I discovered this Mediterranean Chicken Bowl recipe last spring when my daughter requested “something healthy that doesn’t taste boring” for her lunch boxes. After three failed attempts at grain bowls that ended up soggy or bland, I finally cracked the code with this version.
Table of Contents
Ingredients for Mediterranean Chicken Bowl
I always start by getting my quinoa going first, then prep vegetables while it cooks and the chicken marinates. This workflow means everything finishes at the same time. My go-to brand for quinoa is Bob’s Red Mill because it consistently cooks up fluffy without any bitter aftertaste.
- 2 bonless, skinless chicken breasts
- 1 tablespoon olive oil – I recommend extra virgin for authentic Mediterranean flavor
- 2 teaspoons lemon juice (freshly squeezed)
- 1 teaspoon dried oregano
- 1 teaspoon ground paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup quinoa, rinsed – Pro tip: rinse thoroughly under cold water to remove the bitter coating
- 2 cups water or chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced – In my experience, these add that authentic briny punch
- 1/4 cup feta cheese, crumbled
- 1/4 cup hummus
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
Step-by-Step Instructions
I recommend letting the chicken marinate for at least 30 minutes if your schedule allows, as this really develops those Mediterranean herb flavors.
Step 1: Whisk together olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper in a small bowl. Coat chicken breasts thoroughly with the marinade and set aside for 15 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor.
Step 2: Rinse quinoa under cold water using a fine-mesh strainer until water runs clear. In a medium saucepan, bring 2 cups of water or chicken broth to a rolling boil. Add rinsed quinoa, reduce heat to low, cover tightly with lid, and simmer for 15 minutes without peeking. Remove from heat and let rest covered for 5 minutes, then fluff gently with a fork to separate grains.
Step 3: Heat your grill or grill pan over medium-high heat until a drop of water sizzles on contact. Cook marinated chicken for 6-7 minutes per side without moving it too much, until you see beautiful grill marks and internal temperature reaches 165°F on a meat thermometer. If chicken sticks, let it cook another minute before trying to flip.
Step 4: Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing. This resting time allows juices to redistribute throughout the meat, keeping it moist and tender.
Step 5: While chicken rests, prep your vegetables. Halve cherry tomatoes, dice cucumber into bite-sized pieces, and slice red onion as thinly as possible for the best texture.
Step 6: Divide cooked quinoa evenly among four serving bowls. Top each with sliced chicken, then arrange tomatoes, cucumber, red onion, and olives in colorful sections around the bowl for an Instagram-worthy presentation.
Step 7: Add a generous dollop of hummus to each bowl, sprinkle with crumbled feta cheese, garnish with fresh parsley, and serve with lemon wedges for squeezing over top.
Side Dishes That Complement Mediterranean Chicken Bowl
These accompaniments enhance the fresh Mediterranean flavors while adding variety and texture to your meal.
Warm Pita Bread: Soft, pillowy pita is perfect for scooping up extra hummus and quinoa. Try our Mediterranean Chicken Gyros for another delicious way to use pita bread with grilled chicken.
Tzatziki Sauce: This cool, creamy cucumber-yogurt sauce adds refreshing contrast to warm grilled chicken. Our Greek Turkey Meatballs with Tzatziki features a homemade tzatziki that pairs beautifully with this bowl.
Greek Salad: A simple mix of tomatoes, cucumbers, and olives with lemon-oregano dressing echoes the bowl’s flavors while adding extra vegetables. For another Greek-inspired option, check out our Greek Chicken Tenders.
Roasted Red Peppers: Sweet, smoky peppers bring depth and another layer of Mediterranean authenticity, plus they’re wonderful for meal prep alongside the other components.
Grilled Vegetables: Zucchini, eggplant, or bell peppers brushed with olive oil and grilled create a satisfying side. Our Chicken with Mixed Vegetable Stir Fry offers another veggie-packed option.
Make-Ahead and Storage Tips
Store each component separately in airtight containers in the refrigerator for up to 4 days. The chicken and quinoa keep beautifully, while vegetables stay crispest when stored apart. Keep feta cheese in its original brine or in a separate small container to maintain freshness. Cooked chicken and quinoa can be frozen for up to 3 months.
For reheating, I warm chicken and quinoa separately in the microwave for 60-90 seconds or on the stovetop over medium heat. Then assemble bowls with cold, fresh vegetables and toppings. This preserves the wonderful texture contrast between warm grains and crisp vegetables.
For meal prep success, portion everything into containers on Sunday and you’ll have quick, healthy lunches or dinners ready throughout the week. Add a drizzle of olive oil, extra lemon juice, or tahini dressing just before serving for extra richness. If you enjoy meal-prep friendly bowls, try our Street Corn Chicken Rice Bowl or Bang Bang Chicken Bowl for delicious variety.
Common Questions
Can I use a different protein instead of chicken?
Absolutely! Grilled shrimp cooks in just 2-3 minutes per side, or try our Mediterranean Salmon Bowl for a seafood twist. Chickpeas work wonderfully for a vegetarian version.
What if I don’t have quinoa on hand?
Brown rice, couscous, or cauliflower rice all make excellent substitutes. Just follow package directions for cooking. Each grain brings its own texture and flavor to the bowl.
How can I make this dairy-free?
Simply omit the feta cheese or replace it with dairy-free feta alternatives now available at most grocery stores. The hummus already provides plenty of creaminess.
Mediterranean Chicken Bowl
Ingredients
Equipment
Method
- Whisk together olive oil, lemon juice, dried oregano, paprika, garlic powder, salt, and black pepper in a small bowl. Coat chicken breasts thoroughly with marinade and let sit for 15 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor.
- Rinse quinoa under cold water using a fine-mesh strainer until water runs clear. In a medium saucepan, bring 2 cups water or chicken broth to a rolling boil. Add rinsed quinoa, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. Remove from heat and let rest covered for 5 minutes, then fluff gently with a fork.
- Heat grill or grill pan over medium-high heat until very hot. Cook marinated chicken breasts for 6-7 minutes per side without moving, until golden brown with clear grill marks and internal temperature reaches 165°F on a meat thermometer.
- Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute, then slice into strips.
- While chicken rests, prepare the vegetables by halving cherry tomatoes, dicing cucumber into bite-sized pieces, and thinly slicing red onion.
- Divide cooked quinoa evenly among four serving bowls. Top each with sliced grilled chicken.
- Arrange cherry tomatoes, cucumber, red onion, and Kalamata olives in sections around each bowl. Add a dollop of hummus and sprinkle with crumbled feta cheese. Garnish with fresh chopped parsley and serve with lemon wedges on the side.
