There's something magical about this Mediterranean Chicken Bowl with quinoa, and it’s one of my family’s favorite meals.
We love the recipe’s focus on vegetables and healthy fats and how the flavors of the Greek chicken, crisp veggies, feta cheese, hummus, and tangy yogurt sauce combine to create a delicious and nutritious meal.
This recipe is an all-time family favorite, and I have no doubt you'll have the same experience. Trust me, once you try it, you will be hooked too!
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Love at first bite: the details that make this dish special
Inspiration: The Mediterranean diet, which focuses on fresh, wholesome ingredients.
Number of Ingredients: 22, yes I know that’s way more than most of my recipes, and there is some chopping involved, but this recipe is perfect for meal prep, comes together quickly and mostly involves mixing ingredients together – there are only a few steps.
Servings: 4
Total Cook Time: 25 minutes
Primary Cooking Method: Oven
Key Flavors: bold vibrant flavors with a distinct savory tangy taste.
Skill Level: beginner
- Meal prep: All components can be prepped ahead of time and assembled right before you want to serve the dish.
- Benefits: Like my recipe for Mediterranean Chicken and Rice Casserole, this is a delicious, wholesome, satisfying, and family-friendly meal in one bowl.
- Ingredients: check the recipe card below for a complete printable list of ingredients needed and amounts.
How to make Mediterranean Chicken Bowl with Quinoa
- If the breasts are large, slice them horizontally to form two thinner pieces about half an inch thick. If they are thicker than that, pound them at the thickest part with a rolling pin or meat mallet until they are an even thickness.
- Combine all the marinade ingredients in a mixing bowl or large plastic storage bag to make the chicken marinade.
- Add the chicken and stir until it is coated on all sides with the mixture. Cover and allow to marinate in the refrigerator for at least 1 hour or up to 24 hours.
- Preheat the oven to 425°F. Place the chicken on a baking sheet lined with foil or parchment paper. Bake the chicken for 14 minutes or until its internal temperature at the thickest part reads 160°F. Remove it from the oven, drain any liquid, increase the heat to broil, and put it under the broiler for one minute or until it is light golden brown. Let the chicken rest for a few minutes before slicing. (You can also grill it!)
- To prepare yogurt dressing, combine the Greek yogurt, lemon juice, dill, garlic, and salt in a small bowl. Set aside.
- To assemble the bowls, start with ¾ cup of cooked quinoa per bowl, add the sliced chicken, then top with even portions of tomatoes, cucumbers, onion, avocados, kalamata olives, feta cheese, and hummus. Top with yogurt dressing and garnish with parsley.
Menu suggestions
This is a complete meal in a bowl, but a piece of pita bread is always a welcome addition. If you prefer, you could add a slice of cornbread or Texas toast garlic bread instead.
A nice light dessert such as my strawberry sherbet or orange sherbet ice cream would also be lovely.
Recipe variations
This recipe is very versatile. You can easily leave out ingredients that you don’t have on hand or make substitutions. For example, you could use brown or wild rice, couscous, orzo, or another type of grain such as bulger or farro, instead of quinoa.
I have also substituted a purchased rotisserie chicken when I was in a hurry and wanted to get dinner on the table fast.
How to store leftovers
Because of all the fresh ingredients, Mediterranean Chicken Bowls are best eaten when made. This recipe makes four servings. If you will only be serving two, assemble two bowls and store the extra ingredients separately in the fridge for up to four days.
I do not recommend freezing anything but the cooked chicken or the quinoa.
Recipe FAQ
Mediterranean and Greek Chicken Bowls generally share the same ingredients, and the names are often used interchangeably.
On the other hand, Budda Bowls are primarily vegetarian and use tahini or miso for the dressing.
Insider tips for perfect results
For the best results, rinse the quinoa before cooking to remove excess starch and prevent clumping. You can also make the quinoa well before making this dish. Just be sure to store it in an airtight container in the fridge.
For the best texture and flavor, use good-quality feta cheese, preferably in a block, and crumble it yourself.
Wait to add the sliced avocados until the last minute before serving so that they look fresh and don’t start to brown.
I know this recipe has many ingredients; if you are missing one or two, especially the five spices in the chicken marinade, make it anyway. You probably won’t be able to tell any difference.
More Mediterranean recipes
If you are like me and love fresh, wholesome ingredients and vibrant flavors, you might also want to check out these recipes:
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon.
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Ultimate Mediterranean Chicken Bowl Recipe
Ingredients
Greek Chicken:
- 1½ lbs boneless, skinless chicken breasts, either two large or four small chicken breasts about 5 ounces each
- ½ cup Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon garlic, minced or grated
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon coriander
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Yogurt Dressing:
- 1 cup Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 teaspoon minced or grated garlic
- ½ teaspoon kosher salt
Bowl Ingredients:
- 3 cups cooked quinoa, (1 cup dry)
- 1 pint grape tomatoes, cut in half
- 2 cups chopped cucumber
- 2 avocados, thinly sliced
- 1 cup kalamata olives
- 1 cup feta cheese, cut into cubes or crumbled
- ½ cup hummus
- ¼ cup fresh chopped parsley optional, for garnish
- ½ cup thinly sliced red onion
Instructions
- If the breasts are large, slice them horizontally to form two thinner pieces about half an inch thick. If they are thicker than that, pound them at the thickest part with a rolling pin or meat mallet until they are an even thickness.
- Combine all the marinade ingredients in a mixing bowl or large plastic storage bag to make the chicken marinade. Add the chicken and stir until the chicken is coated on all sides with the mixture. Cover and allow to marinate in the refrigerator for at least 1 hour or up to 24 hours.
- Preheat the oven to 425°F. Place the chicken on a baking sheet lined with foil or parchment paper. Bake the chicken for 14 minutes, or until its internal temperature at the thickest part reads 160°F. Remove it from the oven, drain any liquid, increase the heat to broil, and put it under the broiler for one minute or until it is light golden brown. Let the chicken rest for a few minutes before slicing. (You can also grill it!)
- To prepare the yogurt dressing, combine the Greek yogurt, lemon juice, dill, garlic, and salt in a small bowl. Set aside.
- To assemble bowls, start with ¾ cup of cooked quinoa per bowl, add the sliced chicken, then top with even portions of tomatoes, cucumbers, onion, avocados, kalamata olives, feta cheese, and hummus. Top with yogurt dressing and garnish with parsley.
Sharon Rigsby
This is such a delicious and healthy meal and one of our all-time favorites.