Mediterranean Chicken Bowls (Print-Friendly Version)
Grilled chicken, grains, feta, and veggies combine for bright, fresh-flavored Mediterranean-inspired bowls.
# Ingredients List:
→ Chicken preparation
01 -
2 boneless, skinless chicken breasts
02 -
15 ml olive oil
03 -
1 teaspoon dried oregano
04 -
1 teaspoon ground cumin
05 -
1 teaspoon garlic powder
06 -
Juice of 1 lemon
07 -
Salt and freshly ground black pepper, to taste
→ Bowl assembly
08 -
200 g cooked quinoa (or couscous or rice)
09 -
1 cucumber, diced
10 -
150 g cherry tomatoes, halved
11 -
1/4 red onion, thinly sliced
12 -
40 g Kalamata olives, pitted and sliced
13 -
40 g feta cheese, crumbled
14 -
2 tablespoons fresh parsley, chopped
15 -
120 g hummus
16 -
Lemon wedges, for serving
→ Dressing
17 -
45 ml extra virgin olive oil
18 -
15 ml red wine vinegar
19 -
1 teaspoon Dijon mustard
20 -
1 teaspoon honey (optional)
21 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
In a bowl, whisk together olive oil, dried oregano, ground cumin, garlic powder, lemon juice, salt, and pepper. Coat the chicken breasts thoroughly in the marinade. Allow to marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
02 -
Preheat grill or grill pan to medium-high heat. Cook the chicken breasts for 6–7 minutes per side, until fully cooked and the internal temperature reaches 75°C. Remove from heat and let rest for 5 minutes before slicing into thin strips.
03 -
While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. If not yet done, cook the quinoa or chosen grain according to package instructions.
04 -
In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, and honey if using. Season with salt and pepper to taste.
05 -
For each serving, layer cooked quinoa as the base. Top with sliced grilled chicken, cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta. Add a generous spoonful of hummus, drizzle with dressing, garnish with chopped parsley, and serve with lemon wedges.
# Extra Tips:
01 -
For a vegetarian alternative, substitute chicken with grilled tofu or chickpeas. To create a grain-free and low-carb bowl, use cauliflower rice in place of quinoa. Customize with additional vegetables such as avocado, bell pepper, or roasted eggplant for more variety.
02 -
Chicken and vegetables can be prepped ahead for convenience. Store individual components separately in airtight containers in the refrigerator for up to 3 days. The dressing keeps well in a sealed jar for one week.