Greek Chicken Quinoa Bowl is more than just a recipe; it’s a vibrant invitation to savor the sun-drenched flavors of the Mediterranean, all conveniently packed into one wholesome dish. I’m absolutely thrilled to share this culinary gem with you today!
Why This Dish is a Modern Classic
Rooted in the ancient culinary traditions of Greece, which celebrate fresh, seasonal ingredients and lean proteins, this bowl takes that philosophy and adapts it for our busy modern lives. While traditional Greek meals often feature separate components, the “bowl” concept elegantly brings together the best of Greek flavors into a harmonious and incredibly satisfying single serving. People adore this dish for its irresistible combination of zesty lemon, savory grilled chicken, fluffy quinoa, and crisp, garden-fresh vegetables like cucumbers, tomatoes, and kalamata olives. The creamy feta cheese and a hint of fresh dill elevate every bite, creating a symphony of textures and tastes that truly brightens any meal. It’s not just delicious; it’s a powerhouse of nutrition, offering balanced protein, whole grains, and a generous serving of vegetables. Whether you’re seeking a quick, healthy lunch or a light yet fulfilling dinner, this Greek Chicken Quinoa Bowl is poised to become a staple in your kitchen, offering both convenience and incredible flavor.
Ingredients:
- For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts, about 3-4 breasts, sliced horizontally if very thick to create cutlets or into 1-inch cubes for quicker cooking.
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice, approximately from 1 medium lemon
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced very finely or grated
- 1 teaspoon dried oregano, preferably Greek oregano for an authentic flavor
- ½ teaspoon dried thyme
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon black pepper, freshly ground
- Pinch of red pepper flakes (optional, for a subtle kick)
- For the Quinoa:
- 1 cup uncooked quinoa, white or tri-color variety
- 2 cups low-sodium chicken broth or vegetable broth (for richer flavor), or water
- ½ teaspoon sea salt
- For the Tzatziki Sauce:
- 1 cup plain Greek yogurt, full-fat or 2% for best creaminess
- ½ English cucumber, grated and thoroughly squeezed of excess liquid
- 1 clove garlic, minced or finely grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon extra virgin olive oil, for drizzling (optional)
- For the Salad Toppings:
- 1 English cucumber, diced into ½-inch pieces
- 1 pint cherry tomatoes or 2 Roma tomatoes, halved or diced
- ½ red onion, thinly sliced or finely diced
- ½ cup Kalamata olives, pitted and halved
- ½ cup crumbled feta cheese, preferably block feta crumbled by hand for better texture
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- Optional: Fresh mint leaves, roughly chopped
- For the Lemon-Herb Vinaigrette (optional, for extra zest):
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard (for emulsification)
- Pinch of sea salt and black pepper
Preparing the Chicken for Your Greek Chicken Quinoa Bowl
This is where we infuse our chicken with those vibrant Greek flavors, making it the star protein of our Greek Chicken Quinoa Bowl. The marinating process is key to tenderness and taste.
- Prepare the Chicken: First, if your chicken breasts are quite thick, I like to slice them horizontally to create thinner cutlets. This ensures they cook more evenly and absorb the marinade better. Alternatively, you can cut them into 1-inch cubes for a more bite-sized experience in your bowl. Pat the chicken dry with paper towels; this helps the marinade adhere better.
- Mix the Marinade: In a medium non-reactive bowl (glass or plastic), whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, dried thyme, ½ teaspoon sea salt, and ¼ teaspoon black pepper. If you like a little heat, now’s the time to add a pinch of red pepper flakes.
- Marinate the Chicken: Add the prepared chicken pieces to the bowl with the marinade, ensuring all pieces are well coated. You can use your hands or tongs to mix it thoroughly. Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Place it in the refrigerator to marinate for at least 30 minutes. For the best flavor, I recommend marinating for 2-4 hours. You can even marinate it overnight if you’re planning ahead, but generally, 4 hours is plenty for chicken to soak up those delicious Greek notes without the lemon juice “cooking” the meat too much.
