Save My neighbor knocked on the door one Tuesday evening holding a ceramic bowl painted with blue swirls, still warm in her hands. Inside was this glorious tangle of golden chicken, jewel-toned vegetables, and crumbled feta that smelled like sunshine and salt air. She'd just returned from Crete and insisted I try what she'd been eating every lunch by the sea. That bite changed my weeknight dinners forever.
I started making these bowls on Sunday afternoons when my sister would come over with her kids. The little one would pick out all the olives and stack them on the edge of his bowl like tiny trophies while his mom piled on extra feta. We'd sit on the back porch with our mismatched bowls, and for twenty minutes, the chaos would pause. It became our ritual, this simple assembly of bright flavors and easy conversation.
Ingredients
- Boneless, skinless chicken breasts: Cut them into even bite-sized pieces so they cook at the same rate and stay juicy, not rubbery.
- Olive oil: Use a fruity, decent quality oil since it appears twice, in the marinade and the dressing, carrying flavor throughout.
- Dried oregano: Mediterranean oregano has a sweeter, more floral note than the Italian kind, and it makes all the difference here.
- Ground cumin and smoked paprika: These add a subtle warmth and depth that keeps the chicken from tasting flat.
- Garlic powder and fresh garlic: Powder seasons the chicken evenly, while fresh garlic in the dressing gives a sharper, brighter punch.
- Lemon juice: Freshly squeezed is non-negotiable; bottled lemon juice tastes like furniture polish in this dish.
- Quinoa: Rinse it well under cold water or it can taste bitter and soapy from the natural saponin coating.
- Chickpeas: Canned is perfectly fine, just rinse them to wash away the metallic taste from the can liquid.
- Cucumber: English cucumbers have fewer seeds and a thinner skin, so you can skip peeling and save a step.
- Kalamata olives: Their briny, fruity funk is the soul of this bowl; don't substitute with bland black olives from a can.
- Cherry tomatoes: Halve them so their sweet juice mingles with the dressing instead of rolling away whole.
- Red onion: Slice it thin and soak in cold water for ten minutes if raw onion usually bites back too hard.
- Feta cheese: Crumble a block yourself for creamy, tangy chunks; pre-crumbled feta is dry and chalky.
- Fresh parsley: Flat-leaf parsley has more flavor than the curly kind and doesn't taste like lawn clippings.
Instructions
- Cook the quinoa:
- Bring the salted water to a rolling boil, stir in the rinsed quinoa, then lower the heat and cover tightly. Let it steam undisturbed for 15 minutes, then rest off the heat for 5 more so every grain turns fluffy and separate.
- Season and sear the chicken:
- Toss the chicken pieces with olive oil, spices, and lemon juice until every surface glistens. Heat your skillet until a drop of water sizzles instantly, then add the chicken in a single layer and let it brown without moving it for 3 minutes before flipping.
- Make the dressing:
- Whisk everything together in a small bowl until the oil and lemon juice emulsify into a smooth, tangy drizzle. Taste it and adjust the salt or lemon if it needs more brightness.
- Assemble the bowls:
- Fluff the quinoa with a fork and divide it among four bowls as your base. Arrange the warm chicken, chickpeas, cucumber, olives, tomatoes, onion, and feta in colorful sections on top, then drizzle with dressing and scatter parsley over everything.
- Serve:
- Eat it right away while the chicken is still warm and the vegetables are crisp. Or cover and chill it for a cold, refreshing meal that tastes like summer in a bowl.
Save One evening I packed these bowls into glass containers and brought them to a friend who'd just had a baby. She texted me at midnight saying she'd eaten one cold, standing in her kitchen in the dark, and it was the first meal in days that made her feel human again. Sometimes a bowl of bright, nourishing food is the kindest thing you can offer someone, including yourself.
Make It Your Own
If you don't eat meat, swap the chicken for thick slices of grilled halloumi cheese that get golden and squeaky, or just double the chickpeas and add some roasted red peppers. I've also tossed in handfuls of baby spinach, sliced avocado, or even leftover roasted sweet potato when I'm cleaning out the fridge. The beauty of a bowl like this is that the formula works no matter what you pile on top, as long as you keep that zesty dressing and a handful of salty, briny things.
Storage and Meal Prep
These bowls hold up beautifully in the fridge for up to three days, which makes them perfect for weekday lunches. I like to store the components separately: quinoa in one container, chicken in another, and all the vegetables and toppings together in a third. Keep the dressing in a small jar and shake it before drizzling. This way, nothing gets soggy, and you can mix and match portions depending on how hungry you are. Cold quinoa bowls are just as satisfying as warm ones, especially on a hot afternoon when turning on the stove sounds unbearable.
Serving Suggestions
I usually serve these bowls as a complete meal on their own, but sometimes I'll warm up a piece of pita bread and let people tear off hunks to scoop up stray chickpeas and feta. A chilled glass of Sauvignon Blanc or even a sparkling water with a twist of lemon feels just right alongside. If you're feeding a crowd, set out all the components in separate dishes and let everyone build their own bowl.
- Add a dollop of tzatziki or hummus on the side for extra creaminess.
- Sprinkle some toasted pine nuts or slivered almonds on top for crunch.
- Serve with a simple arugula salad dressed in olive oil and lemon if you want more greens.
Save This bowl has become my answer to the question, what's for dinner, when I'm too tired to think but still want something that feels good to eat. I hope it does the same for you.
Kitchen Guide
- → Can I make this bowl ahead of time?
Yes, this bowl is excellent for meal prep. Cook the quinoa and chicken separately, then store them in airtight containers for up to 3 days. Assemble the bowl just before serving and drizzle with dressing to prevent the vegetables from becoming soggy.
- → What are good substitutes for chicken?
For a vegetarian option, replace chicken with grilled halloumi, extra chickpeas, or white beans. Grilled shrimp or salmon also work beautifully for a seafood variation that maintains the Mediterranean flavors.
- → How do I make this dressing?
Whisk together 2 tablespoons olive oil, juice of 1 lemon, 1 teaspoon dried oregano, 1 minced garlic clove, and salt and pepper to taste. The dressing comes together in under 2 minutes and can be made up to 2 days ahead.
- → Is this bowl gluten-free?
Yes, the bowl itself is naturally gluten-free. If serving with pita bread, choose gluten-free pita or skip it entirely. Always check ingredient labels for processed items like canned chickpeas and olives to ensure they haven't been processed with gluten.
- → What vegetables can I add or swap?
Feel free to customize with roasted red peppers, avocado, artichoke hearts, or bell peppers. Roasted zucchini or eggplant also complements the Mediterranean flavors beautifully and adds extra nutrition.
- → How do I store leftovers?
Keep the components separate in airtight containers for up to 3 days. Store dressing separately to maintain the crispness of the vegetables. Assemble fresh when ready to eat, or combine and consume within a few hours for best texture.