There’s something so delightful about grilled chicken Mediterranean bowls that just hits the spot. Juicy chicken paired with vibrant veggies and wholesome grains create a satisfying meal. The enticing aroma of lemon and herbs with grilled chicken is simply irresistible. From zesty tzatziki to spicy harissa, each recipe offers a unique twist. These bowls are a flavorful journey into Mediterranean cuisine you’ll love.
Classic Greek Tzatziki Grilled Chicken Bowl
Classic Greek Tzatziki Grilled Chicken Bowl is a delightful and invigorating meal that captures the essence of Mediterranean cuisine with its vibrant flavors and wholesome ingredients. This recipe combines juicy grilled chicken marinated in a blend of aromatic herbs and spices, served over a bed of fluffy rice, crisp vegetables, and creamy tzatziki sauce.
It’s a perfect balance of protein, carbs, and healthy fats, making it an ideal meal for lunch or dinner. The tzatziki sauce, made with Greek yogurt, cucumber, garlic, and fresh dill, ties the dish together with its cool and tangy taste, complementing the savory chicken and fresh veggies perfectly.
This Mediterranean chicken bowl isn’t only delicious but also easy to prepare, making it a great option for busy weeknights or meal prep sessions. The ingredients are simple and widely available, guaranteeing that you can whip up this meal in no time.
The combination of grilled chicken and tzatziki sauce is a classic Greek pairing that’s sure to satisfy your taste buds and leave you feeling nourished and satisfied. Whether you’re a fan of Greek cuisine or just looking for a healthy and flavorful meal, this Classic Greek Tzatziki Grilled Chicken Bowl is a must-try recipe.
Ingredients for 4-6 servings:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup Greek yogurt
- 1 cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 2 cups cooked rice (white or brown)
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- Fresh parsley, chopped (optional, for garnish)
Cooking Instructions:
- Marinate the Chicken: In a large bowl, combine olive oil, dried oregano, garlic powder, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Cover and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Prepare the Tzatziki Sauce: While the chicken is marinating, prepare the tzatziki sauce. In a medium bowl, mix together the Greek yogurt, grated cucumber, minced garlic, fresh dill, and lemon juice. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Once hot, add the marinated chicken breasts and grill for 6-7 minutes on each side, or until they’re fully cooked and have nice grill marks. Remove from the grill and let them rest for a few minutes before slicing them into strips.
- Assemble the Bowls: Divide the cooked rice among serving bowls. Top each bowl with slices of grilled chicken, cherry tomatoes, red onion, kalamata olives, and crumbled feta cheese.
- Finish with Tzatziki: Spoon a generous amount of the prepared tzatziki sauce over each bowl. Garnish with fresh parsley if desired, and serve immediately.
Extra Tips:
For the best results, make sure to drain the grated cucumber well before adding it to the tzatziki sauce to prevent it from becoming watery. Additionally, using a meat thermometer can help guarantee that your chicken is cooked to the perfect internal temperature of 165°F.
If you prefer a bit more zest, add a pinch of lemon zest to the chicken marinade. Finally, feel free to customize the bowl with your favorite Mediterranean toppings like hummus or roasted red pepper for added variety.
Lemon Herb Grilled Chicken and Quinoa Bowl
Lemon Herb Grilled Chicken and Quinoa Bowl is a delightful and healthy option for anyone looking to enjoy the vibrant flavors of the Mediterranean. This dish combines tender grilled chicken marinated with fresh lemon juice and aromatic herbs, served over a bed of fluffy quinoa mixed with a variety of colorful vegetables.
It’s a perfect balance of protein, whole grains, and fresh produce, making it not only delicious but also nutritious. Whether you’re preparing a quick family dinner or hosting friends, this recipe is sure to impress with its bright flavors and beautiful presentation.
This recipe is designed to serve 4-6 people, making it an excellent choice for a small gathering or a meal prep option for the week. The key to achieving the best flavor is to let the chicken marinate for at least 30 minutes, allowing the lemon and herbs to infuse the meat.
The quinoa, cooked to perfection, acts as the perfect base, absorbing the juices from the chicken and the fresh vegetables, creating a well-rounded and satisfying meal.
Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1.5 cups quinoa
- 3 cups chicken broth or water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- Lemon wedges for serving
Cooking Instructions:
- Prepare the Marinade: In a bowl, combine the olive oil, fresh lemon juice, minced garlic, oregano, thyme, salt, and pepper. Mix well to create a marinade for the chicken.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a more intense flavor.