- Cook the Chicken:
- For Pan-Seared Chicken: Heat 1 tablespoon of olive oil in a large skillet (cast iron or non-stick works great) over medium-high heat. Once hot, remove the chicken from the marinade, letting any excess drip off (discard the remaining marinade). Place the chicken pieces in a single layer in the hot skillet, being careful not to overcrowd the pan. You might need to cook in batches. Cook for 4-6 minutes per side, or until the chicken is golden brown, cooked through, and reaches an internal temperature of 165°F (74°C). The exact time will depend on the thickness of your chicken.
- For Grilled Chicken: Preheat your grill to medium-high heat (around 400°F or 200°C). Lightly oil the grill grates. Remove the chicken from the marinade and place it on the preheated grill. Grill for 3-5 minutes per side, or until beautiful grill marks appear and the chicken is cooked through with an internal temperature of 165°F (74°C).
- Rest and Slice: Once cooked, transfer the chicken to a cutting board. Tent it loosely with foil and let it rest for 5 minutes. This is a crucial step that allows the juices to redistribute, resulting in incredibly tender and moist chicken for your Greek Chicken Quinoa Bowl. After resting, slice the chicken into strips or cubes, depending on your preference for serving.
Perfectly Cooked Quinoa Base
Quinoa is a fantastic, protein-rich grain that serves as the hearty foundation for our Greek Chicken Quinoa Bowl. Cooking it perfectly is simple, but a few steps make all the difference.
- Rinse the Quinoa: This step is often overlooked but it’s really important! Place the uncooked quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water for at least 30 seconds, or until the water runs clear. Quinoa has a natural coating called saponin, which can make it taste bitter if not rinsed off.
- Combine and Cook: Transfer the rinsed quinoa to a medium saucepan. Add the 2 cups of chicken or vegetable broth (or water) and ½ teaspoon of sea salt. Bring the mixture to a boil over medium-high heat.
- Simmer and Steam: Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer gently for 15 minutes. Resist the urge to lift the lid! This allows the quinoa to steam properly and absorb all the liquid.
- Rest and Fluff: After 15 minutes, remove the saucepan from the heat, but keep the lid on. Let the quinoa rest, still covered, for another 5-10 minutes. This resting period allows the quinoa to finish cooking through steam and become light and fluffy. After resting, remove the lid and use a fork to fluff the quinoa gently. You’ll notice the little “tails” separating from the grains, a sign of perfectly cooked quinoa.
Crafting the Creamy Tzatziki Sauce
No Greek Chicken Quinoa Bowl is complete without a generous dollop of creamy, refreshing tzatziki. This cooling sauce adds a wonderful tang and freshness that perfectly complements the savory chicken and earthy quinoa.
- Prepare the Cucumber: Take your ½ English cucumber and grate it using the large holes of a box grater. Once grated, place the cucumber in a clean kitchen towel or several layers of paper towels. Now, this is a critical step: squeeze out as much excess liquid as you possibly can. Cucumber is full of water, and if you don’t remove it, your tzatziki will be watery and thin, rather than thick and creamy.
- Combine Ingredients: In a medium bowl, combine the strained grated cucumber with the plain Greek yogurt. Add the minced garlic, fresh lemon juice, chopped fresh dill, ½ teaspoon sea salt, and ¼ teaspoon black pepper.
- Mix and Chill: Stir all the ingredients together until well combined. Taste and adjust seasoning if necessary; you might want a little more salt or lemon juice depending on your preference. For the best flavor, cover the bowl and refrigerate the tzatziki for at least 30 minutes before serving. This allows the flavors to meld and develop. If you have time, an hour or two is even better! Right before serving, you can drizzle a tiny bit of extra virgin olive oil over the top for a beautiful finish, though this is optional.
Assembling the Fresh Salad Components and Vinaigrette
These fresh, vibrant components bring color, crunch, and essential Greek flavors to your Greek Chicken Quinoa Bowl, making each bite an exciting experience. Don’t underestimate the power of fresh ingredients!
- Prepare the Vegetables:
- Cucumber: Dice the English cucumber into neat ½-inch pieces.
- Tomatoes: If using cherry tomatoes, simply halve them. If you have larger Roma tomatoes, dice them into similar ½-inch pieces.
