Description

If you’re craving a meal that’s light yet filling, colorful yet simple, these Mediterranean Chicken Bowls are the answer. Juicy lemon-oregano chicken, fluffy quinoa, crisp cucumber salad, and creamy hummus come together in one nourishing bowl that’s perfect for busy weeknights or easy meal prep. Fresh, wholesome, and full of flavor—this is comfort food that loves you back.

Ingredients

Scale

Lemon-Oregano Chicken

1½ lb boneless, skinless chicken thighs or breasts
Juice of 1 lemon
2 tbsp olive oil
3 cloves garlic, minced
1½ tsp dried oregano
½ tsp paprika
Salt and black pepper, to taste

Quinoa Base

1 cup quinoa, rinsed
2 cups water or chicken/vegetable broth
Pinch of salt

Cucumber Salad

1 large cucumber, diced
½ red onion, thinly sliced
1 tbsp olive oil
1 tbsp red wine vinegar or lemon juice
Salt and pepper, to taste
Optional: chopped parsley or dill

Toppings (Optional)

1 cup hummus
Feta cheese crumbles
Kalamata olives
Cherry tomatoes, halved
Lemon wedges

Instructions

Marinate the Chicken
In a bowl, whisk lemon juice, olive oil, garlic, oregano, paprika, salt, and pepper. Add chicken and coat well. Marinate at least 30 minutes (up to overnight).
Cook the Quinoa
Combine quinoa, liquid, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Remove from heat, rest 5 minutes, then fluff with a fork.
Cook the Chicken
Heat a skillet or grill pan over medium-high heat with a little oil. Cook chicken 5–7 minutes per side, until golden and cooked through (165°F / 74°C). Rest 5 minutes, then slice.
Make the Cucumber Salad
Toss cucumber, red onion, olive oil, vinegar, salt, pepper, and herbs in a bowl.
Assemble the Bowls
Divide quinoa among bowls. Top with sliced chicken, cucumber salad, and a scoop of hummus. Add any optional toppings and finish with a squeeze of lemon.

Notes

Rinse quinoa well to remove bitterness and keep it fluffy.
Let chicken rest after cooking to keep it juicy.
Use thighs for extra tenderness, especially if reheating for meal prep.
Meal-prep friendly: Store components separately for up to 4 days.
Customize freely: Swap quinoa for couscous or hummus for tzatziki.