Mediterranean Chicken Bowl (Print Version)

Vibrant Mediterranean bowl with seasoned chicken, quinoa, chickpeas, fresh vegetables, feta, and lemon-oregano 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 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

# 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 - Toss chicken pieces with olive oil, 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. Set aside.
03 - In a small bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper until emulsified.
04 - Divide cooked quinoa among 4 bowls. Top each with sautéed chicken, chickpeas, cucumber, Kalamata olives, cherry tomatoes, red onion, and crumbled feta cheese.
05 - Drizzle each bowl with dressing and garnish with chopped fresh parsley. Serve immediately, or refrigerate for a chilled presentation.

# Top Tips:

01 -
  • Everything cooks in under half an hour, so even your busiest Tuesday can end with a meal that feels like a vacation.
  • The textures play together beautifully: creamy feta against crunchy cucumbers, fluffy quinoa soaking up that bright lemon dressing.
  • It tastes even better the next day, making it the rare lunch that actually excites you at 11 a.m.
  • You can prep the components ahead and assemble bowls all week without any sogginess or sad leftovers.
02 -
  • Don't skip rinsing the quinoa—the first time I forgot, the bowl tasted bitter and I couldn't figure out why until my friend pointed out the saponin coating.
  • Let the chicken rest for a minute after cooking; cutting it immediately makes all the juices run out and you end up with dry, sad chicken instead of juicy bites.
  • If your skillet isn't hot enough, the chicken will steam instead of sear, and you'll miss that golden, slightly crispy exterior that makes this bowl special.
03 -
  • Toast the quinoa in a dry pan for two minutes before cooking it—it brings out a nutty flavor that makes the whole bowl taste more interesting.
  • If you want the chicken extra flavorful, marinate it in the spice mixture for 30 minutes or even overnight; the lemon juice tenderizes it beautifully.
  • Use a microplane to zest the lemon before juicing it, then stir the zest into the dressing for an extra pop of citrus that people will notice but can't quite name.
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