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–+ servings
Mediterranean Lemon Chicken Bowls

Mediterranean Lemon Chicken Bowls for a Flavorful Feast

Mediterranean Lemon Chicken Bowls are a flavorful, healthy choice featuring marinated chicken and quinoa, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts can substitute with grilled tofu or chickpeas for a vegetarian option
For the Base
  • 1 cup Quinoa swap for brown rice, farro, or couscous if preferred
For the Vegetables
  • 1 cup Cherry Tomatoes adds a sweet burst of flavor
  • 1 medium Cucumber provides refreshing crunch; substitute with bell peppers or zucchini if desired
  • 1 medium Red Onion offers sharpness; switch to green onions or shallots for a milder bite
  • 1/2 cup Olives choose between Kalamata or green olives based on your preference
For the Toppings
  • 1/2 cup Feta Cheese can be replaced with goat cheese or omitted for a dairy-free version
For the Dressing
  • 1/4 cup Olive Oil substitute with avocado oil if desired
  • 3 tablespoons Fresh Lemon Juice fresh juice is best, but bottled works in a pinch
  • 3 cloves Garlic fresh minced is ideal, but garlic powder can be a quick alternative
  • 1 teaspoon Dried Oregano can be swapped with Italian seasoning for a different profile
  • to taste Salt and Pepper key for seasoning

Equipment

  • grill or large skillet
  • Medium bowl
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Make Marinade: In a medium bowl, whisk together ¼ cup olive oil, 3 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 teaspoon dried oregano, and a pinch of salt and pepper. Set aside.
  2. Marinate Chicken: Place 4 chicken breasts in a shallow dish and pour the marinade over them. Cover and let marinate for at least 30 minutes.
  3. Cook Quinoa: Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water and a pinch of salt in a saucepan. Boil, then simmer for 15 minutes.
  4. Grill Chicken: Heat grill or skillet over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through.
  5. Assemble Bowls: In serving bowls, add quinoa, top with sliced grilled chicken, cherry tomatoes, cucumber, red onion, and olives. Crumble feta on top.
  6. Finish: Drizzle with lemon juice and olive oil before serving. Garnish as desired.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Leftovers can be stored in airtight containers for up to 3 days. Keep components separate for optimal freshness.

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