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Greek Chicken Quinoa Bowl (Healthy, Flavorful, and Easy!)

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This Greek Chicken Quinoa Bowl is a vibrant, healthy, and incredibly flavorful meal that's perfect for lunch or dinner! It features tender, marinated grilled chicken, fluffy quinoa, a refreshing mix of cucumber, tomatoes, red onion, and olives, all topped with tangy feta cheese and a creamy homemade tzatziki sauce. I love how this recipe is packed with fresh Mediterranean flavors and comes together easily. It's perfect for meal prep or a satisfying weeknight dinner.

Why You'll Love This Greek Chicken Quinoa Bowl

  • Fresh Mediterranean Flavors: The combination of lemon, oregano, garlic, cucumber, tomatoes, olives, and feta cheese creates an authentic Greek taste.
  • Healthy and Balanced: Packed with lean protein (chicken), whole grains (quinoa), fresh vegetables, and healthy fats.
  • Easy to Make: Uses simple ingredients and straightforward instructions.
  • Perfect for Meal Prep: You can prepare the components ahead of time and assemble the bowls throughout the week.
  • Customizable: Easily adjust the ingredients and toppings to your liking.
Ingredients for Greek Chicken Quinoa Bowl, including chicken, quinoa, cucumber, tomatoes, feta, and yogurt.

Ingredients for Greek Chicken Quinoa Bowl

Here's what you'll need to make these flavorful bowls. The full list with measurements is in the recipe card below.

Chicken Marinade

  • Boneless skinless chicken breasts (Meat)
  • Olive oil (Oil)
  • Lemon juice (Acid)
  • Garlic, minced (Aromatic)
  • Dried oregano (Herb)
  • Salt (Seasoning)
  • Pepper (Spice)

Quinoa

  • Quinoa (Grain)
  • Chicken or vegetable broth (Liquid)

Veggies

  • Cucumber, diced (Vegetable)
  • Cherry tomatoes, halved (Vegetable)
  • Red onion, thinly sliced (Vegetable)
  • Kalamata olives, pitted and sliced (Olives)
  • Fresh parsley, chopped (Herb)
  • Crumbled feta cheese (Dairy)

Tzatziki Sauce

  • Greek yogurt (Dairy)
  • Cucumber, grated (Vegetable)
  • Fresh dill, chopped (Herb)
  • Olive oil (Oil)
  • Lemon juice (Acid)
  • Salt (Seasoning)
  • Pepper (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Greek Chicken Quinoa Bowl as is, but here are a few ideas for variations:

  • Different Protein: Use grilled shrimp, salmon, chickpeas, or lamb meatballs instead of chicken.
  • Add More Vegetables: Toss in some chopped bell peppers, artichoke hearts, or roasted red peppers.
  • Different Grain: Use brown rice, farro, or cauliflower rice instead of quinoa.
  • Make it Spicy: Add a pinch of red pepper flakes to the chicken marinade or the tzatziki sauce.
  • Different Herbs: Use fresh mint or oregano in the tzatziki or salad.
Grilling the marinated chicken breasts for Greek Chicken Quinoa Bowl.

How to Make Greek Chicken Quinoa Bowl

Let me show you how easy it is to make this Greek Chicken Quinoa Bowl:

Marinate the Chicken

  1. In a bowl, I mix together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper for the marinade.
  2. I add the chicken breasts and coat them evenly.
  3. I let it marinate for at least 30 minutes (or up to overnight) in the refrigerator.

Cook the Quinoa

  1. I rinse the quinoa under cold water.
  2. In a medium saucepan, I combine the quinoa and broth.
  3. I bring it to a boil, then lower the heat, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
  4. Then fluff with a fork.

Grill or Pan-Sear the Chicken

  1. I heat a grill or skillet over medium-high heat.
  2. I cook the marinated chicken breasts for 6-7 minutes on each side, until golden brown and the internal temperature reaches 165°F (75°C).
  3. I let the chicken rest for a few minutes, then slice it into thin strips.

Prepare the Veggies

  1. While the chicken cooks, I dice the cucumber, halve the cherry tomatoes, and slice the red onion.
  2. I place them in a large bowl along with the Kalamata olives and parsley.
  3. I drizzle with a little olive oil and season with salt and pepper.

Make the Tzatziki Sauce

  1. In a small bowl, I combine the Greek yogurt, grated cucumber, chopped dill, olive oil, and lemon juice.
  2. I season with salt and pepper to taste.
  3. I mix well until smooth.

Assemble the Bowl

  1. In serving bowls, I layer the cooked quinoa, sliced chicken, and the veggie mixture.
  2. I sprinkle with crumbled feta cheese and drizzle with tzatziki sauce.
  3. I serve immediately, or refrigerate for later!

Tips and Tricks for the BEST Greek Bowl

Here are my secrets for making these bowls truly exceptional:

  • Marinate the Chicken: Don't skip marinating the chicken! It adds so much flavor and helps keep it tender.
  • Rinse the Quinoa: Rinsing quinoa removes its natural coating (saponin), which can taste bitter.
  • Fresh Herbs: Use fresh parsley and dill for the best flavor in the salad and tzatziki.
  • Drain Grated Cucumber: Squeeze out excess moisture from the grated cucumber before adding it to the tzatziki to prevent a watery sauce.
  • Don't Overcook Chicken: Cook the chicken just until it reaches 165°F (75°C) to keep it juicy.

