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A close-up of a healthy chicken quinoa bowl with fresh tomatoes, cucumbers, and feta cheese, showcasing the fresh ingredients of the Mediterranean bowl.

Mediterranean Chicken Bowl: A Healthy & Easy Recipe

This Mediterranean Chicken Bowl is a healthy, flavorful, and easy-to-make meal. Packed with tender marinated chicken, fresh vegetables, quinoa, and a creamy tahini dressing, it's perfect for a quick weeknight dinner or meal prep.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon-Herb Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Bowls
  • 4 cups cooked quinoa
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup Kalamata olives halved
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
For the Creamy Tahini Dressing
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 4-6 tbsp water to thin
  • 1 clove garlic minced
  • 1 tsp maple syrup optional
  • 1/4 tsp salt

Equipment

  • 1 Skillet
  • 3 Mixing bowls
  • 1 Whisk

Method
 

  1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper for the marinade.
  2. Add the bite-sized chicken pieces to the marinade and toss to coat. Let it marinate for at least 20 minutes.
  3. While the chicken marinates, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, optional maple syrup, and salt. Slowly add water, 1 tablespoon at a time, while whisking until you reach a smooth, pourable consistency.
  4. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
  5. Assemble the bowls. Divide the cooked quinoa among four bowls. Top with the cooked chicken, cherry tomatoes, cucumber, red onion, and Kalamata olives.
  6. Drizzle generously with the creamy tahini dressing. Garnish with crumbled feta cheese and fresh parsley before serving.

Notes

Tip 1: For the best flavor, let the chicken marinate for at least 20 minutes, or up to 4 hours in the refrigerator.
Tip 2: The tahini dressing can be made ahead and stored in an airtight container in the fridge for up to a week. It may thicken, so you might need to whisk in a little more water before serving.
Tip 3: To save time, use a store-bought rotisserie chicken and your favorite Greek dressing.