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Mediterranean Grilled Chicken Bowl

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

The Mediterranean Grilled Chicken Bowl is a vibrant and nutritious meal featuring herb-marinated grilled chicken served over a bed of fluffy quinoa, fresh vegetables, kalamata olives, and crumbled feta cheese. Drizzled with a creamy tzatziki sauce, this bowl is a perfect balance of fresh, savory, and tangy flavors.

Mediterranean Grilled Chicken Bowl

For the Grilled Chicken
 2 large boneless, skinless chicken breasts (or 4 small ones)
 3 tbsp olive oil
 2 tbsp fresh lemon juice
 3 cloves garlic (minced)
 1 tsp dried oregano
 1 tsp dried thyme
 ½ tsp cumin
 ½ tsp salt
 ½ tsp black pepper
 ½ tsp smoked paprika (optional)
For the Bowl
 1 cup quinoa (or couscous)
 2 cups water or vegetable broth
 1 cup cherry tomatoes (halved)
 ½ cup cucumber (sliced)
 ¼ red onion (thinly sliced)
 ¼ cup kalamata olives (pitted and sliced)
 ¼ cup crumbled feta cheese
 1 tbsp fresh parsley (chopped)
For the Tzatziki Sauce
 ½ cup Greek yogurt
 ½ cucumber (grated and squeezed to remove excess water)
 1 tbsp lemon juice
 1 tbsp olive oil
 1 clove garlic (minced)
 1 tbsp fresh dill or mint (chopped)
 Salt and black pepper to taste
Marinate the Chicken
1

  • Prepare the Marinade:
    • In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, cumin, salt, black pepper, and smoked paprika.
  • Marinate the Chicken:
    • Place the chicken in a shallow dish or zip-lock bag and pour the marinade over it.
    • Marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
Cook the Quinoa
2

  • Rinse the Quinoa:
    • Rinse the quinoa under cold water to remove bitterness.
  • Cook the Quinoa:
    • In a saucepan, bring 2 cups of water or vegetable broth to a boil.
    • Stir in the quinoa, reduce heat, cover, and simmer for 15 minutes.
    • Remove from heat, fluff with a fork, and let it cool.
Grill the Chicken
3

  • Preheat the Grill or Skillet:
    • Heat a grill pan or outdoor grill over medium-high heat.
  • Cook the Chicken:
    • Grill the chicken for 4-5 minutes per side until fully cooked (internal temperature should reach 165°F / 74°C).
  • Rest and Slice:
    • Remove from heat and let it rest for 5 minutes before slicing.
Make the Tzatziki Sauce
4

  • Combine the Ingredients:
    • In a small bowl, mix Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, and fresh dill.
  • Season:
    • Add salt and black pepper to taste.
  • Chill:
    • Let it sit for 10 minutes to allow flavors to meld.
Assemble the Bowl
5

  • Base Layer:
    • Divide the cooked quinoa into serving bowls.
  • Add the Vegetables:
    • Arrange cherry tomatoes, cucumber slices, red onion, and kalamata olives on top.
  • Add the Chicken:
    • Slice the grilled chicken and place it over the vegetables.
  • Drizzle with Tzatziki:
    • Spoon tzatziki sauce over the bowl.
  • Garnish:
    • Sprinkle with feta cheese and fresh parsley.
Serving Suggestions
6

  • Pair with pita bread or hummus for an extra Mediterranean touch.
  • Serve with a glass of chilled white wine like Sauvignon Blanc or Pinot Grigio.
Pro Tips
7

  • Make it Vegan: Replace chicken with grilled chickpeas or tofu.
  • For Extra Flavor: Toast the quinoa in olive oil before cooking.
  • Meal Prep Friendly: Store all ingredients separately and assemble fresh when ready to eat.

Nutrition Facts

4 servings

Serving size