How to Serve

This Greek Chicken Quinoa Bowl is a fantastic meal on its own! Serve it warm or cold. Additional serving ideas:

  • Pita Bread: Serve with warm pita bread on the side.
  • Extra Lemon: Provide extra lemon wedges for squeezing.
  • Hummus: Add a dollop of hummus to the bowl.
A close-up of a Greek Chicken Quinoa Bowl, showcasing the different components and textures.

Make Ahead and Storage

This bowl is excellent for meal prep! You can cook the chicken, quinoa, and make the tzatziki sauce and veggie mix ahead of time. Store components separately in airtight containers in the refrigerator for up to 3-4 days. Assemble just before serving or pack components separately for lunches.

FAQs about Greek Chicken Quinoa Bowl

  • Can I use a different grain?
    • Yes, brown rice, farro, or even couscous would work well. Adjust cooking times accordingly.
  • Can I make this vegetarian?
    • Absolutely! Substitute the chicken with chickpeas, grilled halloumi cheese, or roasted vegetables. Use vegetable broth for the quinoa.
  • Is there a substitute for Greek yogurt in the tzatziki?
    • You can use plain yogurt or sour cream, but traditional Greek yogurt provides the best thickness and tang.

Enjoy this healthy, flavorful, and easy-to-make Greek Chicken Quinoa Bowl! It's a perfect taste of the Mediterranean any night of the week.

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A close-up of a Greek Chicken Quinoa Bowl, showcasing the different components and textures.

Greek Chicken Quinoa Bowl

  • Author: Caoimhe Byrne
  • Prep Time: 25 minutes
  • Marinating Time: 30minutes
  • Cook Time: 20minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Main Course, Bowl, Salad
  • Cuisine: Greek, Mediterranean
Print Recipe

Description

This Greek Chicken Quinoa Bowl is a healthy, flavorful, and satisfying meal. Tender marinated chicken is grilled or pan-seared and served over fluffy quinoa with a refreshing mix of cucumbers, tomatoes, onions, olives, feta cheese, and a creamy homemade tzatziki sauce.

Ingredients

Scale

For the Chicken Marinade:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Juice of 1 lemon (about 2-3 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste

For the Quinoa:

  • 1 cup quinoa, rinsed
  • 2 cups low-sodium chicken or vegetable broth (or water)

For the Veggies & Cheese:

  • 1 English cucumber, diced (or 1 regular cucumber, peeled and seeded, 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 plain Greek yogurt
  • ¼ cucumber, grated and well-drained (see notes)
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste

Instructions

  • Marinate the Chicken:

    • In a medium bowl or a resealable plastic bag, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper for the marinade. Whisk or mix well.
    • Add the chicken breasts and ensure they are evenly coated with the marinade.
    • Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours.

  • Cook the Quinoa:

    • Rinse the quinoa thoroughly under cold water in a fine-mesh sieve.
    • In a medium saucepan, combine the rinsed quinoa and the chicken (or vegetable) broth.
    • Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
    • Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork.  

  • Make the Tzatziki Sauce:

    • While the quinoa cooks, prepare the tzatziki sauce. Grate the ¼ cucumber. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This step is crucial for a thick sauce.
    • In a small bowl, combine the drained grated cucumber, Greek yogurt, chopped fresh dill, olive oil, and lemon juice. Season with salt and pepper to taste. Mix well until smooth. Cover and refrigerate until ready to use.

  • Prepare the Vegetables: Dice the remaining cucumber, halve the cherry tomatoes, thinly slice the red onion, and slice the Kalamata olives. Chop the fresh parsley.

  • Cook the Chicken:

    • Heat a grill or a large skillet over medium-high heat. Lightly oil the grill grates or add a small amount of olive oil to the skillet.
    • Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
    • Grill or pan-sear the chicken breasts for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
    • Let the cooked chicken rest for a few minutes before slicing into thin strips.

  • Assemble the Bowls:

    • Divide the cooked quinoa evenly among serving bowls.
    • Top the quinoa with the prepared vegetables (cucumber, tomatoes, red onion, olives) and chopped parsley.
    • Arrange the sliced grilled chicken over the vegetables.
    • Sprinkle with crumbled feta cheese.
    • Drizzle generously with the tzatziki sauce.

  • Serve

Notes

  • Chicken: You can substitute boneless, skinless chicken thighs if preferred. Adjust cooking time as needed.
  • Quinoa: Rinsing the quinoa removes its natural coating (saponin), which can taste bitter.
  • Tzatziki: Draining the grated cucumber and using Greek yogurt (which is thicker than regular yogurt) are key to a good tzatziki consistency.
  • Vegetables: Feel free to add other Greek-inspired vegetables like bell peppers or artichoke hearts.
  • Make-Ahead: The quinoa, tzatziki sauce, and chopped vegetables can be prepared ahead of time and stored separately in the refrigerator. Cook the chicken just before assembling the bowls.
  • Storage: Store leftover components separately in airtight containers in the refrigerator for 2-3 days.

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