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Healthy Mediterranean Chicken Bowls

Healthy Mediterranean chicken bowls pair juicy skillet-cooked chicken with fluffy quinoa, crisp vegetables, Kalamata olives, feta, and a creamy dill yogurt sauce. The components come together in colorful bowls for a fresh, satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
resting and standing 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the quinoa
  • 1 cup quinoa rinsed
  • 2 cups water
For the chicken
  • 1.5 lb chicken breasts boneless, skinless; pounded to an even 1/2-inch thickness
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
For the yogurt sauce
  • 0.75 cup Greek yogurt plain
  • 2 tbsp lemon juice fresh
  • 1 tbsp dill fresh, chopped
For the bowls
  • 1 English cucumber diced
  • 1 pint cherry tomatoes halved
  • 0.5 red onion small, thinly sliced
  • 0.5 cup Kalamata olives pitted
  • 0.5 cup feta crumbled

Equipment

  • 1 2-quart saucepan
  • 1 12-inch skillet

Method
 

Cook the quinoa
  1. Combine the quinoa and water in a 2-quart saucepan.
  2. Bring the mixture to a boil over high heat.
  3. Cover, reduce the heat to low, and simmer for 15 minutes, until the water is absorbed.
  4. Remove the quinoa from the heat and let stand covered for 5 minutes.
  5. Fluff the quinoa with a fork.
Cook the chicken
  1. Sprinkle the chicken evenly with the oregano, garlic powder, smoked paprika, salt, and pepper.
  2. Heat half the olive oil in a 12-inch skillet over medium-high heat.
  3. Cook half the chicken for 3–5 minutes per side, until it reaches 165°F.
  4. Add the remaining oil and cook the rest of the chicken for 3–5 minutes per side, until it reaches 165°F.
  5. Transfer the chicken to a cutting board and rest for 5 minutes.
  6. Slice the chicken.
Make the yogurt sauce
  1. Stir the Greek yogurt, lemon juice, and dill together in a small bowl until smooth.
Assemble the bowls
  1. Divide the quinoa among four bowls and top with the chicken, cucumber, tomatoes, red onion, olives, and feta.
  2. Spoon the yogurt sauce over the bowls.

Notes

For evenly cooked chicken, pound the breasts to the specified thickness. Refrigerate leftovers for 3–4 days; freeze the chicken and quinoa separately, but do not freeze assembled bowls. For dairy-free bowls, use unsweetened dairy-free yogurt and omit the feta.