- Cook the Quinoa: While the chicken is marinating, rinse the quinoa under cold water. In a medium saucepan, bring the chicken broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from the grill and let it rest for a few minutes before slicing.
- Assemble the Bowl: In a large bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, red onion, and parsley. Toss gently to mix. Divide the quinoa mixture among serving bowls.
- Add the Chicken and Toppings: Slice the grilled chicken and place it on top of the quinoa in each bowl. Sprinkle with crumbled feta cheese and add a lemon wedge on the side for an extra burst of flavor.
Extra Tips:
For an extra layer of flavor, consider adding a sprinkle of sumac or a drizzle of balsamic glaze over the assembled bowls. If time permits, allowing the quinoa to cool slightly before mixing it with the vegetables helps to maintain their crunch.
For a vegetarian version, substitute the grilled chicken with chickpeas or grilled vegetables like zucchini and bell peppers. To save time, you can prepare the quinoa and chop the vegetables while the chicken is marinating.
Enjoy your Lemon Herb Grilled Chicken and Quinoa Bowl fresh, or store leftovers in an airtight container for up to three days in the refrigerator.
Spicy Harissa Grilled Chicken Bowl
Spicy Harissa Grilled Chicken Bowl is a flavorful and vibrant dish that brings the zest of Mediterranean cuisine right to your table. This recipe combines the smoky, spicy flavors of harissa with tender grilled chicken, served over a bed of fluffy couscous or quinoa, and paired with fresh veggies and a tangy yogurt sauce. It’s a perfect meal for those who enjoy a little heat and a lot of flavor, and it’s sure to become a family favorite.
The beauty of this dish lies in its simplicity and the capacity to customize it according to your taste preferences. Whether you prefer more spice or extra veggies, this Spicy Harissa Grilled Chicken Bowl can cater to your needs. It’s an ideal choice for a nutritious dinner or a delicious meal prep option, offering a balanced plate of protein, carbs, and vitamins. Serve it as a complete meal for 4-6 people, and watch as everyone enjoys the harmonious blend of spices and textures.
Ingredients for 4-6 servings:
- 4 boneless, skinless chicken breasts
- 3 tablespoons harissa paste
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 ½ cups couscous or quinoa
- 1 ½ cups chicken broth or water
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup fresh parsley, chopped
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Cooking Instructions:
- Prepare the Marinade: In a medium bowl, combine the harissa paste, olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper. Mix well to create a smooth marinade.
- Marinate the Chicken: Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, confirming each piece is well-coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or overnight for more intense flavor.
- Cook the Couscous/Quinoa: While the chicken is marinating, bring the chicken broth or water to a boil in a saucepan. Add the couscous or quinoa, cover, and reduce the heat to low. Cook according to package instructions, then fluff with a fork and set aside.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred. Let the chicken rest for a few minutes before slicing.
- Prepare the Yogurt Sauce: In a small bowl, mix the Greek yogurt, lemon juice, lemon zest, and a pinch of salt. Stir until smooth and set aside.
- Assemble the Bowl: Divide the cooked couscous or quinoa among serving bowls. Top each with slices of grilled chicken, diced cucumber, red bell pepper, cherry tomatoes, sliced olives, and chopped parsley.
- Serve: Drizzle the yogurt sauce over each bowl and serve immediately. Enjoy the medley of flavors and textures in every bite.
Extra Tips:
When preparing the Spicy Harissa Grilled Chicken Bowl, feel free to adjust the level of spiciness by altering the amount of harissa paste to your liking. If you prefer a milder flavor, start with less and add more as needed.
For a smokier taste, consider using a charcoal grill instead of a stovetop grill pan. Additionally, this dish can be made ahead of time and stored in the refrigerator for up to 3 days, making it a convenient option for meal prep. Just be sure to keep the yogurt sauce separate until you’re ready to serve to confirm the freshest flavor.
Olive and Feta Grilled Chicken Bowl
The Olive and Feta Grilled Chicken Bowl is a delightful fusion of Mediterranean flavors, combining tender grilled chicken with the rich, briny taste of olives and creamy feta cheese. This dish isn’t only visually appealing but also packed with nutrients, making it a perfect choice for a wholesome meal.
The combination of fresh vegetables, juicy grilled chicken, and a tangy dressing will surely make this dish a favorite in your household. This recipe serves 4-6 people and is perfect for a family dinner or a gathering with friends. The aromatic herbs and spices in the marinade elevate the flavors of the chicken, while the fresh vegetables add a revitalizing crunch.
