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Bursting with vibrant Mediterranean flavors, this Mediterranean Chicken Bowl combines tender, juicy chicken with fresh veggies, creamy tzatziki, and wholesome grains. It’s a simple yet satisfying bowl recipe that’s perfect for busy weeknights or meal prep.
This bowl delivers a balance of textures and fresh flavors—savory Greek-marinated chicken, crisp cucumbers, and tangy feta cheese. It’s one of my favorite quick bowls to eat! Whether you’re a seasoned cook or new to bowl recipes, this dish offers an easy way to enjoy a healthy, balanced meal.
What Makes This Mediterranean Chicken Bowl Amazing
- Quick and Flavorful: The chicken marinade, featuring lemon zest, garlic, dill, and oregano, infuses the chicken with zesty, herby goodness.
- Wholesome Ingredients: Packed with fresh veggies, healthy fats, and nutrient-dense grains like quinoa or brown rice.
- Customizable: Swap out ingredients to suit your taste—cauliflower rice, baby spinach, or chickpeas would be fantastic options!
- Great for Meal Prep: Prepare all the components ahead of time for easy assembly during the week.
Ingredient Notes & Variations
Here’s what makes this bowl so special, plus some tips and swaps to make it your own:
- Chicken: Use boneless, skinless chicken breasts for even cooking. To keep the chicken juicy and tender, make sure to pound it to an even thickness.
- Grains: Quinoa brings a nice nutty flavor. Brown rice, white rice, or even cauliflower rice also work great as a base. Try cooking them with chicken broth for a little extra flavor!
- Veggies: Fresh cucumber, juicy cherry tomatoes, and crisp red onion bring a refreshing crunch. You can also add artichoke hearts, sun-dried tomatoes, red peppers, or baby spinach for extra Mediterranean vibes.
- Feta Cheese: Creamy, tangy, and the ultimate topping for Greek-inspired bowls. Swap for goat cheese or leave it out for a dairy-free option.
- Tzatziki Sauce: You can use store-bought tzatziki or make your own tzatziki sauce for that creamy, garlicky finish. Prefer a different twist? You could also try creamy hummus or a drizzle of Greek dressing based on your personal taste.
How to Make Mediterranean Chicken Bowls
Making this Mediterranean Chicken Bowl is straightforward and rewarding. Here’s a step-by-step guide to bring it all together:
- Marinate the Chicken: The secret to juicy, flavorful chicken lies in the marinade. Start by pounding the chicken breasts to an even thickness to ensure they cook evenly. In a large Ziploc bag or shallow dish, combine the marinade ingredients. Add the chicken to the marinade, making sure it’s fully coated. Seal the plastic bag or cover the dish, and refrigerate for at least 30 minutes. For the best flavor, let the chicken marinate 1-2 hours.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat and add a drizzle of olive oil. Remove the chicken from the marinade, letting any excess drip off, and place it on the hot skillet. Cook for 4-5 minutes per side, or until the internal temperature reaches 165°F. Transfer the chicken to a plate and let it rest for 5 minutes before slicing into bite-sized pieces.
- Prepare the Grains: While the chicken cooks, prepare your base. Quinoa and brown rice are classic options, but you can also use cauliflower rice for a low-carb twist. Follow package instructions for cooking, and season with a pinch of salt for added flavor. For an extra boost, cook the grains in chicken broth instead of water.
- Chop the Veggies: Dice fresh cucumbers and quarter the cherry tomatoes. Thinly slice the red onion and halve the kalamata olives. Keep these ingredients separate to ensure freshness when assembling the bowls.
- Assemble the Bowls: Divide the cooked grains among four bowls. Top each bowl with sliced chicken, fresh veggies, crumbled feta cheese, and a generous drizzle of creamy tzatziki sauce. For extra Mediterranean flair, garnish with fresh mint or dill and serve with lemon wedges and pita bread on the side.
