Quick N Easy Mediterranean Chicken Quinoa Bowl

Quick N Easy Mediterranean Chicken Quinoa Bowl

This Mediterranean Chicken Quinoa Bowl is a nutritious, well-balanced, and tasty dinner that includes marinated, honey-glazed chicken, fluffy quinoa, tangy and herbaceous feta salad, Greek yogurt, and pistachios. I’ll show you how to prepare each component of this dish with step-by-step photos, video, and recipe advice. You’ll be able to master this delectable quinoa salad bowl in no time, and believe me, it’ll be a regular in your household. 

This simple recipe shows you how to make a nutritious, balanced, and delicious Mediterranean Chicken Quinoa Bowl. This bowl includes marinated honey-glazed chicken, fluffy quinoa, tangy and herbaceous feta salad, Greek yogurt, and pistachios.

 Prep Time: 20 minutes

 Cook Time: 25 minutes

 Total Time: 35 minutes 

Yield: 4 

Ingredients for Quick N Easy Mediterranean Chicken Quinoa Bowl

  • 1.5 cups uncooked quinoa or 4 cups cooked quinoa

For Mediterranean Chicken

  • 2 medium chicken breasts, diced into bite-sized pieces
  • Juice of ½ lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ tsp pepper
  • 1 tablespoon honey
  • 1.5 tbsp olive oil for cooking

For Herby Salad

  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1 cup diced red and/or green bell pepper
  • ¼ sliced red onion
  • ½ cup black olives
  • ¼ cup chopped mint
  • ¼ cup chopped parsley
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • ¼ teaspoon salt
  • ½ cup crumbled or cubed feta

To Serve

  • 1/2 cup of Greek yoghurt
  • Extra parsley and mint
  • A handful of nuts such as pistachios, walnuts or almonds

Instructions For Quick N Easy Mediterranean Chicken Quinoa Bowl

  1. Cook the quinoa. To make 4 cups of cooked quinoa, you need 1.5 cups quinoa and 2 + 1/4 cups water and 2/3 teaspoon salt. Rinse the quinoa and strain. Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork!
  2. Marinate the chicken. Cut the chicken breasts into bite-size pieces and place them in a bowl. Drizzle lemon juice and olive oil and sprinkle the spices, oregano, salt and pepper on top. Toss through using your hands.
  3. Cook the chicken. Heat 2 tablespoons of olive oil in a large frying pan/skillet over medium-high. Once hot, add the chicken pieces and cook for 4 minutes each side, Then drizzle with about a tablespoon of honey and stir through for another 30 seconds to a minute. Remove from heat and rest.
  4. Make the salad. While the chicken is cooking, mix the salad. Place all ingredients in a bowl, add lemon juice, salt, pepper, fresh herbs, and feta and toss through.
  5. Assemble quinoa bowls. Per bowl, add 1 cup of cooked quinoa, cooked chicken pieces, mixed salad, top with extra feta cheese and a few extra olives, and garnish with extra herbs, a dollop of Greek yogurt and nuts.


Get it done quickly: To get this dish on the table in around 30 minutes, start by cooking the quinoa and marinate the chicken. Then pan-fry the chicken while the quinoa is getting done. Get the salad bits ready while those two are cooking.

Make-ahead tips: Use a few meal prep hacks to speed up this dish. Cook quinoa and marinate the chicken ahead of time. Store them in the refrigerator for up to 2-3 days. The salad is always best fresh but you can wash all the vegetables and herbs so they are ready to go.


Serving Size: 1 cup quinoa, 1/4 cooked chicken and salad, plus toppings Calories: 674Sugar: 12.5 g Sodium: 1245.5 mg Fat: 33.3 g Carbohydrates: 56.8 g Fiber: 8.6 g Protein: 39.6 g Cholesterol: 94.3 mg

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