Mediterranean Chicken Bowl (Printable)

Juicy chicken, tangy olives, creamy feta, chickpeas, crisp cucumbers, and fluffy quinoa with zesty lemon-oregano dressing.

# Ingredient list:

→ 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

# Cooking steps:

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 olive oil, oregano, cumin, garlic powder, paprika, 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. Set aside.
03 - In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper until emulsified.
04 - Divide cooked quinoa among 4 bowls. Top each with sautéed chicken, chickpeas, cucumber, Kalamata olives, cherry tomatoes, red onion, and crumbled feta cheese. Drizzle with dressing and sprinkle with fresh parsley.
05 - Serve immediately while warm, or refrigerate for a refreshing chilled bowl.

# Expert advice:

01 -
  • Everything cooks in under half an hour, so theres no standing around waiting.
  • The lemon-oregano dressing ties every ingredient together without overpowering anything.
  • You can prep the components ahead and assemble cold bowls straight from the fridge all week.
  • Its one of those rare meals that feels indulgent but leaves you energized instead of heavy.
02 -
  • Don't skip rinsing the quinoa or it can taste bitter and soapy, which will ruin the whole bowl.
  • Let the chicken sit in the marinade for even just five minutes while the quinoa cooks, it makes a noticeable difference in flavor.
  • If your skillet isn't hot enough, the chicken will steam instead of sear and you'll miss that golden, caramelized crust.
  • Whisk the dressing right before serving so the garlic stays sharp and the lemon tastes bright.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water to deepen its nutty flavor.
  • If your feta is too salty, soak the crumbles in cold water for ten minutes and drain them before adding to the bowl.
  • Double the dressing recipe and keep it in a jar in the fridge, it's perfect on salads, grilled vegetables, or even as a marinade.
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally so you never overcook it.
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