Greek Chicken Quinoa Bowl Recipe

BySarah
Jump to Recipe· 4.9 from 5 reviews

If you’re craving a meal that’s fresh, wholesome, and bursting with Mediterranean flavors, you’re going to love this Greek Chicken Quinoa Bowl Recipe. It’s one of those dishes that feels fancy but comes together so easily, perfect for any night of the week. Trust me, once you taste those juicy grilled chicken breasts paired with fluffy quinoa and that tangy lemon-oregano dressing, you’ll want to make it again and again.

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Why This Recipe Works

  • Balanced Flavors: The bright lemon dressing perfectly complements the savory grilled chicken and earthy quinoa.
  • Simple Prep: Minimal ingredients combined with easy cooking steps make this bowl a weeknight winner.
  • Healthy & Filling: High in protein and fiber, it keeps you full while feeling light.
  • Versatile and Customizable: You can swap veggies or add your favorites to make it truly your own.
Greek Chicken Quinoa Bowl, healthy Mediterranean bowl, easy quinoa chicken meal, flavorful Greek salad bowl, protein-packed chicken quinoa dish - A white bowl holds a colorful layered dish on a white marbled surface. The bottom layer is light beige quinoa. On top of this, sliced grilled chicken with visible char marks sits to one side. To the right of the chicken is a mix of chopped red tomatoes and small pieces of red onion. Below the tomato mix is chopped green cucumber with some purple olives scattered throughout. White crumbled cheese is sprinkled over the top of the tomatoes, cucumbers, and olives. The colors contrast well, showing fresh and healthy ingredients. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Greek Chicken Quinoa Bowl Recipe plays a part in building those amazing flavors and textures that make the bowl irresistible. When shopping, look for fresh lemons for that bright zing and good-quality olive oil to maximize the dressing’s flavor.

Greek Chicken Quinoa Bowl, healthy Mediterranean bowl, easy quinoa chicken meal, flavorful Greek salad bowl, protein-packed chicken quinoa dish - Flat lay of a small heap of uncooked quinoa grains, four raw boneless skinless chicken breasts with a natural pink tone, one whole English cucumber with deep green skin, four ripe Roma tomatoes with bright red skin, one medium red onion with smooth purple outer layers, a small white ceramic bowl of crumbled white feta cheese, a small white ceramic bowl of dark purple kalamata olives, two whole lemons—one cut in half showing juicy pulp, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of light amber honey, one whole garlic bulb with papery white skin beside a few minced garlic cloves, a small white ceramic bowl with dried green oregano leaves, a small white ceramic bowl with dried light green basil leaves, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of whole black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil (or avocado oil): Adds richness and helps emulsify the marinade while lending a smooth mouthfeel.
  • Lemons (juice and zest): The star of the dressing, providing vibrant acidity to brighten the whole dish.
  • Honey: Balances the lemon’s tartness with a subtle sweetness, magic in small doses.
  • Garlic: Gives a savory, aromatic punch that pairs perfectly with Mediterranean flavors.
  • Dried oregano & basil: Classic herbs that infuse the chicken and dressing with authentic Greek notes.
  • Quinoa: The nutrient-packed base that’s light yet filling, offering a nutty flavor and fluffy texture.
  • Chicken breasts: Juicy and mild, a perfect protein canvas soaking up the flavors of the marinade.
  • English cucumber: Adds crunch and freshness that contrast beautifully with the warm quinoa and grilled chicken.
  • Roma tomatoes: Delightfully sweet and juicy, they bring color and a refreshing pop to the bowl.
  • Red onion: Brings a mild pungency and crunch, rounding out the veggie mix.
  • Feta cheese: Salty and creamy, this cheese is close to essential when aiming for a true Greek flavor experience.
  • Kalamata olives: Offer a briny depth that complements the fresh vegetables and tender chicken.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making recipes work for you, so I encourage you to tweak this Greek Chicken Quinoa Bowl Recipe however you prefer. Sometimes I’ll switch up the veggies depending on what’s fresh at the market or toss in some extras for more texture.

  • Vegetarian Version: Skip the chicken and double up on the cucumber, tomatoes, and olives — or add some roasted chickpeas for protein.
  • Different Proteins: I’ve swapped chicken breasts for boneless thighs when I want juicier meat, and it works beautifully.
  • Herb Variations: Fresh parsley or dill added to the dressing bring a bright twist I’ve loved experimenting with.
  • Dressing Swap: Maple syrup is a great honey replacement if you want a different kind of sweetness.

