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Mediterranean Chicken Bowls – Fresh, Colorful, and Satisfying

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

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs or breasts
  • Marinade: 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons lemon zest, 3 garlic cloves (minced), 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper
  • Grain base: 2 cups cooked rice, quinoa, or farro (about 1 cup uncooked)
  • Veggies: 1 English cucumber, 1 cup cherry or grape tomatoes, 1/2 small red onion, 1 red bell pepper
  • Extras: 1/2 cup pitted Kalamata olives, 1/2 cup crumbled feta, fresh parsley and/or dill
  • Quick pickled onions (optional): 1/2 red onion, 1/2 cup vinegar, 1 teaspoon sugar, 1/2 teaspoon salt
  • Sauce: 3/4 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 small garlic clove (grated), 1–2 tablespoons chopped fresh dill or parsley, salt and pepper to taste
  • Optional add-ins: Hummus, tzatziki, roasted chickpeas, peperoncini, or warm pita

Method
 

  1. Marinate the chicken: In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken and toss to coat. Cover and chill for at least 30 minutes, up to 8 hours.
  2. Cook your grain: Prepare rice, quinoa, or farro according to package directions. Fluff with a fork and season with a pinch of salt and a drizzle of olive oil.
  3. Make the sauce: Stir together Greek yogurt, olive oil, lemon juice, grated garlic, dill or parsley, salt, and pepper. Adjust to taste. Chill until serving.
  4. Quick pickle the onions (optional): Combine vinegar, sugar, and salt in a jar. Add thinly sliced red onion and let sit while you cook. They’ll turn bright and tangy.
  5. Prep the veggies: Chop cucumber, tomatoes, red onion (if not pickling), and bell pepper into bite-sized pieces. Halve olives if preferred. Roughly chop herbs.
  6. Cook the chicken: Heat a large skillet or grill pan over medium-high. Add a little oil. Cook chicken 5–7 minutes per side, until browned and cooked through. Let rest 5 minutes, then slice.
  7. Build the bowls: Add a scoop of grain to each bowl. Top with sliced chicken, cucumbers, tomatoes, bell pepper, onions, olives, and feta. Spoon over the yogurt sauce.
  8. Finish with herbs and extras: Sprinkle with parsley or dill. Add hummus or roasted chickpeas if you like. A squeeze of lemon and a drizzle of olive oil tie it all together.