Mediterranean Chicken Quinoa Bowls bring together seared chicken, fluffy quinoa, and crisp veggies with a bright lemon-olive oil dressing. Everything comes together in one prep session and holds up beautifully in the fridge, so lunches are ready to grab all week. It's a flavorful, protein-packed combo that never feels repetitive.
About 35 minutes start to finish.
Per serving (makes 4): 350 cal · 38.6g protein · 16.4g carbs · 14.5g fat
Ingredients
- 20 oz chicken breast
- 1 cup quinoa
- 2 cup cherry tomatoes
- 2 cup cucumber
- 1/2 cup feta cheese
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cup spinach
Instructions
- Cook quinoa in 2 cups water until fluffy, about 15 minutes.
- Season chicken with salt, pepper, oregano and sear 6 minutes per side; slice.
- Dice cucumber and halve cherry tomatoes.
- Whisk olive oil with lemon juice for a quick dressing.
- Divide quinoa, spinach, chicken, and veggies into 4 containers.
- Top with feta and drizzle dressing before sealing. Refrigerate up to 4 days.
Meal prep & storage
Cook the quinoa and chicken together to save time, then portion everything into four airtight containers. These bowls keep well in the fridge for up to 4 days; store the dressing separately if you prefer maximum crunch from the cucumber and spinach. Enjoy cold, or warm the quinoa and chicken in the microwave for 60-90 seconds and add the veggies and feta after.
Swaps
Swap chicken breast for chicken thighs, shrimp, or chickpeas if you want a change of pace. Couscous, farro, or brown rice all work in place of quinoa, and crumbled goat cheese or a dairy-free feta-style cheese slot in easily. Baby kale or chopped romaine can stand in for spinach without losing the Mediterranean feel.
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