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Mediterranean Chicken Bowl with grilled chicken, quinoa, fresh vegetables, feta cheese, and olives arranged in a vibrant bowl.

Quick & Delicious Mediterranean Chicken Bowl

This Mediterranean Chicken Bowl is a vibrant, flavorful, and nourishing meal that combines lean protein, fresh vegetables, and wholesome grains. It is quick to prepare, versatile for meal prep or weeknight dinners, and delivers a balanced combination of textures and tastes. Perfect for anyone seeking a healthy, satisfying, and colorful dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breast, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, sliced
  • 1 red onion, thinly sliced
  • ½ cup Kalamata olives, pitted
  • ¼ cup feta cheese, crumbled
  • 1 lemon ,juice
  • 2 tablespoons extra-virgin olive oil
  • Fresh parsley for garnish

Method
 

  1. Season the cubed chicken breast with paprika, garlic powder, oregano, salt, and pepper.
  2. Heat two tablespoons of olive oil in a large skillet over medium heat and cook the chicken until golden and cooked through, about six to eight minutes.
  3. Chop cucumbers, cherry tomatoes, red bell pepper, and red onion while the chicken cooks.
  4. Cook quinoa or brown rice as the base for the bowl according to package instructions.
  5. Assemble the bowl by placing a scoop of quinoa or rice at the bottom. Layer with cooked chicken, chopped vegetables, Kalamata olives, and crumbled feta.
  6. Drizzle with olive oil and lemon juice. Sprinkle fresh parsley on top.
  7. Serve immediately, or store components separately in the fridge for meal prep.

Notes

  • Meal Prep Tip: Cook chicken and grains ahead of time; store in airtight containers for up to three days.
  • Vegetable Prep Tip: Chop vegetables in advance to save time during the week.
  • Dressing Option: Use store-bought Mediterranean vinaigrette for convenience.
  • One-Skillet Cooking: Sauté some vegetables with chicken to reduce cleanup.
  • Serving Suggestion: Pair with warm pita bread, roasted chickpeas, or a light Greek yogurt dip.
  • Variations: Swap chicken for shrimp or salmon, add roasted sweet potatoes or zucchini, include spinach or arugula, or top with hummus or tzatziki for added flavor.