Ultimate Mediterranean Chicken Bowl Recipe
This Mediterranean Chicken Bowl with quinoa is one of my family’s favorite meals. We love how the flavors of Greek chicken, fresh veggies, feta, hummus, tangy yogurt sauce, and nutty quinoa combine to create a delicious and healthy meal.
Servings: 4 servings
Calories: 744kcal
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.
Notes
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. it will still be delicious.
Nutrition
Calories: 744kcal | Carbohydrates: 46g | Protein: 56g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.02g | Cholesterol: 144mg | Sodium: 2175mg | Potassium: 1858mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1798IU | Vitamin C: 36mg | Calcium: 334mg | Iron: 5mg
