Mediterranean Chicken Bowl (Print View)

Juicy chicken, tangy olives, creamy feta, and fluffy quinoa in a vibrant Mediterranean bowl drizzled 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 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

# Method:

01 - In a medium saucepan, bring 2 cups water and 1/4 teaspoon salt to a boil. Stir in rinsed 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 2 tablespoons olive oil, 1 teaspoon oregano, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, and lemon juice. Heat a large skillet over medium-high heat. Add chicken and sauté 6 to 8 minutes, turning frequently, until golden brown and cooked through. Transfer to a plate.
03 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, 1 teaspoon oregano, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until emulsified.
04 - Divide cooked quinoa among 4 serving bowls. Top each with sautéed chicken, chickpeas, cucumber, olives, cherry tomatoes, red onion, and crumbled feta cheese. Drizzle evenly with dressing and garnish with fresh parsley.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes to 2 hours for a chilled presentation.

# Expert Advice:

01 -
  • Everything comes together in under 40 minutes, making it perfect for weeknights when you want something fresh without the fuss.
  • The mix of textures and flavors—crispy cucumbers, salty olives, creamy feta, tender chicken—keeps every bite interesting.
  • It tastes just as good cold the next day, so you can meal prep it without worrying about soggy leftovers.
02 -
  • Don't cook the chicken on medium heat—it needs medium-high to get that golden crust without drying out the inside.
  • If your quinoa turns mushy, you added too much water or didn't let it steam off the heat long enough.
  • The dressing tastes sharp at first, but once it mingles with the feta and vegetables, it mellows into something balanced and addictive.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water—it deepens the flavor and adds a subtle nuttiness.
  • Let the cooked chicken rest for a few minutes before adding it to the bowls so the juices redistribute and every bite stays tender.
  • Make a double batch of the dressing and keep it in a jar in the fridge—it's incredible on salads, roasted vegetables, or even as a marinade.
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