Mediterranean Chicken Bowls (Easy & Flavorful Recipe)

Craving a meal that’s bursting with fresh, vibrant flavors and incredibly easy to assemble? Look no further than these delicious Mediterranean chicken bowls. This recipe packs tender, juicy lemon-herb chicken, fluffy quinoa, and a rainbow of crisp vegetables into one satisfying dish. It’s the perfect solution for a healthy weeknight dinner or an efficient meal-prep lunch that will have you looking forward to midday.

We’ve designed this recipe to be not only simple but also packed with the authentic taste of the Mediterranean. From the zesty chicken marinade to the tangy lemon vinaigrette, every component is layered to create a truly unforgettable flavor experience. Get ready to transform your meal routine.

Why You’ll Love These Mediterranean Chicken Bowls

If you’re looking for a go-to healthy meal, this is it. These bowls are endlessly customizable, making them a favorite for the whole family.

• Incredibly Flavorful: The chicken is marinated in a potent blend of lemon, garlic, and herbs that infuses every bite with incredible taste.
• Perfect for Meal Prep: All the components can be prepared ahead of time. Simply assemble when you’re ready to eat for a quick and easy lunch or dinner.
• Nutrient-Packed: Loaded with lean protein, whole grains, and fresh vegetables, this is a balanced meal you can feel good about. It’s a cornerstone of any healthy eating plan.
• Highly Versatile: Don’t have quinoa? Use couscous or brown rice. Swap out the veggies based on what’s in season. The possibilities are endless!

Ingredients You’ll Need

This recipe uses simple, fresh ingredients that are easy to find. The magic is in how they come together.

For the Lemon Herb Chicken Marinade

• Chicken: Boneless, skinless chicken thighs work best as they stay incredibly juicy, but chicken breast is a great lean alternative.
• Olive Oil: Use a good quality extra virgin olive oil for the best flavor.
• Lemon: You’ll need both the zest and juice for a bright, citrusy punch.
• Garlic: Freshly minced garlic is a must for its aromatic flavor.
• Herbs: Dried oregano and a touch of thyme provide that classic Mediterranean essence.
• Seasoning: Simple salt and freshly cracked black pepper are all you need.

For the Bowls

• Quinoa: The base of our bowl. It’s a fantastic source of protein and fiber.
• Cucumber: Diced English or Persian cucumber adds a refreshing crunch.
• Cherry Tomatoes: Halved or quartered, they bring a burst of sweetness and color.
• Red Onion: Thinly sliced for a sharp, savory bite.
• Kalamata Olives: A briny, essential flavor in Mediterranean cuisine.
• Feta Cheese: Crumbled feta adds a creamy, salty finish.

For the Lemon Vinaigrette

• Olive Oil: The smooth, rich base of our dressing.
• Lemon Juice: More fresh lemon juice to tie all the flavors together.
• Dijon Mustard: Helps to emulsify the dressing and adds a tangy depth.
• Honey: A touch of sweetness to balance the acidity (optional).

How to Make Mediterranean Chicken Bowls Step-by-Step

Making these bowls is a simple three-part process: marinate and cook the chicken, prepare the bowl components, and assemble everything together. Let’s get started.

1. Marinate the Chicken: In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Cut the chicken thighs into bite-sized 1-inch pieces. Add the chicken to the marinade, tossing to ensure it’s fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
2. Cook the Quinoa: While the chicken marinates, cook the quinoa according to package directions. Once cooked, fluff it with a fork and set it aside to cool slightly.
3. Prepare the Vegetables: Chop the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Prepare any other vegetables you’re adding to the bowl.
4. Make the Vinaigrette: In a small jar or bowl, combine the olive oil, lemon juice, Dijon mustard, and honey (if using). Season with a pinch of salt and pepper. Shake or whisk until well combined.
5. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken pieces in a single layer, being careful not to crowd the pan (work in batches if needed). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.
6. Assemble the Bowls: Divide the cooked quinoa among four bowls. Top with the cooked chicken, cucumber, tomatoes, red onion, Kalamata olives, and crumbled feta cheese. Drizzle generously with the lemon vinaigrette before serving.

Tips for the Best Results

A few simple tips can elevate your Mediterranean chicken bowls from great to absolutely spectacular.

• Don’t Skip the Marinade Time: Letting the chicken marinate for at least 30 minutes is crucial for developing deep flavor.
• Get a Good Sear: Ensure your pan is hot before adding the chicken. This creates a beautiful golden-brown crust that locks in the juices.
• Soak the Red Onion: If you find raw red onion too pungent, soak the slices in a bowl of cold water for 10 minutes before adding them to the bowls. This mellows their flavor.
• Taste and Adjust: Always taste your vinaigrette before dressing the bowls. It might need a little more salt, a squeeze more lemon, or a touch more honey to suit your preference. Just like in our pomegranate winter salad, a balanced dressing is key.

