This mediterranean chicken bowl recipe builds the bowl around juicy herby chicken meatballs, warm naan, bright cucumber salad, and creamy whipped feta all ready in 35 minutes.

I made this on a Tuesday and my husband asked if we were having people over. It looks way more impressive than it actually is to make.
- Margot S.

Bailey's Thoughts ...
Sometimes I fantasize about making dinner with no plan. Joe and I at the farmers market on a slow Saturday morning, coffee in hand, grabbing whatever looks interesting. Vegetables I have never cooked before. Fresh herbs I don't entirely know what to do with. A sauce that took real time and attention.
This is not that dinner.
I could make that dinner. The problem is that children have to eat dinner too. Every single night. Without exception. No one warned me how relentless that part would be.
This mediterranean chicken meatball bowl is the closest I have come to having both. It is genuinely grown up food. Herby, well seasoned meatballs, a cucumber salad that is bright and tangy, whipped feta that is creamy and garlicky.
I piled my bowl high. Hummus, tomatoes, olives, too much whipped feta. Joe did the same.
Cruz (7) had meatballs, naan, plain cucumber, and a cheese stick he retrieved from the refrigerator on his own. I counted it as a win. He ate dinner. Nobody cried.
Ingredients + Substitutions
Ground chicken: Ground turkey works well and behaves the same way in this recipe.
Egg: No great substitute here, just use the egg.
Panko breadcrumbs: Regular breadcrumbs work but panko gives a better texture.
Crumbled feta: Block feta is preferred over pre-crumbled for the best texture and flavor. One 8-ounce block gives you enough for both. No great substitute here, feta is essential to this recipe.
Grated onion: Use a box grater for best results. Substitute white or yellow onion if needed.
Garlic: ½ teaspoon garlic powder per clove in a pinch, but fresh is better here.
Dried oregano: Dried Italian seasoning works as a swap.
Dried dill: Fresh dill works, use 1 tablespoon in place of 1 teaspoon dried.
Lemon: If you don't have a fresh lemon, omit the zest from the meatballs. You must have lemon juice for the whipped feta.
Olive oil: A neutral oil works in the meatballs and dressing in a pinch, but use olive oil in the whipped feta.
Shallot: Red onion can be substituted at a 1:1 ratio. Red wine vinegar: White wine vinegar works well as a swap.
Cucumbers: English cucumbers are ideal because they have fewer seeds and thinner skin. Regular cucumbers can work, just peel them and scoop out the seeds before slicing to prevent the salad from getting watery.
Cream cheese: Mascarpone works well as a swap.
Naan: Pita works just as well.
Instructions

- Make the meatballs. Mix all meatball ingredients until just combined. Roll into evenly sized balls and bake until cooked through and lightly golden.

- Make the cucumber salad. Whisk together the dressing, add the cucumbers, and set aside to let the flavors come together while the meatballs bake.

- Make the whipped feta. Add all ingredients to a food processor and process until smooth and creamy.

