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A vibrant Mediterranean Chicken Bowl with grilled chicken, quinoa, cucumber, and feta.

Mediterranean Chicken Bowl

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 3 cloves garlic , minced
  • 1 cup dry quinoa, cooked according to package directions
  • 1 medium English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup tzatziki sauce
  • 1/2 cup hummu s

Method
 

  1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano.
  2. Add the cubed chicken to the marinade and toss to coat; marinate for at least 15 minutes.
  3. While the chicken marinates, prepare the quinoa and chop the fresh vegetables.
  4. Heat a large skillet over medium-high heat and cook the chicken until golden brown and the internal temperature reaches 165 degrees Fahrenheit, approximately 8 to 10 minutes.
  5. Divide the cooked quinoa evenly among four bowls.
  6. Top the quinoa with the cooked chicken, diced cucumber, halved tomatoes, sliced red onion, and olives.
  7. Garnish each bowl with crumbled feta cheese.
  8. Serve each bowl with a dollop of tzatziki and hummus.