Mediterranean Chicken Bowl Recipe: Healthy & Easy

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Mediterranean Chicken Bowl

Bring the vibrant, sun-kissed flavors of the Mediterranean straight to your kitchen with this healthy and delicious Mediterranean Chicken Bowl. Packed with protein-rich spiced chicken, fluffy quinoa, creamy hummus, crisp cucumbers, cherry tomatoes, Kalamata olives, and fresh red onions, this wholesome grain bowl is both nourishing and deeply satisfying. It is quick to assemble, perfect for meal prep, and bursts with savory flavor in every single bite.

Equipment Needed

  • Large skillet

  • Saucepan for cooking quinoa

  • Measuring cups and spoons

  • Chef’s knife and cutting board

Ingredients

For the Spiced Chicken:

  • Chicken Breasts: 1.5 lbs, boneless and skinless (cut into tenders or bite-sized pieces)

  • Olive Oil: 2 tbsp

  • Garlic Powder: 1 tsp

  • Dried Oregano: 1 tsp

  • Ground Cumin: 1/2 tsp

  • Paprika: 1 tsp

  • Salt and Black Pepper: 1/2 tsp each

For the Bowl Base & Toppings:

  • Quinoa: 1.5 cups cooked (can substitute with brown rice or cauliflower rice)

  • Hummus: 1 cup high-quality store-bought or homemade hummus

  • Cherry Tomatoes: 1 cup, halved

  • Cucumbers: 1 medium English cucumber, diced

  • Kalamata Olives: 1/2 cup, pitted

  • Red Onion: 1/2 medium, thinly sliced

  • Fresh Parsley: 1/4 cup, chopped for garnish

  • Lemon Wedges: For serving

Instructions

Step 1: Cook the Quinoa

  1. Rinse 3/4 cup of dry quinoa under cold water using a fine-mesh strainer.

  2. In a small saucepan, combine the rinsed quinoa with 1.5 cups of water or low-sodium chicken broth. Bring to a boil over medium-high heat.

  3. Once boiling, cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes.

  4. Remove from heat and let it steam covered for 5 minutes, then fluff gently with a fork.

Step 2: Season and Cook the Chicken

  1. In a small mixing bowl, whisk together the olive oil, garlic powder, dried oregano, ground cumin, paprika, salt, and black pepper.

  2. Rub the spice mixture evenly over all sides of the chicken breasts or tenders, ensuring they are well coated.

  3. Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the chicken and cook for 5 to 7 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C).

  4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into neat strips.

Step 3: Prep the Fresh Ingredients

  1. While the chicken cooks, wash and chop your fresh produce: halve the cherry tomatoes, dice the English cucumber, pit the Kalamata olives, and slice the red onion into thin half-moons.

  2. Keep everything separate so you can assemble distinct, beautiful sections in your bowls.

Step 4: Assemble the Bowls

  1. Divide the warm, fluffy cooked quinoa evenly among four serving bowls as your base.

  2. Add a generous scoop of creamy hummus to one side of each bowl.

  3. Arrange the sliced spiced chicken, halved cherry tomatoes, diced cucumbers, Kalamata olives, and sliced red onions neatly around the bowl.

  4. Garnish with freshly chopped parsley and serve with a fresh lemon wedge on the side.

Serving Suggestions and Storage

Enjoy your Mediterranean Chicken Bowl immediately with an extra squeeze of fresh lemon juice or a drizzle of extra virgin olive oil. For meal prep, store the ingredients in airtight containers in the refrigerator for up to 4 days, keeping the dressing or hummus separate until ready to eat.

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