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High-Protein Mediterranean Chicken Bowl





Who knew that whipping up a high-protein Mediterranean chicken bowl could be as easy as pie?
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup cooked quinoa
- 1 can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- Salt and pepper to taste
Instructions
Place chicken thighs in the slow cooker.
Add chickpeas, tomatoes, cucumber, and onion.
In a mixing bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
Pour the dressing over the chicken and vegetables.
Cover and cook on LOW for 6 hours.
Once cooked, shred the chicken with two forks.
Stir in cooked quinoa, olives, and feta cheese.
Serve warm, garnished with extra feta if desired.
Pro Tips
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
Yes, but add 1-2 hours cooking time.
Yes, brown rice works well too.
In an airtight container in the fridge.
Yes, substitute chicken with tofu or beans.
Try adding spinach or bell peppers.