From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Mediterranean Chicken Bowl
Fresh, healthy, satisfying and full of flavour — quinoa, herby chicken and feta.
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
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Method
- 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
Season the chicken: in a small bowl, mix the olive oil, minced garlic, oregano, thyme, paprika, salt, pepper and lemon juice.
- 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
Prepare the veggies: while the chicken rests, chop the tomatoes, cucumber, red onion, olives and parsley.
- 5
Assemble the bowls: divide the quinoa between bowls. Top with mixed greens, sliced chicken, tomatoes, cucumber, red onion, olives and feta cheese.
- 6
Finish and serve: drizzle with a little extra olive oil or fresh lemon juice. Garnish with parsley and serve with lemon wedges.
Get this in a pack
Mediterranean Chicken Bowl is printed in A Month of Family Dinners
22 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$12
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Dinner Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026