A little taste of the Mediterranean in every bite! Tender lemon-herb chicken, caramelized roasted vegetables, and fluffy quinoa come together with creamy hummus, crisp cucumbers, and tangy feta. Finished with a bright lemon vinaigrette, this colorful bowl is as delicious as it is satisfying.
MAKES
4 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love it
A satisfying combination of protein, fiber-rich quinoa, fresh vegetables, and healthy fats in one beautiful bowl. The ingredients are easy to prepare ahead and mix and match for fresh lunches throughout the week.
What Makes It So Flavorful?
Lemon and oregano bring the chicken to life, while roasting adds sweetness and golden edges to the vegetables. Creamy hummus, salty feta, Kalamata olives, and a bright vinaigrette create layers of Mediterranean flavor.
Helpful Tips
Marinate the chicken ahead for deeper flavor, and spread the vegetables in a single layer so they roast rather than steam. Keep the hummus, fresh vegetables, and dressing separate until serving for the best texture.
Mediterranean Chicken Quinoa & Roasted Vegetables Bowl
LEMONY · SAVORY · VIBRANT
4 SERVINGS | PREP 20 MINUTES | COOK 25-30 MINUTES
Ingredients:
For the Greek Lemon Chicken
1 pound boneless, skinless chicken breasts (about 2 medium breasts)Greek Lemon
Chicken Marinade (see recipe ↗)
For the Roasted Vegetables
1 medium zucchini, diced
1 large red bell pepper, diced
½ medium red onion, sliced
1½ tablespoons extra-virgin olive oil
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
For the Quinoa
¾ cup dry quinoa, rinsed (makes about 2¼ cups cooked)
1½ cups water or low-sodium chicken broth
Pinch of sea salt
2 tablespoons chopped fresh parsley
For the Bowls
2 cups fresh baby spinach or arugula
1 cup cherry tomatoes, halved
1 cup diced cucumber
½ cup plain or roasted garlic hummus
⅓ cup crumbled feta cheese
¼ cup pitted Kalamata olives, halved
¼ cup Lemon Vinaigrette (see recipe ↗)
Fresh parsley and lemon wedges, for serving
Method:
Marinate the chicken. Prepare the Chicken Marinade (see recipe ↗) and pour over the chicken in a bowl or resealable bag. Toss to coat evenly, cover, and refrigerate for 30 minutes to 4 hours.
Preheat oven to 425°F and line two large baking sheets with parchment paper.
Roast the vegetables. Toss the zucchini, bell pepper, and red onion with olive oil, oregano, garlic powder, salt, and pepper. Spread evenly on one baking sheet and roast for 20–25 minutes, turning halfway through, until tender with lightly caramelized edges.
Cook the quinoa. While the vegetables roast, combine the rinsed quinoa, water or broth, and a pinch of salt in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes, until the liquid is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and stir in fresh parsley.
Remove chicken from the marinade, allowing excess to drip off, and discard the used marinade. Arrange on the second baking sheet and bake for approximately 18–22 minutes, until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
Prepare the fresh ingredients. While everything cooks, halve the cherry tomatoes, dice the cucumber, and prepare the feta, olives, hummus, and Lemon Vinaigrette (see recipe ↗).
Assemble the bowls. Divide the quinoa and baby spinach among four bowls. Arrange the roasted vegetables, sliced chicken, cherry tomatoes, and cucumber over the top.
Spoon 2 tablespoons of hummus onto each bowl. Sprinkle with feta and Kalamata olives, drizzle with Lemon Vinaigrette (see recipe ↗), and finish with fresh parsley and a lemon wedge.
Recipe Notes
Chicken Options: Boneless, skinless chicken thighs are a delicious alternative to chicken breasts. They stay especially tender and juicy when roasted.
Roasted Vegetable Variations: Try eggplant, cauliflower, yellow squash, or asparagus. Cut vegetables into similar-sized pieces for even roasting, adjusting cooking times as needed.
Grain Options: Swap quinoa for brown rice or wild rice, or combine quinoa with cauliflower rice for a lighter option.
Dressing Options: For a creamier finish, try my Creamy Lemon Tahini Dressing (see recipe ↗) or Creamy Herb Tzatziki Sauce (see recipe ↗). Both pair beautifully with the lemon-herb chicken.
Extra Crunch: Sprinkle with Lemon Herb Seed Crunch (see recipe ↗) just before serving for a savory, nutty finish.
Meal Prep: Cook the chicken, quinoa, and roasted vegetables ahead of time. Portion into individual containers and keep the fresh vegetables, hummus, and dressing separate until serving. Slice the chicken after reheating to help retain moisture.
Storage: Refrigerate cooked chicken, quinoa, and roasted vegetables in airtight containers for up to 3–4 days. Store hummus, fresh toppings, and dressing separately to maintain their flavor and texture.
