Save My sister came over unannounced one Tuesday evening, tired and hungry after a long shift. I opened the fridge, spotted leftover quinoa, a block of feta, and some cherry tomatoes, and without much planning, started throwing together what turned into this bowl. She ate it standing at the counter, fork in hand, and declared it better than anything she'd ordered all week. That's when I knew this wasn't just dinner—it was the kind of meal that saves you when you need something bright, fast, and satisfying.
I started making these bowls during a phase when I was obsessed with reducing takeout spending but still craving restaurant-quality food. The first time I nailed the lemon-oregano dressing, I actually texted a photo to my friend who runs a café, convinced I'd stumbled onto something special. She laughed and told me I'd just made a classic Mediterranean staple, but to me, it felt like unlocking a secret. Now it's my go-to whenever someone asks what I'm good at cooking—it's honest, colorful, and always gets compliments.
Ingredients
- Boneless, skinless chicken breasts: Cut them into bite-sized pieces for faster cooking and better seasoning coverage, and don't skip the lemon marinade—it tenderizes the meat beautifully.
- Quinoa: Rinse it well under cold water to remove the natural bitter coating, and let it rest covered after cooking so the grains stay fluffy and separate.
- Kalamata olives: Their briny, rich flavor anchors the whole bowl, and buying them pitted saves you time and sore fingers.
- Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled—it tastes creamier and doesn't have that chalky coating.
- Chickpeas: Rinse them thoroughly to get rid of the canned liquid, which can taste metallic and dull the dressing.
- Fresh parsley: Don't swap it for dried—the fresh green brightness lifts the entire dish and makes it feel more alive.
Instructions
- Cook the quinoa:
- Bring salted water to a rolling boil, stir in the rinsed quinoa, then lower the heat and cover tightly. After 15 minutes, turn off the heat and let it steam undisturbed for 5 more minutes before fluffing with a fork.
- Season and cook the chicken:
- Toss the chicken pieces with olive oil, spices, and lemon juice until every piece is coated, then sear them in a hot skillet without overcrowding. Let them get golden on each side before flipping—this builds flavor and keeps them juicy.
- Whisk the dressing:
- Combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl, whisking until it emulsifies slightly. Taste it and adjust the lemon or salt to your preference.
- Assemble the bowls:
- Start with a generous scoop of quinoa in each bowl, then arrange the chicken, chickpeas, cucumber, olives, tomatoes, red onion, and feta on top. Drizzle the dressing over everything and finish with a scatter of fresh parsley.
Save One Sunday, I packed these bowls into glass containers for a picnic with friends at the park. We ate them on a blanket under the trees, and someone said it tasted like vacation—like something you'd order at a beachside taverna. I realized then that food doesn't have to be fancy to feel special; it just has to be made with care and shared with people who appreciate it.
Making It Your Own
If you're vegetarian, swap the chicken for thick slices of grilled halloumi or double up on the chickpeas and add roasted red peppers. I've also tossed in avocado slices when I have them, and the creaminess plays beautifully against the tangy dressing. Some nights I add a handful of arugula for peppery bite, or swap the quinoa for farro when I want something chewier. This bowl is forgiving and loves experimentation.
Storing and Reheating
These bowls keep well in the fridge for up to three days, and I actually prefer them cold the next day when all the flavors have had time to marry. Store the dressing separately if you're meal prepping, so the greens stay crisp and the quinoa doesn't get soggy. If you want to reheat the chicken, do it gently in a skillet with a splash of water to keep it from drying out, but honestly, I usually eat it straight from the fridge.
Serving Suggestions
I love serving these bowls with warm pita bread on the side for scooping, or a small dish of hummus if I'm feeling extra. A chilled glass of Sauvignon Blanc or sparkling water with lemon wedges makes it feel like a proper meal, even on a weeknight. When I have guests, I set out all the components in separate bowls and let everyone build their own—it turns dinner into something interactive and fun.
- Serve with tzatziki or a dollop of Greek yogurt for extra creaminess.
- Add a sprinkle of za'atar or sumac over the top for a deeper, more complex flavor.
- Pair with a simple green salad dressed in olive oil and red wine vinegar to round out the meal.
Save This bowl has become my answer to the question, What should I make when I want to feel good? It's bright, nourishing, and never feels like work. I hope it becomes that for you, too.
Recipe Q&A
- → Can I prepare this bowl ahead of time?
Yes, absolutely. You can assemble the bowl the night before and refrigerate it. Keep the dressing separate until serving to prevent the vegetables from becoming soggy. The bowl actually tastes wonderful served cold.
- → What are good substitutes for chicken?
For a vegetarian version, use grilled halloumi cheese or add extra chickpeas for protein. Grilled shrimp, turkey, or salmon also work beautifully with the Mediterranean flavors and dressing.
- → How do I cook quinoa perfectly?
Rinse quinoa under cold water first to remove bitterness. Use a 2:1 water-to-quinoa ratio, bring to a boil, then reduce heat and simmer covered for 15 minutes. Let it rest 5 minutes before fluffing with a fork for light, fluffy results.
- → Can I make this bowl without feta cheese?
Definitely. You can omit the feta entirely or replace it with crumbled goat cheese, ricotta salata, or a dairy-free alternative. The bowl remains delicious and satisfying with the other protein sources like chicken and chickpeas.
- → What vegetables can I add or substitute?
Feel free to customize with roasted red peppers, sliced avocado, bell peppers, zucchini, or artichoke hearts. Spinach or arugula work as a fresh base instead of quinoa. Use whatever vegetables are in season for the best flavor.
- → Is this bowl naturally gluten-free?
Yes, the bowl itself is gluten-free with all whole ingredients. However, always check olive and feta labels for processing information. If serving with pita, use gluten-free flatbread to maintain the dietary requirement.