These Mediterranean Power Bowls with chicken are loaded with protein, full of flavor, and easy to make in less than 30 minutes. You're going to want to add these to your weekly meal plan!
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Why You'll Love This Recipe
You're going to love these fresh and delicious quinoa bowls. I love a good meal in a bowl and could make these every day with all the Mediterranean flavors and healthy ingredients!
They're filled with quinoa, chicken, and loads of fresh veggies. They're topped with a dollop of hummus and crumbled feta for even more flavor and added protein.
Make them for dinner in less than 30 minutes, or prep them in advance for lunches for the week. They're super customizable since you can easily swap any toppings for your preferred grains, protein, veggies, and toppings.
Looking for more grain bowl recipes? Try this Pesto Chicken Quinoa Bowl or Sweet Potato Taco Bowls.
Ingredients
- Chicken: Boneless, skinless chicken breast cut into bite-sized pieces. You could substitute for chicken thighs or even shrimp if you prefer. For a vegetarian option, try using a can of chickpeas instead.
- Lemon Chicken Marinade: A mixture of extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper.
- Quinoa: Cooked quinoa. You can substitute for cooked brown rice, couscous, or farro.
- Spinach: Fresh baby spinach. If you want a different green, swap it out for arugula, mixed greens, or chopped romaine.
- Cucumber: Diced English cucumber.
- Cherry Tomatoes: Cherry or grape tomatoes, quartered.
- Hummus: A dollop of classic hummus is all you need! You could use homemade or store-bought. For even more flavor, try using garlic hummus, roasted red pepper hummus, everything bagel hummus, or any other flavor you like.
- Feta: Crumbled feta cheese for topping. Goat cheese would be a great substitution.
- Olive Oil: Extra virgin olive oil for drizzling. Read more about how to select olive oil.
- Lemon Wedges: Lemon wedges for serving. Don't skip these! These bowls are over the top with a squeeze of lemon juice.
*The full ingredient list with amounts is in the recipe card below.
How to Make Mediterranean Grain Bowls with Chicken
- In a medium bowl, stir together the olive oil, lemon juice, minced garlic, oregano, salt and pepper. Add the chicken pieces and stir until coated. Refrigerate for 10 minutes to marinate.
- Heat a large non-stick skillet over medium heat. Add the chicken and cook for 4-5 minutes, flipping halfway, until cooked through. Remove from heat.
- Assemble the bowls by dividing the cooked chicken, quinoa, spinach, cucumber, and tomatoes between two bowls. Top with hummus, crumbled feta, a drizzle of extra virgin olive oil, and a squeeze of lemon juice. Serve and enjoy!
Expert Tip: You can cook the quinoa ahead of time or while you are making the chicken. For the most flavorful quinoa, cook according to package directions using chicken or vegetable broth.
Variations
- Swap out the grains. Instead of quinoa, you can use cooked brown rice, white rice, couscous, or farro.
- Use different veggies. Swap out any of the veggies or add more. Besides tomatoes and cucumber, you can add pitted kalamata olives, sliced red onion, radishes, or diced bell peppers. Avocado would also be a great addition.
- Add fresh herbs. Top with fresh dill, parsley, basil, or mint.
- Include roasted veggies. Roasted red peppers, sweet potato, brussels sprouts, broccoli, and cauliflower would all be excellent grain bowl toppings.
- Make it vegetarian. Do you want to make it vegetarian or use a plant protein? Use a can of chickpeas in place of the chicken. You can prepare them as directed for the chicken. For a vegan meal, make it vegetarian and leave out the feta.
- Use pickled vegetables. Use pickled onions, carrots, peppers, or any others you like.
- Swap out the hummus. Not a fan of hummus? Try it with tzatziki, roasted red pepper dip, or a dill yogurt sauce.
Serving Suggestions
Mediterranean Power Bowls are perfect for lunch or dinner. They're a whole meal in one bowl, ideal for a packed lunch. Enjoy them warm or cold.
Wondering what else you can serve with them? Pita, naan, and garlic toast pair perfectly with these bowls.
Make Ahead and Storage
Make Ahead: Grain bowls are perfect for meal prep! They store well, so you can easily make them ahead of time and enjoy them throughout the week.
To Store: Refrigerate in an airtight container for up to 3 days.
Frequently Asked Questions (FAQ's)
Power bowls, or grain bowls, are customizable meals served in a bowl. They typically include grains, protein, fresh veggies, and toppings. They're finished with a drizzle of sauce or dressing.
Mediterranean chicken marinades typically include extra virgin olive oil, lemon juice, garlic, and spices (like dried oregano).
Yes! You can make Mediterranean power bowls ahead of time. They can be served either warm or cold. To store, refrigerate in an airtight container for up to 3 days.
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📖 Recipe
Mediterranean Power Bowls
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 bowls 1x
- Category: Main Dishes
- Method: Skillet
- Cuisine: Mediterranean / American
Description
These Mediterranean Power Bowls with chicken are loaded with protein, full of flavor, and easy to make in less than 30 minutes. You're going to want to add these to your weekly meal plan!
Ingredients
For the Chicken
- 1 tablespoon extra virgin olive oil
- juice of ½ lemon (about 1 ½ tablespoons)
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- sea salt and pepper
- 1 (8 ounce) boneless, skinless chicken breast, cut into bite-sized pieces
For the Bowls
- 1 cup cooked quinoa
- 1 cup baby spinach
- ½ cup diced cucumber
- ½ cup quartered cherry tomatoes
- 4 tablespoons hummus
- 2 tablespoons crumbled feta cheese
- lemon wedges, for serving
- extra virgin olive oil, for drizzling
Instructions
- In a medium bowl, stir together the olive oil, lemon juice, minced garlic, oregano, salt and pepper. Add the chicken pieces and stir until coated. Refrigerate for 10 minutes to marinate.
- Heat a large non-stick skillet over medium heat. Add the chicken and cook for 4-5 minutes, flipping halfway, until cooked through. Remove from heat.
- Assemble the bowls by dividing the cooked chicken, quinoa, spinach, cucumber, and tomatoes between two bowls. Top with hummus, crumbled feta, a drizzle of extra virgin olive oil, and a squeeze of lemon juice. Serve and enjoy!
Notes
You can cook the quinoa ahead of time or while you are making the chicken. For the most flavorful quinoa, cook according to package directions using chicken or vegetable broth.
Make it vegetarian. Use a can of chickpeas in place of the chicken. You can prepare them as directed for the chicken. For a vegan meal, make it vegetarian and leave out the feta.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 bowl
- Calories: 466
- Sugar: 3.2 g
- Sodium: 525.8 mg
- Fat: 23.5 g
- Saturated Fat: 4.6 g
- Carbohydrates: 30.9 g
- Fiber: 5 g
- Protein: 33.5 g
- Cholesterol: 91.1 mg
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