Bowls
Mediterranean Chicken Quinoa Bowls
Lemon-oregano chicken, fluffy quinoa, crisp vegetables, and tangy feta get a bright herbed yogurt dressing.
Inspired by Mediterranean grain bowls
Prep
20 min
Cook
25 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 16 ingredients
- • 1 cup dry quinoa, rinsed
- • 2 cups water
- • 1 1/4 pounds boneless skinless chicken breast
- • 1 tablespoon olive oil
- • 1 teaspoon dried oregano
- • 1/2 teaspoon kosher salt
- • 1/2 teaspoon black pepper
- • 1 lemon, zest and juice divided
- • 1 English cucumber, diced
- • 2 cups cherry tomatoes, halved
- • 2 cups baby arugula
- • 1/2 cup crumbled feta
- • 3/4 cup plain Greek yogurt
- • 2 tablespoons chopped fresh dill
- • 1 small garlic clove, grated
- • 2 tablespoons water for dressing
View ingredient-by-ingredient match
- 1 cup dry quinoa, rinsedMissing
- 2 cups waterMissing
- 1 1/4 pounds boneless skinless chicken breastMissing
- 1 tablespoon olive oilMissing
- 1 teaspoon dried oreganoMissing
- 1/2 teaspoon kosher saltMissing
- 1/2 teaspoon black pepperMissing
- 1 lemon, zest and juice dividedMissing
- 1 English cucumber, dicedMissing
- 2 cups cherry tomatoes, halvedMissing
- 2 cups baby arugulaMissing
- 1/2 cup crumbled fetaMissing
- 3/4 cup plain Greek yogurtMissing
- 2 tablespoons chopped fresh dillMissing
- 1 small garlic clove, gratedMissing
- 2 tablespoons water for dressingMissing
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Method
Recipe notes
Rinsing quinoa removes its bitter coating. Rest the chicken before slicing so its juices stay in the meat, and pack the dressing separately to keep the greens crisp for lunches.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked chicken and quinoa within 2 hours for up to 4 days. Keep vegetables and dressing separately chilled; reheat chicken to 165 F or enjoy it cold if handled safely.
Make-ahead tips
Cook quinoa and chicken up to 3 days ahead. Chop cucumber and tomatoes and mix dressing one day ahead.
What to serve with it
- - Lemon wedges
- - Hummus
- - A simple fruit salad
Equipment needed
- - Saucepan with lid
- - Large skillet
- - Instant-read thermometer
Difficulty explained
Simple stovetop cooking and a no-cook dressing make this a practical meal-prep bowl.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Boneless skinless chicken thighs
Use an equal weight of boneless skinless thighs.
Soft goat cheese
Use the same amount of crumbled soft goat cheese.
High-protein dairy-free yogurt
Use the same amount of a thick, plain, high-protein dairy-free yogurt.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Undercooked chicken is unsafe; check the thickest piece rather than relying on color.
- Dressing stored directly on arugula makes it wilt during meal prep.
- Overcooking quinoa with too much water makes the bowl heavy and mushy.
Nutrition Context
- Chicken and yogurt contribute protein; quinoa and vegetables provide satisfying carbohydrate and fiber.
- Per-bowl estimates assume the dressing and feta are divided evenly.
FAQ
Can I serve it cold?
Yes, if the cooked chicken and quinoa were chilled promptly and kept refrigerated.
How do I keep the bowls fresh?
Pack the dressing and greens separately and add them just before serving.
Can I cook quinoa in broth?
Yes. Use a low-sodium broth and taste before adding more salt.
Can I use leftover chicken?
Yes, if it was cooked to 165 F, chilled promptly, and is still within its safe storage window.
What if the dressing is too thick?
Whisk in water one teaspoon at a time until it drizzles easily.
What sides pair best with this dish?
Good pairings include Lemon wedges; Hummus; A simple fruit salad. Choose one or two based on how substantial you want the meal to be.