The dish is completed with a drizzle of homemade dressing that ties all the components together, guaranteeing every bite is bursting with flavor.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup pitted Kalamata olives, halved
- 1 cup crumbled feta cheese
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup cooked quinoa or brown rice
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Cooking Instructions:
- Prepare the Marinade: In a small bowl, mix the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Stir well to combine.
- Marinate the Chicken: Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, guaranteeing each piece is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing.
- Assemble the Bowl: In a large salad bowl or serving platter, arrange the cooked quinoa or brown rice as the base. Add the sliced grilled chicken on top, followed by the cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese.
- Dress the Bowl: Drizzle any remaining marinade or additional olive oil and lemon juice over the assembled bowl. Garnish with fresh parsley for an extra burst of flavor and color.
Extra Tips:
For best results, use a meat thermometer to guarantee the chicken is perfectly cooked without becoming dry. If you’re short on time, you can prepare the marinade and let the chicken marinate overnight.
Feel free to customize the bowl with additional toppings such as roasted red peppers or avocado. To make it a complete meal, consider serving it with warm pita bread on the side.
Sun-Dried Tomato and Basil Grilled Chicken Bowl
Sun-Dried Tomato and Basil Grilled Chicken Bowl is a delicious and healthy meal that’s perfect for any occasion. This dish combines juicy grilled chicken breast marinated with sun-dried tomatoes and fresh basil to create a vibrant and flavorful experience.
Paired with a base of grains and fresh vegetables, this Mediterranean-inspired bowl isn’t only nutritious but also a feast for the senses. It’s a versatile recipe that can be customized to suit individual tastes, making it a great choice for family dinners or meal prep.
This recipe is designed to serve 4-6 people, making it ideal for gatherings or for those who enjoy having leftovers for the next day. The combination of protein, grains, and vegetables guarantees a balanced meal that satisfies hunger and provides essential nutrients.
The sun-dried tomatoes add a tangy sweetness, while the basil offers a fresh and aromatic touch. Grilled to perfection, the chicken is tender and full of flavor, making this dish a delightful addition to any meal rotation.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1/4 cup fresh basil leaves, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- 2 cups cooked quinoa or brown rice
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, combine the chopped sun-dried tomatoes, fresh basil, minced garlic, olive oil, lemon juice, salt, and pepper. Stir until well mixed.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making certain each piece is well-coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or overnight for best results.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Place on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Prepare the Bowl Base: While the chicken is cooking, divide the cooked quinoa or brown rice among serving bowls. Arrange the diced cucumber, cherry tomatoes, and Kalamata olives around the grains.
- Assemble and Serve: Slice the grilled chicken and place it over the prepared bowls. Sprinkle with crumbled feta cheese. Serve immediately for a fresh and satisfying meal.
Extra Tips:
For added flavor, consider adding a pinch of red pepper flakes to the marinade for a little heat. If you don’t have a grill, you can also cook the chicken in a skillet over medium heat. Just be sure to cover it with a lid to help it cook evenly.
When serving, a drizzle of balsamic glaze can enhance the flavors and add a touch of sweetness. Feel free to swap the grains for a bed of mixed greens if you prefer a lighter version of the bowl.
Grilled Chicken and Roasted Red Pepper Bowl
The Grilled Chicken and Roasted Red Pepper Bowl is a delightful and nutritious Mediterranean-inspired dish perfect for a family meal or gathering. This recipe combines the smoky flavor of grilled chicken with the sweetness of roasted red peppers, creating a balanced and satisfying meal. The bowls are further enhanced with fresh vegetables, herbs, and a light dressing that brings all the flavors together.
Perfect for a serving size of 4-6 people, this recipe is a great way to enjoy a healthy and delicious meal. The preparation involves marinating chicken breast in a blend of Mediterranean spices and grilling them to perfection. Meanwhile, red peppers are roasted until they’re beautifully charred, adding a smoky sweetness to the dish. The combination of these ingredients with fresh vegetables and a tangy dressing makes this meal not only delicious but also packed with nutrients.
Here’s how you can prepare your own Grilled Chicken and Roasted Red Pepper Bowl.
