Mediterranean Chicken Bowl (Printable)

A colorful Mediterranean-inspired bowl featuring seasoned chicken, fluffy quinoa, crisp vegetables, and creamy feta with zesty lemon-oregano dressing.

# What You'll Need:

→ 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 & 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

# Method:

01 - In a medium saucepan, bring 2 cups water and 1/4 teaspoon salt to a boil. Stir in 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 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 well combined.
04 - Divide cooked quinoa among 4 bowls. Top each with cooked chicken, chickpeas, diced cucumber, halved olives, halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese. Drizzle with prepared dressing and sprinkle with chopped fresh parsley.
05 - Serve immediately while warm, or refrigerate for up to 3 hours for a chilled version.

# Expert Advice:

01 -
  • Everything cooks in under 40 minutes, leaving you time to actually sit down and eat.
  • The lemon-oregano dressing ties every ingredient together like a bright, herby hug.
  • Leftovers taste even better the next day when the flavors have mingled overnight in the fridge.
  • You can swap, add, or skip toppings based on what's wilting in your crisper drawer.
02 -
  • Don't overcrowd the skillet when cooking chicken or it will steam instead of getting those golden, caramelized edges.
  • If your quinoa turns out mushy, you used too much water; stick to the 2:1 ratio and don't lift the lid while it cooks.
  • Always taste the dressing before drizzling; lemon juice varies in acidity, so you might need a pinch more salt or a drizzle more oil.
03 -
  • Let the chicken rest for 2 minutes after cooking so the juices redistribute and every bite stays moist.
  • Use a microplane to zest the lemon before juicing it, then stir the zest into the dressing for an extra burst of citrus perfume.
  • If you're making this for meal prep, wait to add the feta and dressing until right before eating so the cheese stays creamy and the greens stay crisp.
Return