Mediterranean Greek Chicken Harvest Bowl with Pears & Pecans
This Mediterranean Greek Chicken Harvest Bowl brings together everything you love about a hearty fall salad — tender herbed chicken, crisp greens, juicy pears, creamy feta, and toasted pecans — all drizzled with a tangy Greek vinaigrette. It’s light yet filling, balancing sweet and savory flavors with Mediterranean freshness. This bowl works beautifully for meal prep, lunch, or dinner, and it’s as nourishing as it is elegant.
Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
Salt & black pepper, to taste
For the Bowl:
4 cups mixed greens (spinach, arugula, or kale)
1 ripe pear, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup red onion, thinly sliced
1/2 cup roasted sweet potatoes or butternut squash
1/4 cup toasted pecans
1/4 cup pomegranate seeds (optional, for garnish)
For the Greek Vinaigrette:
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp honey
1/2 tsp dried oregano
Salt & pepper, to taste
Instructions
Marinate the Chicken:
In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken breasts and toss to coat. Let marinate for at least 15 minutes (up to 2 hours if time allows).
Cook the Chicken:
Heat a skillet over medium heat. Cook chicken for 6–7 minutes per side, or until golden and cooked through (internal temperature 165°F/74°C). Remove from heat and let rest for a few minutes before slicing.
Prepare the Bowl Base:
Arrange mixed greens in serving bowls. Add slices of pear, red onion, roasted sweet potatoes (or butternut squash), and toasted pecans.
Add Protein and Cheese:
Top each bowl with sliced chicken and crumbled feta cheese.
Make the Vinaigrette:
Whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, salt, and pepper in a small jar or bowl until emulsified.
Assemble and Serve:
Drizzle vinaigrette over the bowl just before serving. Garnish with pomegranate seeds if desired.
Tips
Don’t Overcook the Chicken: Keep it juicy by searing properly and resting before slicing.
Massage the Greens: Especially for kale, massaging with a bit of olive oil makes it tender and less bitter.
Choose the Right Pear: Bartlett or Anjou pears offer great texture and sweetness.
Toast the Pecans Fresh: Toast them in a dry skillet for 3–4 minutes to deepen flavor.
Balance Flavors: The vinaigrette’s tangy-sweet note complements the fruit and cheese perfectly.
Prep Ahead: Cook chicken and roast vegetables in advance for easy weekday bowls.
Season Every Layer: A light sprinkle of salt on the greens and pears brings the dish together.
Make It Warm: Slightly warm ingredients before serving for a cozy fall feel.
Variations
Mediterranean Twist: Add olives, sun-dried tomatoes, and a drizzle of tzatziki.
Grain Bowl Version: Add a scoop of cooked quinoa or farro for more substance.
Vegan Option: Swap chicken for grilled tofu or chickpeas and omit feta.
Cheese Swap: Use goat cheese or shaved Parmesan for a different flavor.
Nut-Free: Replace pecans with pumpkin or sunflower seeds.
Citrus Upgrade: Substitute lemon juice in the dressing with orange juice for a fruity note.
Roasted Root Veggies: Add beets or carrots for a colorful, earthy touch.
Avocado Addition: Sliced avocado adds creaminess and healthy fats.
Q&A
Q: Can I grill the chicken instead of pan-searing?
A: Absolutely. Grilled chicken adds smoky depth and keeps the dish light.
Q: How long does this salad last in the fridge?
A: Up to 3 days if stored without dressing. Add vinaigrette just before serving.
Q: What’s the best substitute for pears?
A: Apples work well — crisp and slightly tart varieties like Honeycrisp or Fuji.
Q: Can I make this completely dairy-free?
A: Yes, omit feta or use a dairy-free alternative like cashew cheese.
Q: Is it good cold?
A: It’s delicious cold or at room temperature — perfect for meal prep or picnics.
Nutrition
(Per Serving, based on 4 servings)
Calories: 420
Protein: 30 g
Carbohydrates: 18 g
Fat: 25 g
Fiber: 4 g
Sugar: 9 g
Sodium: 530 mg
Conclusion
This Mediterranean Greek Chicken Harvest Bowl with Pears and Pecans is a perfect blend of texture, color, and flavor — juicy chicken, crisp greens, sweet pears, and nutty crunch balanced by creamy feta and a zesty vinaigrette. It’s a wholesome, balanced meal that feels comforting yet refreshing, ideal for fall lunches or light dinners that don’t compromise on taste or nutrition.