In a large mixing bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, paprika, cumin, salt, and black pepper until the marinade is well combined. Add the chicken breast strips and use tongs or clean hands to toss everything thoroughly, making sure each piece of chicken is evenly coated in the flavorful Mediterranean marinade. Cover the bowl with plastic wrap or transfer the chicken to a sealed container, then refrigerate for at least 30 minutes. For even deeper flavor and more tender chicken, marinate for up to 2–4 hours if time allows.

While the chicken is marinating, prepare the quinoa according to the package instructions. Rinse the quinoa under cold water using a fine-mesh strainer to remove any bitterness. Add the quinoa and water or broth to a saucepan, bring it to a boil, then reduce the heat to low, cover, and simmer until all the liquid has been absorbed and the quinoa is tender. Remove it from the heat and let it sit covered for 5 minutes before fluffing it gently with a fork. Set aside to cool slightly while you prepare the remaining ingredients.

In a small bowl, combine the Greek yogurt, minced garlic, fresh lemon juice, chopped dill, salt, and black pepper. Stir everything together until the sauce is smooth, creamy, and well blended. Taste and adjust the seasoning if needed, adding an extra squeeze of lemon juice for brightness if desired. Cover and refrigerate until ready to serve, allowing the flavors to meld together while you finish preparing the bowls.

Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook the chicken for approximately 5–6 minutes on each side, or until it develops a golden-brown exterior and reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate and allow it to rest for 5 minutes before slicing. This resting time helps the juices redistribute throughout the meat, keeping the chicken tender and juicy.

While the chicken rests, prepare all of the fresh vegetables. Wash and dry the romaine lettuce before chopping it into bite-sized pieces. Halve the cherry tomatoes, dice the cucumber into small chunks, thinly slice the red onion, and finely chop the fresh parsley. If using whole kalamata olives, slice them in half for easier eating. Arrange the prepared vegetables on a plate or in small bowls so assembly is quick and organized.

To assemble the bowls, divide the chopped romaine lettuce evenly among four serving bowls to create a fresh, crunchy base. Add a generous portion of the cooked quinoa to each bowl, placing it alongside the lettuce. This combination provides a satisfying balance of fiber, texture, and sustained energy.

Slice the rested chicken into strips or bite-sized pieces and divide it evenly among the bowls. Top each serving with the prepared cherry tomatoes, diced cucumber, sliced red onion, kalamata olives, and a sprinkle of freshly chopped parsley. Arrange the ingredients neatly for a colorful and visually appealing presentation.

Spoon or drizzle the prepared Greek yogurt sauce generously over each bowl, ensuring every serving gets a creamy, tangy finish. Add extra sauce on the side if desired, especially for meal-prep portions that may benefit from additional moisture when reheated.

Serve the Mediterranean chicken bowls immediately while the chicken is still warm and the vegetables remain crisp and fresh. Garnish with extra lemon wedges for an additional burst of brightness if desired. If meal prepping, allow the chicken and quinoa to cool completely before portioning everything into airtight containers. Store the yogurt sauce separately and drizzle it over the bowls just before eating for the best flavor and texture.