Step-by-Step: How I Make Greek Chicken Quinoa Bowl Recipe

Step 1: Perfectly Cook the Quinoa

Start by rinsing your 1½ cups of quinoa under cold water to remove its natural bitterness — super important for a clean flavor. Then, combine it with 2 cups of water and a pinch of salt in a small saucepan. Bring it to a gentle boil, then reduce the heat and let it simmer for 12-15 minutes until the water’s absorbed and quinoa is tender but not mushy. Once cooked, fluff it with a fork and set it aside to cool, which helps keep it from clumping later.

Step 2: Whip Up the Bright Lemon-Oregano Dressing

Grab a small jar or bowl and add ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, salt, and pepper to taste. Give it a good stir or vigorous shake to emulsify the dressing until it’s slightly thickened and beautifully glossy. This dressing doubles as the marinade — so delicious!

Step 3: Marinate and Grill the Chicken

Pour about a third of your marinade over the 4 chicken breasts and toss until they’re completely coated. Be sure to reserve the rest for drizzling the bowls later — that’s flavor gold! Heat a grill pan or an outdoor grill to medium-high, then cook the chicken for 6-8 minutes per side. You want that perfect grill mark and an internal temperature hitting 165°F to ensure juiciness without drying out. When done, let the chicken rest a few minutes before slicing — this helps keep those juices locked in.

Step 4: Assemble Your Greek Chicken Quinoa Bowls

Divide the cooled quinoa evenly among four bowls, then top each with sliced grilled chicken and your prepped veggies: a diced English cucumber, chopped Roma tomatoes, and diced red onion. Scatter crumbled feta cheese and kalamata olives generously over the bowls, then finish with a good drizzle of that remaining dressing. You’ll love the contrast of flavors and textures—fresh, salty, tangy, and hearty.

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Pro Tips for Making Greek Chicken Quinoa Bowl Recipe

  • Rinse Quinoa Thoroughly: To avoid any bitter taste, always rinse quinoa in a fine mesh sieve before cooking.
  • Don’t Over-Marinate Chicken: About 30 minutes is plenty to keep the chicken tender and flavorful without overwhelming it.
  • Let Chicken Rest: After grilling, resting helps redistribute juices and keeps the meat juicy when sliced.
  • Keep Dressing Separate for Storage: If meal prepping, always store the dressing apart to maintain fresh textures and flavors.

How to Serve Greek Chicken Quinoa Bowl Recipe

Greek Chicken Quinoa Bowl, healthy Mediterranean bowl, easy quinoa chicken meal, flavorful Greek salad bowl, protein-packed chicken quinoa dish - The image shows a white bowl filled with a colorful healthy dish. At the center, there are four thick slices of grilled chicken with brown grill marks and a light golden color. Surrounding the chicken are four different sections: diced green cucumber mixed with black olives and crumbled white cheese, chopped red tomatoes mixed with small pieces of red onion and black olives, white crumbled cheese, and a base of light beige quinoa. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my bowls with extra crumbled feta and a sprinkle of fresh chopped parsley or mint when I have it on hand—it adds a burst of fresh herbal brightness. Sometimes a few thin slices of fresh radish bring a nice crunch too. These little touches make every bite feel special.

Side Dishes

When serving this Greek Chicken Quinoa Bowl Recipe, I often keep it simple with a side of warm pita bread or some roasted lemon potatoes. A simple Greek salad with olives, tomatoes, and a drizzle of olive oil is also a lovely companion for a fuller Mediterranean spread.

Creative Ways to Present

For gatherings, I like setting up a “build-your-own bowl” station with all the ingredients laid out in pretty bowls, letting everyone assemble their own creation. It’s fun, interactive, and means no one has to miss out on their favorite add-ons! I’ve also served this in lettuce wraps for a low-carb twist that guests really enjoyed.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to four days, making sure to store the dressing separately to prevent the veggies and quinoa from getting soggy. When it’s time to eat, I toss everything together with a fresh drizzle of dressing for that “just made” taste.

Freezing

Freezing this bowl isn’t my go-to because the fresh veggies and feta don’t hold up well after thawing. However, you can freeze the grilled chicken separately without much loss in quality and then reheat it to assemble the bowl fresh later on.

Reheating

The best way I found to reheat leftovers is gently warming just the chicken and quinoa in a skillet or microwave, then adding the fresh veggies and cold feta afterward. This keeps everything tasting vibrant and avoids turning the bowl into a soggy mess.

