Easy Mediterranean Chicken Bowl for a Healthy Weeknight Dinner

Mediterranean Chicken Bowl is the kind of dinner that tastes like summer in a bowl—vibrant, fresh, and ridiculously easy to make. Imagine juicy grilled chicken, herby quinoa, and a zippy punch of lemon all tangled up with crunchy cucumbers, salty olives, and creamy feta. And yes, there’s hummus involved, because obviously.

This dish hits all the right notes whether you’re cooking for picky eaters, doing a fridge clean-out, or meal-prepping for the week. Plus, it’s a healthy dinner that doesn’t scream “diet food” (thank goodness). The best part? It’s fully customizable. Don’t have quinoa? Swap it. Going meatless? Chickpeas are ready to step in. Bottom line: this Mediterranean Chicken Bowl is colorful, crave-worthy, and pretty much begging to be on your table tonight.

Table of Contents

What is a Mediterranean Chicken Bowl?

A Mediterranean Chicken Bowl is a one-bowl wonder packed with ingredients inspired by the sunny Mediterranean coast. It’s usually made with lean grilled chicken, quinoa or rice, a mix of raw or roasted veggies, tangy dressings, and classic toppings like feta, olives, and fresh herbs. Think of it as a grown-up lunchable—but loaded with color, nutrients, and flavor.

This recipe keeps things fresh and simple with cherry tomatoes, cucumber, red onion, and a good scoop of hummus. It’s flexible enough to make ahead, great for meal prep, and tastes just as good cold as it does warm. Basically, if a Greek salad and a grain bowl had a baby, this would be it.

Reasons to Try Mediterranean Chicken Bowl

First off, it’s healthy without tasting like cardboard. This Mediterranean Chicken Bowl packs in lean protein, whole grains, fiber, and good fats—and it actually tastes amazing. Second, it’s a dream for anyone who hates doing dishes (hi, it’s me).

Everything comes together in one bowl, and leftovers are even better the next day. Third, it’s super customizable. Got kids who won’t touch olives? Leave ‘em off. Watching carbs? Swap quinoa for cauliflower rice. Plus, the bright flavors from lemon, garlic, and oregano give it that “just came back from vacation” vibe—even if the only trip you’ve taken lately was to Target.

Ingredients Needed to Make Mediterranean Chicken Bowl

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 teaspoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon ground paprika
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup quinoa, rinsed
• 2 cups water or chicken broth
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ cup red onion, thinly sliced
• ¼ cup Kalamata olives, sliced
• ¼ cup feta cheese, crumbled
• ¼ cup hummus
• Fresh parsley, chopped
• Lemon wedges, for serving

Instructions to Make Mediterranean Chicken Bowl

Ready to whip up a flavorful, feel-good dinner? Let’s break it down step by step so you can make the perfect Mediterranean Chicken Bowl—even if it’s your first time in the kitchen this week. These steps include helpful prep tips and ingredient ideas to make your bowl totally your own. Grab your apron, and let’s get started.

Step 1: Prep and Marinate the Chicken

Start by grabbing two boneless, skinless chicken breasts and pat them dry with paper towels—this helps the marinade stick better. In a small bowl, whisk together 1 tablespoon of olive oil, 2 teaspoons of lemon juice, 1 teaspoon dried oregano, 1 teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Pour the mixture over the chicken and coat it evenly. You can do this in a bowl or a zip-top bag—whichever is easier.

Pro Tip: Let the chicken marinate for at least 15 minutes at room temperature. But if you’ve got the time, marinate it for a few hours in the fridge. The longer it soaks, the bolder the flavor.

If you’re looking for other marinade tips or seasoning swaps, check out our Easy Bang Bang Chicken—a quick favorite with a punchy sauce that’s also great on bowls like this.

Step 2: Cook the Quinoa

While your chicken is marinating, it’s time to tackle the base of the bowl—quinoa. Rinse 1 cup of quinoa under cold water using a fine mesh strainer. This step gets rid of quinoa’s natural coating, which can taste a little bitter if left on. Then, in a medium saucepan, bring 2 cups of water or chicken broth to a boil. (Broth gives it an extra savory flavor—highly recommended.)

Once boiling, stir in the quinoa, reduce the heat to low, cover, and let it simmer for 15–20 minutes, or until the liquid is fully absorbed. Turn off the heat and let it sit for 5 minutes before fluffing with a fork.

Need a substitute? Brown rice, couscous, or even cauliflower rice work great. We dive into alternatives in our Unstuffed Pepper Casserole post, which pairs grains with bold, comforting flavors.

