Bobbie's
Comforting Dinners

Mediterranean Chicken Bowl

Fresh, healthy, satisfying and full of flavour — quinoa, herby chicken and feta.

Mediterranean Chicken Bowl, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
Serves 4 30 minutes total (15 prep, 15 cook)
Contains meatContains dairyMake ahead

Bobbie's tips: use grilled chicken for a smoky flavour, swap quinoa for cauliflower rice for a low-carb option, add avocado, roasted red peppers or hummus for extra richness, try goat cheese instead of feta, or use fresh dill or mint for a different twist. Meal-prep friendly — store the components separately for up to 4 days. Pairs well with warm pita or a simple Greek yogurt sauce. Nutrition per serving from Bobbie's card: 420 calories, 38 g protein, 32 g carbohydrates, 18 g fat, 6 g fibre.

Ingredients

For the chicken

  • 1½ lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • ½ tsp salt (or to taste)
  • ½ tsp black pepper (or to taste)
  • 1 tbsp lemon juice

For the bowls

  • 2 cups cooked quinoa (or brown rice)
  • 4 cups mixed greens (spinach, romaine or arugula)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, thinly sliced
  • 1 cup kalamata olives, pitted and halved
  • 1 cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • Lemon wedges (for serving)

Tools needed

  • Large skillet or grill pan
  • Cutting board and knife
  • Mixing bowl
  • Measuring cups and spoons
  • Tongs or spatula
  • Medium saucepan (for quinoa)
  • Serving bowls

Method

  1. 1

    Cook the quinoa: rinse the quinoa under cold water. Combine with 2 cups of water, bring to a boil, reduce heat, cover and simmer for 15 minutes. Fluff with a fork and set aside.

  2. 2

    Season the chicken: in a small bowl, mix the olive oil, minced garlic, oregano, thyme, paprika, salt, pepper and lemon juice.

  3. 3

    Cook the chicken: heat a large skillet over medium-high heat. Add the chicken breasts and cook for 5–7 minutes per side, or until golden and cooked through (internal temperature 165°F / 74°C). Remove from the heat and let rest for 5 minutes, then slice.

  4. 4

    Prepare the veggies: while the chicken rests, chop the tomatoes, cucumber, red onion, olives and parsley.

  5. 5

    Assemble the bowls: divide the quinoa between bowls. Top with mixed greens, sliced chicken, tomatoes, cucumber, red onion, olives and feta cheese.

  6. 6

    Finish and serve: drizzle with a little extra olive oil or fresh lemon juice. Garnish with parsley and serve with lemon wedges.

From Bobbie's “Bobbie's Dinner Recipes”.