- Red Onion: Thinly slice or finely dice the half red onion. If you find raw red onion too strong, you can soak the slices in cold water for 10-15 minutes, then drain thoroughly. This mellows their flavor beautifully.
- Prepare Olives and Feta:
- Kalamata Olives: Ensure your Kalamata olives are pitted, then simply halve them.
- Feta Cheese: If you’re using a block of feta, crumble it by hand into irregular pieces. This gives a much nicer texture and more authentic feel than pre-crumbled feta.
- Chop the Herbs: Roughly chop your fresh parsley and dill. If you’re using fresh mint, chop that as well. These herbs add incredible freshness and aromatic notes.
- Make the Lemon-Herb Vinaigrette (Optional but Recommended): In a small bowl or jar, whisk together the 3 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of dried oregano, ½ teaspoon of Dijon mustard (which helps emulsify the dressing and adds a little tang), and a pinch of sea salt and black pepper. Whisk vigorously until well combined and slightly emulsified. This vinaigrette can be drizzled over the salad components or directly into the bowl for an extra burst of flavor. While the tzatziki provides moisture, this vinaigrette enhances the fresh vegetables wonderfully.
Bringing Your Greek Chicken Quinoa Bowl Together
Now for the exciting part – assembling your beautiful, nutritious, and delicious Greek Chicken Quinoa Bowl! This is where all your hard work comes together in a symphony of flavors and textures.
- Lay the Quinoa Base: Take your serving bowls (I find wider, shallow bowls work best for showing off all the lovely layers). Start by spooning a generous portion of the fluffy, perfectly cooked quinoa into the bottom of each bowl. This forms the hearty and nutritious base of our Greek Chicken Quinoa Bowl.
- Add the Chicken: Next, arrange the warm, flavorful Greek chicken slices or cubes over one side of the quinoa. Make sure each bowl gets a good portion of the protein-packed chicken.
- Arrange the Fresh Salad: Artfully arrange the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives around the chicken and quinoa. You want a good mix of colors and textures in every bowl. This is where your Greek Chicken Quinoa Bowl truly starts to look vibrant and inviting.
- Dollop with Tzatziki: Take a generous spoonful (or two!) of your creamy, refreshing homemade tzatziki sauce and place it either directly over the chicken or nestled alongside the vegetables. This is the ultimate cooling counterpoint to the savory chicken and adds essential moisture and tang.
- Finish with Feta and Herbs: Sprinkle the crumbled feta cheese generously over the entire bowl. Finally, garnish with the fresh chopped parsley and dill. If you prepared the optional lemon-herb vinaigrette, now is the time to drizzle a little over the vegetable components for an extra layer of bright flavor.
- Serve Immediately: Your magnificent Greek Chicken Quinoa Bowl is now ready to be enjoyed! Serve it immediately to appreciate the warmth of the chicken and quinoa contrasted with the crisp, cool vegetables and creamy tzatziki. Each spoonful will deliver a delightful combination of textures and authentic Greek flavors.
Tips for an Even Better Greek Chicken Quinoa Bowl
To truly elevate your Greek Chicken Quinoa Bowl, consider these friendly suggestions that can make your meal even more enjoyable and efficient.
Make-Ahead Suggestions
One of the best things about this Greek Chicken Quinoa Bowl is how well it lends itself to meal prep. You can prepare several components in advance, making weeknight dinners or healthy lunches a breeze:
- Marinate Chicken: Marinate the chicken overnight. This saves time on the day of cooking and allows the flavors to deepen significantly. Just remember to cook it when you’re ready to assemble your bowl.
- Cook Quinoa: The quinoa can be cooked up to 3-4 days in advance and stored in an airtight container in the refrigerator. Reheat gently or enjoy at room temperature.
- Prepare Tzatziki: Tzatziki sauce actually tastes even better the next day once the flavors have had more time to meld. Make it a day or two ahead and keep it chilled.
- Chop Vegetables: Dice your cucumbers, tomatoes, and red onions, and chop your herbs a day ahead. Store them in separate airtight containers in the fridge. Keep the feta crumbled and ready.
