Save to Pinterest I threw this bowl together on a Thursday night when I had completely forgotten to plan dinner, and somehow it became the meal everyone asks for. The fridge had bits and pieces: leftover quinoa, a block of feta, a jar of olives I bought on a whim. I seasoned some chicken, tossed everything into bowls, and suddenly we were eating something that felt like vacation. Now it's my go-to whenever I want something bright, filling, and fast.
The first time I made this for friends, I was nervous because one of them had just gotten back from Greece and I thought she'd judge my amateur interpretation. Instead, she went back for seconds and asked if I'd teach her how to make it. That night I realized this bowl doesn't need to be authentic to be loved. It just needs to be fresh, balanced, and generous with the feta.
Ingredients
- Boneless, skinless chicken breasts: Cut them into bite-sized pieces so they cook quickly and soak up all the marinade flavors.
- Olive oil: Use a good one, it carries the flavor in both the chicken and the dressing.
- Dried oregano: This is the herb that makes everything taste Mediterranean, earthy and warm.
- Ground cumin: Just a hint adds depth without overpowering the brightness of the lemon.
- Garlic powder: Convenient and evenly distributed, it seasons the chicken without burning in the pan.
- Smoked paprika: Brings a subtle smokiness that makes the chicken taste more complex.
- Lemon juice: Freshly squeezed is best, it wakes everything up and ties the bowl together.
- Quinoa: Fluffy, nutty, and holds up under all the toppings without getting mushy.
- Chickpeas: Canned is fine, just rinse them well to remove that tinny taste.
- Cucumber: Adds crunch and freshness, dice it small so it mingles with everything else.
- Kalamata olives: Briny and bold, they bring that salty punch that balances the creamy feta.
- Cherry tomatoes: Halved so they burst in your mouth, sweet and juicy.
- Red onion: Slice it thin so it's sharp but not overwhelming, soak it in cold water if you want it milder.
- Feta cheese: Crumbled generously, it's creamy, tangy, and makes every bite feel indulgent.
- Fresh parsley: Chopped at the last minute, it adds color and a bright, herbaceous finish.
Instructions
- Cook the Quinoa:
- Bring water and salt to a boil in a medium saucepan, stir in rinsed quinoa, then reduce heat to low and cover. Let it simmer for 15 minutes, then remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Season and Cook the Chicken:
- Toss chicken pieces with olive oil, oregano, cumin, garlic powder, paprika, salt, pepper, and lemon juice until every piece is coated. Heat a large skillet over medium-high and sauté the chicken for 6 to 8 minutes, turning occasionally, until golden and cooked through.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper until smooth. Taste it and adjust the lemon or salt if needed.
- Assemble the Bowls:
- Divide the fluffy quinoa among four bowls, then top each with chicken, chickpeas, cucumber, olives, tomatoes, red onion, and crumbled feta. Drizzle the dressing over everything and finish with a generous sprinkle of fresh parsley.
Save to Pinterest One Sunday afternoon, I packed these bowls into containers for my sister who was studying for exams and living on instant noodles. She texted me later that night saying it was the first real meal she'd had all week. That's when I understood this bowl isn't just food, it's a way to show up for people when they need something nourishing and easy.
How to Store and Reheat
These bowls keep beautifully in the fridge for up to three days if you store the components separately. I like to keep the quinoa, chicken, and chopped vegetables in their own containers, then assemble fresh bowls as needed. The dressing stays good for up to five days in a sealed jar. If you want to reheat, warm the chicken and quinoa gently in the microwave or on the stovetop, then add the cold toppings and dressing right before eating.
Simple Swaps and Variations
If you're vegetarian, swap the chicken for thick slices of grilled halloumi or double the chickpeas and add roasted sweet potato. I've also made this with leftover rotisserie chicken when I didn't feel like cooking, and it was just as good. For extra richness, add sliced avocado or a dollop of hummus on the side. If you're not gluten-free, warm pita wedges are perfect for scooping up all the flavors.
What to Serve Alongside
This bowl is hearty enough to stand alone, but sometimes I serve it with a simple side of roasted red peppers or a small Greek salad. A glass of chilled Sauvignon Blanc or sparkling water with lemon feels just right. If you're feeding a crowd, set out all the components and let everyone build their own bowl, it turns dinner into something interactive and fun.
- Offer extra lemon wedges on the side for those who love a brighter, tangier finish.
- Warm pita or flatbread makes it feel more substantial and adds a nice textural contrast.
- A small dish of hummus or tzatziki on the table gives people another layer of flavor to play with.
Save to Pinterest This bowl has become my answer to chaos, hunger, and the need for something that feels like care on a plate. I hope it does the same for you.
Recipe FAQs
- → Can I prepare this bowl ahead of time?
Yes, this bowl is excellent for meal prep. Cook the quinoa and chicken, store them separately in airtight containers for up to 3 days, and assemble with fresh vegetables when ready to serve. Keep the dressing in a separate container and drizzle just before eating to prevent sogginess.
- → What's the best substitute for feta cheese?
Crumbled goat cheese, ricotta salata, or tangy Greek yogurt work beautifully. For dairy-free options, use nutritional yeast or cashew cream. Each adds its own Mediterranean flair to the bowl.
- → How do I make this vegetarian?
Replace the chicken with grilled halloumi, tofu, or extra chickpeas for plant-based protein. You can also add white beans or lentils for additional heartiness and nutritional value.
- → Can I use store-bought rotisserie chicken?
Absolutely. Shred or chop rotisserie chicken and use it directly in the bowl. This cuts preparation time significantly while delivering the same delicious Mediterranean flavors.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc complements the bright lemon-oregano dressing and fresh Mediterranean flavors perfectly. Pinot Grigio or Vermentino are excellent alternatives for a lighter, refreshing pairing.
- → Is this gluten-free?
Yes, this bowl is naturally gluten-free as written. However, if serving with pita bread, ensure you use gluten-free pita. Always verify ingredient labels for chickpeas, olives, and other processed items to confirm gluten-free certification.