Mediterranean Chicken Bowl (Printable)

A colorful bowl combining juicy chicken, fluffy quinoa, chickpeas, and fresh vegetables with zesty 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 & 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 halved cherry tomatoes
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

# 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 6–8 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 well combined.
04 - Divide cooked quinoa among 4 bowls. Top each with chicken, chickpeas, cucumber, olives, cherry tomatoes, red onion, and feta cheese. Drizzle with dressing and sprinkle with fresh parsley.
05 - Serve immediately for warm bowls or refrigerate for a refreshing cold bowl.

# Expert Tips:

01 -
  • It comes together in under an hour but looks like you spent all afternoon on it.
  • The leftovers taste even better the next day, making lunch feel like a treat instead of a chore.
  • You can swap or add ingredients based on what's in your fridge without losing that fresh Mediterranean vibe.
  • It's filling enough to satisfy without feeling heavy, which is exactly what I want on a warm evening.
02 -
  • Rinse your quinoa thoroughly or it will have a bitter, soapy taste that ruins the whole bowl.
  • Don't overcrowd the skillet when cooking chicken or it will steam instead of getting those golden, caramelized edges.
  • Let the quinoa rest off the heat before fluffing, this step makes it light and fluffy instead of gummy.
  • If your feta is too salty, soak it in cold water for a few minutes before crumbling to mellow the flavor.
03 -
  • Marinate the chicken for 30 minutes if you have time, the flavors will penetrate deeper and the meat stays juicier.
  • Toast the quinoa in a dry pan for a minute before cooking to bring out a subtle nutty flavor.
  • Use a mix of red and white quinoa for a more interesting visual and slightly varied texture.
  • If you want extra heat, add a pinch of red pepper flakes to the dressing or the chicken marinade.
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