There’s something magical about recipes that seamlessly combine hearty ingredients, vibrant flavors, and rich traditions into one bowl. The Greek Chicken Quinoa Bowl is a perfect example—a dish that feels like a Mediterranean vacation on your plate. Every bite bursts with the bright, fresh flavors of Greece, making it more than just a meal; it’s an experience that celebrates wholesome ingredients and comforting memories.
The beauty of this dish lies in its versatility. Whether you’re hosting a dinner party, planning a healthy meal prep for the week, or simply craving something nourishing, this recipe fits the bill. Packed with marinated chicken, nutrient-rich quinoa, crunchy vegetables, and a creamy homemade tzatziki sauce, it’s a powerhouse of nutrition and flavor.
The Mediterranean influence is unmistakable. Greek cuisine, with its emphasis on olive oil, lemon, oregano, and fresh produce, is renowned for being both delicious and heart-healthy. Adding quinoa—a superfood revered for its high protein and fiber content—gives this dish a modern, health-conscious twist that will leave you feeling both satisfied and energized.
Let this recipe be your gateway to enjoying the best of both worlds: timeless Mediterranean traditions and contemporary healthful cooking.
Why You’ll Love This Recipe
- Nutrient-Rich: Combines lean protein, fiber-packed quinoa, and colorful vegetables to create a balanced, satisfying meal.
- Bursting with Flavor: From the zesty chicken marinade to the tangy tzatziki, every component adds a unique, delicious element.
- Easy to Customize: Swap ingredients to fit dietary needs or preferences—it’s flexible and forgiving.
- Perfect for Meal Prep: Stays fresh and vibrant, making it ideal for preparing ahead for busy schedules.
Ingredients You’ll Need
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 vegetable or chicken broth
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
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
For Assembly:
- ½ cup crumbled feta cheese
How to Make Greek Chicken Quinoa Bowl
Step 1: Marinate the Chicken
Start by preparing the star of the dish: the chicken. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Pour this marinade over the chicken breasts, ensuring they are fully coated. Place the chicken in a covered dish or zip-top bag and refrigerate for at least 30 minutes, but for the best flavor, let it marinate overnight. This step infuses the chicken with tangy, herby goodness, ensuring it’s juicy and flavorful when cooked.
Step 2: Cook the Quinoa
While the chicken marinates, rinse the quinoa under cold water to remove its natural bitterness. In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff it with a fork and set it aside to cool slightly.
Step 3: Prepare the Tzatziki Sauce
While the quinoa cooks, whip up the tzatziki sauce. Grate the cucumber, then squeeze out any excess moisture using a clean kitchen towel or cheesecloth. In a mixing bowl, combine the grated cucumber with Greek yogurt, fresh dill, olive oil, lemon juice, salt, and pepper. Stir well and taste for seasoning. This creamy, tangy sauce ties the whole dish together.
Step 4: Cook the Chicken
Heat a grill pan, skillet, or outdoor grill over medium heat. Cook the marinated chicken for 6–7 minutes per side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing it into thin strips.
Step 5: Assemble the Bowl
Now comes the fun part—assembly! Start by adding a generous scoop of quinoa to each bowl. Arrange the diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and parsley in sections around the bowl. Lay the sliced chicken on top and drizzle with the creamy tzatziki sauce. Finish with a sprinkle of crumbled feta cheese for a salty, tangy finish.
Helpful Tips
- Marinating Tips: If short on time, you can marinate the chicken for 15 minutes, but longer marination intensifies the flavor.
- Quinoa Perfection: For fluffier quinoa, let it sit covered for a few minutes after cooking, then fluff with a fork.
- Tzatziki Shortcuts: For an extra creamy tzatziki, use full-fat Greek yogurt, and don’t skip draining the cucumber—it prevents the sauce from becoming watery.
- Customizations: Add your favorite vegetables like roasted bell peppers or artichoke hearts for a personalized touch.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop and Grill
- Cuisine: Mediterranean
- Diet: Gluten-Free
Notes
- This recipe is naturally gluten-free. To make it dairy-free, omit the feta and use a plant-based yogurt for the tzatziki.
Nutritional Information
Calories: 350 | Protein: 30g | Carbohydrates: 25g | Fat: 12g
Frequently Asked Questions
Q: Can I use a different grain instead of quinoa?