- Serve and Enjoy: Enjoy your Mediterranean Chicken Bowl immediately or store the components separately for meal prep. These bowls taste great warm or cold, making them a versatile option for any time of day.
Pro Tips:
- Marinating Matters: Marinate the chicken for at least 30 minutes, but for the juiciest, most flavorful chicken, let it sit overnight in the fridge.
- Cook Evenly: Pound the chicken to an even thickness to ensure it cooks uniformly and stays tender.
- Internal Temperature: Always use an instant-read thermometer. Cook chicken to an internal temperature of 165°F, then let it rest for five minutes before slicing—it helps lock in the juices!
- Prep Ahead: Cook the quinoa, chop the veggies, and even marinate the chicken the night before for quick assembly.
Storage and Reheating
- Storage: Store the components separately in airtight containers for up to 3 days. Keep the chicken, grains, and veggies in separate containers to maintain freshness.
- Reheating: Reheat the chicken and grains in the microwave on low heat until warmed through. The veggies and toppings are best served cold or at room temperature.
- Meal Prep Tip: Assemble bowls the night before for grab-and-go lunches or dinners the next day.
Other Bowls You’ll Love
If you love the flavors of this Mediterranean Chicken Bowl, check out these other bowl recipes:
- Salmon Quinoa Bowl
- Banh Mi Rice Bowl
- Sweet Potato and Black Bean Quinoa Bowls
- Shrimp and Rice Bowl
- Loaded Burger Bowl
Did you try this Mediterranean Chicken Bowl? Leave a recipe rating and review below!
Mediterranean Chicken Bowl
A delicious Mediterranean Chicken Bowl featuring tender, seasoned chicken, crisp vegetables, and a rich, creamy tzatziki sauce.
Ingredients
- 1 pound boneless skinless chicken breasts
- ¼ cup olive oil, divided
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried dill
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups cooked quinoa, or brown rice
- 2 cups grape tomatoes, quartered
- 2 cups cucumber, chopped
- ½ cup kalamata olives, halved
- ¼ cup red onion, thinly sliced
- ½ cup feta cheese, crumbled
- Tzatziki sauce, for serving
- lemon wedges, for serving
- pita bread wedges, optional
- fresh dill and parsley, for garnish
Instructions
- Make sure chicken is pounded to an even thickness before beginning. In a gallon size zipper bag, combine chicken breasts, 3 tablespoons olive oil, lemon zest and juice, garlic, oregano, dill, salt, and pepper. Marinate for at least 30 minutes to 1 hour, turning the bag occasionally.
- When ready to cook, remove the chicken from the bag and discard marinade. Heat remaining olive oil in a large skillet set over medium-high heat.
- Cook chicken for 4-5 minutes per side, depending on thickness, until no longer pink in the center and registers 165 degrees in the center using an instant read thermometer. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing or cubing as desired.
- While chicken cooks, prepare quinoa. Follow package instructions for cooking, and season with a pinch of salt for added flavor.
- To assemble the bowls: divide the quinoa or rice among 4 bowls. Top with sliced chicken, tomatoes, cucumber, olives, red onion, and feta. Drizzle as desired with tzatziki sauce and a squeeze of fresh lemon juice over the top. Garnish with dill and/or chopped parsley, and serve with pita, if desired.
Notes
Storage: Store the components separately in airtight containers for up to 3 days. Keep the chicken, grains, and veggies in separate containers to maintain freshness.
Reheating: Reheat the chicken and grains in the microwave on low heat until warmed through. The veggies and toppings are best served cold or at room temperature.
Nutrition
Calories: 488kcal, Carbohydrates: 31g, Protein: 33g, Fat: 27g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.01g, Cholesterol: 91mg, Sodium: 969mg, Potassium: 935mg, Fiber: 6g, Sugar: 5g, Vitamin A: 913IU, Vitamin C: 29mg, Calcium: 177mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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