Mediterranean chicken bowl is made with leftover grilled chicken, quinoa, crisp vegetables, feta, olives, and a homemade lemon vinaigrette. It’s one of the first things I make when I have leftover grilled chicken in the refrigerator.
Mediterranean Chicken Bowl with Quinoa and Fresh Vegetables
Leftover grilled chicken rarely lasts in my fridge because this Mediterranean chicken bowl is usually what I make with it. Since the chicken is already done, all that’s left to do is cook the quinoa if I don’t already have some made, chop a few fresh veggies, whisk together a simple lemon vinaigrette, and toss everything into one bowl. It’s filling enough for dinner, makes an even better lunch, and gives my leftover grilled chicken a completely different second life.
After a holiday weekend, especially one where the grill has been going and the refrigerator is full of leftovers, this is one of the first things I make. In fact, I make extra grilled chicken on purpose just so this can happen later.
Sometimes I do grill chicken specifically because I’m craving these bowls, but most of the time it starts with the leftovers waiting in the refrigerator and me wanting something that feels completely different from what I’ve already been eating.
I love this after a weekend of heavier food because it doesn’t feel like a punishment meal. There’s still feta, olives, a good lemon vinaigrette, and plenty going on. It’s fresh, colorful food that reminds me how much I like eating this way too.
What Makes This Recipe Different
- I make this bowl around leftover grilled chicken instead of starting from scratch. If I have the grill going, I almost always make extra chicken because I already know this is probably happening the next day.
- Quinoa is what takes this from a salad into dinner for me. I love lettuce, but this is the kind of bowl I want when I’m craving something more filling that still feels fresh after a weekend of indulgence.
- One thing I’ve learned from making this over and over is that not every vegetable belongs in a leftover bowl. Cherry tomatoes, English cucumber, olives, feta, and cooked quinoa stay in good shape, which is why I use them every time.
- I kept he lemon vinaigrette simple on purpose. The grilled chicken already has lots of flavor, and I don’t want to cover up the veggies. If I already have a jar of my Greek salad dressing in the refrigerator, I’ll use that instead.
- I serve this warm or cold depending on whether the chicken and quinoa are leftovers or freshly made. It’s good either way.
Ingredients
- Extra-Virgin Olive Oil – Use one you really like the taste of since it makes up the base of the vinaigrette. A good olive oil makes a difference when there are this few ingredients.
- Fresh Lemon Juice – Fresh squeezed is the move. The dressing is simple, so the lemon flavor really comes through.
- Honey – Balances the tart lemon and salty ingredients without making the vinaigrette sweet.
- Garlic – Adds flavor to the dressing without needing a long list of ingredients. I like grating mine.
- Dried Oregano – Gives the vinaigrette a classic Greek-inspired flavor and goes really well with grilled chicken.
- Kosher Salt and Black Pepper – Simple seasonings, but necessary.
- Cooked Quinoa – I prefer quinoa instead of rice because it feels lighter, absorbs the dressing really well, and makes this feel like more of a complete meal.
- Grilled Chicken – This is one of my favorite ways to use leftover chicken from the grill. Chicken breasts or thighs are both great, so use whatever you already have.
- Cherry Tomatoes – They’re naturally sweeter and less watery than larger tomatoes, which is why I always use them.
- English Cucumber – Fewer seeds and a thinner skin make it a better choice than regular cucumbers for a bowl that might sit in the refrigerator. Those mini cucumbers are also fine.
- Kalamata Olives – The salty, briny flavor you expect in a Mediterranean bowl. Regular black olives are much milder and don’t give you the same flavor.
- Feta Cheese – I like buying a block and crumbling it myself if I can. The texture is better and the pieces stay together when everything gets tossed together. But crumbled is also fine. Use what you have first.
- Red Onion – Adds some bite and color without overpowering the rest of the bowl. You can soak it in cold water to get rid of some of the pungency or use pickled red onions.
- Fresh Basil – I prefer basil instead of parsley because it adds some sweetness that goes with the tomatoes, lemon, and grilled chicken.
