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–+ servings
Mediterranean Chicken Bowl

Mediterranean Chicken Bowl: Wholesome Flavor in Every Bite

Savor the Mediterranean Chicken Bowl, a vibrant dish packed with juicy grilled chicken, fluffy quinoa, and fresh veggies for a healthy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 bowl
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Can substitute with grilled vegetables, chickpeas, or shrimp.
  • 2 tablespoons Olive Oil Avocado oil can also work.
  • 2 tablespoons Lemon Juice Lime juice is a great alternative.
  • 1 teaspoon Dried Oregano Italian seasoning can replace it.
  • 1 teaspoon Ground Paprika Try smoked paprika for deeper flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used instead.
  • to taste Salt & Black Pepper Adjust according to preference.
For the Base
  • 1 cup Quinoa Rice or couscous can be used as alternatives.
For the Veggies
  • 1 cup Cherry Tomatoes Any seasonal tomato variety can replace them.
  • 1 cup Cucumber Zucchini or bell peppers can also be used.
  • 1 small Red Onion Shallots or green onions work as alternatives.
  • 1/2 cup Kalamata Olives Green olives can be used if preferred.
For the Toppings
  • 1/2 cup Feta Cheese Goat cheese is a delicious substitute.
  • 1/2 cup Hummus Tzatziki or yogurt can serve as alternatives.
  • 1/4 cup Fresh Parsley Fresh mint or basil can be used instead.
  • 2 pieces Lemon Wedges Serve on the side for added flavor.

Equipment

  • grill
  • Saucepan

Method
 

Instructions
  1. Preheat your grill to medium-high heat or oven to 375°F (190°C).
  2. In a medium bowl, whisk together olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper until combined.
  3. Place chicken in the marinade, ensuring it is thoroughly coated. Cover and let marinate for at least 15 minutes.
  4. In a saucepan, bring 2 cups of water or broth to a boil, stir in quinoa, reduce heat, cover, and simmer for 15-20 minutes.
  5. Transfer marinated chicken to the grill and cook for about 6-7 minutes per side until internal temperature reaches 165°F (75°C).
  6. Remove chicken from the grill and let rest. Assemble the bowl with a portion of quinoa at the base.
  7. Slice chicken and place it on top of the quinoa with cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  8. Add a dollop of hummus on the side, garnish with parsley, and serve warm with lemon wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 10IUVitamin C: 25mgCalcium: 15mgIron: 20mg

Notes

For best flavor, marinate the chicken for up to 4 hours and store cooked components separately for meal prep.

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