Mediterranean Chicken Bowl (Printable Version)

A vibrant, healthy bowl with juicy chicken, tangy olives, creamy feta, chickpeas, crisp cucumbers, and fluffy quinoa drizzled with 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

# 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 oregano, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and lemon juice. Heat a large skillet over medium-high heat. Add chicken and sauté 6–8 minutes, turning occasionally, until golden brown and cooked through. Set aside.
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 black pepper until combined.
04 - Divide cooked quinoa among 4 bowls. Top each portion with sautéed chicken, chickpeas, diced cucumber, halved olives, cherry tomatoes, sliced red onion, 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 a refreshing chilled bowl option.

# Expert Tips:

01 -
  • It comes together in less than 40 minutes, which means you can actually make it on a weeknight without melting down.
  • Every ingredient brings color and texture, so each bite feels different and interesting.
  • Leftovers taste even better the next day, cold straight from the fridge or gently warmed.
  • You can swap almost anything based on what you have, and it still works beautifully.
02 -
  • Don't skip rinsing the quinoa, or it can taste bitter and soapy from the natural coating.
  • Let the chicken rest in the marinade for even a few minutes while the quinoa cooks, it makes a noticeable difference in flavor.
  • If your feta is too salty, soak it in cold water for 10 minutes before crumbling.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water, it brings out a deeper, nuttier flavor.
  • Use a meat thermometer to check the chicken reaches 165 degrees F, so it's perfectly juicy and safe.
  • Toss the red onion slices in a little lemon juice before adding them to the bowl, it mellows the sharpness and adds brightness.
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