Save to Pinterest One warm afternoon, I threw together whatever looked bright in my fridge and ended up with this bowl. The salty pop of olives against sweet tomatoes, the way lemon brightened everything—it felt like a vacation on a weeknight. I've been making it ever since, tweaking spices, swapping toppings, but always coming back to that same sunny feeling. It's become my go-to when I want something nourishing without fuss.
I first made this for a friend who claimed she didn't like quinoa. She finished her bowl and asked for the recipe before she left. That night taught me that good seasoning and a little crumbled feta can convert anyone. Now it's my secret weapon when I want to impress without stressing.
Ingredients
- Boneless, skinless chicken breasts: Cut them into bite-sized pieces so they cook fast and soak up all the spices, and don't skip the lemon juice in the marinade.
- Olive oil: Use a good quality one since it shows up in both the chicken and the dressing, adding richness throughout.
- Dried oregano: This is the herb that makes everything taste Mediterranean, so use it generously in both the chicken and dressing.
- Ground cumin: Just half a teaspoon adds warmth and depth without overwhelming the fresh flavors.
- Garlic powder: Quick, easy, and distributes evenly over the chicken for consistent flavor in every bite.
- Smoked paprika: Gives the chicken a subtle smokiness that makes it taste like it came off a grill.
- Quinoa: Rinse it well to remove any bitterness, and it becomes fluffy, nutty, and perfect for soaking up dressing.
- Chickpeas: They add protein and a creamy texture that balances the bright, acidic ingredients.
- Cucumber: Dice it into small pieces for crunch in every forkful, and it stays refreshing even if you meal prep.
- Kalamata olives: Their briny, rich flavor is irreplaceable, so don't substitute with bland canned olives.
- Cherry tomatoes: Halve them so their juices mingle with the dressing and add bursts of sweetness.
- Red onion: Slice it thin so it adds sharpness without overpowering, and soak in cold water if you want it milder.
- Feta cheese: Crumble it over the top for salty, creamy pockets that make every bite feel special.
- Fresh parsley: Chop it right before serving to keep it bright green and fragrant.
- Lemon juice: Fresh is essential here, it ties everything together with a zesty, sunny finish.
- Garlic clove: Mince it finely for the dressing so it disperses evenly and doesn't overpower.
Instructions
- Cook the quinoa:
- Bring the water and salt to a boil, stir in rinsed quinoa, then cover and simmer on low for 15 minutes. Let it sit off the heat for 5 minutes, then fluff it with a fork so each grain separates.
- Season and cook the chicken:
- Toss the chicken pieces with olive oil, oregano, cumin, garlic powder, paprika, salt, pepper, and lemon juice until evenly coated. Heat your skillet over medium-high and sauté the chicken 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. Taste it and adjust the salt or lemon 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 sprinkle of fresh parsley.
- Serve:
- Enjoy immediately while the chicken is warm and the veggies are crisp, or refrigerate for a cold bowl that's just as satisfying.
Save to Pinterest One Sunday, I packed these bowls for a picnic and they held up beautifully in the cooler. We ate them on a blanket under the trees, and the combination of cold quinoa, tangy dressing, and salty feta tasted even better outdoors. It became our summer tradition after that.
Make It Your Own
This bowl is endlessly adaptable. Swap the chicken for grilled halloumi or double the chickpeas for a vegetarian version. Add avocado slices, roasted red peppers, or even a handful of arugula for extra greens. I've made it with brown rice when I'm out of quinoa, and it still tastes amazing. The key is keeping the brightness of the lemon and the saltiness of the olives and feta.
Storing and Reheating
These bowls keep well in the fridge for up to three days. Store the dressing separately if you can, and add it just before eating. The chicken and quinoa can be gently reheated in the microwave, or you can enjoy the whole thing cold like a Mediterranean salad. The flavors deepen overnight, so leftovers are never boring.
Serving Suggestions
I love serving this with warm pita on the side for scooping, or a glass of crisp Sauvignon Blanc if it's a weekend. You can also add a dollop of hummus or tzatziki on top for extra creaminess. It's hearty enough to stand alone but pairs beautifully with a simple side salad or roasted vegetables.
- Serve with warm pita bread or flatbread for a more filling meal.
- Add a side of tzatziki or hummus for dipping and extra richness.
- Pair with a chilled white wine or sparkling water with lemon for a refreshing finish.
Save to Pinterest This bowl has become my answer to busy weeks and lazy weekends alike. It's proof that healthy food doesn't have to be complicated or bland, just bright, balanced, and full of flavor.
Recipe Questions & Answers
- → Can I make this bowl ahead of time?
Yes, you can prepare all components separately and store them in containers for up to 3 days. Keep the dressing separate until ready to serve to prevent the bowl from becoming soggy.
- → What are good vegetarian substitutes for chicken?
Grilled halloumi, crispy tofu, or additional chickpeas work wonderfully as plant-based alternatives. You can also add roasted chickpeas for extra crunch and protein.
- → How do I cook the quinoa perfectly?
Rinse quinoa under cold water first to remove bitterness. Use a 1:2 ratio of quinoa to water, bring to a boil, then simmer covered for 15 minutes. Let it rest off heat for 5 minutes before fluffing with a fork.
- → Can I serve this as a cold salad?
Absolutely. Refrigerate all components and assemble just before serving. The cold version is refreshing for hot days and works perfectly for packed lunches.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc complements the bright Mediterranean flavors beautifully. Alternatively, try a light Pinot Grigio or a dry rosé for equally refreshing pairings.
- → How should I store leftovers?
Store components separately in airtight containers for up to 3 days. Keep dressing in a separate container and add just before eating to maintain texture and freshness.