- Store Components Separately: For optimal freshness and texture, always store the cooked chicken, quinoa, tzatziki, and fresh vegetables in separate containers. This prevents sogginess and keeps everything tasting its best. When you’re ready to eat, simply assemble your Greek Chicken Quinoa Bowl fresh!
Customizing Your Bowl
This recipe is a fantastic starting point, but don’t hesitate to make your Greek Chicken Quinoa Bowl your own!
- Vegetable Additions: Feel free to add other fresh vegetables. Roasted red bell peppers, artichoke hearts, or even some spinach or mixed greens would be wonderful additions to the fresh salad portion. Sliced radishes can add a peppery crunch.
- Protein Alternatives: While chicken is classic, grilled lamb or shrimp would also be absolutely delicious in this Greek Chicken Quinoa Bowl. For a vegetarian option, seasoned chickpeas or grilled halloumi cheese would be fantastic substitutes.
- Grain Options: If you’re not a fan of quinoa, or just want to switch things up, consider using brown rice, farro, or even couscous as the base for your Greek Chicken Quinoa Bowl.
- Spice Level: If you love a bit more heat, don’t shy away from adding extra red pepper flakes to the chicken marinade or a tiny pinch to your tzatziki.
- Extra Zest: A squeeze of fresh lemon juice over the entire assembled Greek Chicken Quinoa Bowl right before serving can really brighten all the flavors.
- Herb Variations: Experiment with different fresh herbs! While dill and parsley are traditional, a touch of fresh mint in your salad or tzatziki can add a wonderfully refreshing twist.
Enjoy the process of creating and savoring your very own personalized Greek Chicken Quinoa Bowl!
Conclusion:
Well, my friends, we’ve reached the exciting end of our culinary journey together, and I truly hope you’re feeling as inspired as I am about this incredible recipe. What we’ve created here isn’t just another meal; it’s a vibrant celebration of fresh ingredients, bold flavors, and wholesome goodness. This isn’t just a recipe; it’s an experience. I’ve poured my heart into perfecting this Greek Chicken Quinoa Bowl because I genuinely believe it’s a game-changer for anyone looking to bring more joy, health, and deliciousness into their kitchen. It perfectly balances savory, tangy, and fresh notes, making every single bite an absolute delight. The tender, marinated chicken, the fluffy, protein-packed quinoa, the crisp freshness of the cucumbers and tomatoes, the sharp tang of the feta, and the briny kick of the olives all come together in a symphony of tastes that will undoubtedly tantalize your taste buds and leave you feeling wonderfully satisfied. It’s a dish that proves healthy eating can be incredibly flavorful and far from boring. Forget bland diet food; this is real, honest-to-goodness flavor that nourishes your body and soul. Its ease of preparation also means you can enjoy a gourmet-tasting meal without spending hours slaving away in the kitchen, making it perfect for busy weeknights or lazy weekend lunches, allowing you more time to savor the moments that matter most.
Elevate Your Experience: Serving Suggestions & Creative Variations
One of the many things I adore about this recipe is its incredible versatility. While the core Greek Chicken Quinoa Bowl is perfect as is, there are so many delightful ways to customize and enhance it to suit your preferences or what you have on hand. For a quick and easy lunch, I often prepare a larger batch of the chicken and quinoa at the start of the week. This makes it ideal for meal prepping; simply assemble your bowls each morning with fresh veggies, and you’re good to go! If you’re looking to switch up the protein, feel free to substitute the chicken with grilled salmon, shrimp, chickpeas for a fantastic vegetarian option, or even marinated tofu for a delightful vegan twist. Each substitution brings its own unique character to the bowl, proving just how adaptable this recipe truly is. Don’t be afraid to experiment with your greens too! While I love adding crisp romaine, baby spinach, or peppery arugula can also provide a wonderful base, each adding a slightly different texture and flavor profile. For an extra layer of flavor and texture, consider adding thinly sliced red onion for a sharper bite, or roasted red peppers for a touch of sweetness and smokiness that complements the other ingredients beautifully. A sprinkle of fresh dill or oregano just before serving can also amplify those classic Greek aromas, transporting you straight to the Mediterranean. And for those who love a bit of heat, a dash of red pepper flakes in the dressing or a drizzle of sriracha can add an unexpected but welcome kick, taking your taste buds on an exciting adventure. You can also explore different dressings – a creamy tzatziki sauce or a lemon-tahini dressing would be absolutely divine and offer a different flavor profile while maintaining that essential Mediterranean essence. Imagine serving this alongside some warm pita bread for dipping into any leftover dressing – pure bliss! For a heartier meal, you could even add a scoop of hummus to each bowl, further enhancing the creaminess and nutritional value. The possibilities are truly endless, and I encourage you to make this recipe your own, adapting it to your taste and what brings you the most joy in the kitchen.
