Summer is the time for light, flavorful meals that leave you feeling satisfied but never weighed down. The Greek Chicken Quinoa Bowl is perfect for those looking for a fresh and protein-packed dish. It combines tender, seasoned chicken with vibrant Mediterranean-inspired ingredients like cucumbers, tomatoes, and olives.
Picture a bowl filled with fluffy quinoa, juicy grilled chicken, and colorful vegetables, all topped with a tangy tzatziki sauce. This dish transforms simple ingredients into a gourmet meal that’s as nourishing as it is delicious. The Greek Chicken Quinoa Bowl is more than a recipe—it’s a celebration of wholesome eating and bold, refreshing flavors.
Kitchen Equipment Needed
- Medium saucepan
- Large skillet or grill pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
Ingredients Overview
- Chicken: Marinated in olive oil, lemon, and oregano for a tender and flavorful protein.
- Quinoa: A light and fluffy grain that forms the base of the bowl.
- Vegetables: Fresh cucumbers, tomatoes, and red onions add color and crunch.
- Tzatziki sauce: A creamy, tangy topping that ties everything together.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Quinoa Bowl
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup sliced red onion
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- Optional garnish: chopped fresh parsley or dill
Tzatziki Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup grated cucumber, excess water squeezed out
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
Directions
- Marinate the chicken
In a mixing bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the chicken, turning to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours. - Cook the quinoa
In a medium saucepan, combine quinoa and water (or chicken broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside. - Grill or sauté the chicken
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing. - Make the tzatziki sauce
In a small bowl, combine Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, and salt. Mix until smooth and creamy. - Assemble the bowls
Divide the cooked quinoa among serving bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with tzatziki sauce and garnish with fresh parsley or dill, if desired. - Serve
Serve immediately and enjoy this fresh, wholesome meal.
Prep Time
20 minutes (plus marinating time)
Cook Time
25 minutes
Total Time
45 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~400
- Fat: ~15g
- Carbohydrates: ~35g
- Protein: ~30g
Expert Tips
- Marinate longer for extra flavor: If you have time, marinate the chicken overnight for even more flavor.
- Make it vegan: Swap the chicken for roasted chickpeas and use a dairy-free yogurt for the tzatziki.
- Meal prep: Prepare all the components ahead of time and assemble the bowls just before serving.
FAQs
Can I use another grain instead of quinoa?
Yes, rice, couscous, or farro all work well as a base for this bowl.
What’s a good substitute for tzatziki sauce?
You can use hummus, tahini sauce, or a simple Greek yogurt drizzle as an alternative.
How do I store leftovers?
Store the chicken, quinoa, and vegetables in separate airtight containers in the refrigerator for up to 4 days.
Storing & Reheating
- Storing: Keep components in separate containers to maintain freshness.
- Reheating: Warm the chicken and quinoa in the microwave or on the stovetop, and assemble the bowls with fresh veggies and tzatziki.
Substitutions & Variations
- Add greens: Include a handful of spinach or arugula for extra nutrients.
- Spicy kick: Add a pinch of red pepper flakes to the marinade or top with a drizzle of hot sauce.
- Cheese alternative: Swap feta for goat cheese or omit entirely for a dairy-free option.
Greek Chicken Quinoa Bowl
Summer is the time for light, flavorful meals that leave you feeling satisfied but never weighed down. The Greek Chicken Quinoa Bowl is perfect for those looking for a fresh and protein-packed dish. It combines tender, seasoned chicken with vibrant Mediterranean-inspired ingredients like cucumbers, tomatoes, and olives.
Equipment
- - Medium saucepan
- - Large skillet or grill pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
Ingredients
- ### Ingredients
- #### Chicken Marinade
- - 1 pound boneless skinless chicken breasts or thighs
- - 2 tablespoons olive oil
- - 2 tablespoons fresh lemon juice
- - 1 teaspoon dried oregano
- - 2 cloves garlic minced
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper
- #### Quinoa Bowl
- - 1 cup quinoa rinsed
- - 2 cups water or chicken broth
- - 1 cup cherry tomatoes halved
- - 1/2 cucumber diced
- - 1/4 cup sliced red onion
- - 1/4 cup Kalamata olives sliced
- - 1/4 cup crumbled feta cheese
- - Optional garnish: chopped fresh parsley or dill
- #### Tzatziki Sauce
- - 1/2 cup plain Greek yogurt
- - 1/4 cup grated cucumber excess water squeezed out
- - 1 tablespoon olive oil
- - 1 teaspoon fresh lemon juice
- - 1 clove garlic minced
- - 1/4 teaspoon salt
Instructions
- **Marinate the chicken**
- In a mixing bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the chicken, turning to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- **Cook the quinoa**
- In a medium saucepan, combine quinoa and water (or chicken broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
- **Grill or sauté the chicken**
- Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
- **Make the tzatziki sauce**
- In a small bowl, combine Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, and salt. Mix until smooth and creamy.
- **Assemble the bowls**
- Divide the cooked quinoa among serving bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with tzatziki sauce and garnish with fresh parsley or dill, if desired.
- **Serve**
- Serve immediately and enjoy this fresh, wholesome meal.
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