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Chicken Mediterranean Bowls - Fresh, Flavorful, and Easy

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

Ingredients
  

  • For the chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 3 tablespoons extra-virgin olive oil
  • 1 large lemon, zested and juiced
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • For the base: 2 cups cooked brown rice, quinoa, or couscous
  • 1 tablespoon olive oil (optional, to toss with grains)
  • Pinch of salt
  • For the salad topping: 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
  • For the sauce: 3/4 cup plain Greek yogurt
  • 1 small garlic clove, grated
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh dill (or 1/2 teaspoon dried)
  • Pinch of salt
  • Optional add-ons: 1/3 cup crumbled feta
  • 1 avocado, sliced
  • Hummus or tahini drizzle
  • Lemon wedges

Method
 

  1. Marinate the chicken. In a bowl, combine olive oil, lemon zest and juice, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 20 minutes or up to 8 hours in the fridge.
  2. Prep your base. Cook the brown rice, quinoa, or couscous according to package directions. Fluff with a fork. Toss with a little olive oil and a pinch of salt to keep it tender and flavorful.
  3. Make the quick salad. In a mixing bowl, combine cucumber, tomatoes, red onion, olives, and parsley. Add red wine vinegar, olive oil, salt, and pepper. Toss and set aside so the flavors meld.
  4. Stir together the sauce. Mix Greek yogurt, grated garlic, lemon juice, dill, and salt. Adjust lemon and salt to taste. It should be tangy and creamy.
  5. Cook the chicken. Heat a large skillet over medium-high heat. Add a thin layer of oil if needed. Cook chicken 5–6 minutes per side for thighs (4–5 minutes per side for thin breasts), until browned and cooked through. Let rest for 5 minutes, then slice.
  6. Assemble the bowls. Add a scoop of grains to each bowl. Top with sliced chicken, a generous spoonful of the salad, and a dollop of yogurt sauce. Finish with feta, avocado, hummus, or a squeeze of lemon if you like.
  7. Taste and adjust. Add a pinch more salt, another squeeze of lemon, or a drizzle of olive oil to bring everything together.