Name: Mediterranean Chicken Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 grilled chicken breast, sliced; 1 cup cooked brown rice or quinoa; ½ cup cherry tomatoes, halved; ½ cucumber, diced; ¼ cup crumbled feta cheese; ¼ cup Kalamata olives, pitted; ½ red bell pepper, chopped; ½ yellow bell pepper, chopped; 1 soft-boiled or poached egg; 2 tbsp fresh parsley, chopped; 1½ tbsp olive oil; 1 tbsp lemon juice; ½ tsp dried oregano; Salt and pepper to taste

This Mediterranean Chicken Bowl is a vibrant and wholesome dish packed with grilled chicken, fresh vegetables, and bold Mediterranean flavors. Every bite is filled with texture and color, from juicy tomatoes and crisp cucumbers to tender grains and a creamy soft-boiled egg. It’s my go-to when I want a healthy, filling meal that still feels like a treat.

Mediterranean Chicken Bowl

Why I Love This Recipe

I love how easy this bowl is to put together, and it’s endlessly customizable. Whether I’m craving something light but satisfying, or need a quick lunch prep for the week, this bowl always hits the spot. The combination of grilled chicken, tangy feta, briny olives, and fresh herbs gives it a flavor boost that keeps me coming back for more. And best of all—no fancy ingredients needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Grilled chicken breast, sliced
Cooked brown rice or quinoa
Cherry tomatoes, halved
Cucumber, diced
Feta cheese, crumbled
Kalamata olives, pitted
Red and yellow bell peppers, chopped
Soft-boiled or poached egg
Fresh parsley, chopped
Olive oil
Lemon juice
Dried oregano
Salt and pepper to taste

Directions

I start by seasoning and grilling the chicken breast until it’s nicely browned and cooked through. Once it rests, I slice it up.
I scoop some cooked brown rice or quinoa into my bowl as the base.
Next, I add the chopped cucumbers, halved cherry tomatoes, diced bell peppers, olives, and a sprinkle of feta cheese.
I place a soft-boiled egg right in the middle—it adds richness and makes the bowl extra satisfying.
The sliced chicken goes on top, followed by fresh parsley.
I finish with a simple dressing of olive oil, lemon juice, oregano, salt, and pepper, drizzled right over everything.

Servings and timing

This recipe serves 2 and takes about 30 minutes to prepare, including cooking the chicken and prepping the vegetables.

Variations

I sometimes switch out the brown rice for quinoa, couscous, or bulgur wheat for variety.
For a vegetarian version, I like to use falafel or grilled tofu instead of chicken.
When I want something creamier, I add a spoonful of hummus or tahini sauce.
Roasted veggies like zucchini or eggplant also pair really well in this bowl.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and rice in the microwave separately, then assemble the bowl with the fresh vegetables and egg just before serving. I like to keep the dressing in a small container and add it right before eating so everything stays crisp and fresh.

FAQs

Can I prepare the ingredients ahead of time?

Yes, I like to cook the chicken, rice, and prep the veggies ahead. I store them separately in the fridge and assemble fresh when I’m ready to eat.

Do I have to use a soft-boiled egg?

Not at all. I sometimes use a poached egg or even a hard-boiled egg if I’m making the bowl for a packed lunch.

What kind of chicken should I use?

I prefer grilled or pan-seared chicken breast, but leftover rotisserie chicken or shredded thighs work just as well.

Is this recipe dairy-free?

It’s not dairy-free because of the feta cheese, but I can easily leave it out or use a dairy-free alternative if needed.

Can I make this bowl low-carb?

Yes, I just skip the rice and double up on the veggies or add some leafy greens as the base instead.

Conclusion

This Mediterranean Chicken Bowl is a quick, nourishing meal that always leaves me feeling satisfied. It’s perfect for weeknight dinners, meal prep lunches, or even a picnic-style dinner. With its colorful ingredients and bold flavors, it’s a dish I never get tired of making.