Mediterranean Chicken Bowl
Mediterranean Chicken Bowls are a delicious way to bring a taste of the Mediterranean right into your kitchen. I remember the first time I made this dish; the vibrant colors and fresh flavors made it an instant hit. This recipe combines juicy grilled chicken, fluffy quinoa, and a medley of fresh vegetables, all topped with tangy feta and a lemon drizzle. It’s perfect for a weeknight dinner or even a casual weekend gathering, offering both nutrition and satisfaction in every bite.
Why you’ll love this dish
There are countless reasons to whip up a Mediterranean Chicken Bowl in your kitchen. For starters, it’s a one-bowl wonder packed with protein, whole grains, and fresh veggies, making it a balanced meal. The grilling technique here enhances the chicken’s natural flavors while infusing it with aromatic spices. Not to mention, this dish is incredibly quick to prepare—perfect for those busy evenings when you still want to serve something meaningful.
"Absolutely loved this recipe! The chicken was so flavorful, and the fresh ingredients made everything pop. This is a keeper in our house!" – Happy Cook
Preparing Mediterranean Chicken Bowl
Making a Mediterranean Chicken Bowl is straightforward, and it’s broken down into a few simple steps. First, you’ll marinate your chicken in a mix of spices and olive oil, allowing their flavors to meld beautifully. While the chicken marinates, you will prepare the quinoa, then grill the chicken to juicy perfection. Finally, everything comes together in a large bowl for a quick toss, making it a delightful and visually appealing dish for sharing.
Key Ingredients
Gather these delicious ingredients to create your Mediterranean Chicken Bowl:
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1 lemon, juiced
- Fresh parsley, chopped, for garnish
Feel free to customize the recipe: chicken can be swapped for tofu for a vegetarian version, and quinoa can be replaced with couscous if you prefer!
Directions
Here’s how to prepare your Mediterranean Chicken Bowl:
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, mix olive oil, oregano, garlic powder, ground cumin, smoked paprika, salt, and pepper.
- Coat the chicken breasts with the spice mixture, making sure each piece is well-covered. Let it marinate for at least 15 minutes.
- Rinse the quinoa under cold water. Combine it with 2 cups of water in a saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, until the quinoa absorbs all the water and is fluffy. Set aside to cool.
- Grill the marinated chicken for 5-7 minutes on each side, or until fully cooked and juicy. Once done, let it rest for a few minutes before slicing thinly.
- In a large bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, sliced Kalamata olives, and crumbled feta cheese.
- Add the cooked quinoa to the bowl and gently toss all ingredients together.
- Divide the quinoa salad among four serving bowls and arrange the grilled chicken slices on top.
- Drizzle each bowl with fresh lemon juice and garnish with chopped parsley.
- Serve immediately and enjoy your Mediterranean Chicken Bowl!
Best ways to enjoy it
Serving your Mediterranean Chicken Bowl can be a fun and creative process. Consider layering the ingredients in clear glass bowls for a stunning presentation. You might also serve the bowls alongside warm pita bread or tzatziki for dipping. Pair it with a light, crisp white wine or sparkling water with lemon for a refreshing accompaniment.
How to store
To keep your Mediterranean Chicken Bowl fresh, store any leftovers in an airtight container in the refrigerator. It should last for about 3-4 days. When reheating, make sure to warm the chicken thoroughly, reaching at least 165°F to ensure it’s safe to eat. If you plan to freeze, consider storing the components separately (chicken, quinoa, and salad) to maintain their textures.
Helpful cooking tips
- Marinate the chicken longer than 15 minutes if time allows; the flavors deepen the longer it sits.
- If you’re short on time, use pre-cooked rotisserie chicken—just slice and toss with the spice mix before adding it to the bowl.
- Cook extra quinoa! It’s an excellent base for salads or as a side dish later in the week.
Creative twists
Feel free to experiment with this recipe! You can add roasted red peppers or artichokes for extra flavor. For a kick, try adding a pinch of crushed red pepper flakes. If you want to go fully plant-based, substitute the chicken with grilled eggplant or chickpeas for a hearty vegetarian option.
FAQ
How long does it take to prepare this dish?
From start to finish, expect about 30-40 minutes, including marinating the chicken.
Can I substitute the quinoa?
Absolutely! Couscous, farro, or even brown rice can work wonderfully.
Is it safe to reheat leftovers?
Yes, just be sure to heat leftovers thoroughly to at least 165°F before consuming.
Can I add more vegetables?
Definitely! Bell peppers, zucchini, or even spinach can add more color and nutrition to the bowl.
By following these steps and tips, you’ll master the art of making a Mediterranean Chicken Bowl that’s both delightful and nutritious! Whether you’re cooking for yourself or hosting friends, this dish is sure to impress. Enjoy!
Mediterranean Chicken Bowl
Ingredients
Method
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, mix olive oil, oregano, garlic powder, ground cumin, smoked paprika, salt, and pepper.
- Coat the chicken breasts with the spice mixture, ensuring each piece is well-covered. Let it marinate for at least 15 minutes.
- Rinse the quinoa under cold water. Combine it with 2 cups of water in a saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, until the quinoa absorbs all the water and is fluffy. Set aside to cool.
- Grill the marinated chicken for 5-7 minutes on each side, or until fully cooked and juicy. Once done, let it rest for a few minutes before slicing thinly.
- In a large bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, sliced Kalamata olives, and crumbled feta cheese.
- Add the cooked quinoa to the bowl and gently toss all ingredients together.
- Divide the quinoa salad among four serving bowls and arrange the grilled chicken slices on top.
- Drizzle each bowl with fresh lemon juice and garnish with chopped parsley.
- Serve immediately and enjoy your Mediterranean Chicken Bowl!
