Mediterranean Chicken Bowl (Printable Version)

Vibrant bowl featuring seasoned chicken, fluffy quinoa, chickpeas, crisp vegetables, creamy feta, and zesty lemon-oregano 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 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

# Step-by-Step Guide:

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 - While quinoa cooks, toss chicken pieces with 2 tablespoons olive oil, 1 teaspoon 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. Transfer to a plate.
03 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, 1 teaspoon oregano, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
04 - Divide cooked quinoa equally among 4 serving bowls. Top each bowl with portions of cooked chicken, chickpeas, cucumber, Kalamata olives, cherry tomatoes, red onion slices, and crumbled feta cheese.
05 - Drizzle each bowl generously with lemon-oregano dressing and garnish with chopped fresh parsley. Serve immediately, or refrigerate for a chilled version.

# Expert Advice:

01 -
  • Everything comes together in under an hour, making it perfect for weeknight dinners when you want something that feels special.
  • The balance of textures and temperatures keeps every bite interesting, from the fluffy quinoa to the briny olives.
  • You can prep the components ahead and assemble bowls throughout the week for easy lunches.
02 -
  • Do not skip rinsing the quinoa, I learned this the hard way when my first batch tasted soapy and bitter.
  • Let the chicken get a good sear before stirring it, moving it too early releases moisture and you lose that golden crust.
  • Make the dressing while the quinoa and chicken are cooking so everything is ready to assemble at once.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water, it brings out a nutty flavor that makes a big difference.
  • If your feta is too salty, soak it in cold water for 10 minutes before crumbling, it mellows the brine without losing the tangy creaminess.
  • Double the dressing recipe and keep extra in a jar, it's delicious on salads, roasted vegetables, or as a marinade for fish.
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