Everything you love about the Mediterranean on one plate. Juicy marinated chicken, creamy hummus, fresh cucumber-tomato salad, and a bright lemon herb dressing that ties it all together.
Prep Time: 15 min, Cook Time: 15 min, Total: 30 min, Servings: 4 bowls, Calories: ~520 per bowl
Why this bowl keeps showing up on my table
There are meals you make once and forget. Then there are meals you make on a Tuesday because you need something fast, and somehow your whole family asks for it again by Thursday. This Mediterranean chicken bowl is the second kind.
The chicken gets a quick marinade in olive oil, garlic, lemon juice, and a handful of spices that do all the heavy lifting in terms of flavor. Pile it over a base of fluffy rice or quinoa, scoop on the hummus, add the tomatoes and cucumber, and drizzle that lemon herb dressing. It looks like a restaurant plate and takes the same time as pasta.
What you’ll need
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken breasts
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- Juice of 2 lemons (divided)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 cups cooked white rice or quinoa
- 1 cup store-bought or homemade hummus
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1/4 cup pitted Kalamata olives, halved
- 1/4 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- Large skillet or grill pan
- Cutting board and sharp chef’s knife
- Mixing bowls (2 medium, 1 small)
- Whisk and tongs
Step-by-step instructions
Step 1
Marinate the chicken
In a medium mixing bowl, combine 2 tablespoons of olive oil, the minced garlic, juice of 1 lemon, oregano, cumin, smoked paprika, a generous pinch of salt, and several cracks of black pepper. Add the chicken breasts and toss until fully coated. Let sit for at least 10 minutes at room temperature, or up to 24 hours in the fridge.
Tip: Even 10 minutes of marinating makes a real difference. The lemon juice starts to tenderize the meat almost immediately.
Step 2
Cook the chicken
Heat a large skillet or grill pan over medium-high heat. Add the remaining tablespoon of olive oil. Cook the chicken 6 to 7 minutes per side until golden brown and the internal temperature reads 165°F. Transfer to a cutting board, let rest for 5 minutes, then slice or dice into bite-sized pieces.
Tip: Resist pressing down on the chicken while it cooks. Letting it sit undisturbed gives you that golden crust.
Step 3
Make the cucumber tomato salad
In a second medium bowl, combine the halved cherry tomatoes, diced cucumber, and halved Kalamata olives. Toss with a pinch of salt and a squeeze of lemon juice. Set aside while you assemble the bowls so the vegetables stay crisp.
Tip: Salting the cucumber briefly pulls out excess water, keeping the salad from getting soggy in the bowl.
Step 4
Mix the lemon herb dressing
In the small bowl, whisk together the juice of the remaining lemon, 1 tablespoon of olive oil, chopped fresh parsley, chopped fresh mint, salt, and pepper. Taste and adjust the lemon or salt to your preference. This dressing is the brightness that ties the whole bowl together.
Tip: Add a tiny pinch of sugar if the lemon is particularly sharp. It balances without sweetening.
Step 5
Assemble the bowls
Divide the cooked rice or quinoa among four bowls. Add a generous scoop of hummus to one side of each bowl. Top with the sliced chicken, then spoon the cucumber tomato salad alongside. Scatter crumbled feta over everything. Drizzle the lemon herb dressing over the top right before serving.
Tip: Serve everything at room temperature for the best flavor. A cold bowl mutes the spices in the chicken.
Ingredient breakdown
The Chicken Marinade
- 1.5 lbs boneless skinless chicken breasts
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
The Bowl & Dressing
- 2 cups cooked white rice or quinoa
- 1 cup hummus
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1/4 cup Kalamata olives, halved
- 1/4 cup crumbled feta cheese
- Juice of 1 lemon
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
Make it your own
Swap the chicken for grilled shrimp or chickpeas if you want something different. Cauliflower rice works perfectly in place of white rice if you’re keeping it lower carb. For an extra layer of flavor, a spoonful of tzatziki alongside the hummus is never a bad call.
Leftovers keep well in the fridge for up to three days. Store the dressing separately and add it fresh when you’re serving so nothing gets soggy.
