There’s something magical about the flavors of the Mediterranean. The tangy lemon, the earthy oregano, the burst of freshness from cucumbers and tomatoes—it’s like a mini-vacation in every bite. This Mediterranean Grilled Chicken Quinoa Bowl brings all those flavors together in one delicious, wholesome meal. Best of all, it’s quick, easy, and perfect for everything from weeknight dinners to meal prepping for busy weeks.
The first time I made this recipe, I was trying to recreate the vibrant, fresh bowls I’d seen in little Greek cafes. To my surprise, it wasn’t just easy to make—it quickly became a family favorite. The tender grilled chicken pairs perfectly with the nutty quinoa, crunchy veggies, and salty pops of feta and olives. And that lemony marinade? It doubles as a dressing, so every bite is bursting with flavor.
If you’ve ever felt intimidated by Mediterranean cooking, this recipe will change your mind. It’s simple, approachable, and endlessly customizable. Whether you’re cooking for yourself, your family, or a group of friends, these bowls are guaranteed to impress. So, let’s dive in and bring a little sunshine to your table.
Why You’ll Love This Mediterranean Grilled Chicken
If you’re not already sold, let me give you a few more reasons to try this recipe. First, it’s incredibly easy to make. With just 30 minutes from start to finish, you can have a restaurant-quality meal on the table.
It’s also packed with fresh, wholesome ingredients. From lean grilled chicken to protein-packed quinoa and a rainbow of veggies, this bowl is as nourishing as it is delicious.
The marinade is a game-changer. It’s bright, zesty, and perfectly balanced with just a hint of sweetness from the honey. Not only does it make the chicken tender and flavorful, but it also doubles as a dressing, tying all the components together.
And let’s not forget the versatility. You can easily adapt this recipe to suit your tastes or dietary needs. Swap the quinoa for brown rice, add roasted veggies, or make it vegetarian with grilled tofu or chickpeas.
Finally, this dish is a feast for the eyes. With its vibrant colors and beautiful presentation, it looks just as good as it tastes.
Ingredients You’ll Need
For the Marinade
- 🍋 2 tablespoons fresh lemon juice: Adds brightness and tang to the marinade.
- 🍋 1 teaspoon lemon zest: Intensifies the citrus flavor.
- 🥄 2 tablespoons olive oil: Helps the marinade coat the chicken and adds richness.
- 🍯 1 tablespoon honey (or maple syrup): Balances the acidity of the lemon.
- 🧄 2 cloves garlic, minced: Brings a warm, savory depth of flavor.
- 🌿 1 teaspoon dried oregano: A classic Mediterranean herb.
- 🌿 1 teaspoon dried basil: Adds a sweet, herbal note.
- 🧂 Salt and pepper, to taste: Enhances all the flavors.
For the Bowls
- 🍗 1 pound boneless, skinless chicken breasts: Lean protein and the star of the dish.
- 🍚 1 cup uncooked quinoa: A healthy, gluten-free grain that’s packed with protein.
- 🥒 1 English cucumber, chopped: Adds crunch and freshness.
- 🍅 4 Roma tomatoes, diced: Sweet and juicy.
- 🧅 1 red onion, diced: For a bit of sharpness and color.
- 🫒 1 cup kalamata olives: Salty and briny, they bring authentic Mediterranean flavor.
- 🧀 1 cup crumbled feta cheese: Creamy and tangy, it’s the perfect finishing touch.
Step-by-Step Instructions
Cook the Quinoa
Start by rinsing the quinoa under cold water. This step is essential to remove any bitterness from the outer coating. Combine the rinsed quinoa with 2 cups of water and a pinch of salt in a saucepan. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 12-15 minutes. Once the water is absorbed, remove it from the heat and let it sit, covered, for 5 minutes. Fluff with a fork, and your quinoa is ready to go.
Prepare the Marinade
In a small bowl or jar, whisk together the lemon juice, lemon zest, olive oil, honey, minced garlic, oregano, basil, salt, and pepper. The result is a vibrant, zesty marinade that smells like summer.
Marinate the Chicken
Place the chicken breasts in a shallow dish or zip-top bag. Pour about a third of the marinade over the chicken, ensuring all the pieces are evenly coated. Cover or seal the dish and refrigerate for at least 15 minutes. If you have time, let it marinate for up to 2 hours for even more flavor. Reserve the remaining marinade to use as a dressing later.
