Mediterranean Chicken Bowl (Printable)

Colorful Mediterranean-inspired bowl combining seasoned chicken, fluffy quinoa, chickpeas, crisp vegetables, and creamy feta with a tangy lemon dressing.

# What You'll 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 & 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 - Bring 2 cups water and 1/4 teaspoon salt to a boil in a medium saucepan. 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 dried oregano, 1/2 teaspoon ground 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 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 combined.
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 with prepared dressing and sprinkle with chopped fresh parsley.
05 - Serve immediately for a warm bowl, or refrigerate for a refreshing cold version.

# Expert Tips:

01 -
  • Everything cooks quickly and can be prepped in stages, so you are never stuck at the stove feeling overwhelmed.
  • The combination of warm spiced chicken and cool crunchy vegetables makes every bite feel like a little celebration in your mouth.
  • It holds up beautifully in the fridge, which means tomorrow's lunch is already handled and tastes even better cold.
02 -
  • If you skip rinsing the quinoa, you will taste the bitter saponin coating and wonder why everyone says quinoa is good, so take the extra 30 seconds to rinse it under cold water.
  • Overcrowding the skillet with chicken will steam it instead of searing it, so if your pan is small, cook the chicken in two batches to get those golden, flavorful edges.
  • The dressing tastes best when the garlic has a minute to mingle with the lemon and oil, so whisk it together first and let it sit while you assemble the rest.
03 -
  • Let the cooked quinoa sit uncovered for a few minutes after fluffing so excess steam escapes and you avoid a mushy texture.
  • Marinate the chicken for 15 minutes before cooking if you have the time, it makes a noticeable difference in how deeply the spices penetrate.
  • Taste your feta before crumbling it, some brands are much saltier than others, and you may want to dial back the salt in the dressing accordingly.
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