Mediterranean Chicken Bowl

Why You’ll Love This Recipe

I love how customizable and satisfying this bowl is. The chicken is tender and seasoned with smoky spices and lemon, while the fresh vegetables add crunch and brightness. Whether I top it with hummus or tzatziki depends on my mood—both are great. It’s perfect for meal prepping or making on the fly, and I always feel great after eating it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 1 lb boneless, skinless chicken thighs or breasts

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1/2 teaspoon cumin

• 1/2 teaspoon dried oregano

• Salt and black pepper to taste

• Juice of 1/2 lemon

For the Bowls:

• 1 cup cooked couscous or quinoa

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1/4 cup red onion, thinly sliced

• 1/4 cup kalamata olives, halved

• 1/4 cup crumbled feta cheese

• 1/4 cup hummus or tzatziki

• Fresh parsley or mint, for garnish

• Lemon wedges, for serving

directions

1. I start by making the chicken marinade. In a bowl, I mix olive oil, smoked paprika, garlic powder, cumin, oregano, salt, pepper, and lemon juice.

2. I add the chicken and toss it in the marinade, then let it sit for at least 20 minutes to soak up the flavor.

3. While the chicken marinates, I prepare the couscous or quinoa and chop all the vegetables.

4. I heat a skillet or grill pan over medium-high and cook the chicken for 5–7 minutes per side until it’s golden and cooked through. After resting, I slice it into strips.

5. I assemble the bowls by dividing the cooked couscous among four bowls.

6. I top each with the sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta.

7. I add a dollop of hummus or tzatziki, garnish with fresh herbs, and serve with lemon wedges.

Servings and timing

This recipe makes 4 servings. It takes about 20 minutes to prep and 15 minutes to cook, for a total time of 35 minutes. Each serving comes in at approximately 480 kcal, making it a healthy and satisfying option for any meal.

Variations

• Sometimes I switch couscous for quinoa, brown rice, or even cauliflower rice depending on what I have.

• I like to swap feta for goat cheese when I want a creamier, tangier taste.

• For extra greens, I add a handful of baby spinach or arugula to the base.

• If I’m feeling spicy, I drizzle a little harissa or hot sauce over the top.

storage/reheating

I store the ingredients separately in airtight containers in the fridge for up to 4 days. This keeps everything fresh and makes it easy to reassemble bowls later. To reheat the chicken and couscous, I use the microwave or a quick toss in a pan. The veggies and sauces stay chilled until I’m ready to serve.

FAQs

Can I meal prep this recipe?

Yes, I love prepping all the components ahead of time. I keep the chicken, grains, veggies, and toppings stored separately and assemble them when ready to eat.

What’s the best cut of chicken to use?

I usually go for chicken thighs because they stay juicy and flavorful, but breasts work just as well if I want something leaner.

Can I use store-bought tzatziki or hummus?

Absolutely. I often grab store-bought versions to save time, but homemade is great when I have extra minutes.

What’s a good vegetarian alternative?

I like replacing the chicken with roasted chickpeas or grilled halloumi cheese for a satisfying meatless version.

Is this bowl good for low-carb diets?

Yes, if I swap the couscous for cauliflower rice and keep the rest the same, it becomes a flavorful low-carb option.

Conclusion

This Mediterranean Chicken Bowl brings together the best of wholesome ingredients and bold flavors in a meal that’s quick, colorful, and satisfying. Whether I make it for a busy weeknight or a relaxed lunch, it always hits the mark with its freshness and balance. It’s one of those meals I never get tired of.