This Greek Chicken Quinoa Bowl is a protein-packed, Mediterranean-inspired meal featuring juicy chicken, fluffy quinoa, fresh vegetables, olives, and creamy feta, all drizzled with a lemony vinaigrette.
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.