Save to Pinterest My neighbor Leila brought over a version of this bowl after I'd been stuck indoors editing reports for three days straight. She didn't say much, just set it on my counter, still warm, with a little container of dressing on the side. The smell of oregano and lemon snapped me out of my screen fog immediately. I ate it standing up by the window, and by the time I scraped the bowl clean, I'd already texted her for the blueprint.
I made this for a small dinner party on my tiny balcony last spring, and everyone built their own bowls from platters I'd spread across the table. Watching people layer their favorites, some heavy on the feta, others piling on extra olives, turned the meal into something interactive and easy. No one missed the fuss of a formal dinner, and I got to sit down and actually talk instead of hovering over the stove.
Ingredients
- Boneless, skinless chicken breasts: I cut them into bite sized pieces before marinating so every bit gets flavor, and they cook faster and more evenly than whole breasts.
- Olive oil: Use a decent one here, it shows up in both the marinade and the dressing, so quality matters more than you'd think.
- Dried oregano: Mediterranean oregano has a sharper, almost peppery edge compared to the Italian kind, if you can find it, grab it.
- Ground cumin: Just a hint adds warmth without announcing itself, it plays backup to the brightness of lemon.
- Smoked paprika: This gives the chicken a subtle char flavor even if you're cooking indoors on a regular skillet.
- Quinoa: Rinse it well or it can taste bitter, I learned that the hard way after a gritty first attempt.
- Chickpeas: They add protein and a creamy texture that balances the acidity of the olives and tomatoes.
- Cucumber: I like English cucumbers for this because they're less watery and you don't have to peel or seed them.
- Kalamata olives: Their deep, wine soaked flavor is worth seeking out, regular black olives just don't have the same punch.
- Cherry tomatoes: Halve them so they release a little juice and mingle with the dressing instead of rolling around whole.
- Red onion: Slice it thin and if it's too sharp, soak the slices in cold water for five minutes, then drain.
- Feta cheese: Crumble it yourself from a block, pre crumbled stuff is drier and doesn't have that creamy tang.
- Fresh parsley: It's not just garnish, it adds a grassy freshness that wakes up every other flavor.
- Lemon juice: Fresh only, bottled lemon juice tastes flat and won't give you that bright, clean finish.
- Garlic: Mince it fine for the dressing so you get flavor without biting into a chunk.
Instructions
- Cook the quinoa:
- Bring the water and salt to a rolling boil, stir in the rinsed quinoa, then lower the heat and cover tightly. Let it steam undisturbed for fifteen minutes, then turn off the heat and leave the lid on for five more so it fluffs up light and separate.
- Marinate and cook the chicken:
- Toss the chicken pieces with olive oil, oregano, cumin, garlic powder, paprika, salt, pepper, and lemon juice in a bowl, making sure every piece is coated. Heat your skillet until it's really hot, then add the chicken in a single layer and let it sear without moving it for two minutes before flipping, you want golden edges and juicy centers.
- Make the dressing:
- Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper until it emulsifies into a smooth, tangy drizzle. Taste it and adjust the salt or lemon if needed, it should be bold enough to flavor the whole bowl.
- Assemble the bowls:
- Divide the fluffy quinoa among four bowls, then arrange the chicken, chickpeas, cucumber, olives, tomatoes, red onion, and feta on top in sections or mix it all together, your call. Drizzle each bowl generously with dressing and finish with a handful of chopped parsley.
- Serve:
- Eat it right away while the chicken is warm and the veggies are cool, or cover and refrigerate for up to two days for a cold, refreshing lunch straight from the fridge.
Save to Pinterest I packed this bowl for a picnic once, keeping the dressing separate in a little jar, and ate it on a blanket under a tree while reading a book I'd been putting off for months. The combination of good food, quiet, and no agenda made it one of those unexpectedly perfect afternoons. It's funny how a simple meal can turn into a memory you keep coming back to.
Making It Your Own
This bowl is endlessly flexible, and I've probably made twenty variations by now depending on what's in the fridge. Swap the chicken for grilled halloumi or roasted chickpeas if you want it vegetarian, or add avocado slices and roasted red peppers for extra richness. I've even stirred in some harissa when I wanted heat, and it worked beautifully with the cool cucumber and creamy feta.
Storing and Meal Prep
I often make a big batch on Sunday and portion it into containers with the dressing on the side, and it holds up beautifully for three days in the fridge. The quinoa stays fluffy, the chicken stays tender, and the vegetables stay crisp as long as you don't dress it until you're ready to eat. It's one of the few meal prep recipes I actually look forward to eating cold, sometimes I think it tastes even better the next day when the flavors have had time to settle.
Serving Suggestions
This bowl is a complete meal on its own, but if you're feeding a crowd or want to stretch it, warm pita or flatbread on the side turns it into a feast. I've also served it with a simple side of roasted sweet potato wedges or a green salad dressed with extra lemon and olive oil. A crisp white wine like Sauvignon Blanc or a cold sparkling water with a wedge of lime feels just right alongside it.
- Add a dollop of tzatziki or hummus on top for extra creaminess.
- Sprinkle with toasted pine nuts or slivered almonds for crunch.
- Serve with lemon wedges on the side so everyone can adjust the brightness to their taste.
Save to Pinterest This bowl has become my go to when I want something that feels nourishing without any fuss, and I hope it does the same for you. Whether you're eating it alone by the window or serving it to friends on a warm evening, it's the kind of meal that just works.
Recipe Help Center
- → Can I prepare this bowl ahead of time?
Yes, you can cook and assemble all components the day before. Keep dressing separate and add just before serving to maintain crisp textures. The cold version is equally delicious.
- → How do I cook the quinoa perfectly?
Rinse quinoa under cold water, then simmer with water in a 1:2 ratio for 15 minutes. Let it rest off heat for 5 minutes before fluffing with a fork for light, fluffy grains.
- → What are good substitutions for chicken?
Grilled halloumi, baked tofu, or extra chickpeas work wonderfully for vegetarian versions. Grilled shrimp or flaked tuna are excellent protein alternatives.
- → Is this bowl suitable for dietary restrictions?
This bowl is naturally gluten-free. It contains dairy (feta) and legumes (chickpeas). Check olive labels if nut-allergic. Easily adaptable for most dietary needs.
- → How should I store leftovers?
Store components separately in airtight containers for up to 3 days. Keep dressing separate to prevent sogginess. Assemble fresh bowls as needed for best texture and flavor.
- → What wine pairs well with this meal?
Crisp Sauvignon Blanc is ideal, but Pinot Grigio, Vermentino, or light rosé also complement the fresh Mediterranean flavors beautifully.