Step 3: Cook the Chicken

Now it’s time to cook your chicken. If you’re grilling, preheat your grill or grill pan to medium-high. Place the marinated chicken on the hot surface and grill for 6–7 minutes per side, or until the internal temperature reaches 165°F. You’ll know it’s ready when it has a nice golden crust and the juices run clear.

Don’t have a grill? No problem. You can bake the chicken in a preheated oven at 375°F for 25–30 minutes. Just line a baking sheet with foil or parchment for easy cleanup.

Important: Let the cooked chicken rest for at least 5 minutes before slicing. This locks in the juices and keeps your meat tender.

For more tips on cooking juicy chicken, our Keto Chicken Pot Pie Soup recipe walks through gentle cooking methods that can be used here too.

Step 4: Chop and Prep the Toppings

While your chicken is resting, prep the fresh toppings. Slice 1 cup of cherry tomatoes in half. Dice half a cucumber for crunch. Thinly slice ¼ cup of red onion for bite. Pit and slice ¼ cup of Kalamata olives (or use them whole if you’re in a hurry). Crumble ¼ cup of feta cheese and chop a small handful of parsley.

These fresh veggies add texture and color to the bowl, plus they hold up well if you’re prepping ahead. You could also toss in some avocado slices or swap in roasted veggies for a cozy twist.

For other creative add-in ideas, take a peek at our Hearty Baked Italian Vegetable Lasagna for veggie inspiration that works beautifully in bowl form too.

Step 5: Build the Bowls (Step by Step)

Time to assemble! This is where the Mediterranean Chicken Bowl really comes together, step by step. Start with a generous scoop of quinoa in each bowl. Layer on the sliced chicken, then pile on your fresh toppings—tomatoes, cucumber, onion, olives, and feta.

Add a hearty dollop (about ¼ cup) of creamy hummus on the side. Sprinkle with chopped parsley and serve with a lemon wedge for that bright, citrusy finish.

Want to take it next level? Drizzle with a little more olive oil or your favorite tzatziki sauce. For creamy dressing lovers, a spoonful of garlic yogurt sauce—like the one we feature in our Slow Cooker Thai Curried Chicken Soup—can add even more flavor.

What to Serve with Mediterranean Chicken Bowl

Honestly, this Mediterranean Chicken Bowl is a whole meal in itself. But if you’re feeling fancy, serve it with warm pita or naan to scoop up the hummus. Want to stretch it out for a crowd? Add a side of roasted vegetables like zucchini or eggplant. Craving crunch? A light Greek salad with extra cucumbers and a sprinkle of dill works great. For something warm and cozy on the side, a bowl of Mediterranean Cauliflower Soup adds extra goodness and keeps the theme going strong.

Key Tips for Making Mediterranean Chicken Bowl

Marinate longer if you’ve got time—the lemon and spices really soak into the chicken for better flavor. Don’t skip the rest time after cooking; it keeps the chicken juicy. Rinse your quinoa well before cooking to avoid bitterness. Want to make it vegetarian? Sub in roasted chickpeas or grilled tofu. Store ingredients separately if meal prepping to keep veggies crisp. And finally, go easy on the salt—feta and olives already bring a briny punch.

Storage and Reheating Tips Mediterranean Chicken Bowl

If you’re meal prepping, store the components of your Mediterranean Chicken Bowl in separate containers. Keep the quinoa, chicken, and veggies apart so they stay fresh and don’t get soggy. Hummus and lemon wedges should go in their own little containers too. Everything will last 3–4 days in the fridge. To reheat, warm the quinoa and chicken in the microwave, then top with cold veggies, hummus, and herbs. Or eat it all cold—it’s honestly just as tasty.

FAQs

Can I make this ahead of time?
Absolutely. It’s a meal prep champ. Just keep the ingredients separate until ready to eat.

What if I don’t have quinoa?
No problem—use brown rice, couscous, or even cauliflower rice.

Is this gluten-free?
Yes, as long as all your toppings (like hummus) are certified gluten-free.

Can I use leftover chicken?
Yes! Rotisserie chicken or grilled leftovers work perfectly.

Is this good for picky eaters?
Definitely. You can customize each bowl to individual tastes.

Final Thoughts

If you’re looking for a no-fuss, flavor-packed meal that checks all the boxes—healthy, filling, and fast—this Mediterranean Chicken Bowl is it. It’s one of those dishes that feels like it took a lot more work than it actually did (we won’t tell). Plus, it’s perfect for weeknights, meal prep, or those “what do I even cook tonight?” moments. And if you’re into bold flavors with minimal cleanup, you might also love our Easy Bang Bang Chicken for your next quick dinner win.

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