Your Culinary Adventure Awaits!
Now that you have all the tools and inspiration, it’s your turn to step into the kitchen and make this incredible recipe a reality. Trust me when I say that the effort, which is minimal, will be richly rewarded with a meal that is not only profoundly satisfying but also deeply nourishing. I genuinely can’t wait for you to experience the magic of this Greek Chicken Quinoa Bowl for yourself. It’s more than just food; it’s an opportunity to create something beautiful and delicious, to share it with loved ones, or simply to enjoy a moment of mindful eating all on your own. There’s a unique satisfaction that comes from preparing a meal from scratch, knowing exactly what ingredients went into it, and then savoring every single bite. So, go ahead, gather your ingredients, put on some good music, and let your culinary creativity flow. Once you’ve whipped up your own masterpiece, I would absolutely love to hear about your experience! Did you stick to the original recipe, or did you put your own unique twist on it? What were your favorite parts? Did you discover a new serving suggestion that you think others should know about? Perhaps you found a genius shortcut or an ingredient swap that worked wonders. Please don’t keep your triumphs to yourself! Share your photos, your tips, and your honest feedback in the comments section below. Your insights and culinary adventures inspire not only me but also our entire community of food lovers, creating a wonderful space for shared passion and discovery. Let’s build a vibrant space where we can all share our passion for delicious, wholesome food, encouraging each other to explore new flavors and techniques. Happy cooking, my friends, and enjoy every single delightful spoonful!
Greek Chicken Quinoa Bowl
A healthy and flavorful meal, this Greek Chicken Quinoa Bowl combines savory marinated chicken, fluffy quinoa, and fresh Mediterranean vegetables. It’s a balanced and satisfying dish perfect for any meal.
Ingredients
-
1 cup quinoa
-
2 cups chicken broth or water
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1 lb boneless, skinless chicken breasts
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2 tablespoons olive oil
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1 teaspoon dried oregano
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1 teaspoon garlic powder
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Salt and pepper to taste
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1 cup cherry tomatoes, halved
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1⁄2 cucumber, diced
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1⁄4 red onion, thinly sliced
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1⁄2 cup kalamata olives, pitted and sliced
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1⁄2 cup feta cheese, crumbled
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1 tablespoon fresh lemon juice
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1 tablespoon fresh parsley, chopped (optional)
Instructions
- Step 1
Cut 1 lb chicken breasts into desired pieces. In a bowl, combine chicken with 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon garlic powder, salt, and pepper. Marinate for at least 30 minutes in the refrigerator. - Step 2
Rinse 1 cup quinoa. In a saucepan, combine quinoa, 2 cups broth/water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat, let rest 5-10 minutes, then fluff with a fork. - Step 3
Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Cook marinated chicken for 4-6 minutes per side, or until cooked through (internal temperature 165°F). Let rest, then slice. - Step 4
While chicken and quinoa cook, dice 1/2 cucumber, halve 1 cup cherry tomatoes, thinly slice 1/4 red onion, and slice 1/2 cup pitted kalamata olives. Crumble 1/2 cup feta cheese. - Step 5
Divide cooked quinoa among serving bowls. Top with sliced chicken, prepared vegetables, olives, and crumbled feta. - Step 6
Drizzle with 1 tablespoon fresh lemon juice. Garnish with 1 tablespoon chopped parsley if desired. Serve immediately.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
