Name: Mediterranean Chicken Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 chicken breasts; 2 tablespoons olive oil; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; Salt and pepper to taste; 1 cup quinoa; 2 cups water; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 1/3 cup kalamata olives, sliced; 1/3 cup crumbled feta cheese; 2 tablespoons chopped fresh parsley; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 3 tablespoons extra virgin olive oil; Optional: warm pita bread for serving

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This Mediterranean Chicken Bowl is my go-to recipe when I’m craving something vibrant, fresh, and satisfying. With juicy, spice-rubbed chicken, fluffy quinoa, crisp vegetables, and a zesty homemade dressing, it’s the perfect balance of hearty and light. Whether I’m meal prepping for the week or hosting a casual patio lunch, this bowl never fails to impress.

Why You’ll Love This Recipe

I love how this dish checks every box: it’s healthy, flavorful, beginner-friendly, and full of textures that play beautifully together. The warm, tender chicken pairs perfectly with cool, crunchy veggies, and the lemony dressing ties everything together with a bright, refreshing finish. It’s also easy to customize depending on what I have in the fridge, and it holds up beautifully for leftovers or lunch on the go. Mediterranean Chicken Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts
Olive oil
Paprika
Garlic powder
Dried oregano
Salt and pepper
Quinoa
Water
Cucumber
Cherry tomatoes
Red onion
Kalamata olives
Feta cheese
Fresh parsley
Lemon juice
Red wine vinegar
Extra virgin olive oil
Pita bread (optional)

Directions

Preheat the Oven: I preheat my oven to 375°F so it’s ready to roast the chicken evenly and lock in all the spices.
Season the Chicken: In a small bowl, I mix olive oil, paprika, garlic powder, oregano, salt, and pepper into a paste, then rub it all over the chicken breasts. I arrange them on a lined baking sheet and bake for 25–30 minutes, or until fully cooked (165°F internal temperature). After baking, I let the chicken rest for 10 minutes before slicing.
Cook the Quinoa: While the chicken bakes, I bring water to a boil in a saucepan, add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes. Once it’s done, I fluff it with a fork.
Make the Veggie Topping: In a large bowl, I combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced olives, and crumbled feta. It’s a colorful mix that gives the bowl its signature freshness.
Whisk the Dressing: In a small bowl, I whisk together lemon juice, red wine vinegar, olive oil, and a pinch of salt and pepper until well blended. I pour it over the veggie mix and toss gently to coat.
Assemble the Bowls: I spoon quinoa into each bowl, top with sliced chicken, and pile on the dressed veggies. A sprinkle of fresh parsley finishes everything off beautifully.
Optional Touch: I like to serve it with warm pita bread on the side for scooping, dipping, or just enjoying with each bite.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Rest time: 10 minutes
Total time: 55 minutes

Variations

I often swap quinoa for couscous, farro, or brown rice depending on what I have. If I want extra creaminess, I’ll add a dollop of hummus or a spoonful of tzatziki. Grilled shrimp or falafel also work great as protein alternatives. And for a low-carb option, I skip the grain altogether and pile everything over chopped romaine or spinach.

Storage/Reheating

I keep each component in separate airtight containers in the fridge so everything stays fresh. The chicken and quinoa reheat well in the microwave or on the stove, and I top them with the cold veggies right before serving. If I’m packing lunch for the next day, I layer the bowl with quinoa, then chicken, and finish with the veggies on top. It keeps well for 3–4 days. Mediterranean Chicken Bowl

FAQs

Can I grill the chicken instead of baking it?

Yes. I grill the chicken over medium heat for 5–6 minutes per side until it reaches 165°F. It adds a lovely smoky flavor that complements the other ingredients.

Is there a substitute for quinoa?

Absolutely. I often use couscous, bulgur, brown rice, or even cauliflower rice for a low-carb version.

Can I make this bowl vegetarian?

Definitely. I swap the chicken for grilled tofu, falafel, or roasted chickpeas. It still tastes amazing with the same dressing and toppings.

Can I use store-bought dressing?

Yes. A good quality Greek or lemon vinaigrette works well, but I prefer the homemade version for its freshness and control over ingredients.

How far in advance can I prep this?

I prep all the components up to 3 days in advance and assemble when I’m ready to eat. It’s perfect for meal prep and stays fresh in the fridge.

Conclusion

This Mediterranean Chicken Bowl is a vibrant, wholesome, and endlessly customizable dish that brings a taste of the Mediterranean right into my kitchen. It’s colorful, satisfying, and full of flavor in every bite. Whether I’m prepping meals for the week or enjoying it al fresco with friends, this bowl always leaves me feeling nourished and inspired.