A: Absolutely! Bulgur, farro, or brown rice are excellent substitutes if quinoa isn’t your favorite.
Q: How long does the bowl stay fresh?
A: Store the components separately for up to 3 days in the refrigerator. Assemble just before serving for the freshest taste.
Q: Can I make this vegetarian?
A: Yes, substitute the chicken with roasted chickpeas or grilled halloumi cheese for a vegetarian version.
Storage Instructions
To store leftovers, keep each component (chicken, quinoa, vegetables, and tzatziki sauce) in separate airtight containers in the fridge. This ensures everything stays fresh and prevents the veggies from getting soggy.’
Related Recipes
If you loved this Greek Chicken Quinoa Bowl, here are some other Mediterranean-inspired recipes to try:
- Loaded Greek Chicken Bowl with Dairy-Free Tzatziki
- Healthy Greek Chicken Bowls: A Mediterranean Delight
Conclusion
The Greek Chicken Quinoa Bowl is more than just a meal; it’s a celebration of wholesome ingredients, vibrant flavors, and a commitment to eating well. Whether you’re savoring it fresh out of the kitchen or enjoying it as a meal prep lunch, this dish brings the best of the Mediterranean to your table. Give it a try—you’ll fall in love with how easy and delicious healthy eating can be!
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Greek Chicken Quinoa Bowl
Description
There’s something magical about recipes that seamlessly combine hearty ingredients, vibrant flavors, and rich traditions into one bowl. The Greek Chicken Quinoa Bowl is a perfect example—a dish that feels like a Mediterranean vacation on your plate. Every bite bursts with the bright, fresh flavors of Greece, making it more than just a meal; it’s an experience that celebrates wholesome ingredients and comforting memories.
The beauty of this dish lies in its versatility. Whether you’re hosting a dinner party, planning a healthy meal prep for the week, or simply craving something nourishing, this recipe fits the bill. Packed with marinated chicken, nutrient-rich quinoa, crunchy vegetables, and a creamy homemade tzatziki sauce, it’s a powerhouse of nutrition and flavor.
The Mediterranean influence is unmistakable. Greek cuisine, with its emphasis on olive oil, lemon, oregano, and fresh produce, is renowned for being both delicious and heart-healthy. Adding quinoa—a superfood revered for its high protein and fiber content—gives this dish a modern, health-conscious twist that will leave you feeling both satisfied and energized.
Let this recipe be your gateway to enjoying the best of both worlds: timeless Mediterranean traditions and contemporary healthful cooking.
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 vegetable or chicken broth
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
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
For Assembly:
- ½ cup crumbled feta cheese
Instructions
Step 1: Marinate the Chicken
Start by preparing the star of the dish: the chicken. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Pour this marinade over the chicken breasts, ensuring they are fully coated. Place the chicken in a covered dish or zip-top bag and refrigerate for at least 30 minutes, but for the best flavor, let it marinate overnight. This step infuses the chicken with tangy, herby goodness, ensuring it’s juicy and flavorful when cooked.
Step 2: Cook the Quinoa
While the chicken marinates, rinse the quinoa under cold water to remove its natural bitterness. In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff it with a fork and set it aside to cool slightly.
Step 3: Prepare the Tzatziki Sauce
While the quinoa cooks, whip up the tzatziki sauce. Grate the cucumber, then squeeze out any excess moisture using a clean kitchen towel or cheesecloth. In a mixing bowl, combine the grated cucumber with Greek yogurt, fresh dill, olive oil, lemon juice, salt, and pepper. Stir well and taste for seasoning. This creamy, tangy sauce ties the whole dish together.
Step 4: Cook the Chicken
Heat a grill pan, skillet, or outdoor grill over medium heat. Cook the marinated chicken for 6–7 minutes per side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing it into thin strips.
Step 5: Assemble the Bowl
Now comes the fun part—assembly! Start by adding a generous scoop of quinoa to each bowl. Arrange the diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and parsley in sections around the bowl. Lay the sliced chicken on top and drizzle with the creamy tzatziki sauce. Finish with a sprinkle of crumbled feta cheese for a salty, tangy finish.
Notes
This recipe is naturally gluten-free. To make it dairy-free, omit the feta and use a plant-based yogurt for the tzatziki.
