Mediterranean Chicken Bowl: Your New Go-To Healthy Delight

why make this recipe

This bowl is quick, fresh, and full of flavor. It mixes simple ingredients like chicken, grains, veggies, olives, and feta. You get protein, fiber, and healthy fats in one meal. The bowl works for lunch, dinner, or meal prep.

introduction

This Mediterranean Chicken Bowl is easy to cook and easy to eat. It uses lemon, oregano, and olive oil for bright taste. If you like simple, healthy chicken dishes, you may also enjoy this healthy homemade chicken soup for another warm meal option.

how to make Mediterranean Chicken Bowl

1. Marinate chicken with oil, lemon juice, oregano, paprika, garlic powder, salt, and pepper for 15–30 minutes.
2. Cook the grain in water or broth while the chicken marinates.
3. Grill or pan-sear the chicken until done, then rest and slice.
4. Chop the vegetables and mix them with olives, parsley, and a squeeze of lemon.
5. Build each bowl with a base of cooked grain, sliced chicken, veggies, hummus, and a sprinkle of feta. Serve with lemon wedges.

Ingredients :

• 4 pieces boneless skinless chicken breasts
• 2 tablespoons olive oil (or avocado oil)
• 2 tablespoons lemon juice (fresh preferred)
• 1 teaspoon dried oregano (or thyme)
• 1 teaspoon paprika (smoked paprika for depth)
• 1 teaspoon garlic powder (or 1 clove fresh garlic)
• to taste salt
• to taste black pepper
• 1 cup quinoa (or couscous or farro)
• 2 cups water or chicken broth (broth adds flavor)
• 1 cup cherry tomatoes (or seasonal variety)
• 1 medium cucumber (or bell peppers)
• 1 medium red onion (or shallots)
• 1/2 cup kalamata olives (or green olives)
• 1/2 cup feta cheese (or tofu for dairy-free)
• 1/2 cup hummus (store-bought or homemade)
• 1/4 cup fresh parsley (or mint)
• 2 pieces lemon wedges

Directions :

Cooking Instructions

1. Mix olive oil, lemon juice, oregano, paprika, garlic, salt, and pepper in a bowl.
2. Add chicken breasts and coat well. Let sit for 15–30 minutes.
3. Rinse quinoa and bring 2 cups water or broth to boil. Add quinoa, lower heat, cover, and simmer 15 minutes or until tender.
4. Heat a skillet or grill over medium-high heat. Cook chicken 6–8 minutes per side or until internal temp reaches 165°F (74°C). Let rest 5 minutes then slice.
5. Chop tomatoes, cucumber, and red onion. Slice olives and crumble feta. Chop parsley.
6. Assemble bowls: grain, sliced chicken, vegetables, olives, feta, and a dollop of hummus. Add lemon wedges.

how to serve Mediterranean Chicken Bowl

Serve warm or room temperature. Let each person mix hummus into the grain and squeeze lemon over the top. Add extra parsley for color. Serve with pita or a light salad if you like.

how to store Mediterranean Chicken Bowl

Store components separately for best texture. Keep chicken, grain, and veggies in separate airtight containers in the fridge for up to 3–4 days. Combine only when ready to eat. Freeze cooked chicken for up to 2 months, but avoid freezing fresh vegetables and hummus.

tips to make Mediterranean Chicken Bowl

• Pat chicken dry before marinating to help the spices stick.
• Use broth instead of water to cook the grain for more flavor.
• Rest the chicken after cooking to keep it juicy.
• Toast the quinoa in a dry pan for a nutty flavor before boiling.
• For quick meals, use rotisserie chicken and pre-cooked grains.

variation (if any)

• Make it vegetarian: swap chicken for grilled tofu or roasted chickpeas.
• Make it low-carb: replace quinoa with cauliflower rice.
• Make it dairy-free: skip feta or use a dairy-free cheese alternative.
• Add spice: mix a pinch of cayenne or chili flakes into the marinade.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicy and cook a bit faster. Adjust cooking time as needed.

Q: How long does the chicken keep in the fridge?
A: Cooked chicken keeps 3–4 days in an airtight container in the fridge.

Q: Can I make the whole bowl ahead of time?
A: You can prep ingredients ahead, but keep wet items like hummus and lemon separate to keep textures fresh.

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