If you are craving a meal that bursts with bright colors, fresh flavors, and hearty nutrition, then the Greek Chicken Quinoa Bowl Recipe is exactly what you need. This dish combines tender, marinated chicken with fluffy quinoa and vibrant Mediterranean veggies, making it a perfect balance of protein, texture, and zest. Whether you’re looking for a wholesome lunch or a quick dinner that feels special, this recipe delivers satisfying tastes and a gorgeous presentation in every bite.
Ingredients You’ll Need
Simple ingredients can create unforgettable meals, and each element in this Greek Chicken Quinoa Bowl Recipe plays a crucial role. From the juicy chicken infused with herbs to the fresh veggies that add crunch and color, every component contributes to the bowl’s vibrant flavor and satisfying texture.
- 1 pound boneless, skinless chicken breasts: The lean protein base that soaks up the marinade beautifully.
- 2 tablespoons olive oil: Adds richness and helps tenderize the chicken while grilling.
- 1 tablespoon lemon juice: Brings a bright, zesty tang that livens up the flavors.
- 1 teaspoon dried oregano: Classic Mediterranean herb giving that authentic Greek taste.
- ½ teaspoon garlic powder: Adds depth and a subtle savory punch without overpowering.
- ½ teaspoon salt: Essential for seasoning, balancing flavors perfectly.
- ¼ teaspoon black pepper: Gives a gentle heat and complexity.
- 2 cups cooked quinoa: A fluffy, protein-packed base that is gluten-free and satisfying.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness and vibrant red color.
- 1 cup cucumber, diced: Adds refreshing crunch and coolness that complements the warm chicken.
- ½ red onion, thinly sliced: Sharp and colorful, providing hints of bite and contrast.
- ½ cup Kalamata olives, halved: Salty and briny, they add authentic Mediterranean flair.
- ½ cup crumbled feta cheese: Creamy and tangy, tying all flavors together beautifully.
- ¼ cup chopped fresh parsley: Fresh herbal notes that brighten the entire bowl.
- Lemon wedges for serving: Optional but highly recommended for an extra citrus kick at the table.
How to Make Greek Chicken Quinoa Bowl Recipe
Step 1: Marinate the Chicken
Start by whisking together the olive oil, lemon juice, oregano, garlic powder, salt, and black pepper in a bowl. Add the chicken breasts and toss until each piece is fully coated in the aromatic marinade. Cover and let it rest in the fridge for at least 30 minutes. This step infuses the chicken with that signature Mediterranean flavor and helps keep it juicy when cooked.
Step 2: Cook the Chicken
Heat a grill or skillet over medium heat and cook the marinated chicken for about 5 to 7 minutes per side, or until no longer pink and the internal temperature hits 165°F (74°C). After cooking, let the chicken rest for 5 minutes to lock in the juices before slicing it into tender strips.
Step 3: Prepare the Bowl
Lay down a generous base of cooked quinoa in each bowl. Then, arrange the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives around the quinoa. Top the bowl with sliced chicken, crumbled feta cheese, and fresh parsley. This combination creates a colorful, inviting plate packed with different textures and vibrant flavors.
How to Serve Greek Chicken Quinoa Bowl Recipe
Garnishes
Adding a squeeze of fresh lemon from the wedges gives a finishing touch that elevates the flavor profile with bright acidity. A dollop of tzatziki or hummus on the side not only complements the tangy chicken but also adds creaminess to each bite, making the bowl feel even more satisfying and indulgent.
Side Dishes
This Greek Chicken Quinoa Bowl Recipe is a full meal on its own, but for an extra Mediterranean feast, serve it alongside warm pita bread, a light Greek salad, or roasted vegetables. Each side adds new layers of flavor without overpowering the fresh, wholesome qualities of the main bowl.
Creative Ways to Present
Try serving this bowl in mason jars for meal prep or picnics. Layer the quinoa and veggies first, then nestle the chicken on top right before eating to keep textures fresh. You can also turn it into a wrap by stuffing all the bowl ingredients into a soft tortilla or pita for a portable lunch packed with nutrition and flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and quinoa mixture in airtight containers in the refrigerator for up to 3 days. Keep the fresh veggies and garnishes separated if possible to maintain their crunch and brightness.
Freezing
While the cooked chicken and quinoa freeze well, it’s best to freeze them without the fresh vegetables and feta. Place chicken and quinoa in freezer-safe bags or containers, and thaw overnight in the fridge before reheating.
Reheating
Reheat the bowl components gently in a skillet or microwave until warmed through. Add fresh cucumber, tomatoes, and parsley after reheating to keep that crisp, refreshing contrast. Avoid reheating the feta cheese to preserve its texture and flavor.
FAQs
Can I use brown rice instead of quinoa?
Absolutely! Brown rice is a great substitute if you prefer a different texture or flavor. It complements the Greek flavors just as well and adds a nice chewiness to the bowl.
Is this recipe suitable for meal prep?
Yes, the Greek Chicken Quinoa Bowl Recipe is perfect for meal prep. You can prepare the chicken and quinoa ahead of time and keep the veggies fresh to assemble quickly during the week.
How spicy is this dish?
This recipe is mild and focuses on herbaceous and citrus notes rather than heat. You can add a pinch of crushed red pepper flakes or cayenne if you want a little kick.
Can I use a different protein?
Definitely! This recipe works wonderfully with grilled shrimp, tofu, or lamb for a different take on the traditional flavors.
What’s the best way to cook the chicken if I don’t have a grill?
A hot skillet or grill pan on the stovetop works perfectly. Just ensure the chicken cooks evenly by not crowding the pan and flipping once the edges turn opaque.
Final Thoughts
If you’re searching for a dish that feels fresh, nourishing, and full of Mediterranean goodness, the Greek Chicken Quinoa Bowl Recipe is a must-try. It comes together quickly, looks stunning on the plate, and tastes like a celebration of simple ingredients done right. Trust me, once you make this, it will become a favorite go-to meal for any day of the week.
Print
Greek Chicken Quinoa Bowl Recipe
- Prep Time: 15 minutes (plus at least 30 minutes marinating time)
- Cook Time: 15 minutes
- Total Time: 45 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek-Inspired
- Diet: Gluten Free
Description
A flavorful Greek Chicken Quinoa Bowl featuring marinated and grilled chicken breasts served over a bed of fluffy quinoa with fresh vegetables, Kalamata olives, and crumbled feta cheese. This healthy, protein-packed Mediterranean-inspired meal is perfect for quick and nutritious meal prep.
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Bowl
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, halved
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the Marinade: In a bowl, combine olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. Mix thoroughly to create the marinade.
- Marinate the Chicken: Add the boneless, skinless chicken breasts to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to infuse.
- Cook the Chicken: Preheat your grill or stovetop pan to medium heat. Grill or pan-sear the chicken breasts for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
- Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes. Once rested, slice the chicken into thin strips for serving.
- Assemble the Bowls: In serving bowls, layer cooked quinoa first. Top with halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and sliced chicken breasts.
- Add Final Touches: Sprinkle crumbled feta cheese and chopped fresh parsley over the assembled bowls. Serve with lemon wedges on the side for an extra burst of freshness.
Notes
- Add a dollop of tzatziki or hummus for extra flavor and creaminess.
- Swap quinoa for brown rice or cauliflower rice to fit different dietary preferences or textures.
