Delicious Mediterranean Chicken Bowl: Fresh, Easy, and Flavorful
A vibrant and wholesome Mediterranean chicken bowl packed with fresh ingredients and bold flavors, perfect for a quick and satisfying meal.
Ingredients
Protein
- 2 pieces Chicken Breasts (tender and juicy when grilled)
- 2 tablespoons Olive Oil (extra virgin recommended)
- 2 tablespoons Lemon Juice (brightens flavors; lime can be an alternative)
- 1 teaspoon Dried Oregano (aromatic touch; fresh oregano can replace but use less)
- 1 teaspoon Ground Paprika (warmth and subtle sweetness; smoked paprika for deeper flavor)
- 1 teaspoon Garlic Powder (savory base; fresh minced garlic as substitute)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Black Pepper (adjust to taste)
Grains
- 1 cup Quinoa (nutritious whole grain base; brown rice as alternative)
- 2 cups Water or Chicken Broth (cooking liquid for quinoa; broth enhances taste)
Vegetables & Dairy
- 1 cup Cherry Tomatoes (sweet and juicy; diced bell peppers as swap)
- 1 cup Cucumber (adds freshness; zucchini as substitute)
- 1/2 cup Red Onion (sharpness; sweet onion as milder option)
- 1/2 cup Kalamata Olives (briny contrast; green olives as alternative)
- 1/2 cup Feta Cheese (creamy and tangy; omit for dairy-free)
- 1/2 cup Hummus (creamy addition; tahini as substitute)
Herbs & Garnish
- 2 tablespoons Fresh Parsley (colorful and fresh; cilantro as alternative)
- 2 pieces Lemon Wedges (for extra zest at serving; lime wedges also work)
Instructions
- Marinate chicken with olive oil, lemon juice, oregano, paprika, garlic powder, salt, and pepper. Grill until cooked through.
- Cook quinoa in water or broth until fluffy, about 15 minutes.
- Chop vegetables and olives; crumble feta cheese.
- Assemble bowls with quinoa, sliced chicken, vegetables, olives, feta, and hummus. Garnish with parsley and lemon wedges.
- Serve immediately with extra lemon wedges for zest.
Notes
For a dairy-free version, omit feta or replace with vegan cheese.