It is finally that time of year when we crave bright, fresh flavors. The sun is shining, and heavy meals just don’t feel right anymore. You need something light but still very filling.
This Mediterranean Chicken Bowl is my favorite way to welcome the new season. It is packed with zesty lemon, fresh herbs, and plenty of protein. It makes your busy week feel so much smoother.
Why This Recipe Is a Winner
If you are looking for a healthy reset, this is the dish for you. It combines lean protein with fiber-rich quinoa and crisp vegetables. Every bite feels like a gift to your body.
This recipe is a true time-saver for busy families. You can prep everything on Sunday and have lunch sorted for days. It stays fresh and delicious in the fridge without getting soggy.
Simple Cooking Steps
Making this bowl is incredibly simple and very rewarding. You start by letting the chicken soak in a garlic and oregano marinade. This ensures every piece is tender and full of flavor.
While the chicken cooks, your quinoa simmers on the stove. It is a hands-off process that yields fluffy results every time. Even if you are a beginner, you will find this very easy.
Ingredients You’ll Need
Most of these items are pantry staples or fresh garden favorites. Using fresh lemon and parsley really makes the flavors pop.
- 1.5 lbs boneless skinless chicken breasts, cubed
- 1 cup uncooked quinoa
- 2 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 0.25 cup red onion, thinly sliced
- 0.5 cup Kalamata olives, pitted
- 0.5 cup feta cheese, crumbled
- 0.5 cup tzatziki sauce
- 0.25 cup fresh parsley, chopped
Step-by-Step Directions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to create the marinade.
- Add cubed chicken to the marinade, toss to coat, and refrigerate for 15 minutes.
- Rinse quinoa under cold water and combine with chicken broth in a saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Heat a large skillet over medium-high heat and cook the marinated chicken until the internal temperature reaches 165°F (74°C), approximately 8 to 10 minutes.
- Fluff the cooked quinoa with a fork and divide evenly among four meal prep containers.
- Top each portion of quinoa with equal amounts of cooked chicken, tomatoes, cucumber, red onion, olives, and feta cheese.
- Garnish with fresh parsley and serve with a side of tzatziki sauce.
Best Ways to Enjoy It
This Mediterranean Chicken Bowl is best served with a generous dollop of creamy tzatziki. The cool sauce balances the warm, savory chicken perfectly. It is a match made in heaven.
For a complete meal, pair this with a side of warm pita bread. You can even scoop the ingredients into the pita for a fun wrap. It is a kid-approved way to eat fresh veggies.
Keep It Fresh
These bowls store beautifully in the refrigerator for up to four days. Use airtight containers to keep the vegetables crisp and the chicken juicy. It is the ultimate stress-free lunch.
If you prefer warm chicken, reheat just the meat and quinoa separately. Then, add your cold toppings like cucumber and feta right before eating. This keeps the textures perfectly balanced and fresh.
Tips for Best Results
- Don’t skip rinsing the quinoa to remove any natural bitterness.
- Cut your chicken into uniform bite-sized pieces for even cooking.
- Use English cucumbers because they have thinner skin and fewer seeds.
- Add the tzatziki sauce right before serving so the bowl stays fresh.
- Swap the water for chicken broth when cooking quinoa for extra flavor.
- Marinate the chicken for at least 15 minutes to lock in moisture.
- Use a meat thermometer to ensure the chicken stays juicy, not dry.
Ways to Switch It Up
- Try using brown rice or farro instead of quinoa for a different texture.
- Swap the chicken for grilled shrimp for a summer seafood twist.
- Make it vegan by using chickpeas and a dairy-free feta alternative.
- Add roasted red peppers or artichoke hearts for even more Mediterranean flair.
Common Questions
Can I eat this bowl cold?
Yes, this bowl is delicious both warm and cold. Many people prefer it cold as a refreshing pasta-style salad during the warmer months.
How do I keep the red onion from being too strong?
Soak your sliced onions in cold water for ten minutes before adding them. This removes the harsh bite while keeping the lovely crunch.
I hope this fresh and easy bowl brings a little peace to your busy week. It is a simple way to eat well and feel your best this spring.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cubed
- 1 cup uncooked quinoa
- 2 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic , minced
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 0.25 cup red onion, thinly sliced
- 0.5 cup Kalamata olives, pitted
- 0.5 cup feta cheese, crumbled
- 0.5 cup tzatziki sauce
- 0.25 cup fresh parsley, chopped
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to create the marinade.
- Add cubed chicken to the marinade, toss to coat, and refrigerate for 15 minutes.
- Rinse quinoa under cold water and combine with chicken broth in a saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Heat a large skillet over medium-high heat and cook the marinated chicken until the internal temperature reaches 165°F (74°C), approximately 8 to 10 minutes.
- Fluff the cooked quinoa with a fork and divide evenly among four meal prep containers.
- Top each portion of quinoa with equal amounts of cooked chicken, tomatoes, cucumber, red onion, olives, and feta cheese.
- Garnish with fresh parsley and serve with a side of tzatziki sauce.
