Name: Mediterranean Chicken Bowls – Healthy & Flavorful in 30 Minutes
Ingredients: 1½ lbs boneless, skinless chicken breast or thighs; 2 tbsp olive oil; Juice of 1 lemon; 2 garlic cloves, minced; 1 tsp dried oregano; ½ tsp smoked paprika; Salt & black pepper, to taste; 2 cups cooked quinoa (or couscous, farro, brown rice); 1 cup cherry tomatoes, halved; 1 cucumber, diced; ½ red onion, thinly sliced; ½ cup kalamata olives, pitted; ¼ cup crumbled feta cheese (optional); 1 avocado, sliced (optional); Fresh parsley or mint, for garnish; ¼ cup olive oil; 2 tbsp lemon juice; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1 garlic clove, minced; 1 tbsp chopped fresh herbs; Salt & pepper, to taste

Description

Tender, herb-kissed chicken, fluffy quinoa, crisp veggies, and a bright lemon-herb dressing—these bowls are your weeknight hero. Perfect for meal prep or a cozy dinner that feels like a café creation.

Ingredients

Scale

Chicken & Marinade:

1½ lbs boneless, skinless chicken breast or thighs
2 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, minced
1 tsp dried oregano
½ tsp smoked paprika
Salt & black pepper, to taste

Bowls & Toppings:

2 cups cooked quinoa (or couscous, farro, brown rice)
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
½ cup kalamata olives, pitted
¼ cup crumbled feta cheese (optional)
1 avocado, sliced (optional)
Fresh parsley or mint, for garnish

Lemon-Herb Dressing:

¼ cup olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 garlic clove, minced
1 tbsp chopped fresh herbs
Salt & pepper, to taste

Instructions

Marinate the Chicken: Combine chicken, olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and pepper. Let sit 10–20 minutes.
Cook the Quinoa: Prepare quinoa according to package instructions, or cook in broth for extra flavor. Fluff and set aside.
Make the Dressing: Whisk all dressing ingredients in a jar or bowl until emulsified. Adjust seasoning to taste.
Cook the Chicken: Heat a skillet, grill pan, or grill over medium-high. Cook chicken 5–6 min per side until golden and internal temperature reaches 165°F (74°C). Let rest 5 min before slicing.
Prep Veggies: Halve tomatoes, dice cucumber, thinly slice onion (soak in ice water for extra crispness), slice avocado.
Assemble the Bowls: Start with quinoa, top with sliced chicken, then arrange tomatoes, cucumber, onion, olives, avocado, and feta. Drizzle with dressing and garnish with fresh herbs.

Notes

Vegetarian: Swap chicken for roasted chickpeas.
Seafood: Use grilled shrimp or baked salmon instead of chicken.
Extra Flavor: Add roasted sweet potato, red peppers, or a pinch of sumac to the dressing.
Make Ahead: Store chicken, quinoa, and dressing separately; assemble fresh each day.