Print

Mediterranean Chicken Bowl

Mediterranean quinoa salad
Print Recipe

A vibrant and nutritious Mediterranean chicken bowl featuring perfectly grilled lemon herb chicken, fluffy quinoa, and fresh vegetables.

Tossed with a zesty lemon olive oil dressing and topped with briny olives and creamy feta cheese.

A balanced, protein-rich meal that brings Mediterranean sunshine to your table in just 30 minutes.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound)
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 lemon, half for marinade, half for serving
  • 1 cup uncooked quinoa
  • 2 cups chicken or vegetable broth
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 bell pepper (any color), diced
  • ½ cup Kalamata olives, sliced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • ¼ cup feta cheese, crumbled
  • ¼ cup hummus (optional)
  • 2 tablespoons toasted pine nuts (optional)
  • ¼ cup tzatziki sauce (optional)
  • For the dressing:
  • 3 tablespoons extra virgin olive oil
  • 1½ tablespoons fresh lemon juice
  • 1 small garlic clove, minced
  • ½ teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon dried oregano
  • ¼ teaspoon sea salt
  • Fresh ground black pepper to taste

Instructions

  1. In a medium bowl, combine olive oil, juice from half a lemon, dried oregano, dried thyme, garlic powder, salt, and pepper. Add chicken breasts and coat thoroughly. Let marinate for at least 15 minutes (or up to 4 hours in the refrigerator).
  2. Rinse the quinoa thoroughly under cold water using a fine mesh strainer. In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add the quinoa and toast for 1-2 minutes until fragrant. Add broth and salt, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until the liquid is absorbed and quinoa is tender. Remove from heat, fluff with a fork, and let cool for 5-10 minutes.
  3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing against the grain into strips.
  4. In a small bowl or jar, combine olive oil, lemon juice, minced garlic, Dijon mustard, honey, dried oregano, salt, and pepper. Whisk vigorously or shake jar until well emulsified.
  5. In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, sliced Kalamata olives, chopped parsley, and mint if using.
  6. Divide the cooled quinoa among serving bowls. Top with the vegetable mixture, sliced grilled chicken, and crumbled feta cheese. Add optional toppings like hummus, pine nuts, and tzatziki if desired.
  7. Drizzle each bowl with the lemon olive oil dressing, squeeze fresh lemon over the top if desired, and serve immediately.

Notes

For meal prep, store components separately and assemble just before eating.

For a vegetarian version, replace chicken with roasted chickpeas or grilled halloumi cheese.

You can substitute quinoa with other grains like farro, couscous, or brown rice.

Add a pinch of za’atar or sumac for authentic Mediterranean flavor.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: mediterranean chicken bowl, greek chicken bowl, mediterranean quinoa salad, lemon herb chicken, feta veggie bowl

Find it online: https://www.joyliciousrecipes.com/mediterranean-chicken-bowl-easy-bold/