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greek chicken quinoa bowl

Greek Chicken Quinoa Bowl

This Greek Chicken Quinoa Bowl is a healthy, protein-packed meal featuring grilled chicken, quinoa, fresh vegetables, and a creamy tzatziki sauce.
Perfect for meal prepping or a quick dinner, this dish is full of Mediterranean flavors and packed with essential nutrients. The recipe is easy to make, customizable, and full of heart-healthy ingredients like quinoa, olive oil, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4 Servings
Calories 475 kcal

Ingredients
  

For the Chicken Marinade:

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Quinoa:

  • 1 cup quinoa
  • 2 cups chicken or vegetable broth for cooking quinoa

For the Veggies:

  • 1 cucumber diced
  • 1 pint cherry tomatoes halved
  • ½ red onion thinly sliced
  • ¼ cup Kalamata olives pitted and sliced
  • ¼ cup fresh parsley chopped
  • ½ cup crumbled feta cheese

For the Tzatziki Sauce:

  • ½ cup Greek yogurt
  • ¼ cucumber grated
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions
 

Marinate the Chicken:

  • In a bowl, mix together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken breasts and coat them evenly. Let it marinate for at least 30 minutes (or up to overnight) in the refrigerator.

Cook the Quinoa:

  • Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and broth. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork.

Grill or Pan-Sear the Chicken:

  • Heat a grill or skillet over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes, then slice into thin strips.

Prepare the Veggies:

  • While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and slice the red onion. Place them in a large bowl along with the Kalamata olives and parsley. Drizzle with a little olive oil and season with salt and pepper.

Make the Tzatziki Sauce:

  • In a small bowl, combine the Greek yogurt, grated cucumber, dill, olive oil, and lemon juice. Season with salt and pepper to taste. Mix well until smooth.

Assemble the Bowl:

  • In serving bowls, layer the cooked quinoa, sliced chicken, and veggie mixture. Sprinkle with crumbled feta cheese and drizzle with tzatziki sauce. Serve immediately, or refrigerate for later!
Keyword Greek Chicken Quinoa Bowl