Mediterranean Chicken Bowl (Print Version)

Juicy chicken, quinoa, chickpeas, fresh vegetables, and feta tossed with lemon-oregano dressing for a healthy Mediterranean meal.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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 diced cucumber
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 Make It:

01 - In a medium saucepan, bring 2 cups water and 1/4 teaspoon salt to a boil. Stir in rinsed 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 dried oregano, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked 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 to 8 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
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 well combined.
04 - Divide cooked quinoa evenly among 4 bowls. Top each portion with cooked chicken, drained chickpeas, diced cucumber, halved Kalamata olives, halved cherry tomatoes, sliced red onion, and crumbled feta cheese.
05 - Drizzle each bowl with prepared dressing and garnish with chopped fresh parsley. Serve immediately while warm, or refrigerate for a chilled version.

# Expert Tips:

01 -
  • It tastes like vacation but takes less time than ordering takeout.
  • You can meal prep the whole thing and it actually gets better in the fridge overnight.
  • Every bite has a different texture, so it never gets boring halfway through the bowl.
  • It feels indulgent but you're actually eating a balanced, nourishing meal.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a bitter, soapy taste that ruins the whole bowl.
  • Let the cooked chicken rest for a minute before adding it to the bowl so the juices redistribute and it stays tender.
  • If you're meal prepping, keep the dressing separate and add it right before eating so the vegetables stay crisp.
03 -
  • Marinate the chicken for 30 minutes if you have time, the flavors soak in deeper and the meat stays juicier.
  • Toast the quinoa in the dry saucepan for a minute before adding water, it brings out a nutty flavor that makes a big difference.
  • Use a microplane to zest the lemon over the finished bowl for an aromatic finishing touch.
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