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mediterranean chicken quinoa bowl
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5 from 2 votes

Mediterranean Chicken Quinoa Bowl

Mediterranean Chicken Quinoa Bowls are fresh and flavorful grain bowls with quinoa, lemon-oregano marinated chicken and a fresh cucumber-tomato salad. Set everything out and let everyone assemble their own bowls at the table!
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Prep Time40 mins
Cook Time10 mins
Marinate1 hr
Total Time1 hr 50 mins
Course: Main Dish
Keyword: grain bowls, mediterranean
Servings: 4
Calories: 559kcal
Author: Jess Smith via Inquiring Chef
Cost: $9.00

Equipment

  • Skillet
  • Box Grater
  • Saucepan

Ingredients

Lemon Oregano Chicken

  • 1 1/2 lbs Chicken Breast Tenders (sub boneless, skinless chicken breast, sliced into strips)
  • Juice from 2 Lemons
  • 1/4 cup Olive Oil
  • 1 Tbsp Olive Oil
  • 2 tsp Dried Oregano
  • 1 1/2 tsp Salt
  • 1/2 tsp Black Pepper

Tzatziki

  • 1/4 cup Grated Cucumber (use the small holes of a box grater for this)
  • 1 cup Plain Greek Yogurt
  • 1 clove Garlic, diced
  • 1 tsp Lemon Juice

To Finish the Bowls

  • 1 cup Quinoa
  • 2 cups Stock
  • 1/2 tsp Salt
  • 8 oz Cucumbers, chopped
  • 8 oz Tomatoes, chopped (I like to use halved cherry or grape tomatoes)
  • 2 tsp Red Wine Vinegar
  • Fresh Dill, chopped (optional)
  • Hummus, for serving (optional)
  • Pita Bread, for serving (optional)

Instructions

Marinate Chicken

  • Combine chicken with lemon juice, ¼ cup oil, dried oregano, salt, and black pepper.
  • Marinate in the refrigerator for at least 1 hour and up to 4 hours.

Make Tzatziki

  • Grate the cucumber onto a paper towel and then squeeze gently to remove as much moisture as possible from the cucumbers.
  • Whisk together cucumber, yogurt, garlic, and lemon juice.
  • Season with a pinch of salt.

Make cucumber, tomato salad

  • Combine chopped cucumbers, tomatoes, and red wine vinegar.
  • Season with a pinch of salt.
  • Add some fresh dill, if you’d like.

Make Quinoa

  • Combine quinoa, stock, and salt in a saucepan.
  • Place the pan over medium-high heat and bring to a boil.
  • When liquid is boiling, lower heat to low-medium and cover.
  • Cook, covered, until liquid is absorbed, 8 to 10 minutes.
  • When quinoa is done, fluff it with a fork.

Assemble Bowls

  • Remove chicken from marinade (discard marinade).
  • Heat a skillet with 1 Tbsp oil over medium heat.
  • When the oil is hot, add chicken and sear on both sides until cooked through, 6 to 8 minutes total.
  • Set out all of the ingredients for the bowls - chicken, tzatziki, cucumber-tomato salad, quinoa, hummus, and tzatziki.
  • Assemble the bowls however you’d like at the table!

Notes

The tzatziki and quinoa can be made up to 2 days ahead. Just reheat the quinoa in the microwave before serving.

Nutrition

Calories: 559kcal | Carbohydrates: 35g | Protein: 48g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 111mg | Sodium: 1934mg | Potassium: 1147mg | Fiber: 4g | Sugar: 5g | Vitamin A: 425IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 4mg