Description
This Mediterranean Chicken Bowl is a vibrant, healthy dinner that tastes like a Greek vacation. Featuring juicy lemon-herb grilled chicken, crisp cucumbers, cherry tomatoes, and salty feta cheese over a bed of fluffy quinoa, it is packed with fresh flavors and textures. Finished with a dollop of creamy hummus or tzatziki, it’s a high-protein, gluten-free meal that is perfect for meal prep.
Ingredients
— The Lemon-Herb Chicken —
1 lb (450g) boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon salt and ¼ teaspoon black pepper
— The Bowl Base —
2 cups cooked quinoa (or brown rice/cauliflower rice)
1 cup English cucumber, diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely sliced
⅓ cup Kalamata olives, pitted and sliced
— Toppings & Sauce —
½ cup crumbled feta cheese (omit for dairy-free)
⅓ cup hummus or tzatziki sauce
Fresh parsley or dill for garnish
Lemon wedges
Instructions
1. Marinate Chicken: In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Place the chicken breasts in a dish and pour the marinade over them, tossing to coat. Let sit for 10–15 minutes while you prep the veggies.
2. Cook Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips or cubes.
3. Prep Base: While the chicken cooks, fluff your cooked quinoa with a fork. (Tip: Cook quinoa in chicken broth for extra flavor).
4. Assemble Bowls: Divide the quinoa among 4 bowls. Arrange the diced cucumber, cherry tomatoes, red onion, and sliced olives in sections on top of the grains.
5. Add Protein: Top each bowl with a generous portion of the sliced warm chicken.
6. Finish: Sprinkle with crumbled feta cheese. Add a large dollop of hummus or tzatziki in the center. Garnish with fresh herbs and a squeeze of fresh lemon juice just before serving.
Notes
Meal Prep: Store the chicken, quinoa, and chopped veggies in separate containers to keep everything fresh. Assemble the bowl just before eating.
Shortcuts: Use rotisserie chicken and store-bought hummus to make this meal in under 10 minutes.
Low Carb: Swap the quinoa for a bed of romaine lettuce or baby spinach for a salad version.
Dairy-Free: Omit the feta and cheese-based tzatziki; use extra hummus or a tahini drizzle instead.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Assembly
- Cuisine: Mediterranean / Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 5
- Protein: 34
- Cholesterol: 75