I was hooked on the contrast of warm spiced chicken against cool cucumber and the salty pop of feta. I asked for the recipe immediately and have been making my own version ever since.

I started making these bowls for my family on Sunday evenings, and they quickly became our ritual. My youngest would always ask for extra feta, and my partner would sneak more olives before I could even finish assembling. The kitchen would smell like lemon and oregano, and everyone would gather around the counter instead of waiting at the table. It turned into one of those meals where the cooking itself became part of the enjoyment.

Ingredients

• Boneless, skinless chicken breasts: I cut them into bite-sized pieces so they cook quickly and evenly, and every forkful gets a little protein.
• Olive oil: Use a good quality one since it appears twice, once for cooking the chicken and again in the dressing where its flavor really shines.
• Dried oregano: This herb is the backbone of Mediterranean flavor, earthy and slightly floral, and it works in both the marinade and the dressing.
• Ground cumin: Just a touch adds warmth and depth without overpowering the brightness of the lemon.
• Garlic powder: I prefer it here for even distribution in the spice blend, though fresh garlic goes into the dressing for a sharper bite.
• Smoked paprika: This gives the chicken a subtle smokiness and a beautiful golden color.
• Lemon juice: Fresh is essential, it brings acidity that balances the richness of the feta and olive oil.
• Quinoa: I always rinse it well to remove any bitterness, and it cooks up light and fluffy in just 15 minutes.
• Chickpeas: These add heartiness and a creamy texture that makes the bowl more filling.
• Cucumber: I dice it small so it gets into every bite, adding a refreshing crunch.
• Kalamata olives: Their briny, fruity flavor is irreplaceable, I halve them so they distribute better.
• Cherry tomatoes: Sweet and juicy, they burst in your mouth and add pops of color.
• Red onion: Thinly sliced so it stays crisp and adds a sharp, clean bite without being too strong.
• Feta cheese: Creamy and tangy, it melts slightly when it touches the warm chicken and quinoa.
• Fresh parsley: A handful of this brightens everything and makes the bowl look alive.
• Garlic clove: Minced fresh for the dressing, it adds a punchy, aromatic kick.

Instructions

Cook the quinoa:

Bring the water and salt to a boil, then stir in the rinsed quinoa and lower the heat. Cover it and let it simmer gently until all the water is absorbed, about 15 minutes, then let it rest off the heat so it finishes steaming and becomes perfectly fluffy.

Season and cook the chicken:

Toss the chicken pieces with olive oil, spices, and lemon juice until every piece is coated. Heat your skillet until it's quite hot, then add the chicken in a single layer and let it sear without moving it too much, turning occasionally until golden and cooked through, about 6 to 8 minutes.

Make the dressing:

Whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl. Taste it and adjust the seasoning if needed, it should be bright and punchy.

Assemble the bowls:

Divide the quinoa among four bowls, then arrange the chicken, chickpeas, cucumber, olives, tomatoes, onion, and feta on top in sections or mix them in, however you like. Drizzle the dressing over everything and finish with a generous sprinkle of fresh parsley.

Save

One evening I made these bowls for a friend going through a rough patch. We sat on the porch and ate them quietly, and she told me later that it was the first meal in weeks that made her feel normal again. Sometimes food is just fuel, but sometimes it's comfort and care in a bowl. That's when I realized how much these simple ingredients could mean.

Make It Your Own

If you want to skip the chicken, grilled halloumi is incredible here, it gets crispy edges and stays creamy inside. I've also doubled the chickpeas for a fully plant based version, and it's just as satisfying. Roasted red peppers, avocado slices, or even pickled beets make great additions when you want to change things up. The formula is forgiving, so trust your instincts and use what you have.

Storing and Meal Prep

These bowls are perfect for meal prep because the components hold up well separately. I cook the quinoa and chicken on Sunday, chop the vegetables, and keep everything in containers in the fridge. When I'm ready to eat, I assemble a bowl and add the dressing, and it tastes just as fresh as the day I made it. The chicken stays moist for up to four days, and the quinoa actually improves as it absorbs the flavors. You can even eat these cold straight from the fridge on hot days.

Serving Suggestions

I love serving these bowls with warm pita bread on the side for scooping, though I skip it when I want to keep things gluten free. A crisp white wine like Sauvignon Blanc is perfect alongside, but sparkling water with a squeeze of lemon works just as well. If you're feeding a crowd, set out all the components and let everyone build their own bowl.

• Add a dollop of tzatziki or hummus on top for extra creaminess.
• Sprinkle with toasted pine nuts or slivered almonds for crunch.
• Serve with a simple side salad of arugula and lemon if you want more greens.

Save

This bowl has become my go to whenever I want something nourishing that doesn't require much thought. I hope it brings you as much joy and ease as it's brought me, whether you're cooking for yourself or the people you love.

Recipe Questions & Answers

→ Can I prepare this bowl ahead of time?

Yes, you can prepare all components in advance and store them separately in airtight containers in the refrigerator for up to 3 days. Assemble and dress the bowl just before serving to keep the quinoa and vegetables from becoming soggy. This makes it ideal for meal prep.

→ What's a good vegetarian substitute for the chicken?

Grilled halloumi cheese or additional chickpeas work wonderfully. You can also add roasted tofu, tempeh, or white beans for extra protein. The dressing and vegetables complement any of these options beautifully.

→ How do I cook quinoa perfectly fluffy?

Rinse quinoa thoroughly before cooking to remove any bitterness. Use a 2:1 water-to-quinoa ratio, bring to a boil, then reduce heat and simmer covered for 15 minutes. Remove from heat, let it stand covered for 5 minutes, then fluff gently with a fork.

→ Can I serve this bowl cold?

Absolutely. This bowl is delicious served cold or at room temperature. Prepare all components and chill them, then assemble and dress just before eating. The cool, refreshing version is perfect for warm weather meals.

→ What dressing pairs well if I don't have lemon-oregano?

A simple olive oil and red wine vinegar dressing with garlic works beautifully. You could also use a creamy tzatziki sauce, tahini dressing, or balsamic vinaigrette. Any Mediterranean-inspired dressing complements the fresh ingredients.

→ Are there allergen concerns I should know about?

This bowl contains dairy (feta cheese) and legumes (chickpeas). Olives may be processed with nuts, so check labels if you have nut allergies. Always verify ingredient labels for cross-contamination risks, especially when purchasing pre-packaged items.