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.

Course Dinner, Lunch, Main Course

Cuisine Mediterranean

Keyword chicken quinoa bowl, grilled chicken bowl, healthychicken bowl, leftover grilled chicken recipe, lemon vinaigrette, Mediterranean chicken bowl, Mediterranean lunch, Mediterranean quinoa bowl

Prep Time 15

Total Time 15

Servings

Calories 582kcal

Author Cathy Pollak

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.

If you’re making this Mediterranean Chicken Bowl, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition