Name: Mediterranean Lemon Herb Chicken Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (5-6 oz each) boneless, skinless chicken breasts; 2 tbsp extra-virgin olive oil; 2 lemons (zest and juice); 2 tsp dried oregano; 1 tsp garlic powder; 1 cup cherry tomatoes, halved; 1 large English cucumber, diced; 1/2 small red onion, thinly sliced; 1 cup cooked quinoa (uncooked: 1/3 cup); 1/2 cup crumbled feta cheese; 1/4 cup fresh parsley, chopped; Salt and black pepper, to taste

Mediterranean Lemon Herb Chicken Bowls

HeartyKiwi4105

This Mediterranean Lemon Herb Chicken Bowl is a vibrant, protein-packed dinner that hits all the marks: bright flavors, fresh veggies, and satisfying, juicy chicken. The classic Mediterranean pairing of lemon and chicken is elevated by a simple oregano-garlic marinade, while a crisp tomato-cucumber salad and nutty quinoa bring texture and nutrition. Feta adds tang and creaminess, tying the bowl together with just the right salty punch. Perfect for meal prep or a lively weeknight dinner, this dish is as colorful as it is delicious—and it comes together easily in about 35 minutes. Enjoy a healthy, low-calorie meal without sacrificing flavor or satisfaction!

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, whisk together olive oil, juice and zest of 1 lemon, dried oregano, garlic powder, 1/2 tsp salt, and black pepper.
Add chicken breasts to the bowl and toss to coat. Let marinate for 10 minutes while prepping vegetables.
Arrange chicken on prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
While chicken bakes, cook quinoa according to package instructions. Fluff and let cool slightly.
In a large bowl, combine cherry tomatoes, cucumber, and red onion. Toss with juice of remaining lemon, a pinch of salt, and half the parsley.
To assemble, divide quinoa among 4 bowls. Top with sliced chicken, tomato-cucumber salad, feta, and remaining parsley. Drizzle with any pan juices or extra lemon if desired.