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High-protein Mediterranean chicken bowls with fresh vegetables and grains

High-Protein Mediterranean Chicken Bowls

A simple, balanced meal with lean protein and fresh vegetables, perfect for quick weeknight dinners or meal prep.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Boneless, skinless chicken breasts For even cooking and lean protein.
  • 2 tablespoons Olive oil Adds flavor and helps coat the chicken.
  • 1 teaspoon Dried oregano Provides classic Mediterranean herb flavor.
  • 1 teaspoon Garlic powder Gives savory depth without extra prep.
  • 1 teaspoon Paprika Adds mild heat and color.
  • to taste Salt and pepper For seasoning.
For the Bowl
  • 1 cup Quinoa Serves as a light, protein-rich grain base.
  • 1.5 cups Cherry tomatoes Offers sweetness and juiciness.
  • 1 cup Cucumber Adds crunch and freshness.
  • 0.25 cup Red onion Gives sharp flavor in small amounts.
  • 0.5 cup Kalamata olives Provides briny contrast.
  • 0.5 cup Fresh parsley Bright herb that lifts the flavors.
  • 0.5 cup Feta cheese Adds salty creaminess.
  • 2 tablespoons Lemon juice Brightens the dish.

Method
 

Preparation
  1. Marinate the chicken: Mix olive oil, oregano, garlic powder, paprika, salt, and pepper in a bowl. Toss chicken in the mix, cover, and chill for at least 30 minutes.
  2. Cook the quinoa: Rinse quinoa and combine with water or broth in a pot. Bring to a boil, then reduce heat and simmer until tender. Let it rest covered for five minutes, then fluff.
Cooking
  1. Cook the chicken: Heat a grill or skillet to medium-high. Cook the chicken until the internal temperature reaches 165°F. Rest for a few minutes, then slice into strips.
  2. Prepare the vegetables: Combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, olives, and chopped parsley in a bowl. Toss with lemon juice and a drizzle of olive oil.
Assembly
  1. Assemble the bowls: Place quinoa as a base, top with sliced chicken and the vegetable mix. Sprinkle with crumbled feta.
  2. Add a sauce if desired: Spoon a dollop of tzatziki or yogurt-based sauce over each bowl for extra creaminess. Serve immediately.

Notes

Pat chicken dry before marinating for better sear. Let cooked chicken rest to keep it juicy. Rinse quinoa to remove bitterness and improve texture. Taste and adjust with lemon or salt as necessary. Use room-temperature chicken for even cooking.