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Whenever I want something easy that still hits the spot, I throw together this Mediterranean chicken bowl. You've got crisp veggies, tasty grilled chicken, zingy feta, and quinoa underneath. It's fresh, hearty, and comes together without much fuss.
I tossed this together for a fast weekday lunch and was surprised by how good the mix tasted—plus there was barely any mess. Now it’s a winning dish that my partner always wants after working out.
Vibrant Ingredients
- Kalamata olives Go for whole ones and remove the pits yourself for the best flavor or grab pitted to save time
- Feta cheese Buy a chunk (sheep milk is awesome), then crumble it for creamy, tangy bits
- Red onion Slice it up thin for a sharp and crunchy kick in each bite
- Roma tomatoes Choose ones that are a bit firm and full of color—they’re juicier and less watery than other types
- English cucumber Slice up one that feels heavy—it’ll be crisp and cold, good for freshness
- Kosher salt and pepper Sprinkling a little here and there brings out all the flavors; just taste as you go
- Garlic clove Mince up a fresh one—trust me, the flavor pops more with fresh garlic
- Dried oregano and basil These classic herbs make everything taste more Mediterranean—even better if you use extra fresh ones
- Honey A bit of honey cuts the lemony sharpness—it’s best if you use raw honey
- Lemons Use both the zest and juice from unwaxed lemons; they brighten and help the chicken get super juicy
- Olive or avocado oil High-quality oil—extra virgin if you can—makes your marinade and grilling tastier
- Chicken breasts Skinless, boneless, and organic or air-chilled for the best, juiciest results
- Quinoa White or tricolor works—rinse it before cooking so it’s not bitter, and enjoy its nutty base holding it all together
Easy Step-By-Step
- Finish Your Bowls
- Once the quinoa is fluffed and cooled, scoop it into four bowls. Put sliced chicken on top, then add your cucumber, diced tomatoes, red onion, and finally scatter on the feta and kalamatas. Before you dig in, pour on the extra dressing you saved earlier.
- Grill Your Chicken
- Warm up your grill or grill pan over medium-high heat and brush it with some oil if you need to. Grill the chicken, flipping after 6–8 minutes per side. When the juices run clear and you hit 165°F inside, you’re done. Let the chicken sit a few minutes before you cut it up so it stays juicy.
- Marinate Chicken
- Pop the chicken breasts into a zip bag or shallow dish. Pour a third of your dressing over, covering every side. Stick it in the fridge for up to 12 hours or leave at room temperature for 10 minutes. Whatever dressing you don’t use here, save for drizzling at the end—keep it apart from any raw chicken for safety.
- Whip Up The Dressing
- In a bowl or jar, mix together oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, and plenty of salt and pepper. Shake or stir until it’s blended up and creamy. This does double duty as your marinade and also the finishing sauce.
- Cook Quinoa
- Pour your rinsed quinoa into a small pot with two cups of water and a little salt. Bring it up to a simmer over medium heat and cook gently till it’s soft and fluffy—around 12 to 15 minutes. Take it off the heat and spread it out in a bowl to cool so it’s ready fast for topping.
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The best part? I always sneak a few extra olives on my bowl—they’re salty and bold. My nephew once tried this at a family get-together and said it tops his favorite pita place. That made me super proud.
Clever Storage
Leftovers stay good for up to four days in sealed containers in the fridge. Store your dressing off to the side so the veggies don’t get soggy. If you’re packing meals ahead, only add the dressing right before you eat so the quinoa stays light.
Swap Ideas
Skip the chicken for a fully veggie bowl or toss in some crispy roasted chickpeas. Brown rice or farro work instead of quinoa—just watch the cook times. Try goat cheese for milder tang or swap in green olives if you’re out of kalamatas.
Fun Ways To Serve
Pile everything in a bowl or stuff it in a warm pita and roll it up. Add hummus or tzatziki on the side to make it special. Sometimes I set out a whole bunch of extra veggies or salad greens so people can load up however they want.
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A Tasty Greek Moment
Bowls like this show off how Greek food is all about lively produce and big flavors. Serving up a table with a bunch of simple, colorful foods is all about sharing and making everyone feel welcome—every time I make these for friends, it’s got that vibe.
Recipe FAQs
- → Is it ok to swap out the chicken for something else?
Definitely! Try boneless chicken thighs, tofu, shrimp, or throw in chickpeas if you want to keep it vegetarian.
- → Which oil should I grab for the dressing?
Go with olive oil if you have it, but avocado, grapeseed, or any plain oil in your pantry will do the trick.
- → How do I keep my chicken from drying out on the grill?
Let it soak in a marinade first and pull it off the grill as soon as it hits 165°F—don’t overcook, and it’ll stay juicy.
- → Can I get this bowl ready ahead of time?
Oh for sure. Just stash the salad parts and the dressing separately in the fridge, and mix them together right when you’re going to eat.
- → Is there a way to make it without any dairy?
Yep, just leave out the feta or use a dairy-free version if that’s more your style.
- → How long do the extras last in the fridge?
Pop the leftovers in a sealed container in the fridge and they’ll be good for about four days.