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mediterranean chicken quinoa bowl on a grey tabletop
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5 from 3 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!
Want to adjust the servings in this recipe to make more or less? Just click on the number next to “servings” and you can easily scale the recipe.
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


  • Skillet
  • Box Grater
  • Saucepan


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


  • 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)


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!


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


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