Mediterranean Chicken Bowls
- Vibrant, healthy bowls featuring herb-marinated chicken, quinoa, and fresh Mediterranean vegetables.
- Perfect for meal prep, family dinners, or a refreshing lunch that’s both nutritious and satisfying.
- Customizable components with bright flavors that transport you straight to the Mediterranean coast.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
- 2 chicken breasts, boneless and skinless, thinly sliced
- 2 tbsp olive oil, extra-virgin preferred
- Juice of 1 lemon (about 2–3 tbsp)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 cup uncooked quinoa
- 2 cups vegetable or chicken broth
- 1 medium cucumber, diced (about 1 cup)
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint leaves, chopped
- 1 avocado, sliced (optional)
- 2 tbsp pine nuts, toasted (optional)
Instructions
- In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add sliced chicken, coat evenly, and marinate for at least 15 minutes.
- Rinse quinoa under cold water. In a saucepan, combine with broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
- Heat a large skillet over medium-high heat. Cook marinated chicken pieces for 3-4 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate and let rest.
- While chicken and quinoa cook, dice cucumber, halve cherry tomatoes, slice red onion, halve olives, and chop fresh herbs.
- For optional dressing: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1 minced garlic clove, ½ tsp Dijon mustard, ¼ tsp dried oregano, and salt and pepper to taste.
- Divide cooled quinoa among serving bowls. Arrange sliced chicken, cucumber, tomatoes, red onion, olives, and herbs on top. Sprinkle with feta and pine nuts if using.
- Drizzle with dressing or fresh lemon juice, add sliced avocado if desired, and season with a final pinch of salt and pepper.
Notes
- For meal prep, store components separately and assemble just before eating.
- The marinade can be doubled and half reserved to drizzle over the finished bowls.
- Toast pine nuts in a dry skillet for 3-5 minutes until golden for enhanced flavor.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 4
- Sodium: 680
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 35
- Fiber: 6
- Protein: 24
- Cholesterol: 65
Keywords: Mediterranean Chicken Bowls, Greek chicken bowl, Mediterranean quinoa salad, Basil lemon chicken, Feta veggie bowl