- Warm the naan and assemble the bowls. Heat the naan in a skillet or oven until soft. Add everything to a bowl and serve with warm naan on the side.
Top Tip
Don't overwork the meat. Mix until just combined and stop. Overworking leads to dense, tough meatballs and nobody wants that.
Grate, don't dice the onion. It melts into the meat and adds moisture without texture. Diced onion will not do the same thing.
Use block feta. Pre-crumbled is drier and won't whip as smoothly. One block covers both the meatballs and the whipped feta.
Make it in stages. The whipped feta and cucumber salad can both be made ahead and stored in the refrigerator. Bake the meatballs when you are ready to serve and dinner comes together in minutes.
Let the cucumber salad rest. Set it aside for the full 10 minutes. The dressing needs time to do its job.
Storage
Meatballs: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 8 to 10 minutes or in the microwave in 30-second intervals until warmed through. Meatballs freeze well. Let cool completely and transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Cucumber salad: Store in an airtight container in the refrigerator for up to 3 days. The cucumbers will soften slightly over time. Not recommended for freezing.
Whipped feta: Store in an airtight container in the refrigerator for up to 5 days. Serve cold or at room temperature. Not recommended for freezing as the texture will change once thawed.
Variations
Make it a meal prep. All three components store well separately in the refrigerator for up to 3 days, making this a great option for easy weekday lunches or dinners.
Gluten-Free: Swap panko breadcrumbs for gluten-free breadcrumbs and serve with gluten-free pita or rice instead of naan.
Dairy-Free: Omit the feta from the meatballs and skip the whipped feta. The meatballs and cucumber salad are still delicious on their own.
Vegetarian: Not easily adaptable as the meatballs are the centerpiece of the dish. The whipped feta and cucumber salad components are vegetarian and can be served with falafel as an alternative protein.
Make-Ahead: The whipped feta and cucumber salad can both be made a day in advance and stored in the refrigerator. The meatballs can be mixed and rolled ahead of time and stored uncooked in the refrigerator for up to 24 hours before baking.
Low-Carb: Serve over a bed of greens or cauliflower rice instead of naan.
FAQ
A high powered blender works well. A hand mixer can also work but the texture may not be as smooth.
Ground beef will work but the flavor profile will be heavier and less mediterranean. Ground chicken or turkey is recommended for the best result.
Related
Looking for other recipes like this? Try these:
- Healthy Chicken Burrito Bowls with Cilantro-Lime Dressing
- 30 Minute Honey Dijon, Bacon, Chicken and Rice Bowls
- Healthy Orange Chicken and Rice Bowls (Easy Recipe)
- 30 Minute Honey Lime Chicken Macro Bowls
- Quick Korean Beef Bowls
- Easy Chicken, Sausage, and Shrimp Jambalaya
- 20-Minute Bourbon Honey Chicken (Easy Recipe)
- Crunchy Thai Chicken Salad with Peanut Dressing (Make-Ahead Friendly)
Recipe
Mediterranean Chicken Bowl Recipe (Quick + Easy)
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Warm pita, juicy herby meatballs, a bright cucumber salad, and creamy whipped feta. Everything you want, nothing extra.
Ingredients
Meatballs
- 1 pounds ground chicken
- 1 large egg
- ½ cup panko breadcrumbs
- ⅓ cup crumbled feta
- 2 ½ tablespoons grated onion
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Cucumber Salad
- 2 English cucumbers, sliced
- 1 garlic clove, minced
- 1 tablespoon shallot, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons + 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Whipped Feta
- 6 ounces feta (block preferred over pre-crumbled, but either works)
- 2 ounces cream cheese, at room temperature
- ⅓ cup olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- Warm naan (mini or full sized, torn)
- Optional: hummus, tomatoes, kalamata olives, chickpeas
Instructions
- Make the meatballs: Preheat oven to 400°F. Add ground chicken (1 pound), egg (1 large), panko breadcrumbs (½ cup), crumbled feta (⅓ cup), grated onion (2½ tablespoons), garlic (2 cloves, minced), dried oregano (1 teaspoon), dried dill (1 teaspoon), lemon zest (1 teaspoon), olive oil (1 tablespoon), salt (½ teaspoon), and black pepper (½ teaspoon) to a large bowl. Mix gently until just combined. Roll into balls about 1½ inches in size and place on a baking sheet. Bake for 18–22 minutes, or until cooked through.
-
Make the cucumber salad dressing: Combine garlic (1 clove), shallot (1 tablespoon), and red wine vinegar (1 tablespoon). Let sit 5 minutes. Slowly whisk in olive oil (2 tablespoons + 2 teaspoons). Season with salt (½ teaspoon) and black pepper (¼ teaspoon).
-
Dress the cucumbers: Add cucumbers (2 English) to the dressing and stir gently to coat. Set aside for 10 minutes. Taste and adjust salt and pepper as needed before serving.
- Make the whipped feta: In a food processor fitted with a steel blade, pulse feta (6 ounces) and cream cheese (2 ounces) until combined. Add olive oil (⅓ cup), lemon juice (2 tablespoons), salt (½ teaspoon), and black pepper (¼ teaspoon) and process until smooth.
- Warm naan: Heat naan in a skillet or oven until soft.
- Serve: Tear naan (if using full sized), add meatballs, cucumber salad, and whipped feta and any other desired toppings. Finish with a drizzle of olive oil and a squeeze of lemon.
- Prep Time: 20minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 439
- Sugar: 7.1 g
- Sodium: 219.2 mg
- Fat: 26 g
- Carbohydrates: 23.9 g
- Protein: 30.8 g
- Cholesterol: 152.1 mg












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