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Mediterranean Chicken Bowl

Mediterranean Chicken Bowl: A Flavorful Meal You’ll Love

This Mediterranean Chicken Bowl brings together juicy grilled chicken, quinoa, and vibrant veggies for a healthy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Can substitute with grilled vegetables, chickpeas, or shrimp.
  • 2 tablespoons Olive Oil Avocado oil can also be used.
  • 2 tablespoons Lemon Juice Vinegar can be a suitable alternative.
  • 1 teaspoon Dried Oregano Italian seasoning can be used as a substitute.
  • 1 teaspoon Ground Paprika Smoked paprika for an interesting depth.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a punchier taste.
  • to taste Salt Essential seasoning.
  • to taste Black Pepper Essential seasoning.
For the Base
  • 1 cup Quinoa Couscous or rice can serve as alternatives.
For the Veggies and Toppings
  • 1 cup Cherry Tomatoes Any fresh tomato can be substituted.
  • 1 cup Cucumber Zucchini or bell peppers can be used.
  • 1/2 cup Red Onion Green onions can be used for a milder flavor.
  • 1/2 cup Kalamata Olives Green olives can offer a different taste profile.
  • 1/2 cup Feta Cheese Use avocado for a dairy-free option.
  • 1/2 cup Hummus Tzatziki or Greek yogurt are alternatives.
  • 1/4 cup Fresh Parsley Basil or mint can substitute.
  • 1 pieces Lemon Wedges Serve on the side for added zing.

Equipment

  • grill
  • Pot
  • baking sheet
  • mixing bowl

Method
 

Cooking Steps
  1. Preheat your grill to medium-high heat or your oven to 375°F (190°C).
  2. In a small bowl, whisk together olive oil, lemon juice, dried oregano, ground paprika, garlic powder, salt, and black pepper.
  3. Place the chicken breasts in a resealable plastic bag or shallow dish, then pour the marinade over them. Seal or cover to marinate for at least 15 minutes.
  4. Bring a pot of water or broth to a boil. Add the quinoa, reduce heat, cover, and cook for 15–20 minutes or until liquid is absorbed.
  5. Grill the chicken for 6–7 minutes on each side until cooked through. If baking, place on a lined baking sheet and cook for 25–30 minutes.
  6. Slice the cooked chicken into strips and start assembling your bowl with a scoop of quinoa as the base.
  7. Add sliced chicken, halved cherry tomatoes, diced cucumber, red onion, kalamata olives, and crumbled feta cheese to the bowl.
  8. Top with hummus and garnish with fresh parsley. Serve with lemon wedges on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 600mgPotassium: 650mgFiber: 6gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Opt for fresh herbs and quality ingredients to elevate flavors. Experiment with different proteins and grains as desired.

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