Mediterranean Chicken Bowl Recipe (Quick + Easy)

Name: Mediterranean Chicken Bowl Recipe (Quick + Easy)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 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; 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; 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; Warm naan (mini or full sized, torn); Optional: hummus, tomatoes, kalamata olives, chickpeas

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.

Mediterranean chicken meatball bowl with cucumber salad, cherry tomatoes, hummus, pita bread, red onion, and lemon wedges.

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.

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Ingredients + Substitutions
Instructions
Top Tip
Storage
Variations
FAQ
Related
Recipe
Comments

Bailey pouring a green smoothie into a glass in her white kitchen.

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

Ground chicken and meatball ingredients combined in a large mixing bowl before mixing.

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

Sliced cucumbers and shallots tossed in a red wine vinaigrette in a white bowl.

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

Smooth and creamy whipped feta in a ceramic bowl.

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

Mediterranean chicken bowl with herby baked chicken meatballs, creamy tzatziki, fresh cucumber salad, cherry tomatoes, hummus, and warm mini naan in a white bowl

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

Can I make whipped feta without a food processor?

A high powered blender works well. A hand mixer can also work but the texture may not be as smooth.

Can I use ground beef for the meatballs?

Ground beef will work but the flavor profile will be heavier and less mediterranean. Ground chicken or turkey is recommended for the best result.

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