Go Back
A close-up shot of a healthy Greek chicken bowl with fresh vegetables and feta cheese, ready to be eaten.

High Protein Mediterranean Chicken Bowls (Easy & Flavorful)

These High Protein Mediterranean Chicken Bowls are packed with lemon-herb chicken, fluffy quinoa, and fresh veggies. It's a healthy, flavorful, and easy recipe perfect for weeknight dinners and meal prep.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 0.25 cup olive oil
  • 0.25 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or chicken broth
  • 1 large English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup crumbled feta cheese
  • 0.25 cup Kalamata olives, pitted and halved
  • 1 cup plain Greek yogurt
  • 0.5 English cucumber, grated and squeezed of excess water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 clove garlic, minced
  • Salt and pepper to taste

Equipment

  • 1 Large Skillet
  • 1 Medium Saucepan
  • 3 Mixing bowls

Method
 

  1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the cubed chicken and toss to coat. Marinate for at least 30 minutes.
  2. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.
  3. In a medium saucepan, bring water or chicken broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
  4. In a small bowl, combine the Greek yogurt, grated cucumber, lemon juice, dill, and minced garlic. Season with salt and pepper to taste and stir until well combined.
  5. Divide the cooked quinoa among four bowls. Top with the cooked chicken, diced cucumber, cherry tomatoes, and sliced red onion. Sprinkle with feta cheese and Kalamata olives. Drizzle with tzatziki sauce before serving.

Notes

Meal Prep Tip: Store all components in separate airtight containers in the fridge for up to 4 days. Assemble just before eating to maintain freshness.
Customize It: Swap quinoa for brown rice or farro, and add other veggies like bell peppers or chickpeas.