Mediterranean Greek Chicken Harvest Bowl

This Mediterranean Greek Chicken Harvest Bowl combines warm, hearty ingredients with fresh Mediterranean flavors. It’s a balanced, colorful meal featuring grilled chicken, pan-seared halloumi, roasted squash, and quinoa, all topped with crunchy nuts, tangy feta, and a bright vinaigrette. Each bite blends savory, sweet, and tart notes—making it a satisfying option for lunch or dinner, especially during fall or cooler months.

Time: 40 minutes
Servings: 4 bowls

Ingredients

Protein:

2 grilled or pan-seared chicken breasts, sliced

4 oz halloumi cheese, sliced and pan-seared until golden

Base:

2 cups cooked quinoa or a mixed grain blend (such as quinoa and brown rice)

Vegetables & Toppings:

2 cups roasted butternut squash or sweet potatoes, cubed

½ red onion, thinly sliced (raw or lightly pickled)

¼ cup dried cranberries or pomegranate seeds

¼ cup chopped pecans, almonds, or pumpkin seeds

2 cups baby spinach or chopped kale

¼ cup crumbled feta cheese

For the Dressing (Simple Vinaigrette):

3 tbsp olive oil

1 tbsp lemon juice

1 tbsp balsamic vinegar

1 tsp honey

1 tsp Dijon mustard

Salt and black pepper, to taste

(Optional: Use a creamy yogurt dressing or tzatziki for a richer version.)

Instructions

Cook the Quinoa Base
Rinse the quinoa under cold water, then cook according to package directions. Once cooked, fluff with a fork and set aside to cool slightly.

Prepare the Chicken
Season chicken breasts with olive oil, salt, pepper, oregano, and a pinch of paprika. Grill or pan-sear over medium heat for 5–6 minutes per side, or until golden and cooked through. Slice once rested.

Roast the Vegetables
Preheat oven to 400°F (200°C). Toss the butternut squash or sweet potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes, turning halfway, until tender and caramelized.

Pan-Sear the Halloumi
Slice halloumi into ½-inch pieces. Heat a nonstick pan over medium-high heat and cook the slices for 1–2 minutes per side until golden and crisp.

Make the Dressing
In a small jar or bowl, whisk together olive oil, lemon juice, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth.

Assemble the Bowls
Start with a layer of quinoa or grains at the base of each bowl. Add spinach or kale on top. Arrange sliced chicken, seared halloumi, roasted squash, red onion, cranberries or pomegranate, and nuts. Sprinkle feta over everything.

Drizzle and Serve
Pour the vinaigrette over the bowl just before serving. Toss gently or leave it layered for a colorful presentation. Serve warm or at room temperature.

Tips & Variations

Balance warm and cool: Serve the grains and roasted vegetables warm while keeping the greens and toppings fresh for the best mix of textures and temperatures.

Marinate the chicken: For deeper flavor, marinate the chicken in olive oil, lemon juice, garlic, and oregano for at least 30 minutes before cooking.

Make it vegetarian: Skip the chicken and double the halloumi or add chickpeas, lentils, or roasted cauliflower for a plant-based version.

Swap the grains: Try farro, couscous, bulgur, or brown rice instead of quinoa—whatever you have on hand works.

Roasting shortcut: Roast extra veggies ahead of time and store them in the fridge. They reheat well and make assembling the bowls quicker.

Add color and crunch: Toss in roasted red peppers, cherry tomatoes, or cucumbers for freshness, or add toasted seeds or pita chips for texture.

Change up the dressing: Use creamy Greek yogurt dressing, tzatziki, or a lemon-tahini sauce for a richer, tangier finish.

Sweet touch: If you like a sweeter contrast, drizzle a bit of honey or pomegranate molasses over the top before serving.

Make-ahead meal: Assemble the bowls without dressing and refrigerate for up to 3 days. Add the dressing just before eating to keep everything crisp.

Add herbs: Fresh parsley, mint, or dill brighten the flavor and tie all the Mediterranean elements together.

Q&A

Q: Can I use pre-cooked chicken for this recipe?
Yes, leftover grilled or rotisserie chicken works perfectly. Just slice it thin and warm it slightly before adding it to the bowl.

Q: What’s the best way to keep the greens from wilting?
Let the roasted vegetables and quinoa cool a bit before layering them over spinach or kale. You can also serve the greens on the side and mix them in just before eating.

Q: Can I meal prep this bowl?
Absolutely. Store each component separately or layer the grains and protein on the bottom with greens and toppings on top. Add dressing only when ready to serve.

Q: Is there a dairy-free option?
Yes. Skip the feta and halloumi, and try roasted chickpeas or avocado instead. Use a dairy-free yogurt or tahini-based dressing.

Q: Can I make it without an oven?
Sure. Pan-cook the squash or sweet potatoes until tender, and use a skillet for the halloumi and chicken. You’ll still get great flavor.

Nutrition

(Per Bowl, Approximate)

Calories: 540

Protein: 38g

Fat: 25g

Carbohydrates: 42g

Fiber: 6g

Sodium: 580mg

Conclusion

The Mediterranean Greek Chicken Harvest Bowl is a wholesome, vibrant meal that feels comforting yet fresh. With juicy chicken, crispy halloumi, roasted vegetables, and a tangy vinaigrette, it’s full of balanced textures and flavors. Whether you’re meal prepping or serving it fresh, it’s a nourishing, satisfying dish that brings the best of the Mediterranean to your table.