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–+ servings
Mediterranean Chicken Bowl

Mediterranean Chicken Bowl: Flavor-Packed and Healthy Delight

This Mediterranean Chicken Bowl is a healthy dish combining grilled chicken, quinoa, and fresh veggies, perfect for a quick dinner or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Substitute with grilled vegetables, chickpeas, shrimp, tofu, or tempeh for variety.
  • 2 tablespoons Olive Oil Use avocado oil for a different profile.
  • 3 tablespoons Lemon Juice Freshly squeezed is best, but bottled can be used.
  • 1 teaspoon Dried Oregano Substitute with Italian seasoning or thyme.
  • 1 teaspoon Ground Paprika Smoked paprika adds depth.
  • 1 teaspoon Garlic Powder Can be replaced with fresh minced garlic (1 clove).
  • 1 teaspoon Salt Adjust to taste.
  • ½ teaspoon Black Pepper Adjust to taste.
For the Base
  • 1 cup Quinoa Can substitute with couscous or brown rice.
  • 2 cups Water or Chicken Broth Broth adds extra flavor.
For the Vegetables
  • 1 cup Cherry Tomatoes Use regular tomatoes if unavailable.
  • 1 cup Cucumber Substitute with bell peppers for variety.
  • ½ cup Red Onion Can be swapped with green onions for a milder flavor.
  • ½ cup Kalamata Olives Green olives are a good alternative.
For the Toppings
  • ½ cup Feta Cheese Omit for a non-dairy option.
  • ½ cup Hummus Can use tzatziki or guacamole as substitutes.
  • ¼ cup Fresh Parsley Cilantro can be used for a different flavor.
  • 2 pieces Lemon Wedges For serving, enhances flavor just before eating.

Equipment

  • Grill
  • oven
  • medium saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your grill to medium-high heat or your oven to 375°F (190°C).
  2. In a bowl, whisk together olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper. Coat the chicken breasts and let sit for at least 15 minutes.
  3. In a medium saucepan, bring water or chicken broth to a boil. Add rinsed quinoa, stir gently, then reduce heat to low. Cover and let simmer for 15 to 20 minutes.
  4. Grill the marinated chicken for about 6 to 7 minutes on each side or until the internal temperature reaches 165°F (74°C). Alternatively, bake for 25 to 30 minutes.
  5. In a bowl, layer cooked quinoa, sliced grilled chicken, cherry tomatoes, cucumber, red onion, and kalamata olives.
  6. Top with hummus, crumbled feta cheese, and parsley. Serve with lemon wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 700mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

For meal prep, store cooked ingredients separately to maintain freshness. Cooked quinoa and chicken last up to 4 days in the fridge.

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