Grill the Chicken
Preheat your grill or grill pan over medium heat. Remove the chicken from the marinade and discard the excess liquid to prevent flare-ups. Grill the chicken for 6-8 minutes per side, or until it’s cooked through and reaches an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes before slicing it into thin strips.
Assemble the Bowls
Now comes the fun part—assembly! Divide the cooked quinoa among your serving bowls. Top each bowl with slices of grilled chicken, chopped cucumber, diced tomatoes, diced red onion, kalamata olives, and a generous sprinkle of crumbled feta cheese. Drizzle the reserved marinade over the top as a dressing.
How to Serve
These Mediterranean Grilled Chicken Quinoa Bowls are incredibly versatile. Here are some serving ideas to inspire you:
- Serve with warm pita bread and a dollop of tzatziki for a Greek-inspired feast.
- Pair with a side of roasted vegetables like zucchini, eggplant, or bell peppers for extra flavor and nutrients.
- For a lighter meal, enjoy the bowl on its own with a side of fresh greens.
Tips for Success
- Drain the quinoa well: If there’s excess water, it can make the bowl soggy. Fluffing the quinoa with a fork helps it stay light and airy.
- Marinate the chicken ahead of time: The longer the chicken marinates, the more flavorful it will be.
- Use fresh ingredients: Crisp cucumbers, juicy tomatoes, and fresh lemon juice make all the difference.
- Let the chicken rest: Resting the chicken after grilling helps the juices redistribute, ensuring it stays moist and tender.
- Double the recipe for meal prep: These bowls store beautifully in the fridge and make for quick, healthy lunches.
Recipe Variations
This recipe is incredibly adaptable. Here are a few ways to make it your own:
- Vegetarian: Swap the chicken for grilled tofu, chickpeas, or falafel.
- Gluten-Free: The recipe is naturally gluten-free, but double-check your feta and other ingredients for certification.
- Extra Veggies: Add roasted red peppers, artichoke hearts, or avocado slices.
- Spicy Kick: Sprinkle some crushed red pepper flakes or drizzle a spicy yogurt sauce over the top.
Storage and Reheating
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm the chicken and quinoa gently in the microwave or on the stovetop. The veggies and feta are best added fresh, so save those for when you’re ready to serve.
Final Thoughts
This Mediterranean Grilled Chicken Quinoa Bowl is more than just a recipe—it’s a celebration of fresh, vibrant flavors that make every bite a delight. Whether you’re looking for a quick weeknight dinner, a healthy meal prep option, or a dish to impress your friends, this recipe has you covered.
I’d love to hear how your bowls turn out! Don’t forget to snap a photo and tag me on social media. Your creations always inspire me. Happy cooking!
Print
Mediterranean Grilled Chicken Quinoa Bowl Recipe
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
A quick and easy Mediterranean Grilled Chicken Quinoa Bowl packed with fresh veggies, protein, and bold flavors. Perfect for healthy eating and meal prep!
Ingredients
- For the Marinade
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- For the Bowls
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked quinoa
- 1 English cucumber, chopped
- 4 Roma tomatoes, diced
- 1 red onion, diced
- 1 cup kalamata olives
- 1 cup crumbled feta cheese
Instructions
- Cook the quinoa: Rinse quinoa, combine with 2 cups of water, and cook for 12–15 minutes. Fluff and set aside.
- Make the marinade: Whisk lemon juice, zest, olive oil, honey, garlic, oregano, basil, salt, and pepper.
- Marinate the chicken: Coat chicken in 1/3 of the marinade and refrigerate for 15 minutes. Reserve the rest for dressing.
- Grill the chicken: Preheat a grill or grill pan. Grill chicken for 6–8 minutes per side or until fully cooked. Let rest before slicing.
- Assemble the bowls: Layer cooked quinoa, grilled chicken, cucumber, tomatoes, onion, olives, and feta in bowls. Drizzle with reserved marinade.
Notes
- Prep the quinoa and marinade ahead of time for quicker assembly.
- Customize with additional veggies or swap the quinoa for brown rice.
- This recipe is naturally gluten-free and can be made vegetarian by substituting the chicken with tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean