Mediterranean Chicken Bowl

why make this recipe

This Mediterranean Chicken Bowl is fast, healthy, and full of fresh flavors. It mixes cooked chicken, quinoa, veggies, olives, feta, and a dollop of hummus. The bowl is easy to change and fits lunch or dinner. If you like bowls, try this Bang Bang Chicken Bowl recipe for another tasty option.

introduction

This bowl uses simple ingredients and clear steps. You get protein from chicken, fiber from quinoa, and bright tastes from lemon, tomatoes, and parsley. The dish works well for meal prep and for a quick family meal.

how to make Mediterranean Chicken Bowl

1. Marinate the chicken: Mix olive oil, lemon juice, oregano, paprika, garlic powder, salt, and pepper. Toss the chicken breasts in the marinade and let sit 10–15 minutes.
2. Cook the quinoa: Rinse 1 cup quinoa. Bring 2 cups water or chicken broth to a boil, add quinoa, lower heat, cover, and simmer 15 minutes. Turn off heat and let rest 5 minutes, then fluff with a fork.
3. Cook the chicken: Heat a skillet over medium-high heat. Add a small drizzle of olive oil if the pan is dry. Cook chicken 5–7 minutes per side until cooked through and juices run clear. Let rest 5 minutes, then slice.
4. Prep the veggies: Halve cherry tomatoes, dice cucumber, thinly slice red onion, and slice Kalamata olives. Chop parsley and cut lemon into wedges.
5. Assemble the bowls: Divide quinoa into bowls. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta. Add a spoonful of hummus and a sprinkle of parsley. Serve with lemon wedges.

Ingredients :

• 2 pieces boneless, skinless chicken breasts (A lean source of protein that absorbs flavors beautifully.)
• 1 tablespoon olive oil (Adds richness and helps the spices adhere to the chicken.)
• 1 tablespoon olive oil (for cooking, if needed)
• 2 teaspoons lemon juice (Brightens the dish and enhances the chicken’s natural flavors.)
• 1 teaspoon dried oregano (Brings a warm, earthy aroma that’s quintessentially Mediterranean.)
• 1 teaspoon ground paprika (Introduces a pleasant smokiness and a stunning color to the dish.)
• 1/2 teaspoon garlic powder (For that cozy, garlicky goodness without the fuss of peeling cloves!)
• 1/4 teaspoon salt (Enhances all the flavors for a more dynamic taste.)
• 1/4 teaspoon black pepper (Adds a slight kick to balance the richness of the dish.)
• 1 cup quinoa, rinsed (A nutritious grain that’s nutty in flavor and fluffy in texture.)
• 2 cups water or chicken broth (Broth elevates the quinoa with an extra depth of flavor.)
• 1 cup cherry tomatoes, halved (Sweet, juicy bites that burst in your mouth.)
• 1/2 piece cucumber, diced (Cool and refreshing, perfect for crunch!)
• 1/4 cup red onion, thinly sliced (Adds a lovely bite and vibrant color to the bowl.)
• 1/4 cup Kalamata olives, sliced (Salty, tangy delectable morsels that elevate the whole dish.)
• 1/4 cup feta cheese, crumbled (Creamy, salty goodness to top it all off!)
• 1/4 cup hummus (A dollop of this spreads warmth and richness across your bowl.)
• to taste fresh parsley, chopped for garnish (Bright green freshness that makes everything pop!)
• 1 piece lemon wedges, for serving (Just a squeeze adds a zingy finish!)

Directions :

Preparation

• Mix the olive oil, lemon juice, oregano, paprika, garlic powder, salt, and pepper in a bowl.
• Rinse the quinoa and chop the vegetables.

Cooking

• Cook quinoa in water or broth until tender, then fluff.
• Cook marinated chicken in a skillet until done, then rest and slice.

Assembly

• Place quinoa in bowls.
• Add the sliced chicken and arrange tomatoes, cucumber, red onion, olives, and feta.
• Add a spoonful of hummus and garnish with parsley.
• Serve with lemon wedges.

how to serve Mediterranean Chicken Bowl

Serve warm or room temperature. Squeeze lemon over the bowl before eating. You can drizzle a little olive oil or a light vinaigrette if you like more moisture. Serve with pita bread or a side salad.

how to store Mediterranean Chicken Bowl

• Fridge: Store in an airtight container for up to 3 days. Keep hummus and feta on top or in a separate small container.
• Freezer: Cooked chicken and quinoa freeze well for up to 2 months, but fresh veggies and feta are best added after thawing.
• Reheat: Warm gently in the microwave or stovetop. Add fresh cucumber and tomato after reheating to keep them crisp.

tips to make Mediterranean Chicken Bowl

• Pat chicken dry before marinating so the spices stick.
• Let chicken rest after cooking to keep it juicy.
• Use broth for cooking quinoa for more flavor.
• Taste and adjust salt and lemon at the end.
• Prep veggies ahead for quick assembly.

variation (if any)

• Swap quinoa for couscous, rice, or farro.
• Use grilled shrimp or tofu instead of chicken.
• Add roasted red peppers or artichoke hearts for extra flavor.
• Make it spicy with a pinch of red pepper flakes in the marinade.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Chicken thighs work well and stay juicy. Adjust cook time until they reach safe temperature.

Q: Can I make this vegetarian?
A: Yes. Replace chicken with grilled tofu, roasted chickpeas, or a larger portion of hummus.

Q: How long should I marinate the chicken?
A: 10–15 minutes is fine for quick flavor. For deeper flavor, marinate up to 2 hours in the fridge.

Q: Can I meal prep this bowl?
A: Yes. Store quinoa and chicken together, and keep fresh veggies and hummus separate until serving for best texture.

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