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A close-up view of a healthy chicken bowl with fresh ingredients. Juicy grilled chicken, diced tomatoes, and cucumbers are visible on a bed of quinoa.
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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

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