Mediterranean Chicken Bowl (Print View)

Vibrant bowl featuring seasoned chicken, fluffy quinoa, chickpeas, tangy olives, and creamy feta with zesty lemon-oregano dressing.

# Components:

→ 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 diced cucumber
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 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 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 dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and juice of 1/2 lemon. Heat a large skillet over medium-high heat. Add chicken and sauté 6 to 8 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
03 - In a small bowl, whisk together 2 tablespoons olive oil, juice of 1 lemon, 1 teaspoon dried oregano, 1 minced clove garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
04 - Divide cooked quinoa evenly among 4 serving bowls. Top each bowl with cooked chicken, chickpeas, cucumber, Kalamata olives, cherry tomatoes, red onion slices, and crumbled feta cheese. Drizzle each bowl generously with prepared dressing and garnish with fresh chopped parsley.
05 - Serve immediately while warm, or refrigerate for up to 2 days and serve chilled for a refreshing cold bowl option.

# Expert Advice:

01 -
  • It tastes like sunshine and feels like a vacation on a plate, even on the dreariest Tuesday.
  • You can prep everything ahead and assemble bowls in under five minutes when hunger strikes.
  • It's one of those rare dishes that satisfies meat eaters and veggie lovers without any fuss.
  • Leftovers actually get better overnight as the flavors meld and deepen in the fridge.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a bitter, soapy taste that ruins the whole bowl.
  • Let the chicken rest for a minute after cooking so the juices redistribute, cutting it too soon makes it dry.
  • If your feta is too salty, soak the crumbles in cold water for 10 minutes and drain before adding.
  • The dressing thickens in the fridge, so whisk in a teaspoon of water before serving leftovers.
03 -
  • Toast the quinoa in the dry saucepan for two minutes before adding water, it brings out a nutty depth.
  • Use a meat thermometer to check the chicken reaches 165 degrees F, no guessing and no dry meat.
  • Double the dressing recipe and keep it in a jar, it lasts a week and transforms any grain or green.
  • If you batch cook the chicken and quinoa on Sunday, assembling bowls during the week takes less than five minutes.
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