Mediterranean Chicken Bowl (Printable Version)

Colorful Mediterranean bowl featuring tender chicken, fluffy quinoa, creamy feta, and fresh vegetables with 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 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

# How to Prepare:

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 brown 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 seared chicken, chickpeas, cucumber, olives, cherry tomatoes, red onion, and crumbled feta. Drizzle with dressing and garnish with chopped parsley.
05 - Serve immediately while warm, or refrigerate for a chilled version. Both preparations are equally satisfying.

# Expert Suggestions:

01 -
  • It tastes like sunshine and sea salt without requiring a plane ticket.
  • You can prep everything ahead and assemble cold or warm, depending on your mood or schedule.
  • It's one of those rare meals that feels indulgent but leaves you energized instead of sluggish.
  • Every bite has texture contrast, creamy feta against crisp cucumber, soft quinoa against briny olives.
02 -
  • Don't skip rinsing the quinoa, the natural coating called saponin can make it taste soapy or bitter.
  • Let the chicken rest for a minute after cooking before adding it to the bowls, it stays juicier that way.
  • If your dressing tastes flat, add a pinch more salt, it brightens the lemon and garlic instantly.
03 -
  • Toast the quinoa in the dry saucepan for two minutes before adding water, it deepens the flavor and adds a subtle nuttiness.
  • If your skillet isn't hot enough when you add the chicken, it will steam instead of sear, so wait until you see a shimmer on the oil.
  • Make a double batch of the dressing and keep it in a jar in the fridge, it's perfect on salads, roasted vegetables, or drizzled over grilled fish all week long.
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