Mediterranean Chicken Quinoa Bowls

By PureWow Editors

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Published Apr 1, 2026

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Packed with protein, whole grains and gut-healthy produce

Erin Cameron/PureWow

You can never have too many easy dinner recipes in your back pocket for busy nights. But before you resort to ten-minute microwave macaroni and cheese (again), consider this Mediterranean chicken quinoa bowl recipe, which is anti-inflammatory, quick to prepare and teeming with lean protein.

Developed in honor of IBS Awareness Month, this meal is packed with flavor and nutrients, courtesy of pantry powerhouses (looking at you, tahini) and fresh produce. Roasted chicken subs in for your typical plant-based mains, like falafel or chickpeas, to boost the protein content, meaning you won't be craving a snack 30 minutes after dinner. And a simple tahini-lemon dressing brings the whole dish home. To make it even more gut-friendly, nix the onion and garlic to help ease digestion. Either way, this recipe's fresh herbs, citrusy notes and light feel make it a shoo-in for a spring dinner party (ideally served al fresco, of course).

If you're curious how this comes together in just 35 minutes, the trick is to start with pre-cooked chicken. You could use just about any leftover poultry, whether it be garlicky thighs or lean breasts, but we wouldn't blame you for using store-bought rotisserie chicken in a pinch as well.

Prep

Cook

Total

Serves

15 min

20 min

35 min

3 servings

Ingredients

2 cups low-sodium chicken broth

1 cup uncooked, rinsed quinoa

1 cup chopped fresh parsley, plus more for serving

½ cup diced, peeled cucumber

Kosher salt, to taste

2 tablespoons smooth, plain tahini

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 roasted chicken breasts, chopped

1 to 2 tablespoons crumbled, lactose-free feta cheese (optional)

Kalamata olives, pitted

Directions

1. In a medium saucepan, combine the chicken broth and quinoa. Bring it to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the quinoa is tender. Remove the pan from the heat and cool.

2. In a bowl, combine the cooked quinoa, 1 cup parsley and diced cucumber. Add a pinch of salt.

3. In a small bowl, whisk together the tahini, olive oil and lemon juice.

4. To assemble the bowls, layer the quinoa mixture, roasted chicken, feta, olives and parsley. Finish them with a drizzle of tahini dressing.

Nutrition Facts

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

PureWow Editors

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