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The Ultimate Mediterranean Chicken Bowl

Close-up of a vibrant Mediterranean chicken bowl featuring sliced seasoned chicken breast over quinoa, topped with red onion, tomatoes, cucumber, olives, and white sauce.
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Make this flavorful Mediterranean Chicken Bowl for a healthy, satisfying meal. It features lemon herb marinated chicken, a quinoa base, fresh vegetables, and a creamy feta dressing.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 cups water or chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup crumbled feta cheese
  • For the Dressing: 1/2 cup plain Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 cup crumbled feta, 1 tablespoon fresh parsley, chopped, salt and pepper to taste

Instructions

  1. Prepare the marinade: In a bowl, whisk together 1/4 cup olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
  2. Cook the quinoa: Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  3. Cook the chicken: Grill or pan-sear the marinated chicken over medium-high heat for 6-8 minutes per side, until cooked through (internal temperature reaches 165°F). Let rest for 5 minutes, then slice against the grain.
  4. Make the dressing: In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, feta, parsley, salt, and pepper until smooth. Add a splash of water if you prefer a thinner consistency.
  5. Assemble the bowls: Divide the cooked quinoa among serving bowls. Top with sliced chicken. Arrange the tomatoes, cucumber, red onion, and olives around the chicken.
  6. Drizzle generously with the creamy feta dressing and sprinkle with extra feta cheese before serving.

Notes

  • For make ahead chicken lunches, prepare the chicken and quinoa up to three days in advance. Store components separately.
  • If you want fat-free chicken marinade ideas, reduce the olive oil to 1 tablespoon and use more lemon juice and broth for moisture.
  • This recipe works well with grilled chicken bowl components; use a sheet pan Mediterranean chicken and veggies method if you prefer baking.
  • This is a high protein chicken lunch option.

Nutrition

Find it online: https://kitchenuser.net/mediterranean-chicken-bowl-recipe/