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–+ servings
Mediterranean Chicken Bowl

Mediterranean Chicken Bowl: Flavor-Packed & Healthy Delight

Enjoy a Mediterranean Chicken Bowl filled with sun-kissed ingredients, vibrant flavors, and healthy options that satisfy and nourish.
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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 Marinade
  • 4 pieces boneless, skinless chicken breasts can substitute with grilled vegetables, chickpeas, or shrimp
  • 2 tablespoons olive oil consider using avocado oil for a unique flavor boost
  • 2 tablespoons lemon juice fresh is best, but bottled works in a pinch
  • 1 teaspoon dried oregano substitute with Italian seasoning if needed
  • 1 teaspoon ground paprika try smoked paprika for a delightful earthy twist
  • 1 teaspoon garlic powder fresh minced garlic can be a lovely substitute
  • to taste salt & black pepper adjust amounts to suit your taste preference
For the Quinoa Base
  • 1 cup quinoa can switch to brown rice for a different texture
  • 2 cups water or chicken broth broth adds extra flavor, or use vegetable broth for a vegetarian option
For the Fresh Toppings
  • 1 cup cherry tomatoes substitute with diced cucumbers or bell peppers if desired
  • 1 cup cucumber zucchini is a great alternative for a twist
  • 1/2 cup red onion green onions can lend a milder taste
  • 1/2 cup Kalamata olives black olives or capers work well as substitutes
  • 1/2 cup feta cheese swap for goat cheese or omit for a dairy-free version
  • 1 cup hummus use tahini or guacamole for a fun variation
  • 1/4 cup fresh parsley feel free to use cilantro or basil as alternatives
For Serving
  • 1 whole lemon cut into wedges

Equipment

  • Grill
  • saucepan
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your grill to medium-high heat or your oven to 375°F (190°C).
  2. In a mixing bowl, whisk together olive oil, lemon juice, dried oregano, ground paprika, garlic powder, salt, and black pepper until well combined.
  3. Coat the boneless, skinless chicken breasts thoroughly in the marinade and allow it to sit for at least 15 minutes.
  4. Bring 2 cups of water or chicken broth to a boil in a saucepan, then add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes.
  5. Place the marinated chicken on the grill and cook for 6-7 minutes on each side, or bake in the oven for 25-30 minutes.
  6. Once the quinoa is fluffy and the chicken is cooked, let the chicken rest for a few minutes before slicing.
  7. In serving bowls, add quinoa as a base and layer with sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.
  8. Include a dollop of hummus and sprinkle fresh parsley over the bowl for garnish.
  9. Serve with lemon wedges on the side for an added zest.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Marinate the chicken for the best flavor and ensure quinoa is fluffy for a perfect base. Avoid assembling until just before serving for best presentation and freshness.

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