Ingredients (serving size: 4-6 people):
- 4 boneless, skinless chicken breasts
- 3 large red bell peppers
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup cooked quinoa
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup tahini sauce
Cooking Instructions:
- Marinate the Chicken: In a mixing bowl, combine olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Red Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for about 20-25 minutes, or until the skins are charred. Once done, remove them from the oven, let them cool slightly, and then peel off the skins. Slice the peppers into strips.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing it into strips.
- Assemble the Bowls: In each serving bowl, place a portion of cooked quinoa at the base. Top with grilled chicken strips, roasted red pepper strips, cherry tomatoes, cucumber, and red onion.
- Add the Finishing Touches: Sprinkle crumbled feta cheese and fresh parsley over each bowl. Drizzle with tahini sauce for extra flavor.
- Serve: Serve immediately while the chicken is still warm. Enjoy your delicious Grilled Chicken and Roasted Red Pepper Bowls!
Extra Tips:
To enhance the flavor of the chicken, consider marinating it overnight. This will allow the spices to penetrate deeper into the meat, making it more flavorful. If you prefer a spicier dish, you can add a pinch of red pepper flakes to the marinade.
Additionally, always let the grilled chicken rest before slicing; this helps retain its juices and guarantees it remains moist and tender. For those who enjoy a bit more crunch, consider adding a handful of toasted pine nuts or almonds on top of the bowls.
Mediterranean Orzo and Grilled Chicken Bowl
The Mediterranean Orzo and Grilled Chicken Bowl is a delicious and nutritious dish that combines the vibrant flavors of the Mediterranean with the comforting texture of orzo pasta. This meal is perfect for a family dinner or a casual gathering with friends, offering a delightful blend of grilled chicken, fresh vegetables, and a light, tangy dressing.
The dish isn’t only satisfying but also visually appealing, with its colorful presentation and aromatic herbs that transport you straight to the shores of the Mediterranean. This recipe provides a balance of protein, carbohydrates, and healthy fats, making it a wholesome option for those looking to enjoy a hearty yet healthy meal.
The grilled chicken is seasoned to perfection, providing a smoky flavor that complements the freshness of the vegetables and the subtle nuttiness of the orzo. Tossed with a simple lemon-olive oil dressing, this dish is both invigorating and fulfilling, ideal for serving 4-6 people.
Ingredients:
- 1 1/2 cups orzo pasta
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Cooking Instructions:
1. Prepare the Orzo: In a large pot of boiling salted water, cook the orzo according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
2. Season and Grill the Chicken: Preheat your grill to medium-high heat. In a small bowl, mix 1 tablespoon of olive oil, lemon juice, oregano, salt, and pepper. Brush the mixture over the chicken breasts. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.
3. Prepare the Vegetables: While the chicken is grilling, prepare the vegetables. In a large mixing bowl, combine the diced cucumber, cherry tomatoes, red onion, and kalamata olives.
4. Assemble the Bowl: Add the cooked orzo to the bowl with the vegetables. Drizzle with the remaining tablespoon of olive oil and toss to combine. Season with salt and pepper to taste.
5. Serve: Divide the orzo and vegetable mixture among serving bowls. Top each bowl with sliced grilled chicken, crumbled feta cheese, and a sprinkle of fresh parsley. Serve with lemon wedges on the side for an extra burst of flavor.
Extra Tips: To enhance the flavor of the grilled chicken, consider marinating it for a few hours or overnight in the olive oil, lemon, and oregano mixture. For added texture and flavor, you can also toast the orzo lightly in a pan with a bit of olive oil before boiling.
Feel free to customize the bowl with additional toppings like roasted red peppers or artichoke hearts for variety. Remember to taste and adjust the seasoning according to your preference before serving.
Mint and Cucumber Grilled Chicken Bowl
The Mint and Cucumber Grilled Chicken Bowl is an invigorating and flavorful dish that brings together the vibrant tastes of the Mediterranean. This dish is perfect for a light lunch or dinner, combining the succulent flavors of grilled chicken with the cool, crisp textures of mint and cucumber. The combination of these ingredients not only makes for a visually appealing meal but also provides a balance of protein, healthy fats, and fresh vegetables, making it a well-rounded dish.
