Mediterranean Chicken Bowl (Printable)

Vibrant bowl featuring juicy chicken, quinoa, chickpeas, cucumbers, olives, and creamy feta with zesty lemon-oregano dressing.

# Ingredient List:

→ 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

# How-To Steps:

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 seasoned chicken and sauté 6 to 8 minutes, turning occasionally, until golden and cooked through. Set aside.
03 - In a small bowl, whisk together 2 tablespoons olive oil, juice of 1 lemon, 1 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until combined.
04 - Divide cooked quinoa among 4 serving bowls. Top each portion with cooked chicken, drained chickpeas, diced cucumber, halved Kalamata olives, halved cherry tomatoes, sliced red onion, and crumbled feta cheese. Drizzle evenly with prepared dressing and garnish with chopped fresh parsley.
05 - Serve immediately while warm, or refrigerate for a refreshing chilled bowl.

# Expert Advice:

01 -
  • Everything can be prepped ahead and assembled cold for lunch all week.
  • The combination of creamy feta, briny olives, and bright lemon feels indulgent but keeps you energized.
  • It's endlessly adaptable, you can swap proteins, add roasted veggies, or make it vegetarian without losing any flavor.
  • Cleanup is minimal since most components cook in one or two pans.
02 -
  • Always rinse quinoa before cooking or it will taste soapy and bitter from the natural coating.
  • Let the cooked quinoa rest covered off the heat, this step makes it fluffy instead of gummy.
  • Don't crowd the chicken in the skillet or it will steam instead of browning, cook in batches if needed.
  • Taste your dressing before drizzling, lemon intensity varies and you might need more or less.
03 -
  • Marinate the chicken for 30 minutes if you have time, the flavors deepen and the texture gets even juicier.
  • Use a mix of red and white quinoa for a prettier bowl and slightly nuttier flavor.
  • Toast the quinoa in the dry saucepan for a minute before adding water to bring out its natural nuttiness.
  • If your feta is too salty, soak the crumbles in cold water for 10 minutes and pat dry.
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