Mediterranean Chicken Bowl Recipe

Alright, food fanatics, gather ’round because today we’re tackling something that sounds fancy but is secretly just me trying to use up all those random veggies in the fridge: The Mediterranean Chicken Bowl. This dish is my go-to when I want to feel like I’m serving up something vibrant and exciting, even if my brain cells are currently on strike. It’s fresh, it’s zesty, and it hits that perfect balance of wholesome without actually *feeling* like health food. Trust me, even your pickiest eater might surprise you. (No guarantees, I’m not a magician, just a blogger.)

Last Tuesday, I decided to make this, feeling all Martha Stewart-y after a particularly successful trip to the grocery store (meaning I didn’t forget milk *or* butter). My husband, bless his heart, decided it was the perfect night to explain the nuances of fantasy football *at length* while I was trying to chop a mountain of cucumbers. He then, with impeccable timing, asked if we could “just order pizza” five minutes before everything was ready. The kids, naturally, declared the olives “spicy grapes” and refused to eat them, despite having eaten them happily two weeks prior. Did I take a deep breath and pretend I didn’t want to throw the entire bowl of feta at someone? Maybe. Did I still devour it after everyone else was in bed? Absolutely. The quiet crunch of fresh veggies and savory chicken was truly therapeutic.

Time-Saving Hacks

• Shortcuts that work but feel a little wrong: Use pre-chopped garlic. Yes, it comes in a jar. No, your ancestors won’t judge you. They probably just ate gruel.
• Hacks to avoid dishes (because who washes those?): Line your sheet pan with parchment paper. Boom, practically no pan to wash. For bowls, pick a big one and serve everything right in it. Or, just eat straight from the pot like a civilized human.
• The sneaky tricks you actually use when rushing: Buy pre-cut veggies from the produce section. Is it more expensive? Yes. Is your sanity worth it? Also yes.

Serving Ideas

Serve this with a generous glass of whatever helps you forget the day’s endless parade of tiny human demands (wine, anyone?). Or, you know, just water. A warm pita bread for dipping is always a good idea, or if you’re feeling extra, a side of fluffy couscous will soak up all those delicious juices. Sometimes, though, just eating it out of the bowl while standing over the sink is the purest form of enjoyment. Don’t judge.

What to Serve It With

A side of warm pita bread or a simple green salad with a lemon vinaigrette works wonders. If you’re feeling ambitious, some homemade hummus or a tzatziki sauce would be stellar. Honestly, though, it’s pretty perfect all on its own.

✔Tips & Mistakes

• Don’t overcrowd your pan unless you *want* steamed chicken instead of nicely browned bits. I’ve been there, it’s fine, but it won’t win any beauty contests.
• Don’t be afraid to taste as you go! The dressing is key, so make sure it’s zesty enough for your soul.
• MISTAKE: Thinking you have enough feta. You never have enough feta. Always buy extra.
• TIP: Let the chicken marinate for at least 30 minutes. Or, if you’re like me and forgot, just proceed anyway. It’ll still be good, just maybe slightly less *wow*.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Mediterranean Chicken Bowl Recipe

This Mediterranean chicken bowl is bursting with flavor and healthy ingredients.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lbs boneless, skinless chicken breasts Use fresh or thawed chicken for best results.
• ▢ 2 cups cooked quinoa You can substitute with brown rice if preferred.
• ▢ 1 cup cherry tomatoes, halved
• ▢ 1 cup cucumber, diced
• ▢ 0.5 cup feta cheese, crumbled
• ▢ 0.25 cup kalamata olives, pitted and sliced Optional.
• ▢ 3 tbsp olive oil Extra virgin for enhanced flavor.
• ▢ 2 tbsp lemon juice Freshly squeezed is best.
• ▢ 1 tsp dried oregano
• ▢ 1 tsp garlic powder
• ▢ 1 tsp salt To taste.
• ▢ 0.5 tsp black pepper Adjust according to preference.

Instructions

Preparation Steps

• Preheat your grill or stovetop grill pan to medium-high heat.
• In a small bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
• Brush the chicken breasts with the marinade mixture.
• Grill the chicken for 6-7 minutes on each side, or until fully cooked.
• Once cooked, let the chicken rest for a few minutes before slicing.
• In a bowl, layer cooked quinoa, sliced chicken, tomatoes, cucumber, feta, and olives.
• Drizzle with any remaining marinade and serve immediately.

Notes

For extra flavor, add a sprinkle of fresh herbs before serving.