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Mediterranean Bowls

A delicious and customizable Mediterranean bowl filled with fresh veggies, flavorful quinoa, and roasted chicken or chickpeas, perfect for any meal occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Healthy, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken/Chickpeas
  • 1.5 lbs boneless skinless chicken breast, thinly sliced (or substitute with chickpeas) Substitutions: Feel free to use any protein you fancy! Tofu works great for a plant-based version.
  • 1 whole lemon, juiced
  • 1/3 cup chopped fresh parsley Quality Counts: I always opt for organic veggies and high-quality olive oil when available.
  • 3 tbsp fresh dill, chopped
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 3/4 tsp kosher salt
  • 1/2 tsp dried thyme
  • 1/2 tsp coriander
For the Base
  • 2 cups cooked quinoa I recommend cooking in chicken broth for added flavor.
  • 8 cups mixed greens
  • 1 whole bell pepper, chopped
  • 1 whole English cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup feta cheese, crumbled Alternative: Goat cheese, ricotta, or even avocado make delightful toppings instead of feta.
Optional Tahini Dressing
  • 2.5 tbsp tahini paste
  • 1.5 tbsp water
  • 1 tbsp chopped dill
  • 1 tsp garlic powder
  • Kosher salt and black pepper, to taste
Optional Roasted Sweet Potatoes
  • diced sweet potatoes, tossed with olive oil, salt, and pepper For some added sweetness.

Method
 

Preparation
  1. Preheat your oven to 375 degrees Fahrenheit while you prepare the other ingredients.
  2. In a mixing bowl, combine lemon juice, dill, parsley, olive oil, cumin, garlic powder, paprika, salt, thyme, and coriander. Toss your thinly sliced chicken or chickpeas in this mixture and let it marinate for 15 minutes.
  3. For maximum flavor, marinate your chicken or chickpeas overnight.
Cooking
  1. Place the marinated chicken on a sheet pan lined with parchment paper. Roast for about 20 minutes, or until the chicken is fully cooked and has nice caramelization. If using chickpeas, roast until they are crispy on the outside. Let it rest for 5 minutes before slicing.
  2. In a small bowl, mix the tahini paste and lemon juice, then gradually add water until you achieve your desired consistency. Whisk in olive oil, dill, garlic powder, salt, and pepper to taste.
  3. Cook the quinoa: Rinse your quinoa under cold water. Cook in chicken broth for 12-14 minutes and let it rest, fluffing it with a fork afterward.
Assembly
  1. Start with a generous portion of mixed greens at the bottom of each bowl. Layer in the cooked quinoa, add the chopped vegetables, then top it with the sliced chicken or roasted chickpeas and a generous sprinkle of feta cheese. Drizzle with the tahini dressing.
  2. For added sweetness, toss diced sweet potatoes with olive oil, salt, and pepper. Roast in the same oven for 15-20 minutes or until tender.
  3. Serve & Enjoy: The moment you’ve been waiting for—dig in and relish every bite!

Notes

Store leftover components separately in airtight containers for up to 3 days in the refrigerator. The quinoa and veggies hold up well, while the chicken can be reheated easily. The tahini dressing can be made in advance as well!