Mediterranean Chicken Bowl (Printable)

A colorful Mediterranean bowl combining juicy chicken, quinoa, chickpeas, fresh vegetables, feta cheese, 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

# How To Make:

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 black pepper until well combined.
04 - Divide cooked quinoa among 4 bowls. Top each with cooked chicken, chickpeas, cucumber, olives, cherry tomatoes, red onion, and feta cheese. Drizzle with dressing and sprinkle with chopped parsley.
05 - Serve immediately for a warm bowl, or refrigerate for a refreshing cold preparation.

# Expert Advice:

01 -
  • Everything cooks in under 40 minutes, so it fits into even the busiest weeknights without stress.
  • The flavors stay vibrant for days, which means you can meal prep Sunday and still enjoy fresh-tasting lunches by Thursday.
  • It feels indulgent with the feta and olives, but you walk away from the table energized instead of heavy.
  • You can swap almost any ingredient based on what you have, and it still tastes like a intentional Mediterranean escape.
02 -
  • Rinse the quinoa thoroughly or it will taste bitter and soapy, I learned this the hard way on my first attempt.
  • Don't crowd the chicken in the skillet or it will steam instead of browning, cook it in two batches if necessary for that golden crust.
  • Let the quinoa rest covered after cooking so it finishes steaming and doesn't turn out gummy or undercooked in the center.
  • Whisk the dressing just before serving so the garlic stays sharp and the lemon juice doesn't lose its brightness.
03 -
  • Marinate the chicken for 30 minutes if you have time, the flavors deepen and the lemon tenderizes the meat beautifully.
  • Use a mix of red and white quinoa for a prettier presentation and slightly more texture.
  • Toast the quinoa in the dry saucepan for a minute before adding water to bring out a subtle nutty flavor.
  • Double the dressing recipe and keep extra in the fridge, it's perfect on salads, roasted vegetables, or grilled fish all week long.
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