Customizations and Variations

One of the best things about this recipe is how easy it is to adapt. Here are a few ideas to get you started:

• Grain Swaps: Not a fan of quinoa? Try brown rice, farro, or couscous. For a low-carb option, use cauliflower rice or a bed of fresh greens.
• Add More Veggies: Roasted red peppers, artichoke hearts, or chickpeas would all be fantastic additions.
• Switch up the Protein: This marinade works beautifully with shrimp, salmon, or even chickpeas for a vegetarian version.
• Sauce it Up: In addition to the vinaigrette, a dollop of creamy hummus or tangy tzatziki sauce on top is highly recommended.

Meal Prep and Storage Instructions

These Mediterranean chicken bowls are a meal prepper’s dream. To store, keep each component in a separate airtight container in the refrigerator.

• Chicken: Will last for up to 4 days.
• Quinoa: Will last for up to 4-5 days.
• Vegetables: Diced cucumbers and tomatoes are best fresh, but will hold for 2-3 days. Onions and olives last longer.
• Vinaigrette: Can be stored in a sealed jar for up to a week.

When ready to eat, assemble your bowl cold or gently reheat the chicken and quinoa. This makes for an ideal weekday lunch, similar to the convenience of balanced slow cooker meals.

What to Serve with Your Bowls

While these bowls are a complete meal on their own, a side of warm pita bread and a generous serving of hummus or tzatziki for dipping makes the experience even better. For a larger meal, consider a simple side like our delightful strawberry spinach salad.

Frequently Asked Questions

More Healthy Recipes to Try

If you enjoyed this recipe, you’re sure to love some of our other healthy and flavorful dinner options. Give our Slow Cooker Lemon Herb Chicken and Rice or this One-Pan Balsamic Chicken a try!

We hope you love this recipe for Mediterranean chicken bowls! If you make it, please leave a comment below or share a photo on Pinterest. We can’t wait to see your creations!

Mediterranean Chicken Bowls Recipe

FL Recipes

Mediterranean Chicken Bowls (Easy & Flavorful Recipe)

These vibrant Mediterranean chicken bowls are packed with lemon-herb chicken, fluffy quinoa, and fresh veggies. The perfect easy, healthy, and flavorful recipe for a weeknight dinner or meal prep lunch.

Print Recipe Pin Recipe WhatsApp

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch, Main Course

Cuisine: Greek, Mediterranean

Calories: 580

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Lemon Herb Chicken

• 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
• 1/4 cup extra virgin olive oil
• 1 lemon zested and juiced
• 3 cloves garlic minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

For the Bowls

• 1 cup quinoa rinsed
• 2 cups water or broth for cooking quinoa
• 1 English cucumber diced
• 1 pint cherry tomatoes halved
• 1/2 red onion thinly sliced
• 1/2 cup Kalamata olives halved
• 1/2 cup feta cheese crumbled

For the Lemon Vinaigrette

• 3 tbsp extra virgin olive oil
• 1.5 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey optional

Equipment

• 1 Large Skillet
• 2 Mixing Bowls
• 1 Saucepan

Method

 

1. Make the Marinade: In a medium bowl, whisk together 1/4 cup olive oil, the zest and juice of one lemon, minced garlic, oregano, thyme, salt, and pepper.
2. Marinate Chicken: Add the bite-sized chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Cook Quinoa: Cook the quinoa with water or broth according to package directions. Fluff with a fork and set aside.
4. Prepare Vegetables & Vinaigrette: While quinoa cooks, chop the cucumber, tomatoes, and onion. In a small jar, shake together all vinaigrette ingredients until combined.
5. Cook Chicken: Heat a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
6. Assemble: Divide the quinoa among four bowls. Top with cooked chicken, fresh vegetables, olives, and feta. Drizzle with the lemon vinaigrette and serve immediately.

Nutrition

Calories: 580kcalProtein: 38gFat: 35gFiber: 6g

Notes

Meal Prep: Store components in separate airtight containers in the fridge for up to 4 days.
Variations: Swap quinoa for brown rice or farro. Add chickpeas or roasted red peppers for extra veggies.
Serving Suggestion: Serve with a side of hummus and warm pita bread.

Keyword chicken quinoa bowl,healthy chicken bowls,mediterranean chicken bowls

Tried this recipe?

Let us know how it was!

Pin Recipe