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–+ servings
Mediterranean Chicken Bowl

Mediterranean Chicken Bowl: A Fresh, Flavorful Delight

Mediterranean Chicken Bowl is a delicious, vibrant meal that combines grilled chicken, quinoa, and fresh vegetables, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken breasts Can be substituted with grilled vegetables, chickpeas, or shrimp.
  • 2 tablespoons Olive oil Use avocado oil as an alternative.
  • 2 tablespoons Lemon juice Substitute with vinegar for a different flavor profile.
  • 1 teaspoon Dried oregano Fresh oregano can be used but in greater quantities.
  • 1 teaspoon Ground paprika Smoked paprika can offer a different depth.
  • 1 teaspoon Garlic powder Fresh minced garlic can be a substitute, but use less.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black pepper Freshly ground is preferable.
For the Bowl
  • 1 cup Quinoa Can replace with brown rice or millet.
  • 1 cup Cherry tomatoes Can substitute with other seasonal tomatoes.
  • 1 cup Cucumber Any crunchy vegetable can work.
  • 1/2 cup Red onion Choose shallots for a milder flavor.
  • 1/2 cup Kalamata olives Green olives can be an alternative.
  • 1/2 cup Feta cheese For dairy-free, use tofu-based feta.
  • 1/2 cup Hummus Tahini could replace it for a nutty flavor.
  • 2 tablespoons Parsley Freshly chopped for finishing touch.
  • 2 pieces Lemon wedges For serving.

Equipment

  • grill
  • Oven
  • Pot
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your grill to medium-high or your oven to 375°F (190°C).
  2. In a small bowl, whisk together olive oil, lemon juice, dried oregano, ground paprika, garlic powder, salt, and black pepper.
  3. Carefully coat the chicken breasts evenly with the marinade and allow them to marinate for at least 15 minutes.
  4. Bring a pot of water or chicken broth to a rolling boil, add quinoa, stir, reduce heat to low, and cover to simmer for 15–20 minutes.
  5. Cook the marinated chicken for 6–7 minutes per side if grilling, or 25–30 minutes in the oven, until internal temperature reaches 165°F (74°C).
  6. To assemble, add quinoa to the bowl followed by sliced grilled chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  7. Add a dollop of hummus and sprinkle with parsley.
  8. Serve with lemon wedges on the side for squeezing over the dish.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 650mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze components individually for longer storage.

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