Pin It One evening after a long workday, I threw together whatever looked bright in my fridge and ended up with this bowl. The lemony smell hit me first, then the salty pop of feta against sweet tomatoes. I ate standing at the counter, fork in one hand, phone in the other, and realized I'd made something I actually craved. It became my default dinner when I wanted to feel good without fussing too much.
I made this for a friend who swore she hated quinoa. She finished her bowl and asked for the recipe before leaving. Turns out it wasn't the grain, it was how boring it usually got served. When you load it with briny olives, juicy tomatoes, and a punchy lemon dressing, quinoa becomes the backdrop instead of the whole show. She texts me photos of her version now, usually with extra feta.
Ingredients
- Boneless, skinless chicken breasts: Cut them into bite sized pieces so they cook fast and soak up the marinade, and pound them lightly if they are uneven so everything finishes at the same time.
- Olive oil: Use it twice, once for the chicken and again in the dressing, because good olive oil ties Mediterranean flavors together without being heavy.
- Dried oregano: This is the herb that makes everything taste sunny and Greek, so don't skip it or swap it for Italian seasoning.
- Ground cumin: Just a little adds warmth and depth to the chicken without making it taste like tacos.
- Garlic powder: It blends into the marinade smoothly and toasts nicely in the pan, giving you garlic flavor without burnt bits.
- Smoked paprika: This brings a subtle smoky sweetness that makes the chicken taste more interesting than plain grilled.
- Lemon juice: Fresh is best, it brightens the chicken and the dressing, and one and a half lemons is usually enough for the whole recipe.
- Quinoa: Rinse it well or it can taste bitter, and let it rest after cooking so the grains stay fluffy instead of mushy.
- Chickpeas: Canned is fine, just rinse them to wash off the starchy liquid and they add protein and a creamy bite.
- Cucumber: English cucumbers work great because they have fewer seeds and more crunch, and you don't need to peel them.
- Kalamata olives: They are brinier and meatier than black olives, and pitting them yourself means you can halve them cleanly.
- Cherry tomatoes: Halve them so their juice mixes into the dressing, and use the ripest ones you can find for sweetness.
- Red onion: Slice it thin and soak it in cold water for a few minutes if you want it milder and less sharp.
- Feta cheese: Crumble it yourself from a block because pre crumbled feta is drier and doesn't taste as tangy or creamy.
- Fresh parsley: Chop it right before serving so it stays bright green and adds a fresh, herby finish.
- Garlic clove: Mince it finely for the dressing so it distributes evenly and doesn't overpower any single bite.
Instructions
- Cook the quinoa:
- Bring the water and salt to a rolling boil, stir in the rinsed quinoa, then cover and turn the heat to low. Let it simmer untouched for 15 minutes, then pull it off the heat and let it steam another 5 minutes before fluffing it with a fork so the grains separate and stay light.
- Marinate and cook the chicken:
- Toss the chicken pieces with olive oil, oregano, cumin, garlic powder, paprika, salt, pepper, and lemon juice in a bowl until every piece is coated. Heat your skillet over medium high until it's hot, then add the chicken in a single layer and let it sear without moving it for a couple minutes so it gets golden, then flip and cook until it reaches 165 degrees inside.
- Make the dressing:
- Whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl until it emulsifies and looks creamy. Taste it and adjust the lemon or salt if it needs more zing.
- Assemble the bowls:
- Divide the fluffy quinoa among four bowls, then arrange the chicken, chickpeas, cucumber, olives, tomatoes, and red onion on top in sections or mix them in, whatever looks good to you. Crumble the feta over everything, drizzle with the dressing, and finish with a generous sprinkle of fresh parsley.
- Serve:
- Eat it right away while the chicken is warm and the vegetables are crisp, or cover and chill it for a cold lunch that tastes even better after the flavors marry in the fridge.
Pin It My neighbor knocked one Saturday afternoon and asked what smelled so good. I was meal prepping these bowls and ended up giving her one to try. She came back an hour later with an empty container and a list of questions about the dressing. Now we swap versions, she adds roasted red peppers and I steal her idea of throwing in avocado. It's become our unofficial recipe swap tradition.
How to Store and Reheat
Keep the components separate if you're meal prepping because the quinoa and chicken stay fresher when they aren't sitting in the dressing. Store everything in airtight containers in the fridge for up to four days, and add the feta, dressing, and parsley right before eating. You can reheat the chicken and quinoa together in the microwave for about a minute, or eat it cold like a salad, which is honestly just as good on a hot day.
Swaps and Variations
If you want to skip the chicken, grilled halloumi or marinated tofu work beautifully and keep the protein high. Swap quinoa for farro, couscous, or even cauliflower rice if you want to change the base. Add roasted red peppers, artichoke hearts, or avocado for extra richness, and try swapping parsley for fresh dill or mint if you want a different herby note. If you're not gluten free, warm pita wedges on the side make it feel like a full Mediterranean feast.
Serving Suggestions
This bowl is a meal on its own, but it pairs well with a simple side like hummus and veggie sticks or a handful of pita chips. A crisp white wine like Sauvignon Blanc or a cold sparkling water with lemon feels right alongside it. If you're feeding a crowd, set out all the toppings in separate bowls and let everyone build their own so they can skip what they don't like.
- Serve with a dollop of tzatziki or plain Greek yogurt for extra creaminess.
- Add a handful of toasted pine nuts or slivered almonds for crunch.
- Pair it with a light soup like lemon chickpea or a simple green salad if you want more volume.
Pin It This bowl taught me that healthy food doesn't have to feel like a compromise. It's bright, satisfying, and full of flavors that make you want another bite.
Recipe Questions & Answers
- → Can I prepare this bowl in advance?
Yes, this bowl works wonderfully as a make-ahead meal. Cook the chicken and quinoa ahead of time, prepare the vegetables, and store components separately in the refrigerator. Assemble and drizzle with dressing just before serving, or keep the dressing separate and add when ready to eat. The bowl tastes refreshing served cold.
- → What are good substitutions for chicken?
For a vegetarian option, use grilled halloumi cheese or add extra chickpeas for protein. You could also substitute with grilled shrimp, turkey, or tofu for different flavor profiles. Each option maintains the Mediterranean theme while adapting to dietary preferences.
- → How do I know when the chicken is cooked through?
Sauté the chicken pieces for 6-8 minutes over medium-high heat, stirring occasionally. The chicken is done when it's golden on the outside and has no pink inside. You can cut into the largest piece to verify it's cooked through completely.
- → Can I substitute quinoa with another grain?
Absolutely. Brown rice, farro, or couscous work well as alternatives. Use equal amounts of grain and follow standard cooking instructions for each. Even pasta or wild rice can create delicious variations while maintaining the bowl's character.
- → What makes the lemon-oregano dressing?
The dressing combines fresh lemon juice with olive oil, dried oregano, minced garlic, salt, and pepper. Whisk these ingredients together until emulsified. This simple vinaigrette brings brightness to the bowl and ties all components together beautifully.
- → Are there allergen concerns with this dish?
This bowl contains dairy through feta cheese and legumes from chickpeas. Kalamata olives may be processed with nuts, so check labels if you have nut allergies. Always verify all ingredient labels for potential hidden allergens before preparing.