Mediterranean Chicken Bowl (Printer-friendly)

A colorful, healthy bowl combining seasoned chicken, fluffy quinoa, crisp vegetables, creamy feta, and tangy olives with 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 and Toppings

13 - 1 cup canned chickpeas, drained and rinsed
14 - 1 cup cucumber, diced
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 feta cheese, crumbled
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

# How to Make It:

01 - In a medium saucepan, bring 2 cups water and 1/4 teaspoon salt to a boil. Stir in rinsed 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 oregano, cumin, garlic powder, paprika, 1/2 teaspoon salt, pepper, and lemon juice. Heat a large skillet over medium-high heat. Add chicken and sauté 6 to 8 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
03 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, 1 teaspoon oregano, minced garlic, 1/2 teaspoon salt, and black pepper until combined.
04 - Divide cooked quinoa among 4 serving bowls. Top each with cooked chicken, chickpeas, cucumber, olives, cherry tomatoes, red onion slices, and crumbled feta cheese.
05 - Drizzle each bowl with prepared dressing and sprinkle with fresh chopped parsley. Serve immediately, or refrigerate for a chilled presentation.

# Expert Advice:

01 -
  • Everything comes together in under an hour, and half of that is just quinoa simmering while you chop.
  • The leftovers taste even better the next day when all the flavors have mingled in the fridge.
  • You can swap out nearly any ingredient based on what you have, and it still feels like a complete meal.
  • The lemon-oregano dressing is so good you will start putting it on everything from salads to roasted vegetables.
02 -
  • Do not overcrowd the skillet when cooking chicken or it will steam instead of sear, and you will lose that golden crust.
  • Rinsing quinoa is not optional, the natural coating called saponin tastes soapy and bitter if you skip this step.
  • Add the dressing just before serving if meal prepping, otherwise the quinoa and vegetables get soggy after a day.
03 -
  • Toast the quinoa in the dry saucepan for two minutes before adding water, it brings out a nutty depth that makes a big difference.
  • Let the cooked chicken rest for a minute before adding it to the bowls so the juices redistribute and every bite stays tender.
  • Taste your feta before crumbling, some brands are much saltier than others, and you may need to cut back on the salt in the dressing.
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