FAQs

  1. Can I use chicken thighs instead of chicken breasts in this Greek Chicken Quinoa Bowl Recipe?

    Absolutely! Boneless skinless chicken thighs are a great substitute if you prefer darker meat with a bit more fat and flavor. Just adjust cooking time slightly as thighs might take a bit longer to reach 165°F internal temperature, and always rest the meat after grilling for juiciness.

  2. Is quinoa gluten-free and healthy to eat regularly?

    Yes, quinoa is naturally gluten-free and packed with protein and fiber, making it a fantastic grain alternative for most diets. It’s also rich in minerals like magnesium and iron, so including it in your meals is a wholesome choice.

  3. How long can leftovers of this Greek Chicken Quinoa Bowl Recipe be stored?

    Leftovers keep well in the refrigerator for about four days. Just keep the dressing separate until serving to maintain the best texture and flavor of the vegetables and quinoa.

  4. Can I meal prep this recipe for the week?

    Definitely! Just be mindful to store the chicken, quinoa, veggies, and dressing separately in airtight containers to keep everything fresh. Assemble the bowls right before eating for the most vibrant flavors and textures.

Final Thoughts

This Greek Chicken Quinoa Bowl Recipe holds a special place on my weekly menu because it’s healthy, delicious, and just so easy to make — everything I look for in a go-to meal. I find the flavors to be bright and satisfying, and I love how flexible it is depending on what’s in my fridge. If you give it a try, I’m sure you’ll enjoy not only the taste but how good it feels eating something so fresh and wholesome. Happy cooking, my friend!

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Greek Chicken Quinoa Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 5 reviews
  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 23 minutes
  • Total Time: 28 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Low Lactose
Print Recipe

Description

This Greek Chicken Bowl recipe features juicy grilled chicken breasts marinated in a zesty lemon and oregano dressing, served over fluffy quinoa with fresh cucumber, tomatoes, red onions, kalamata olives, and crumbled feta cheese. It’s a flavorful and healthy Mediterranean-inspired meal that’s perfect for a wholesome lunch or dinner.

Ingredients

Dressing/Marinade

  • ¼ cup olive oil, or avocado oil
  • 2 lemons, juiced
  • 1 tablespoon honey
  • ½ tablespoon lemon zest
  • 1 garlic clove, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Kosher salt, to taste
  • Kosher pepper, to taste

Quinoa Bowls

  • 1 ½ cups quinoa, uncooked
  • 4 medium chicken breasts, 2 lbs boneless and skinless (32 ounces)
  • 1 English cucumber, diced
  • 4 Roma tomatoes, chopped
  • 1 red onion, medium, diced
  • 1 cup feta cheese, crumbled
  • 1 cup kalamata olives, pitted

Instructions

  1. Cook Quinoa: Add 1 ½ cups quinoa to a small saucepan with 2 cups water and a generous pinch of salt. Place over medium heat and simmer for 15 minutes or until quinoa is tender. Drain if needed, then set aside to cool.
  2. Prepare Dressing/Marinade: In a small jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and kosher pepper. Stir vigorously to emulsify.
  3. Marinate Chicken: Pour about 1/3 of the marinade over the chicken breasts and toss to coat completely. Reserve the remaining marinade for dressing, ensuring it does not contact raw chicken.
  4. Grill Chicken: Heat a grill pan or outside grill over medium-high heat. Grill chicken for 8 minutes per side or until cooked through and internal temperature reaches 165°F.
  5. Assemble Bowls: Divide cooled quinoa among 4 bowls. Top each bowl with grilled chicken, diced cucumber, chopped tomatoes, and diced red onion.
  6. Add Feta and Olives: Sprinkle 1 cup crumbled feta cheese and 1 cup kalamata olives evenly over the bowls.
  7. Drizzle Dressing: Drizzle reserved dressing over the assembled bowls before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to four days.
  • Maple syrup can be used as a substitute for honey in the dressing.
  • Ensure chicken is fully cooked to 165°F for safety.
  • Use any neutral oil such as avocado, grapeseed, or olive oil for the marinade.
  • Avoid overcooking chicken to prevent toughness.
  • Boneless chicken thighs can be used instead of breasts for a different texture.
  • For a vegetarian version, omit chicken and add extra vegetables.
  • When meal prepping, store dressing separately and add before serving to keep ingredients fresh.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 550 kcal
  • Sugar: 6 g
  • Sodium: 580 mg
  • Fat: 28 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 5 g
  • Protein: 42 g
  • Cholesterol: 95 mg

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