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Mediterranean Grilled Lemon-Herb Chicken Breast Bowl recipe served on a plate, by Pekin the Chef

Aug 08 2026

Restaurants›Mother's Bistro & Bar›Mediterranean Grilled Lemon-Herb Chicken Breast Bowl Recipe

Mediterranean Grilled Lemon-Herb Chicken Breast Bowl Recipe

Name: Mother's Bistro & Bars Mediterranean Grilled Lemon-Herb Chicken Breast Bowl Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 pieces boneless skinless chicken breasts; 3 tbs extra-virgin olive oil; 3 tbs fresh lemon juice; 1 tbs lemon zest; 3 pieces garlic cloves, minced; 1 tbs fresh oregano, chopped (or 1 tsp dried); 2 tbs fresh parsley, chopped; 1 tsp dried thyme; 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 1.5 cups English cucumber, diced (or 2 small cucumbers); 1.5 cups vine-ripened tomatoes, diced; 0.5 cups red onion, finely diced; 0.5 cups fresh parsley, chopped; 2 tbs fresh mint, chopped (optional); 2 tbs extra-virgin olive oil; 1 tbs fresh lemon juice; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1.5 cups canned chickpeas, drained and rinsed; 0.5 cups kalamata olives, pitted and halved; 1 tbs extra-virgin olive oil; 0.5 tsp lemon zest; 0.25 tsp cracked black pepper; 0.25 tsp sea salt; 1 cup Greek yogurt (full-fat or 2%); 0.5 cups cucumber, grated and squeezed dry; 1 pieces garlic clove, minced; 1 tbs fresh lemon juice; 1 tbs fresh dill, chopped (or 1 tsp dried)

Inspired by Mother's Bistro & Bar

Time45m

Serves4

chopped israeli salad, chickpeas, kalamata olives, feta, tzatziki drizzle

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Ingredients

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Marinated Chicken

4 pieces boneless skinless chicken breasts

3 tbs extra-virgin olive oil

3 tbs fresh lemon juice

1 tbs Lemon zest

3 pieces Garlic cloves, minced

1 tbs fresh oregano, chopped (or 1 tsp dried)

2 tbs Fresh parsley, chopped

1 tsp dried thyme

1 1/2 tsp kosher salt

1 tsp Black pepper, freshly ground

Israeli Salad

1 1/2 cups English cucumber, diced (or 2 small cucumbers)

1 1/2 cups vine-ripened tomatoes, diced

1/2 cups red onion, finely diced

1/2 cups Fresh parsley, chopped

2 tbs fresh mint, chopped (optional)

2 tbs extra-virgin olive oil

1 tbs fresh lemon juice

1/2 tsp kosher salt

1/4 tsp black pepper

Chickpeas & Olives

1 1/2 cups canned chickpeas, drained and rinsed

1/2 cups Kalamata olives, pitted and halved

1 tbs extra-virgin olive oil

1/2 tsp Lemon zest

1/4 tsp Cracked black pepper

1/4 tsp sea salt

Tzatziki Drizzle

1 cup Greek yogurt (full-fat or 2%)

1/2 cups cucumber, grated and squeezed dry

1 pieces garlic clove, minced

1 tbs fresh lemon juice

1 tbs fresh dill, chopped (or 1 tsp dried)

1 tsp extra-virgin olive oil

1/2 tsp kosher salt

1/4 tsp black pepper

Assembly & Garnish

3/4 cups Feta cheese, crumbled

3 cups short-grain rice or cooked quinoa

1 tbs extra-virgin olive oil

4 pieces lemon wedges

2 tbs Fresh parsley, chopped

1 tsp sumac (optional)

Method

Marinated Chicken

Prepare the marinade

In a bowl, whisk together 3 tbs olive oil, 3 tbs lemon juice, 1 tbs lemon zest, minced garlic, chopped oregano, chopped parsley, 1 tsp dried thyme, 1.5 tsp kosher salt and 1 tsp black pepper until combined.

Marinate the chicken

Place 4 chicken breasts in a shallow dish or resealable bag. Pour marinade over chicken, turning to coat thoroughly. Refrigerate at least 30 minutes and up to 4 hours (longer will deepen flavor).

Bring to room temperature

About 20 minutes before cooking, remove chicken from fridge to come to room temperature so it cooks evenly.

Grill the chicken

Preheat grill or grill pan to medium-high (about 425°F/220°C). Oil the grates lightly. Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain into strips.

Israeli Salad

While chicken marinates, combine diced cucumber, diced tomatoes, 1/2 cup finely diced red onion, 1/2 cup chopped parsley and optional 2 tbs chopped mint in a bowl. Drizzle with 2 tbs olive oil, 1 tbs lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss gently and refrigerate until assembly.

Chickpeas & Olives

In a small bowl, toss 1.5 cups drained and rinsed chickpeas with 1 tbs olive oil, 1/2 tsp lemon zest, 1/4 tsp cracked black pepper and 1/4 tsp sea salt. Fold in 1/2 cup halved kalamata olives. For a warm option, sauté the chickpeas in a skillet over medium heat 3–4 minutes until heated through and slightly golden; otherwise keep chilled.

Tzatziki Drizzle

Grate 1/2 cup cucumber, then squeeze in a clean towel or paper towel to remove excess moisture. In a bowl combine 1 cup Greek yogurt, the squeezed grated cucumber, 1 minced garlic clove, 1 tbs lemon juice, 1 tbs chopped dill, 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Chill until ready to serve.

Assembly & Serve

Divide 3 cups cooked rice or quinoa among 4 bowls (about 3/4 cup per bowl). Drizzle each serving with a little of the 1 tbs olive oil reserved for assembly.

On each bowl, arrange a portion of sliced grilled chicken, 3–4 tbs Israeli salad, about 1/3 cup chickpeas and olives, and a sprinkle of crumbled feta (about 3 tbs).

Finish each bowl with a generous spoonful (about 2 tbs) of tzatziki drizzle, a sprinkle of chopped parsley, a dusting of sumac if using, and a lemon wedge on the side.

Serve immediately so the chicken is warm. Leftovers keep covered in the refrigerator for up to 3 days; keep tzatziki separate until serving.