An easy one-pan dinner, these Mediterranean chicken quinoa bowls are flavorful, nutritious, and ideal for meal prep — ready in about 30 minutes. Seasoned chicken and fluffy quinoa are paired with crisp cucumber, juicy tomatoes, and a bright lemon vinaigrette that brings the bowl together.
A Quick Look: Chicken Quinoa Bowls
- Prep time: 15 minutes prep and about 15 minutes cooking — roughly a 30-minute meal. A 10-minute shortcut is included below.
- Servings: Makes 4 generous servings.
- Main ingredients: Chicken breast, quinoa, broth, olive oil, cucumber, tomatoes, feta, and Mediterranean seasoning.
- When to serve: A great one-pan dinner for busy weeknights and an excellent meal prep option.
- Dietary information: Naturally suited to a Mediterranean-style diet and gluten free. Dairy can be omitted for a dairy-free version; see variations for other swaps.
- Why you’ll love it: Light, bright, and satisfying without being heavy. The lemony vinaigrette elevates the flavors, and components store well separately for easy meal prep.
Protein bowls like these are quick to assemble and deliver a balanced mix of protein, fiber, and vegetables in one dish, making them perfect for simple weeknight meals.
Table of Contents
- Ingredients
- Variations
- Want this meal in 10 minutes?
- How to Make Chicken and Quinoa Bowls
- Recipe Tip – Air Fryer Method
- Storage Information
- Serving Suggestions
- Recipe FAQ
- More Protein Bowl Recipes
- Mediterranean Chicken Quinoa Bowl Recipe
Ingredients
Below are the main ingredients and why they’re used. For exact amounts, refer to the recipe card section.
- Chicken breast – Boneless, skinless chicken breast works well; boneless skinless thighs are a good alternative if you prefer more flavor. Thin-slicing the breast or splitting it horizontally reduces cooking time.
- Seasoning – Any all-purpose or Mediterranean seasoning blend is great. If you don’t have a blend, use 1 teaspoon each kosher salt and garlic powder plus 1/4 teaspoon black pepper.
- Quinoa – Tri-color or any quinoa will do. Rinsing with a fine mesh strainer is recommended to remove the natural bitter coating (saponin), though some boxed quinoa is pre-rinsed.
- Broth – Use chicken or vegetable broth to cook the quinoa for extra depth of flavor.
- Toppings – Cucumber, cherry tomatoes, and feta are classic. Use your favorite Mediterranean-style toppings as desired.
- Dressing – A lemon vinaigrette made with olive oil, lemon juice, honey, garlic, Dijon mustard, and dried herbs adds brightness. Fresh lemon juice will give the best flavor.
Variations
- Toppings – Swap or add roasted red peppers, zucchini, olives, red onion, arugula, fresh mint, or dill.
- Gluten free – Naturally gluten free. You can substitute cooked brown or white rice for a different grain if preferred.
- Dairy free – Omit the feta or choose a dairy-free alternative.
- Vegetarian – Replace the chicken with roasted chickpeas, halloumi, or another plant-based protein.
Want this meal in 10 minutes?
Use rotisserie chicken and pre-cooked quinoa, then simply toss the dressing and chop the toppings. That trims prep to about 10 minutes. Store-bought Greek dressing can be used in a pinch, but homemade vinaigrette offers better flavor.
How to Make Chicken and Quinoa Bowls
Step 1: Pat thin-sliced chicken dry, drizzle with olive oil, and rub on the seasoning.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken 4–5 minutes per side until golden and cooked through, then set aside.
Step 3: In the same pan, add rinsed quinoa, 2 cups broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce to a low simmer, cover, and cook 10–15 minutes until quinoa is tender and fluffy.
Step 4: Meanwhile, combine dressing ingredients — 1/2 cup olive oil, 1/4 cup lemon juice, 1 teaspoon honey, 1–2 garlic cloves, 2 teaspoons Dijon, and dried herbs — and blend or whisk until smooth. Adjust seasoning; the dressing should be pleasantly tart.
Step 5: Divide quinoa among four shallow bowls. Top with chopped chicken, cucumber, halved cherry tomatoes, and crumbled feta. Drizzle with dressing and finish with chopped fresh parsley.
Recipe Tip – Air Fryer Method
If preferred, air fry the chicken at 400°F for 10–12 minutes instead of searing, especially if you want separate cookware for the quinoa.
Storage Information
This bowl is excellent for meal prep when components are stored separately.
- Refrigerator – Dressing keeps up to one week. Cooked quinoa and chicken last 3–5 days in airtight containers.
- Freezer – Chicken and cooked quinoa freeze for 4–5 months; thaw overnight in the fridge and reheat. Use fresh tomatoes, cucumber, and dressing when serving.
Serving Suggestions
This bowl is a complete meal on its own. To serve a larger group, offer pita and a dip such as hummus, or a simple cucumber salad on the side. For portable lunches, wrap the ingredients in lavash or a tortilla.
Recipe FAQ
Rinsing quinoa removes the natural bitter coating (saponin) and is recommended for the best flavor. If you skip rinsing, lightly toasting the quinoa in oil before adding broth helps mellow any bitterness.
Thin-sliced chicken cooks faster, cutting overall time by about 10 minutes. You can buy thin-sliced breasts or slice a breast in half horizontally for quicker cooking.
Yes — roasted chickpeas, halloumi, or another plant protein make great vegetarian substitutions.
More Protein Bowl Recipes
If you enjoy this bowl, try other protein bowls like chicken fajita bowls, salmon rice bowls, or a vegetarian sweet potato and broccolini bowl for variety.
Enjoyed the recipe? Leave a review in the recipe card and tag the creator on social media to share your results.
Mediterranean Chicken Quinoa Bowl
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Ingredients
For the chicken:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon all-purpose or Mediterranean seasoning
For the quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable or chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the dressing:
- 1/2 cup olive oil
- 1/4 cup lemon juice (about 1½ lemons)
- 1 teaspoon honey
- 1-2 garlic cloves, peeled
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
For the bowls:
- 10 ounces cherry tomatoes, halved
- 1 large seedless cucumber, sliced into half moons
- 8 ounces feta cheese
- 1/4 cup roughly chopped fresh parsley
Instructions
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Dry the chicken and rub with olive oil and seasoning.
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Heat a skillet over medium-high, sear chicken 4–5 minutes per side until cooked, then slice into bite-sized pieces.
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In the same pan, add quinoa, broth, salt, and pepper. Bring to a boil, reduce to a simmer, cover, and cook 10–15 minutes until the liquid is absorbed and quinoa is tender.
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Blend or whisk dressing ingredients until smooth. Taste and adjust sweetness if needed.
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Assemble bowls with quinoa, chicken, cucumber, tomatoes, and feta. Drizzle dressing and top with parsley.
Notes
- 10-minute option – Use rotisserie chicken and pre-cooked quinoa for a very quick version.
- Seasoning swap – Use your preferred all-purpose or Mediterranean seasoning, or a simple mix of garlic powder, kosher salt, and black pepper.
- Alternative method – Air fry chicken at 400°F for 10–12 minutes if you prefer.
- Make-ahead – Leftover dressing keeps about a week in the fridge and is great on salads or future bowls.
Nutrition
Nutrition information is calculated automatically and should be used as an approximation.
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