Mediterranean Chicken Bowl
A fresh and colorful bowl combining quinoa or rice, chicken, crisp vegetables, olives, and feta, dressed with olive oil and lemon for a quick, protein-forward meal.
Ingredients
Base Ingredients
- 2 cups cooked quinoa or rice Use brown rice or long-grain white; quinoa gives a nuttier bite.
- 2 cups chicken, chopped Rotisserie, grilled, or leftover baked chicken.
Vegetables and Feta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced English cucumber or Persian, peeled if waxed.
- 1/2 cup red onion, diced Soak in cold water 5 minutes if raw onion is too sharp.
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled Use vegan feta for dairy-free.
Dressing and Seasoning
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice Freshly squeezed tastes best.
- Salt and freshly ground black pepper To taste.
- Fresh parsley for garnish
Instructions
Preparation
- If not already cooked, prepare your grain and chicken: cook quinoa or rice according to package directions and let cool slightly; shred or dice cooked chicken.
- In a large mixing bowl, combine cooked quinoa or rice with chopped chicken.
- Add halved cherry tomatoes, diced cucumber, diced red onion, and sliced Kalamata olives.
- Drizzle olive oil and lemon juice over the bowl. Season with salt and pepper to taste.
- Gently toss everything until evenly mixed, taking care not to mash the tomatoes.
- Top with crumbled feta and garnish with chopped fresh parsley.
- Serve immediately or cool to room temperature and store in the fridge for meal prep.
Notes
For extra brightness, add a teaspoon of red wine vinegar or a pinch of lemon zest. For quicker prep, buy pre-cooked grains or microwaveable packets.