If you’re looking for a meal that’s as vibrant as it is nutritious, these Easy Greek Chicken Quinoa Bowls are exactly what your kitchen needs. Bursting with bold Mediterranean flavors, crisp veggies, juicy chicken, and fluffy quinoa, this bowl is everything you want in a wholesome, well-balanced dish. Whether you’re meal-prepping for the week or whipping up a quick dinner, this recipe will quickly become a favorite in your rotation.
The best part? It’s totally customizable. Add what you love, skip what you don’t, and make it your own. It’s gluten-free, packed with protein, and layered with fresh textures and flavors that keep every bite exciting.
Ingredients
Here’s everything you’ll need to create these delicious Greek Chicken Quinoa Bowls:
- 2 boneless, skinless chicken breasts
Chicken thighs also work great here if you prefer a juicier cut. - 1 cup quinoa, rinsed
Rinsing helps remove the natural coating (saponin), which can make quinoa taste bitter. - 2 cups water or low-sodium chicken broth
Cooking quinoa in broth adds more flavor. - 1 tablespoon olive oil
For searing the chicken and bringing out its golden, crispy edges. - 1 teaspoon dried oregano
Classic Greek herb that infuses the chicken with Mediterranean flair. - 1/2 teaspoon garlic powder
Feel free to use fresh minced garlic if you want even more depth. - Salt and freshly ground black pepper to taste
- 1 cup cherry tomatoes, halved
Grape tomatoes also work well if that’s what you have on hand. - 1 medium cucumber, diced
Adds refreshing crunch—don’t skip it! - 1/4 cup finely chopped red onion
For sharpness and bite. Soaking in cold water for 10 minutes mellows the flavor. - 1/4 cup Kalamata olives, sliced
Briny and bold—these bring the Greek flavor to life. - 1/4 cup crumbled feta cheese
Adds salty creaminess. Try a dairy-free version if needed. - 2 tablespoons fresh lemon juice
Brightens the dressing beautifully. - 1 tablespoon red wine vinegar
- 1 tablespoon olive oil (for dressing)
- Fresh parsley or dill, chopped (optional garnish)
How to Make Greek Chicken Quinoa Bowls
You’ll love how easy this is to pull together. Let’s break it down step-by-step.
Cook the Quinoa
Start by adding your rinsed quinoa and water or broth to a saucepan. Bring it to a boil, then lower the heat, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Once done, fluff with a fork and set aside.
Tip: You can make the quinoa in advance and refrigerate for up to 5 days. It reheats beautifully!
Season and Cook the Chicken
While the quinoa cooks, pat your chicken breasts dry with a paper towel. Season both sides generously with dried oregano, garlic powder, salt, and pepper.
Heat olive oil in a skillet over medium heat. Once hot, add the chicken and sear for 5–7 minutes on each side, or until golden brown and cooked through. Let it rest for a few minutes before slicing it into thin strips.
Pro Tip: Want a smokier flavor? Try grilling the chicken instead. It adds a whole new layer of taste.
Make the Simple Dressing
In a small bowl, whisk together lemon juice, red wine vinegar, and olive oil. That’s it! This zippy, tangy dressing ties the entire bowl together with a fresh finish.
Prep the Veggies
Chop your cucumbers, halve the tomatoes, finely dice the red onion, and slice up those briny olives. Keep everything bite-sized so they’re easy to scoop up in every forkful.
Assemble Your Bowls
Grab your bowls and start with a fluffy layer of quinoa at the base. Top with sliced chicken, tomatoes, cucumbers, red onion, olives, and feta cheese.
Drizzle over the lemon-olive oil dressing, sprinkle with fresh parsley or dill if desired, and serve immediately. Or, pack them up for lunch during the week.
Tips and Tricks
- Meal Prep Friendly: Store all the components separately to keep them fresh, and just assemble when you’re ready to eat.
- Use Leftovers Wisely: Leftover grilled or rotisserie chicken works great in this recipe. Just shred and warm slightly.
- Make It Your Own: Want more veggies? Add chopped bell peppers, roasted eggplant, or baby spinach.
- No Quinoa? No problem. Substitute with couscous, bulgur, or brown rice. You can even use cauliflower rice for a low-carb version.
- Add Creaminess: A dollop of hummus or a spoonful of tzatziki sauce adds a rich, creamy layer to the bowl. It’s optional, but highly recommended!
- Make it Vegetarian: Swap out the chicken for chickpeas, roasted tofu, or even falafel.
- Quick Cooling Tip: Spread freshly cooked quinoa on a baking sheet to cool quickly if you’re in a hurry to assemble.
Serving Suggestions
These bowls are incredibly versatile. Here are a few fun ways to serve them:
- Warm and Cozy: Assemble right after cooking for a hearty, warm meal straight from the stove.
- Cold and Refreshing: Perfect as a chilled lunch on hot days—just keep the chicken and quinoa cold, and load on the fresh toppings.
- Family Style: Lay out all the ingredients and let everyone build their own bowl at the table. It’s interactive and great for picky eaters!
- Picnic or Potluck: Assemble into mason jars or meal prep containers for grab-and-go convenience.
- With Pita on the Side: Serve with warm pita bread or pita chips to scoop up every last bit of flavor.
Storage Instructions
To keep everything tasting its best:
- Refrigerate Separately: Store the cooked quinoa, chicken, and chopped veggies in separate airtight containers for up to 4 days.
- Tzatziki & Dressings: Keep these in small individual containers and only drizzle when you’re ready to eat to keep things crisp.
- Reheating: Warm the quinoa and chicken in the microwave. Avoid reheating the veggies and feta so they stay fresh and crunchy.
Possible Variations
- Spice it Up: Add crushed red pepper flakes to the chicken marinade or a drizzle of hot sauce for a kick.
- Go Vegan: Replace chicken with grilled tempeh or a scoop of roasted chickpeas, and skip the feta.
- More Crunch: Add roasted nuts or seeds like sunflower seeds or slivered almonds.
- Tzatziki Alternatives: Don’t have tzatziki? Try a lemon-garlic yogurt sauce, creamy tahini dressing, or even avocado crema.
Why You’ll Love This Recipe
This Greek Chicken Quinoa Bowl is the kind of meal that works for everyone. It’s light but filling, fresh but comforting, and it hits all the right notes in terms of flavor, texture, and nutrition. The balance of lean protein, whole grains, and vibrant veggies makes it a go-to for busy weeknights or thoughtful meal prepping.
Whether you serve it warm for dinner or pack it cold for lunch, it’s one of those dishes you’ll look forward to again and again.
You’ve got all the tools now—grab your skillet and start building a bowl that’s as beautiful as it is delicious. You’ll wonder how you ever lived without it!
Greek Chicken Quinoa Bowl
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil (for dressing)
- Fresh parsley for garnish (optional)
Instructions
- In a medium saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy.
- Season chicken with oregano, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken for 5–7 minutes per side until golden and fully cooked. Let rest, then slice.
- In a small bowl, whisk together lemon juice, red wine vinegar, and olive oil to make the dressing.
- In a large bowl, assemble the bowls with a base of quinoa, then top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta.
- Drizzle with dressing and garnish with fresh parsley if desired. Serve warm or cold.
