Mediterranean Chicken Bowl (Printable)

Colorful bowl combining juicy chicken, quinoa, chickpeas, fresh vegetables, feta cheese, and tangy 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 Steps:

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

# Expert Tips:

01 -
  • Everything cooks in under forty minutes, and half of that is hands off while the quinoa does its thing.
  • It tastes bright and indulgent at the same time, like youre treating yourself without any guilt.
  • Leftovers actually get better the next day when the flavors marry in the fridge.
  • You can swap almost anything based on what you have, and it still works beautifully.
02 -
  • Rinse your quinoa thoroughly or it will have a bitter, soapy taste that ruins the whole bowl.
  • Do not overcrowd the chicken in the skillet, give it space or it will steam instead of getting those golden edges.
  • Add the dressing right before serving so the veggies stay crisp and the feta does not get soggy.
03 -
  • Use rotisserie chicken if you are in a rush, just toss it with the spices and a squeeze of lemon to warm it up.
  • Toast the quinoa in the dry saucepan for a minute before adding water, it brings out a nutty flavor that makes a difference.
  • If your feta is too salty, soak it in cold water for ten minutes before crumbling it into the bowls.
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