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Mediterranean Chicken Quinoa Bowl

Sally Thompson
Elevate your mealtime with this vibrant and wholesome Mediterranean Chicken Quinoa Bowl—a perfect blend of juicy marinated chicken, fluffy quinoa, and fresh vegetables like cucumber, tomatoes, and olives. Finished with a zesty lemon herb dressing and sprinkled with feta, this bowl is the ultimate answer to your quick dinner ideas, healthy lunch prep, or easy weeknight meals. Bursting with protein and flavor, it’s one of the most satisfying dinner ideas you'll want on repeat!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Lunch, Meal Prep
Cuisine Mediterranean
Servings 4 servings
Calories 480 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest of 1 lemon
  • 1 cup quinoa rinsed
  • 2 cups water or low-sodium chicken broth
  • Pinch of salt
  • 1 cup cherry tomatoes halved
  • 1/2 cucumber diced
  • 1/4 red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley or dill
  • Optional: chopped pistachios or pine nuts for crunch
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions
 

  • 1. Combine chicken with olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, pepper, and lemon zest. Cover and marinate for at least 30 minutes or up to 2 hours.
  • 2. Rinse quinoa thoroughly under cold water. Add to a saucepan with 2 cups of water or broth and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit covered for 5 more minutes, then fluff with a fork.
  • 3. Heat a large skillet or grill pan over medium-high. Cook marinated chicken for 5–7 minutes, turning occasionally, until golden and cooked through.
  • 4. In a small bowl or jar, whisk together olive oil, vinegar, lemon juice, mustard, garlic, salt, and pepper to create the dressing.
  • 5. In bowls, layer quinoa, chicken, and toppings like tomatoes, cucumber, onion, olives, and feta.
  • 6. Drizzle with lemon herb dressing. Finish with chopped parsley or dill and optional nuts. Serve warm or chilled.

Notes

Marinate the chicken longer (overnight if possible) for maximum flavor.
Store all components separately for fresher leftovers.
Add roasted red peppers, hummus, or tzatziki for fun and delicious variations.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 32gProtein: 38gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 85mgSodium: 620mgFiber: 5gSugar: 3g
Keyword chicken quinoa bowl, easy dinner, healthy meal prep, Mediterranean recipe
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