There’s something about a big, cozy bowl of Mediterranean flavors that just makes everything feel a little brighter. I first whipped this up during a laid-back summer break, craving something zesty, wholesome, and a little transportive — you know, the kind of meal that whisks you off to a breezy coastal café without leaving your kitchen. As I layered juicy chicken over fluffy quinoa and tucked in crisp cucumbers, I remember thinking, this is pure sunshine in a bowl.
That first bite? A harmony of lemony-herb chicken, nutty quinoa, crunchy veggies, and the dreamiest dollop of hummus. It’s since become my weeknight favorite and a weekend lunch go-to. It’s the kind of meal you’ll turn to again and again — endlessly riffable, deeply satisfying, and pretty enough to impress (even if you’re just impressing yourself).
Why You’ll Love This Recipe
- Quick and Easy: On the table in about 30 minutes — weeknight win!
- Wholesome Goodness: Packed with lean protein, fresh veggies, and hearty grains.
- Vibrant Flavors: Bursting with lemon, oregano, and creamy hummus in every bite.
- So Customizable: Make it your own with pantry swaps and seasonal add-ins.
- Meal Prep Friendly: Great for batch lunches or fuss-free dinners.
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Dinner Bowl | Mediterranean | 15 mins | 30 mins | 45 mins | 2–3 bowls | Easy |
Ingredients
- Boneless, skinless chicken breasts – Lean protein that soaks up all the spices.
- Olive oil – Helps coat the chicken with flavor and keeps it tender.
- Lemon juice – Adds brightness and a touch of acidity.
- Dried oregano – Earthy and floral, a classic Mediterranean note.
- Ground paprika – For warm, smoky undertones and color.
- Garlic powder – Quick garlic flavor without the chopping.
- Salt + black pepper – Essential for balance and depth.
- Quinoa (rinsed) – Nutty, fluffy, and a hearty grain base.
- Water or chicken broth – Cooking quinoa in broth adds richness.
- Cherry tomatoes (halved) – Sweet and juicy pops of freshness.
- Cucumber (diced) – Cool crunch that refreshes the whole bowl.
- Red onion (thinly sliced) – Adds bite and beautiful color.
- Kalamata olives (sliced) – Briny, salty bursts of flavor.
- Feta cheese (crumbled) – Creamy, tangy, and salty all at once.
- Hummus – A creamy, dreamy finishing touch.
- Fresh parsley – Bright, herbal garnish.
- Lemon wedges – For an optional zingy finish.
Full recipe card is below.
How to Make It
Preheat Your Grill or Oven
Start by warming up your grill to medium-high or your oven to 375°F (190°C). You’ll want a nice even heat for juicy chicken.
Mix Up the Marinade
In a small bowl, whisk together olive oil, lemon juice, oregano, paprika, garlic powder, salt, and pepper. It’ll smell heavenly — citrusy and earthy!
Let the Chicken Soak It In
Coat the chicken well with the marinade. If you can wait 15–30 minutes, let it sit so the flavors can mingle and sink in. (Even better if you have time to marinate longer!)
Cook the Quinoa
Bring your water or broth to a boil, add the quinoa, then lower the heat and simmer for 15–20 minutes. When it’s fluffy and the liquid is gone, it’s ready. Let it chill while the chicken cooks.
Grill or Bake the Chicken
Grill the chicken about 6–7 minutes per side or bake for 25–30 minutes until golden and cooked through. Let it rest for 5 minutes before slicing — trust me, it’s worth the wait.
Build Your Beautiful Bowl
Start with quinoa, then layer your chicken slices, cherry tomatoes, cucumber, red onion, olives, and feta. It’s like edible confetti — so colorful!
Top It Off
Spoon a generous dollop of hummus to one side, sprinkle fresh parsley, and finish with a squeeze of lemon for extra brightness.
Pro Tips for Success
- Marinate in the morning: The longer the soak, the richer the flavor.
- Fluff the quinoa: Once cooked, fluff gently with a fork to keep it light.
- Use a thermometer: Chicken should hit 165°F for perfect doneness.
- Slice chicken across the grain: For juicier, more tender bites.
Flavor Variations
- Swap the Grain: Try couscous, brown rice, or farro.
- Go Spicy: Add red pepper flakes or a swirl of harissa to the marinade.
- Make it Veggie: Use grilled halloumi or roasted chickpeas instead of chicken.
