What exactly goes in a Mediterranean chicken bowl?

The basic Mediterranean chicken bowl has seasoned chicken (I use harissa and honey), quinoa or rice, fresh vegetables like cucumber and tomatoes, olives, feta cheese, and a yogurt-based sauce. That's it! Simple but so good.

Are Mediterranean bowls actually healthy?

Yes! You get lean protein from the chicken, whole grains from the quinoa, healthy fats from olive oil and feta, plus tons of vegetables. It's balanced and filling without being heavy.

What should I use to season the chicken?

I swear by harissa paste mixed with honey. It gives you this perfect sweet and spicy flavor that makes the chicken taste incredible. You can find harissa at most grocery stores now, usually in the international aisle.

Can I make this ahead of time?

Absolutely! That's one of the best things about it. Just store the components separately and put everything together when you're ready to eat. The chicken and quinoa actually taste better the next day.

What if I can't find harissa?

You can make a substitute with paprika, cayenne, garlic powder, and a little tomato paste. Or try it with other spice blends like za'atar or just Mediterranean herbs. It won't be exactly the same, but it'll still be delicious.

Do I have to use quinoa?

Not at all! Rice works great, or you can use couscous, farro, or even pasta. I've made it with cauliflower rice for a low-carb version too.

7 Game-Changing Secrets for the Ultimate Mediterranean Chicken Bowl (Guests Always Ask for Seconds!)

Name: 7 Game-Changing Secrets for the Ultimate Mediterranean Chicken Bowl (Guests Always Ask for Seconds!)
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 2 pounds boneless, skinless chicken thighs (please don’t use chicken breasts – they get dry); 3 tablespoons harissa paste (I buy mine at Trader Joe’s); 2 tablespoons regular honey; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper; 2 cups cooked quinoa (or rice if you prefer); 4 cups mixed greens or spinach; 1 big cucumber, chopped up; 2 cups cherry tomatoes, cut in half; Half a red onion, sliced thin; 1 cup kalamata olives (the good ones, not the canned black ones); 1 cup crumbled feta cheese; Fresh dill and parsley if you have it; 1 cup Greek yogurt (the thick kind, not regular yogurt); Half a cucumber, shredded; 2 garlic cloves, minced; 2 tablespoons lemon juice; 1 tablespoon olive oil; Salt to taste

Description

This Mediterranean chicken bowl combines perfectly seasoned harissa honey chicken with fluffy quinoa, fresh vegetables, creamy tzatziki sauce, feta cheese, and kalamata olives. It’s a healthy, flavorful meal that’s perfect for meal prep, weeknight dinners, or entertaining guests. The sweet and spicy harissa honey glaze creates incredible caramelization on the chicken while the homemade tzatziki adds cooling creaminess to balance all the Mediterranean flavors.

Ingredients

For the Harissa Honey Chicken:

2 pounds boneless, skinless chicken thighs (please don’t use chicken breasts – they get dry)

3 tablespoons harissa paste (I buy mine at Trader Joe’s)

2 tablespoons regular honey

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper

For Your Bowl:

2 cups cooked quinoa (or rice if you prefer)

4 cups mixed greens or spinach

1 big cucumber, chopped up

2 cups cherry tomatoes, cut in half

Half a red onion, sliced thin

1 cup kalamata olives (the good ones, not the canned black ones)

For the Greek Salad Vibe:

1 cup crumbled feta cheese

Fresh dill and parsley if you have it

For the Tzatziki:

1 cup Greek yogurt (the thick kind, not regular yogurt)

Half a cucumber, shredded

2 garlic cloves, minced

2 tablespoons lemon juice

1 tablespoon olive oil

Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Start with the Tzatziki (Trust Me on This One):

Shred your cucumber using the big holes on a box grater
Salt it and let it drain – I put it in a strainer for about 15 minutes
Squeeze out the water – use your hands and really get as much water out as possible
Mix everything together – yogurt, drained cucumber, minced garlic, lemon juice, olive oil
Season with salt – taste it and add salt until it tastes right
Let it chill – stick it in the fridge while you do everything else

The Step-by-Step That Actually Works:

Get your chicken ready – mix the harissa, honey, olive oil, and seasonings in a bowl, then coat the chicken
Cook your quinoa – I use chicken broth instead of water because it tastes so much better 9. Prep your veggies – chop the cucumber, cut the tomatoes, slice the onion super thin
Heat up your pan – medium-high heat with a little oil until it’s really hot
Cook the chicken – about 6-7 minutes per side until it’s golden and cooked through
Let it rest – this is important! Let the chicken sit for 5 minutes before you slice it
Put it all together – quinoa first, then greens, then veggies, then chicken, then tzatziki on top

Notes

Make-Ahead: Components can be stored separately in refrigerator for up to 4 days
Substitutions: Can use chicken breasts (cook for less time), rice instead of quinoa, or regular black olives
Storage: Store components separately to maintain freshness and texture
Marinating: For best flavor, marinate chicken for at least 2 hours or overnight

Prep Time: 20 minutes
marinating time: 30 minutes
Cook Time: 15 minutes
Category: mediterranean Dinner Recipes
Method: Skillet, No-Bake Components
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl (approximately 350g)
Calories: 485 Calories
Sugar: 12g
Sodium: 680mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 8g
Protein: 35g
Cholesterol: 95mg