How to Make a Mediterranean Chicken Bowl
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the vinaigrette)
If you’re using leftover grilled chicken and leftover quinoa, you’re already halfway there. If you’re grilling chicken and cooking quinoa specifically for this bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, kosher salt, and black pepper while they cook. Taste the vinaigrette before adding it to the bowl because no two lemons are ever exactly the same. Add a little more honey or lemon juice until it tastes right to you. - Step Two (assemble the bowl)
Add the cooked quinoa, grilled chicken, cherry tomatoes, cucumber, Kalamata olives, feta, and red onion to a large serving bowl. Pour the lemon vinaigrette over everything and toss gently. Add the fresh basil at the end so it stays fresh and doesn’t get lost. Serve it right away while the chicken and quinoa are slightly warm, or refrigerate it because this is one of those bowls that’s good cold the next day.
Recipe Tips
- Let hot chicken or quinoa cool for a few minutes before tossing everything together. A little warmth is great, but steaming hot ingredients will soften the veggies faster.
- Slice the cucumber a little thicker if you’re planning on leftovers. Smaller pieces lose their texture quicker once they’re mixed with the vinaigrette.
- Add the fresh basil right before serving. It keeps its fresh flavor and doesn’t get buried once everything is tossed together.
- Taste the vinaigrette before pouring it over the bowl. Lemons vary a lot, so sometimes you’ll want a little more honey or an extra squeeze of lemon.
- Save a little vinaigrette if you know you’ll have leftovers. The quinoa keeps absorbing flavor in the refrigerator, and an extra spoonful the next day brings everything back.
- If I already have my Greek dressing in the refrigerator, I’ll use that here too. The whole idea of this bowl is making something good with what you already have.
Storage & Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- The quinoa will continue soaking up the vinaigrette as it sits, which is why I like adding a little extra dressing before eating leftovers.
- The cucumbers and tomatoes will soften slightly over time, but everything lasts because there is no lettuce to wilt.
- I don’t recommend freezing this bowl. Fresh vegetables, feta, and quinoa change texture too much after thawing.
FAQs
- Can I use rotisserie chicken instead of grilled chicken?
Yes. Rotisserie chicken is fine when you don’t have leftover grilled chicken. The flavor will be a little different, but I wouldn’t deprive myself of this meal because I didn’t have grilled chicken available. - Can I make this ahead of time?
Yes. If I’m making it ahead, I like keeping some of the vinaigrette and basil separate until serving so everything tastes fresh. - Can I use another grain instead of quinoa?
Yes. Rice, farro, couscous, or orzo are all fine. For me, quinoa is the clear winner in this bowl. - Can I make this without feta?
Yes. You can leave it out, but you’ll lose some of the salty flavor that makes the bowl work. Add extra olives or another ingredient with a bite to balance it. Goat cheese would be good. - Can I use bottled dressing?
Sure. Use one you already love. - Do you serve this warm or cold?
Both. I might eat it with slightly warm chicken and quinoa, but the leftovers straight from the refrigerator are one of my favorite parts. - What else can I add?
Chickpeas, roasted red peppers, artichoke hearts, spinach, arugula, or extra herbs all taste good. It’s a great bowl for using up what you already have.
From My Kitchen Notes
Small observations from the margins.
- The chicken was good before anything else came into play.
- There is always a difference between being finished and being done.
- Leftovers get a bad reputation from those who don’t know what to do with what’s still there.
- Starting over does not always mean starting from nothing.
- The things worth keeping usually know how to become something new.
- A good second act does not apologize for having a first one.
- Sometimes things need a different place to become interesting again.
- What often looks like an ending is just waiting for someone with a better idea.
- Not everything needs to return exactly how it was.
- The right combination doesn’t make you less of what you were.
- Some things fit together because they leave room.
- The best things added later never feel like an afterthought.
- The best additions don’t compete for attention. They know what they came to do.
- A dinner bowl works because nothing has to disappear.
- A little acidity fixes more than people give it credit for.
- Sometimes the thing that cuts through everything is exactly what was needed.
- You can add more, but sometimes balance was the missing ingredient.
- This isn’t a January 2nd sad lettuce meal. It’s a it’s July and I had burgers and cocktails, and now I want something with cucumbers and feta kind of week.
