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Easy Mediterranean chicken bowls dinner ready features grilled chicken, fresh vegetables, and a creamy sauce served in a bowl.

Mediterranean Chicken Bowls

These Mediterranean Chicken Bowls are a flavorful and healthy meal perfect for busy weeknights. Packed with protein, fresh vegetables, and vibrant Mediterranean flavors, these bowls are customizable and easy to prepare.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup cooked quinoa
  • 1 cup cooked rice
  • 1 cup chopped cucumber
  • 1 cup chopped tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup chopped bell peppers
  • 1/4 cup Kalamata olives, halved
  • 1/4 cup artichoke hearts, quartered
  • 1/4 cup crumbled feta cheese
  • 1/4 cup hummus
  • 1/4 cup tzatziki sauce
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • Lemon wedges for serving

Equipment

  • mixing bowl
  • Resealable bag or container
  • Large skillet or grill pan
  • cutting board
  • knife
  • measuring cups and spoons
  • Serving bowls

Method
 

  1. In a bowl or resealable bag, combine the chicken with lemon juice, olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
  2. Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side, or until cooked through and the juices run clear. Let the chicken rest for a few minutes before slicing or dicing.
  3. Prepare the base by cooking quinoa and rice according to package directions.
  4. Chop all the vegetables into bite-sized pieces.
  5. Divide the cooked quinoa and rice evenly among four bowls.
  6. Top with the cooked chicken, chopped cucumber, tomatoes, red onion, bell peppers, Kalamata olives, and artichoke hearts.
  7. Garnish with feta cheese, hummus, tzatziki sauce, fresh parsley, and fresh dill.
  8. Serve with lemon wedges.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. Pound the chicken breasts to an even thickness before cooking to ensure even cooking. To save time, marinate the chicken and chop the vegetables ahead of time. Store them separately in the refrigerator until ready to assemble. Store leftover components separately in airtight containers in the refrigerator for up to 3-4 days. For a vegan option, substitute chickpeas or tofu for the chicken and omit the feta cheese.