This Mediterranean Chicken Bowl is the kind of meal that makes eating healthy feel like a treat rather than a chore. I’ve been making bowl-style meals for my family since the kids were young, and this one has become our go-to for busy weeknights when we want something fresh and satisfying.
I’ll never forget the first time I tried a dish like this at a little café during a family trip years ago. The bright flavors of lemon and oregano, the creamy hummus, and those salty olives reminded me that simple ingredients can create something truly special. Back in my Midwest kitchen, I started experimenting with my own version, using the grilling techniques I learned from summer cookouts and combining them with wholesome grains and fresh vegetables. Now, this Mediterranean Chicken Bowl shows up on our dinner table at least twice a week. The best part is watching everyone customize their bowls with their favorite toppings. Let’s build these beautiful bowls together.
Why Mediterranean Chicken Bowl Belongs in Your Recipe Box
I’ve spent decades perfecting weeknight dinners that don’t sacrifice flavor for convenience, and this Mediterranean Chicken Bowl checks every box. The combination of juicy grilled chicken, nutty quinoa, and crisp vegetables creates a meal that feels restaurant-quality but comes together in your own kitchen. My grandkids request this one constantly, and I love that it’s packed with ingredients I feel good about serving.
- Quick and easy – On the table in about 30 minutes from start to finish
- Wholesome goodness – Packed with lean protein, fresh veggies, and hearty grains
- Vibrant flavors – Bursting with lemon, oregano, and creamy hummus in every bite
- So customizable – Make it your own with pantry swaps and seasonal additions
- Meal prep friendly – Great for batch lunches or fuss-free dinners throughout the week
What Goes Into This Mediterranean Chicken Bowl
Boneless, skinless chicken breasts: I always choose chicken breasts for their lean protein and quick cooking time. They absorb the marinade beautifully and stay tender when grilled properly.
Olive oil and lemon juice: This duo creates the base of the marinade and adds that classic Mediterranean brightness. In my kitchen, I prefer using fresh lemon juice rather than bottled for the best flavor.
Dried oregano and paprika: These spices bring warmth and depth to the chicken. The oregano provides that distinctive Mediterranean herb flavor, while paprika adds a subtle sweetness and beautiful color.
Quinoa: This nutty grain serves as the perfect base for the bowl. I’ve found that cooking quinoa in chicken broth instead of water takes it from good to great.
Cherry tomatoes and cucumber: Fresh vegetables add crunch and juiciness to every bite. I always halve the tomatoes so their sweet juice mingles with the other ingredients.
Kalamata olives and feta cheese: These are the flavor powerhouses that make this dish authentically Mediterranean. The briny olives and tangy feta create that perfect salty contrast.
Hummus: A dollop of creamy hummus ties everything together and adds extra protein. My family loves using it as a sauce to mix through the bowl.
How to Make Mediterranean Chicken Bowl
Step 1. I always start by preheating my grill to medium-high or my oven to 375°F (190°C) so it’s ready when the chicken finishes marinating.
Step 2. In a small bowl, whisk together the olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper. Betty’s tip: Mix this marinade until it’s completely combined so every piece of chicken gets even flavor.
Step 3. Coat the chicken breasts thoroughly with the spice mixture and let them marinate for at least 15 minutes. I’ve learned that longer marinating (up to 2 hours) creates even deeper flavors if you have the time.
Step 4. While the chicken marinates, bring 2 cups of water or chicken broth to a boil in a saucepan. Add the rinsed quinoa, reduce the heat, and simmer for 15 to 20 minutes until the liquid is absorbed and the quinoa is fluffy.
Step 5. Grill the marinated chicken for about 6 to 7 minutes on each side, or bake in the oven for 25 to 30 minutes. Through trial and error, I learned to check that the internal temperature reaches 165°F for perfectly cooked chicken.
Step 6. Once cooked, let the chicken rest for 5 minutes before slicing. This step keeps all those delicious juices inside the meat rather than on your cutting board.
Step 7. In your serving bowl, layer the fluffy quinoa as the base. My family prefers when I add the sliced chicken on top, then arrange the cherry tomatoes, cucumber, red onion, olives, and crumbled feta around it.
Step 8. Finish your Mediterranean Chicken Bowl with a generous dollop of hummus on the side and sprinkle with fresh parsley. A squeeze of fresh lemon juice over everything just before serving brightens all the flavors.
Keeping This Mediterranean Chicken Bowl Fresh
I typically store the components of this bowl separately in airtight containers in the refrigerator for up to 4 days. Keep the quinoa, chicken, and vegetables in their own containers, and store the feta and hummus separately as well. This way, everything stays fresh and you can assemble bowls as needed throughout the week.
Betty’s meal prep method works wonderfully for this recipe. I often grill extra chicken on Sunday and cook a big batch of quinoa so we can build quick lunches all week long. The vegetables stay crispest when chopped fresh, but they’ll hold for 2 to 3 days if needed.
For the best texture, I reheat the chicken and quinoa gently in the microwave for about 1 to 2 minutes, then assemble with fresh cold vegetables. The contrast of warm grains and chicken with cool, crisp veggies is what makes this bowl so satisfying. I don’t recommend freezing the assembled bowls, but the cooked chicken freezes beautifully for up to 3 months.
Perfect Partners for Mediterranean Chicken Bowl
- Warm pita bread or naan – Perfect for scooping up extra hummus and soaking up all those flavorful juices from the bowl.
- Tzatziki sauce – The cool, creamy cucumber-yogurt sauce adds another layer of Mediterranean flavor and pairs beautifully with the grilled chicken. Try my Easy Chicken Gyro Bowl for a similar flavor profile.
- Roasted red peppers – Sweet roasted peppers add another dimension of flavor and work perfectly with the other Mediterranean ingredients.
- Fresh tabbouleh salad – The bright parsley and bulgur salad complements the quinoa base and adds even more fresh herb flavor.
- Garlic herb flatbread – Try my Pesto Chicken Flatbread for another delicious Mediterranean-inspired meal option.
- Greek lemon rice – If you prefer rice to quinoa, my Greek Lemon Chicken Rice makes a wonderful alternative base for this bowl.
Common Questions About Mediterranean Chicken Bowl
I recommend boneless, skinless chicken thighs as an excellent alternative. They stay even juicier than breasts and many home cooks find they prefer the richer flavor.
The best approach I’ve tested is using brown rice, couscous, or cauliflower rice for a lower-carb option. Each brings its own texture while still supporting the fresh toppings beautifully.
To prevent this issue, avoid overcooking by using a meat thermometer and letting the chicken rest before slicing. The marinade also helps keep it moist and flavorful.
Mediterranean Chicken Bowl
Ingredients
Equipment
Method
- Preheat your grill to medium-high or your oven to 375°F (190°C).
- Coat the chicken breasts with the spice mixture and let it marinate for at least 15 minutes (up to 2 hours for deeper flavor).
- In a saucepan, bring 2 cups of water or chicken broth to a boil. Add the rinsed quinoa, reduce the heat, and simmer for 15 to 20 minutes until the liquid is absorbed.
- Grill the marinated chicken for about 6 to 7 minutes on each side, or bake in the oven for about 25 to 30 minutes until fully cooked and the internal temperature reaches 165°F.
- Once cooked, let the chicken rest for 5 minutes before slicing it.
- In a bowl, layer fluffy quinoa as the base. Add sliced chicken, cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese.
- Finish with a dollop of hummus on the side and sprinkle with fresh parsley. Squeeze lemon juice over the bowl before serving.