More Dinner Bowls
- Street Corn Chicken Rice Bowls – Grilled chicken with elote flavors.
- Pineapple Chicken and Coconut Rice – Savory sauce with lots of veggies.
- Greek Salmon Rice Bowls – Seared salmon with lemon yogurt.
- Salmon Poke Bowls – Marinated salmon with fresh vegetables.
- Spicy Salmon Sushi Bowls with Crispy Rice – Crispy rice with spicy salmon.
- Slow Cooker Chicken Burrito Bowls – Easy prep with hearty flavors.
- Ground Turkey Stir Fry – Great over rice or noodles.
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Mediterranean Chicken Bowl
Mediterranean chicken bowl is made with leftover grilled chicken, quinoa, crisp vegetables, feta, olives, and a homemade lemon vinaigrette. It's one of the first things I make when I have leftover grilled chicken in the refrigerator.
Servings: 4
Calories: 582kcal
Equipment
- mixing bowls (small) For whisking the vinaigrette.
- whisk Blends the dressing until smooth.
- Cutting board For chopping the vegetables and chicken.
- Knife Slices and chops the ingredients.
Ingredients
Lemon Vinaigrette:
- ¼ cup (60 ml) extra virgin olive oil
- ¼ cup (60 ml) fresh lemon juice
- 1 tbsp (21 g) honey
- 1 clove garlic minced
- ½ tsp (0.5 g) dried oregano leaves
- ¼ tsp (1.5 g) kosher salt
- ⅛ tsp (0.3 g) black pepper
Mediterranean Chicken Bowl:
- 3 cups (555 g) cooked quinoa
- 1 lb (454 g) cooked grilled chicken chopped or sliced (about 2¼ cups)
- 2 cups (300 g) halved cherry tomatoes
- 1 medium English cucumber sliced
- ½ cup (75 g) pitted, sliced Kalamata olives
- ½ cup (75 g) crumbled feta cheese
- ¼ cup (40 g) thinly sliced red onion
- ¼ cup (6 g) thinly sliced fresh basil
Instructions
- While the quinoa and chicken are cooking (unless you're using leftover chicken), whisk together the olive oil, lemon juice, honey, garlic, oregano, kosher salt, and black pepper in a small bowl until well combined. Taste the vinaigrette and adjust with a little more lemon juice or honey, if desired.¼ cup (60 ml) extra virgin olive oil, ¼ cup (60 ml) fresh lemon juice, 1 tbsp (21 g) honey, 1 clove garlic, ½ tsp (0.5 g) dried oregano leaves, ¼ tsp (1.5 g) kosher salt, ⅛ tsp (0.3 g) black pepper
- Add the cooked quinoa, grilled chicken, cherry tomatoes, cucumber, Kalamata olives, feta, red onion, and basil to a large serving bowl. Pour the vinaigrette over the top and gently toss until everything is evenly coated. Serve immediately or refrigerate until ready to serve.3 cups (555 g) cooked quinoa, 1 lb (454 g) cooked grilled chicken, 2 cups (300 g) halved cherry tomatoes, 1 medium English cucumber, ½ cup (75 g) pitted, sliced Kalamata olives, ½ cup (75 g) crumbled feta cheese, ¼ cup (40 g) thinly sliced red onion, ¼ cup (6 g) thinly sliced fresh basil
Notes
- Freshly squeezed lemon juice gives the vinaigrette the best flavor.
- English cucumbers stay crisp, are seedless and don't need to be peeled.
- Let freshly grilled chicken cool slightly before tossing it with the vegetables.
- Taste the vinaigrette before dressing the bowl and adjust the lemon juice or honey to your preference.
Nutrition
Nutrition Facts
Mediterranean Chicken Bowl
Amount Per Serving (435 g)
Calories 582
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 7g44%
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 91mg30%
Sodium 624mg27%
Potassium 736mg21%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 8g9%
Protein 38g76%
Vitamin A 664IU13%
Vitamin C 24mg29%
Calcium 182mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made these Mediterranean Chicken Bowls? I’d love to hear how they turned out — leave a comment below and let me know.
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