Mediterranean Chicken Bowl

There was a Tuesday last spring when I opened the fridge and found myself staring at leftover quinoa, a block of feta, and chicken breasts that needed attention. I had twenty minutes before a work call and zero desire to order takeout again. What started as a pantry scramble turned into one of those meals that made me stop mid-bite and think, why don't I make this every week? The lemon hit first, then the salty olives and creamy feta, and suddenly my kitchen felt like a sunlit Greek island instead of a cluttered weeknight blur.

I made this for my sister when she visited in June, and she ate two bowls before asking for the recipe. She told me later she'd been making it every Sunday for meal prep, tweaking the toppings each time. Hearing that made me realize how rare it is to find a recipe that feels special enough for company but easy enough to become a weekly habit. Now every time I chop cucumbers and smell that lemony oregano dressing, I think of her text messages showing off her latest bowl variations.

Ingredients

• Boneless, skinless chicken breasts (500 g): Cut them into bite sized pieces so they cook fast and soak up all that lemony marinade.
• Olive oil (4 tbsp total): Use a good one, it shows up in both the chicken and the dressing, so quality matters here.
• Dried oregano (2 tsp total): This is the flavor backbone of the whole dish, earthy and unmistakably Mediterranean.
• Ground cumin (1/2 tsp): Just a hint adds warmth without overpowering the brightness of the lemon.
• Garlic powder (1/2 tsp): Easier than mincing garlic for the chicken, and it distributes evenly in the pan.
• Smoked paprika (1/2 tsp): Gives the chicken a subtle smokiness that makes it taste more complex than it actually is.
• Lemon (1 and 1/2 total): Half goes on the chicken, one whole lemon juiced for the dressing, tart and essential.
• Quinoa (1 cup, 180 g): Rinse it well or it can taste bitter, and fluff it with a fork so it stays light.
• Canned chickpeas (1 cup, 165 g): Drain and rinse them to get rid of that metallic canned taste.
• Cucumber (1 cup, 150 g): Adds crunch and coolness, balancing all the warm spices.
• Kalamata olives (1/2 cup, 80 g): Briny and rich, they give little bursts of saltiness in every bite.
• Cherry tomatoes (1 cup, 150 g): Halve them so their juices mingle with the dressing.
• Red onion (1/2 small): Slice it thin, the sharpness mellows as it sits in the bowl.
• Feta cheese (1/2 cup, 75 g): Crumbled, creamy, tangy, it ties everything together.
• Fresh parsley (1/4 cup, 10 g): Chopped and sprinkled at the end for a pop of green and freshness.
• Garlic clove (1, minced): Goes into the dressing for a punchy, raw garlic kick.
• Salt and black pepper: Season generously, these bowls need it to shine.

Instructions

Cook the Quinoa:

Bring 2 cups water and 1/4 tsp salt to a boil in a medium saucepan, then stir in the rinsed quinoa. Lower the heat, cover, and let it simmer for 15 minutes until the water is absorbed, then let it rest off the heat for 5 minutes before fluffing with a fork.

Season and Cook the Chicken:

Toss the chicken pieces with 2 tbsp olive oil, oregano, cumin, garlic powder, paprika, salt, pepper, and the juice of half a lemon. Heat a large skillet over medium high heat and sauté the chicken for 6 to 8 minutes, turning occasionally, until golden and cooked through.

Make the Dressing:

In a small bowl, whisk together 2 tbsp olive oil, the juice of 1 lemon, dried oregano, minced garlic, salt, and black pepper. Taste and adjust seasoning if needed.

Assemble the Bowls:

Divide the fluffy quinoa among 4 bowls and top each with chicken, chickpeas, cucumber, olives, cherry tomatoes, red onion, and crumbled feta. Drizzle the dressing over everything and finish with a sprinkle of fresh parsley.

Serve:

Eat them warm right away, or cover and refrigerate for a cold, refreshing meal later. Both ways are delicious.

Save

One evening I packed these bowls into glass containers for a potluck, unsure if they would hold up. My friend Nadia, who usually picks at food, finished hers and asked if I had extras in the car. That moment, watching someone genuinely excited about something I made, reminded me why cooking for people matters more than perfect plating ever will.

Making It Your Own

If you do not eat meat, swap the chicken for grilled halloumi or just double the chickpeas and add roasted red peppers. I have done both and they work beautifully. You can also toss in avocado slices, a handful of arugula, or even some roasted sweet potato if you want more heft. The base is forgiving, so trust your instincts and use what you love or what needs to be used up in your fridge.

Storage and Meal Prep

These bowls keep in the fridge for up to three days if you store the dressing separately. I like to prep all the ingredients on Sunday and assemble them fresh each day, it takes two minutes and feels less sad than reheated leftovers. The quinoa stays fluffy, the chicken stays moist, and the veggies stay crunchy if you keep everything in its own container until you are ready to eat.

Serving Suggestions

I usually serve these bowls as is, but sometimes I warm up a piece of pita on the side or add a dollop of tzatziki if I have it. A crisp Sauvignon Blanc pairs beautifully if you are feeling fancy, or just sparkling water with a squeeze of lemon if you are keeping it casual.

• Add a side of warm pita or flatbread if you are not avoiding gluten.
• Serve with tzatziki or hummus for extra creaminess.
• Pair with a light white wine or iced mint tea for a refreshing contrast.

Save

This bowl has become my answer to the question, what should I make tonight? It is quick, it is nourishing, and it always feels like a little escape. I hope it does the same for you.

Recipe FAQs

→ Can I prepare this bowl ahead of time?

Yes, you can prepare all components separately and store them in airtight containers for up to 3 days. Assemble just before serving to keep vegetables crisp and prevent the quinoa from absorbing too much dressing.

→ What's the best way to cook the chicken for a tender result?

Cut the chicken into uniform bite-sized pieces and cook over medium-high heat for 6-8 minutes, stirring occasionally. This ensures even cooking and prevents drying out. Don't overcrowd the skillet.

→ How do I make this vegetarian?

Replace the chicken with grilled halloumi, tempeh, or additional chickpeas. You'll maintain the same protein content and Mediterranean flavors while creating a satisfying vegetarian meal.

→ Can I serve this cold or does it need to be warm?

This bowl is excellent both warm and cold. For a refreshing cold version, chill all components separately and assemble when ready to eat. The flavors actually meld beautifully as it sits.

→ What's the nutritional benefit of using quinoa?

Quinoa is a complete protein containing all nine essential amino acids, making it ideal paired with chicken for a protein-packed meal. It's also naturally gluten-free and provides sustained energy with its complex carbohydrates.

→ How should I store leftover components?

Store cooked quinoa, chicken, and vegetables in separate airtight containers in the refrigerator for up to 3 days. Keep dressing separate until assembly to prevent sogginess. Feta and olives can be stored together.