Mediterranean Chicken Bowl (Printable Version)

A vibrant, healthy bowl featuring juicy chicken, tangy olives, creamy feta, chickpeas, and fluffy quinoa with zesty lemon-oregano dressing.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), 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 cucumber, diced
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 feta cheese, crumbled
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

# Directions:

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 emulsified.
04 - Divide cooked quinoa among 4 bowls. Top each with chicken, chickpeas, cucumber, olives, cherry tomatoes, red onion, and feta cheese. Drizzle with prepared dressing and sprinkle with chopped parsley.
05 - Serve immediately at room temperature, or refrigerate for a refreshing chilled option.

# Expert Suggestions:

01 -
  • Everything comes together in under 40 minutes, and you can prep the quinoa and dressing ahead if mornings are chaotic.
  • The flavors stay bright and punchy even after a day in the fridge, which makes it perfect for meal prep or next-day lunches.
  • You get protein, whole grains, and vegetables in one bowl, so theres no need to fuss with side dishes.
  • The lemon-oregano dressing is so simple that you will start drizzling it on everything from roasted vegetables to grain salads.
02 -
  • Do not skip rinsing the quinoa, because I once forgot and the entire batch tasted bitter and soapy, and I had to start over.
  • Let the chicken rest in the marinade for at least 10 minutes if you have time, because it makes a noticeable difference in how much flavor soaks into the meat.
  • If your skillet is overcrowded, the chicken will steam instead of sear, so cook it in two batches if needed.
  • Taste the dressing before you drizzle it, because lemon juice varies in acidity and you might need to add a pinch of sugar or an extra splash of olive oil to balance it.
03 -
  • Toast the quinoa in a dry skillet for two minutes before cooking it, and it will develop a nutty, almost popcorn-like flavor.
  • If you marinate the chicken the night before, it will be even more flavorful, and you can sear it straight from the fridge in the morning.
  • Use a microplane to zest the lemon before you juice it, then stir the zest into the dressing for an extra layer of citrus brightness.
  • Let the chickpeas drain on a clean kitchen towel for a few minutes so they do not water down the dressing in the bowl.
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