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Mediterranean Chicken Bowl: A Flavorful, One-Pot Dinner
Youssef Hb

Mediterranean Chicken Bowl: A Flavorful, One-Pot Dinner

A quick and vibrant dish featuring crispy grilled chicken, nutrient-rich quinoa, and a zesty herb dressing with roasted peppers, cucumbers, and olives—ready in under 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

  • Quinoa, 1 cup (use pre-rinsed)
  • Water, 2 cups
  • Chicken cutlets, 1 lb (or thighs/breast)
  • Arugula, 1 cup (or spinach)
  • Cucumber, 1/2 cup, sliced
  • Roasted red peppers, 1/2 cup
  • Red onion, 1/2 cup, sliced
  • Parsley, 1/2 cup, chopped
  • Kalamata olives, 1/4 cup
  • Hummus, 1/4 cup
  • Olive oil, 3 tbsp
  • Lemon juice, 3 tbsp
  • Garlic, 2 cloves, minced
  • Oregano, 1 tbsp
  • Salt, 1/2 tsp
  • Pepper, 1/4 tsp

Method
 

  1. Combine quinoa and water in a pot; bring to a boil.
  2. Reduce heat, cover, and simmer for 15 minutes.
  3. Season chicken with salt, pepper, oregano, and half the lemon juice.
  4. Heat oil in a pan, cook chicken 5-7 minutes until golden and cooked through.
  5. In separate bowl, whisk remaining lemon juice, garlic, 1 tbsp oil, and herbs.
  6. Layer cooked quinoa, chicken, arugula, cucumber, peppers, red onion, olives, and hummus in bowls.
  7. Drizzle with dressing and serve.

Notes

Substitute arugula with spinach for milder flavor
Use English cucumber for less moisture
Chicken thighs pair better in slow cooking
Adjust lemon juice to taste
Halal: Use plant-based oil if needed