Pin It My neighbor knocked on my door one Thursday evening holding a bowl covered in foil. She'd just come back from Crete and recreated something her host family served every night. One bite and I was hooked, not just on the flavors but on how simple it was to throw together. The chicken was lemony and tender, the quinoa soaked up all the good juices, and the feta added that salty punch I didn't know I needed. I made my own version the very next weekend and it's been in rotation ever since.
I started making this bowl on Sundays and packing it for lunch all week. My coworkers would hover around the microwave asking what smelled so good. One friend convinced me to bring her a portion, and now she texts me every Sunday morning asking if I'm making the bowls again. It became our little ritual, and honestly, knowing someone else is enjoying it makes the prep feel less like a chore.
Ingredients
- Boneless, skinless chicken breasts: I cut them into bite sized pieces so they cook fast and pick up more seasoning on every surface.
- Olive oil: Use a good one for the dressing since it's not cooked and you'll really taste it.
- Dried oregano: This is the herb that makes everything taste Mediterranean, I keep a jar just for this recipe.
- Ground cumin: Just a hint adds warmth without overpowering the brightness of the lemon.
- Garlic powder: Faster than fresh garlic for the chicken rub and it distributes evenly.
- Smoked paprika: Gives the chicken a subtle char flavor even if you're cooking indoors.
- Quinoa: Rinse it well or it can taste bitter, I learned that the hard way.
- Chickpeas: I drain and rinse them to get rid of that canned liquid taste.
- Cucumber: I like English cucumbers because they have fewer seeds and stay crunchier.
- Kalamata olives: The briny, meaty kind, not the bland canned black ones.
- Cherry tomatoes: Halving them releases their juice into the bowl which mingles with the dressing.
- Red onion: I slice it thin and soak it in cold water for five minutes to mellow the bite.
- Feta cheese: Get a block and crumble it yourself, the pre crumbled stuff is coated in powder and doesn't taste as good.
- Fresh parsley: Adds a pop of color and a fresh herbal note right before serving.
- Lemon: You need two, one for the chicken and one for the dressing, and fresh is non negotiable here.
Instructions
- Cook the Quinoa:
- Bring salted water to a boil, stir in rinsed quinoa, cover, and simmer on low for 15 minutes. Let it rest off the heat so every grain fluffs up perfectly.
- Season and Cook the Chicken:
- Toss chicken pieces with olive oil, spices, and lemon juice, then sauté in a hot skillet until golden and cooked through, about 6 to 8 minutes. The high heat gives you those nice caramelized edges.
- Make the Dressing:
- Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl. Taste it and adjust the salt or lemon to your preference.
- Assemble the Bowls:
- Divide the fluffy quinoa among four bowls and top with chicken, chickpeas, cucumber, olives, tomatoes, onion, and crumbled feta. Drizzle the dressing over everything and finish with a generous sprinkle of fresh parsley.
Pin It One night I served this to my in laws who are notoriously picky about healthy food. My father in law went back for seconds and asked if I'd write down the recipe for my mother in law. That's when I knew this bowl had some kind of magic, it wins over skeptics and keeps the converted coming back for more. It's become my go to when I want to impress without stressing.
Make It Your Own
I've swapped the chicken for grilled halloumi when my vegetarian sister visits, and it's just as satisfying. Sometimes I toss in roasted red peppers or a handful of arugula if I have them lying around. The beauty of this bowl is that it's a template, you can riff on it based on what's in your fridge and it still tastes like a cohesive, thought out meal.
Storing and Reheating
I portion these into glass containers and they last up to four days in the fridge. You can eat them cold straight from the container or give them a quick 60 second zap in the microwave. If you're reheating, I like to add a splash of water to the quinoa so it doesn't dry out, and I always add the feta and parsley fresh after warming.
Pairing and Serving Ideas
This bowl is filling on its own, but sometimes I'll serve it with warm pita or a side of tzatziki if I'm feeding a crowd. A crisp white wine like Sauvignon Blanc or even a cold sparkling water with lemon feels right alongside it. If you want to stretch it further, double the quinoa and vegetables and you'll easily feed six.
- Add avocado slices for extra creaminess and healthy fats.
- Toss in a handful of baby spinach or arugula for more greens.
- Serve with a wedge of lemon on the side for people who like extra tang.
Pin It This bowl has become my answer to the weeknight dinner question and the what should I bring to the potluck panic. It's proof that healthy food doesn't have to be bland or boring, and that a little bit of lemon and feta can turn simple ingredients into something you actually crave.
Recipe FAQs
- → Can I make this bowl ahead of time?
Yes, this bowl is excellent for meal prep. Prepare all components separately and store in airtight containers for up to 3 days. Assemble just before serving or add dressing only to the portion you're eating to prevent sogginess.
- → What can I substitute for chicken?
Grilled halloumi cheese works beautifully for a vegetarian version, or simply add extra chickpeas for more protein. Grilled shrimp or turkey breast are also excellent alternatives.
- → Is this bowl gluten-free?
Yes, the bowl is naturally gluten-free. However, if serving with pita bread, use gluten-free pita. Always check ingredient labels for processed items like olives and dressings.
- → How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 165°F (74°C) or when the thickest pieces are no longer pink inside. Golden exterior and opaque throughout typically indicates doneness after 6-8 minutes of sautéing.
- → Can I prepare the dressing in advance?
Absolutely. The lemon-oregano dressing keeps in a sealed jar in the refrigerator for up to 5 days. Shake well before using, as the oil and lemon juice may separate slightly over time.
- → What wine pairs well with this bowl?
A crisp Sauvignon Blanc complements the bright lemon and oregano flavors perfectly. Other options include Pinot Grigio, Vermentino, or a dry Rosé for a refreshing pairing.