Easy Mediterranean Bowl Recipe

Let’s be honest, some meals feel like a chore, a hassle, something you endure more than enjoy.

This Easy Mediterranean Bowl is the exact opposite of that feeling, trust me.

Ever since a trip to Greece, I’ve been a bit obsessed with bringing those bright, sun-drenched flavours home.

This bowl, with its juicy chicken and zesty marinade, is my absolute favourite way to do it without any fuss.

Why You’ll Adore This Bowl

First off, it’s incredibly satisfying. You’ve got a foundation of fluffy quinoa, perfectly seasoned chicken, and a whole garden of crunchy, colourful toppings.

The hummus adds a creamy, dreamy element that ties every single bite together beautifully.

It’s also a powerhouse meal that will actually keep you full and energized for hours.

Between the lean protein and the fibre, it’s the kind of lunch that powers you through an afternoon without the 3 PM slump.

Best of all, it’s yours to play with. Don’t like red onion? Skip it.

Want to use up that leftover farro? Go for it. This recipe is a wonderfully forgiving template.

Ingredients Needed for the Recipe

Here’s what you’ll need to gather. The beauty is in the simplicity, using fresh, vibrant ingredients that do most of the work for you.

• Quinoa: The hearty, nutty base that soaks up all the lovely flavours.
• Chicken Cutlets: They cook quickly and stay wonderfully tender with our marinade.
• Arugula: Adds a delightful, peppery bite and a pop of green.
• Cucumber: For that essential, refreshing crunch.
• Roasted Red Peppers: Brings a sweet, smoky depth you’ll love.
• Red Onion: Thinly sliced for a sharp, zingy kick.
• Parsley: Fresh herbs are non-negotiable for that authentic brightness.
• Kalamata Olives: Salty, briny little gems that elevate everything.
• Hummus: Our creamy, rich sauce and garnish all in one.

For the magic marinade and dressing, you’ll need olive oil, fresh lemon juice, garlic, dried oregano, salt, and pepper.

That’s it. Just a few pantry staples whisked together into something truly special.

How to make Easy Mediterranean Bowl?

The process is straightforward, almost relaxing. We’ll tackle it in a few simple, clear steps.

You can have everything prepped and in a bowl, ready to devour, in about half an hour.

Step 1 – Cook the Quinoa

Start your quinoa cooking first, as it can hang out once it’s done.

Use a rice cooker, the stovetop, or whatever method you prefer—just follow the package directions for perfect, fluffy grains.

Step 2 – Whisk the Marinade

While the quinoa cooks, grab a small bowl or even a jar.

Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until it’s perfectly emulsified.

Step 3 – Marinate the Chicken

Here’s the flavour secret. Pour about half of that gorgeous marinade over your chicken cutlets.

Let them soak up all that garlicky, lemony goodness for as little as 10 minutes, or up to a few hours if you have time.

Step 4 – Cook to Perfection

Cook the marinated chicken in a hot pan, on a grill, or even in the oven until it’s golden and cooked through.

Let it rest for a minute, then slice it into beautiful, juicy strips.

Step 5 – Chop the Veggies

This is your chance to zen out. Slice the cucumber, chop the parsley, and get all your vibrant toppings ready.

Arrange them on a plate, it makes assembling the bowls so satisfying.

Step 6 – Assemble with Joy

The fun part. Divide the warm quinoa among your bowls, then artfully arrange the sliced chicken and all your prepped vegetables.

Add a generous dollop of hummus and finish with a lavish drizzle of the reserved dressing.

Making It Your Own: Endless Variations

The “easy” part isn’t just about the steps, it’s about the flexibility.

This bowl is a canvas, so feel free to paint with whatever ingredients inspire you.

Not a chicken person? Flaky baked salmon or crispy chickpeas are phenomenal swaps.

For a vegan version, marinated and baked tofu works like an absolute charm.

Change up the base, too. Farro or brown rice offer a wonderfully chewy texture.

And for the toppings, think sun-dried tomatoes, crumbled feta, or even a handful of toasted pine nuts.

Tips

A few little nuggets of advice can make your bowl even better. Here’s what I’ve learned from making this countless times.

• Let your chicken rest for five minutes after cooking. It keeps all those juices right where they belong—in the meat.
• If raw red onion is too strong for you, give the slices a quick rinse under cold water. It tames the bite perfectly.
• Don’t skip toasting your quinoa before cooking. A dry toast in the pot for a few minutes adds a deeper, nuttier flavour.
• Prep your veggies while the quinoa and chicken cook. It’s the ultimate time-saver and makes assembly a breeze.
• Use the remaining marinade as your dressing. It’s already packed with flavour from its time with the chicken.

Your Meal Prep Champion

If you’re a fan of ready-to-go lunches, this recipe will become your weekly hero.

It stores and reheats like a dream, saving you money and decision-fatigue.

Simply store each component—cooked quinoa, sliced chicken, chopped veggies—in separate airtight containers.

They’ll stay fresh and crisp in the fridge for up to four days.

When you’re ready to eat, just reheat the quinoa and chicken briefly.

Then assemble your bowl with the cold, fresh veggies and a fresh drizzle of dressing or hummus.

It’s the perfect system. You get a hot, satisfying meal with minimal midday effort.

Honestly, it tastes even better knowing you made it all yourself.