This recipe serves 4-6 people and is ideal for both a family meal and an impressive dish to serve at gatherings. The preparation process is straightforward, allowing you to enjoy the bright and zesty flavors of the Mediterranean without spending too much time in the kitchen. The key to this dish is the marinade, which infuses the chicken with a delightful blend of herbs and spices, ensuring every bite is bursting with flavor.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup plain Greek yogurt
- 1 cucumber, diced
- 1/4 cup fresh mint leaves, chopped
- 1 clove garlic, minced
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- Lemon wedges for garnish
Cooking Instructions:
- Prepare the Marinade: In a large bowl, mix together the olive oil, lemon juice, cumin, paprika, salt, and pepper. Add the chicken breasts to the bowl, ensuring each piece is well coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Remove from the grill and let it rest for a few minutes before slicing.
- Prepare the Yogurt Sauce: In a separate bowl, combine the Greek yogurt, chopped mint, minced garlic, and a pinch of salt. Mix well and set aside. This sauce will add an invigorating touch to your dish.
- Assemble the Bowl: Divide the cooked quinoa evenly into bowls. Top with sliced grilled chicken, diced cucumber, cherry tomatoes, red onion slices, and crumbled feta cheese. Drizzle the mint yogurt sauce over the top.
- Garnish and Serve: Garnish each bowl with additional mint leaves and a lemon wedge. Serve immediately and enjoy the fresh, vibrant flavors.
Extra Tips:
For added flavor, consider marinating the chicken overnight. This will allow the spices to penetrate deeper, making the chicken even more flavorful. If you don’t have access to a grill, you can use a grill pan or bake the chicken in the oven at 400°F (200°C) for 20-25 minutes.
Feel free to customize the bowl by adding other vegetables like bell peppers or olives to enhance the Mediterranean feel. Adjust the yogurt sauce’s thickness by adding a bit of water or lemon juice to achieve your desired consistency.
Grilled Chicken and Hummus Bowl
The Grilled Chicken and Hummus Bowl is a delightful Mediterranean-inspired dish that combines juicy grilled chicken with creamy hummus, fresh vegetables, and fragrant herbs. This dish isn’t only visually appealing but also packed with flavors and nutrients that make it a perfect meal for lunch or dinner.
The combination of warm, grilled chicken with the cool, revitalizing crunch of vegetables and the smooth, nutty taste of hummus creates a harmonious blend of textures and tastes. Ideal for serving 4-6 people, this recipe is perfect for a family meal or a small gathering.
The Grilled Chicken and Hummus Bowl is easy to prepare and can be customized with your choice of vegetables and garnishes. Whether you’re a fan of traditional Mediterranean cuisine or simply looking for a healthy and satisfying meal, this dish is sure to please.
Ingredients:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 teaspoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cooked quinoa
- 2 cups hummus
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
Cooking Instructions:
- Marinate the Chicken: In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts to the marinade, making sure they’re well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes or up to 4 hours for more flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let it rest for 5 minutes before slicing.
- Prepare the Quinoa: While the chicken is grilling, prepare the quinoa according to the package instructions. Once cooked, fluff with a fork and set aside.
- Assemble the Bowls: Divide the cooked quinoa among 4-6 serving bowls. Add a generous dollop of hummus to each bowl. Arrange the sliced grilled chicken, diced cucumber, cherry tomatoes, red onion slices, and Kalamata olives around the hummus.
- Garnish and Serve: Sprinkle each bowl with crumbled feta cheese and fresh parsley. Add lemon wedges on the side for an extra burst of citrus flavor. Serve immediately and enjoy the fresh, vibrant tastes of the Mediterranean.
Extra Tips:
When grilling the chicken, make sure your grill is properly preheated to prevent sticking and to achieve nice grill marks. If you don’t have a grill, you can also cook the chicken in a grill pan or skillet.
For a spicier kick, consider adding a pinch of red pepper flakes to the marinade. Feel free to customize the bowls with additional toppings like roasted red peppers or artichokes for added variety. Remember to adjust the seasoning to your taste as you assemble the bowls.
Garlic and Rosemary Grilled Chicken Bowl
This Garlic and Rosemary Grilled Chicken Bowl is a delightful Mediterranean-inspired dish that combines juicy, herb-marinated chicken with a variety of fresh and flavorful ingredients. The chicken is infused with the aromatic flavors of garlic and rosemary, then grilled to perfection to create a savory base for the bowl.
Paired with a medley of vibrant vegetables, fluffy couscous, and a tangy yogurt dressing, this dish offers a well-balanced and satisfying meal that’s perfect for lunch or dinner. Designed to serve 4-6 people, this recipe is both nutritious and delicious, making it an excellent choice for family gatherings or casual get-togethers.
