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–+ servings
Mediterranean Chicken Bowl

Delicious Mediterranean Chicken Bowl for Healthy Meal Prep

This Mediterranean Chicken Bowl is a vibrant and healthy meal packed with flavors, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts Can substitute with grilled vegetables, chickpeas, or shrimp.
  • 2 tablespoons olive oil Use light cooking oil as a substitute.
  • 2 tablespoons lemon juice Fresh juice recommended.
  • 1 teaspoon dried oregano Fresh herbs can be used.
  • 1 teaspoon ground paprika Use smoked paprika for a different flavor.
  • 1 teaspoon garlic powder Fresh garlic is a substitute.
  • to taste salt
  • to taste black pepper
For the Grain
  • 1 cup quinoa Substitute with brown rice or couscous if needed.
  • 2 cups water or chicken broth Use vegetable broth for a vegetarian option.
For the Fresh Veggies
  • 1 cup cherry tomatoes Substitute with grape tomatoes or chopped bell peppers.
  • 1 medium cucumber Substitute with bell pepper or zucchini.
  • 1 small red onion Substitute with green onions or shallots.
  • 1/2 cup kalamata olives Any olives can be used.
For the Toppings
  • 1/2 cup feta cheese Use goat cheese or omit for dairy-free.
  • 1/2 cup hummus Substitute with tzatziki or tahini.
  • 1/4 cup fresh parsley Any fresh herb can be used.
  • 1 whole lemon wedges For serving.

Equipment

  • grill
  • Saucepan
  • mixing bowl

Method
 

Cooking Instructions
  1. Preheat your grill to medium-high heat or set your oven to 375°F (190°C).
  2. In a mixing bowl, whisk together olive oil, lemon juice, oregano, paprika, garlic powder, salt, and pepper.
  3. Marinate chicken breasts in the mixture for at least 15 minutes.
  4. In a saucepan, bring water or broth to a boil. Stir in rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes.
  5. Grill chicken for 6–7 minutes per side until the internal temperature reaches 165°F (74°C).
  6. Assemble the bowl with quinoa base, topped with sliced grilled chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  7. Add a dollop of hummus and sprinkle with parsley. Serve with lemon wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Marinate chicken longer for deeper flavor. Rinse quinoa before cooking for fluffiness.

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