- Add Seasonal Flair: Toss in grilled zucchini in summer or roasted squash in fall.
Serving Suggestions
Serve it with a drizzle of tahini sauce or a spoonful of tzatziki on the side. Pair with warm pita or a chilled glass of white wine. It’s also gorgeous served in shallow bowls to show off the colors!
Make-Ahead & Storage
You can marinate the chicken and cook the quinoa up to 2 days ahead. Store each component separately in the fridge for easy assembling during the week.
Leftovers
Turn leftovers into a wrap with greens and hummus, or pile everything over greens for a light Mediterranean salad. Still just as satisfying!
Freezing
Yes! Freeze cooked chicken and quinoa separately in airtight containers for up to 3 months. Defrost in the fridge overnight for a quick reheat-and-eat meal.
Reheating
Use a skillet on low heat for the chicken and quinoa — this helps keep them juicy. If microwaving, cover with a damp paper towel to prevent drying.
FAQs
Can I use a different protein like shrimp or tofu?
Yes! Shrimp takes less time to cook, and tofu holds the marinade really well.
Do I need a grill to make this?
Not at all. Your oven or stovetop skillet works just fine.
Is there a dairy-free option?
Skip the feta and use a vegan hummus — still super flavorful!
Can I prep this for meal prep?
Absolutely. It keeps beautifully in containers and is ideal for grab-and-go lunches.
Final Thoughts
If I could pack sunshine into a bowl, this Mediterranean Chicken Bowl would be it. It’s fresh, vibrant, and oh-so-satisfying — the kind of recipe that feels like a little act of self-care. Whether you’re making it for dinner guests or just for yourself, I hope it brings as much joy to your kitchen as it does to mine. Here’s to more cozy meals and colorful plates!
Happy cooking, dear friend!
Mediterranean Chicken Bowl
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts A lean source of protein that absorbs flavors beautifully.
- 1 tablespoon olive oil Adds richness and helps the spices adhere to the chicken.
- 2 teaspoons lemon juice Brightens the dish and enhances the chicken’s natural flavors.
- 1 teaspoon dried oregano Brings a warm, earthy aroma that’s quintessentially Mediterranean.
- 1 teaspoon ground paprika Introduces a pleasant smokiness and a stunning color to the dish.
- 1/2 teaspoon garlic powder For that cozy, garlicky goodness without the fuss of peeling cloves!
- 1/4 teaspoon salt Enhances all the flavors for a more dynamic taste.
- 1/4 teaspoon black pepper Adds a slight kick to balance the richness of the dish.
For the Bowl
- 1 cup quinoa, rinsed A nutritious grain that’s nutty in flavor and fluffy in texture.
- 2 cups water or chicken broth Broth elevates the quinoa with an extra depth of flavor.
- 1 cup cherry tomatoes, halved Sweet, juicy bites that burst in your mouth.
- 1/2 piece cucumber, diced Cool and refreshing, perfect for crunch!
- 1/4 cup red onion, thinly sliced Adds a lovely bite and vibrant color to the bowl.
- 1/4 cup Kalamata olives, sliced Salty, tangy delectable morsels that elevate the whole dish.
- 1/4 cup feta cheese, crumbled Creamy, salty goodness to top it all off!
- 1/4 cup hummus A dollop of this spreads warmth and richness across your bowl.
- to taste fresh parsley, chopped for garnish Bright green freshness that makes everything pop!
- 1 piece lemon wedges, for serving Just a squeeze adds a zingy finish!
Instructions
Preparation
- Preheat your grill to medium-high or your oven to 375°F (190°C).
- In a small bowl, whisk together olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper to create the marinade.
- Coat the chicken breasts with the spice mixture and let it marinate for at least 15 minutes.
Cooking
- In a saucepan, bring 2 cups of water or chicken broth to a boil. Add the rinsed quinoa, reduce the heat, and simmer for 15-20 minutes until the liquid is absorbed.
- Meanwhile, grill the marinated chicken for about 6-7 minutes on each side, or bake in the oven for about 25-30 minutes until fully cooked and no longer pink inside.
- Once cooked, let the chicken rest before slicing it.
Assembly
- In a bowl, layer fluffy quinoa as the base. Add sliced chicken, cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese.
- Finish with a dollop of hummus on the side and sprinkle with fresh parsley. Squeeze lemon juice over the bowl before serving.