Save to Pinterest One Sunday, I opened the fridge and found leftover quinoa, half a block of feta, and some cherry tomatoes starting to wrinkle. I grabbed a lemon, raided the pantry for chickpeas and olives, and threw together what turned into this bowl. The whole kitchen smelled like oregano and garlic within minutes. It wasn't planned, but that's how the best meals happen.
I started making these bowls when my friend Sarah went gluten-free and stopped joining our weekly dinners. She thought she'd have to miss out on everything. When I served her this, she got quiet for a moment, then asked for the recipe before she even finished eating. Now she makes it more than I do.
Ingredients
- Boneless, skinless chicken breasts: Cut them into bite-sized pieces so they cook fast and soak up all the seasoning, and don't skip the lemon juice in the marinade.
- Olive oil: Used twice, once for the chicken and once for the dressing, so keep a good bottle around because it really makes a difference here.
- Dried oregano: This herb is the backbone of Mediterranean flavor, earthy and a little peppery, and it works in both the chicken and the dressing.
- Ground cumin and smoked paprika: These add warmth and a subtle smokiness that keeps the chicken from tasting flat or one-note.
- Quinoa: Fluffy, nutty, and naturally gluten-free, it holds up under all the toppings without getting mushy, and always rinse it first to avoid any bitterness.
- Chickpeas: They add protein, texture, and a mild creaminess that balances the tangy feta and olives perfectly.
- Cucumber and cherry tomatoes: These bring crunch and freshness, cutting through the richness of the cheese and dressing with every bite.
- Kalamata olives: Briny, meaty, and bold, they give the bowl that unmistakable Mediterranean punch.
- Feta cheese: Crumbly, salty, and tangy, it melts just slightly into the warm quinoa and makes every forkful more interesting.
- Fresh parsley: A handful of chopped parsley at the end adds color, brightness, and a little herbal lift that ties everything together.
- Lemon juice and garlic: The dressing is simple, just lemon, garlic, oregano, and olive oil, but it's what makes the whole bowl sing.
Instructions
- Cook the quinoa:
- Bring the water and salt to a boil, stir in the rinsed quinoa, then cover and simmer on low for 15 minutes. Let it rest off the heat for 5 minutes, then fluff it with a fork so it stays light and separate.
- Season and cook the chicken:
- Toss the chicken pieces with olive oil, oregano, cumin, garlic powder, paprika, salt, pepper, and lemon juice until every piece is coated. Heat your skillet over medium-high, add the chicken, and sauté for 6 to 8 minutes, turning occasionally, until golden and cooked through.
- Make the dressing:
- Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl until smooth and emulsified. Taste it and adjust the lemon or salt if needed.
- Assemble the bowls:
- Divide the fluffy quinoa among four bowls, then top each with chicken, chickpeas, cucumber, olives, tomatoes, red onion, and crumbled feta. Drizzle the dressing over everything and finish with a generous sprinkle of fresh parsley.
Save to Pinterest The first time I packed this for lunch, a coworker leaned over and asked what smelled so good. By the end of the week, three people had made it at home. It's that kind of recipe, the kind that spreads quietly because it's easy, satisfying, and actually tastes like something you'd want to eat again.
Making It Your Own
If you want to go vegetarian, swap the chicken for grilled halloumi or just double the chickpeas and add some roasted red peppers. I've also thrown in avocado slices when I have them, and they add a creamy richness that pairs beautifully with the tangy dressing. You can even use brown rice or couscous instead of quinoa if that's what you have on hand.
Storage and Meal Prep
This bowl keeps really well in the fridge for up to three days, which makes it perfect for meal prep. I like to store the components separately, quinoa and chicken in one container, veggies and toppings in another, and the dressing in a small jar. That way, everything stays fresh and crisp, and you can assemble it cold or warm it up quickly.
Serving Suggestions
I usually serve this as is, but sometimes I'll add warm pita on the side if I'm not worried about gluten. A crisp Sauvignon Blanc or even sparkling water with lemon works great alongside it. If you're feeding a crowd, set everything out in separate bowls and let people build their own, it turns into a fun, interactive meal.
- Top with a dollop of tzatziki or hummus for extra creaminess and tang.
- Add a pinch of red pepper flakes to the dressing if you like a little heat.
- Garnish with extra lemon wedges so everyone can adjust the brightness to their taste.
Save to Pinterest This bowl has become my go-to whenever I want something that feels nourishing but doesn't require much thought. It's bright, satisfying, and somehow tastes even better the next day.
Recipe FAQs
- → Can I prepare this bowl in advance?
Yes, this bowl is excellent for meal prep. Cook the quinoa and chicken ahead of time and store separately in the refrigerator for up to 3 days. Assemble bowls with fresh toppings when ready to eat, or prepare complete bowls and refrigerate for a refreshing cold version.
- → How do I make this vegetarian?
Replace the chicken with grilled halloumi cheese or add extra chickpeas for additional protein. You can also use roasted tofu or white beans as protein alternatives. The dressing and remaining components stay the same.
- → What's the best way to cook the chicken?
Cut chicken breasts into bite-sized pieces for even cooking. Season with oregano, cumin, garlic powder, paprika, salt, and pepper. Sauté in olive oil over medium-high heat for 6-8 minutes, stirring occasionally, until golden brown and cooked through internally.
- → Can I substitute the quinoa?
Absolutely. You can use couscous, brown rice, farro, or orzo pasta as alternatives. Adjust cooking times according to package directions. For a lower-carb option, try cauliflower rice or lettuce as the base instead.
- → How should I store leftovers?
Store components separately in airtight containers for up to 3-4 days. Keep the dressing in a separate container to prevent the bowl from becoming soggy. Assemble fresh when serving, or enjoy as a cold bowl straight from the refrigerator.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc is the ideal pairing, as mentioned in the notes. The bright acidity complements the tangy lemon dressing and salty olives. Alternatively, try a light Pinot Grigio or Greek white wine for an authentic Mediterranean experience.