The preparation involves marinating the chicken to absorb the flavors deeply, grilling it to achieve a smoky taste, and assembling the bowl with fresh vegetables and grains. Each bite is a harmonious blend of savory, tangy, and herbaceous notes that transport you to the sunny coasts of the Mediterranean.
Ingredients:
- 4 boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- 1 cup couscous
- 2 cups chicken broth or water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- Fresh parsley, for garnish
Cooking Instructions:
1. Marinate the Chicken: In a small bowl, combine the minced garlic, chopped rosemary, olive oil, lemon juice, salt, and pepper. Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated.
Seal the bag or cover the dish and refrigerate for at least 1 hour, allowing the flavors to infuse into the chicken.
2. Prepare the Couscous: In a medium saucepan, bring the chicken broth or water to a boil. Add the couscous, stir, and cover the pan. Remove it from heat and let it sit for 5 minutes, or until the liquid is absorbed. Fluff the couscous with a fork before serving.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into strips.
4. Assemble the Bowl: Divide the couscous among serving bowls. Top each with grilled chicken slices, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese.
5. Prepare the Yogurt Dressing: In a small bowl, mix the Greek yogurt with lemon juice. Season with salt and pepper to taste. Drizzle the dressing over each assembled bowl.
6. Garnish and Serve: Finish with a sprinkle of fresh parsley for a burst of color and added flavor. Serve immediately and enjoy your Garlic and Rosemary Grilled Chicken Bowl.
Extra Tips:
For an even deeper flavor, consider marinating the chicken overnight. If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
When grilling, be sure to preheat the grill to guarantee even cooking and those desirable grill marks. If you don’t have a grill, a grill pan or broiler works as a great alternative.
For a gluten-free option, substitute couscous with quinoa. Finally, the yogurt dressing can be enhanced with a pinch of dried dill or mint for an extra layer of Mediterranean taste.
Za’atar Spiced Grilled Chicken Bowl
Za’atar Spiced Grilled Chicken Bowl is a delightful and flavorful dish that brings together the taste of the Mediterranean with a touch of Middle Eastern flair. This dish is perfect for a hearty lunch or dinner, offering a healthy balance of protein, grains, and vegetables. The key to this dish lies in the aromatic za’atar spice blend, which infuses the chicken with a unique earthy and tangy flavor. Za’atar is a mixture of herbs like thyme, oregano, marjoram, mixed with toasted sesame seeds, and the tartness of sumac.
When paired with fresh vegetables and a lemony yogurt sauce, this dish creates a vibrant and satisfying meal. The Mediterranean Chicken Bowl combines grilled chicken marinated in za’atar with a medley of fresh vegetables such as cucumber, cherry tomatoes, and red onion, all served over a bed of fluffy couscous or quinoa.
It’s completed with a dollop of tangy yogurt sauce, which adds creaminess and depth to every bite. This recipe serves 4-6 people, making it perfect for a family meal or for meal prepping for the week ahead.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons za’atar spice blend
- 3 tablespoons olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup couscous or quinoa
- 1.5 cups water or chicken broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt to taste
Cooking Instructions:
- Marinate the Chicken: In a large bowl, combine the za’atar spice blend, olive oil, lemon juice, minced garlic, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
- Prepare the Grains: While the chicken is marinating, cook the couscous or quinoa. In a medium saucepan, bring water or chicken broth to a boil. Add the grains, reduce the heat, cover, and simmer for about 10-15 minutes or until the liquid is absorbed and the grains are tender. Fluff with a fork and set aside.
- Grill the Chicken: Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Let it rest for a few minutes before slicing into strips.
- Prepare the Yogurt Sauce: In a small bowl, mix the Greek yogurt with lemon juice, olive oil, and a pinch of salt. Stir until well combined and smooth.
- Assemble the Bowls: Divide the couscous or quinoa among serving bowls. Top each with the grilled chicken strips, cherry tomatoes, cucumber, red onion, parsley, and mint. Drizzle the yogurt sauce over the top or serve it on the side.
Extra Tips:
To enhance the flavor of the dish, consider grilling the chicken over charcoal for a smoky aroma. You can also add other vegetables like roasted bell peppers or olives for extra variety.
If you prefer a spicier kick, sprinkle a bit of crushed red pepper flakes into the marinade. Finally, this dish can easily be made gluten-free by using quinoa instead of couscous. Enjoy your Mediterranean Chicken Bowl with a side of warm pita bread or a simple green salad for a complete meal.
