Greek Chicken Quinoa Bowl

When summer stretches long and golden into the evening, and the craving for something fresh yet satisfying calls, I find myself returning again and again to the Greek Chicken Quinoa Bowl. This dish is a tribute to the sun-drenched flavors of the Mediterranean—simple, rustic, and nourishing. It’s something you can whip up for a weekday lunch, bring to a picnic, or enjoy on the patio while basking in the evening breeze.

Greek food, at its core, is about balance. The contrast of creamy and crunchy, tangy and savory. This bowl captures that spirit in every bite. It’s inspired by traditional Greek mezze platters, but with a modern, health-conscious twist. I remember first discovering this idea on a family trip to the Peloponnese. A roadside taverna served us warm grilled chicken with lemony herbs alongside cool tzatziki, crisp cucumbers, and ripe tomatoes. That memory lives here in this recipe, translated into something quick enough for weeknights and elegant enough for company.

From the grilled chicken marinated in lemon, olive oil, and oregano to the hearty base of protein-rich quinoa, and the cooling dollop of homemade tzatziki—it’s everything you want in a meal. Colorful. Flavorful. Wholesome.

Why You’ll Love This Recipe:

• Full of Mediterranean Flavors: Bright, fresh, and herby, this bowl bursts with classic Greek ingredients.
• Meal-Prep Friendly: Prepare everything ahead of time and assemble when needed.
• Nutrient-Packed: High in protein, fiber, and healthy fats.
• Versatile: Swap the protein, grains, or toppings to suit your taste.
• Comfort Meets Freshness: Hearty yet refreshing—ideal for any season.

INGREDIENTS YOU’LL NEED:

For the Chicken Marinade:

• 1 lb boneless, skinless chicken breasts
• ¼ cup olive oil
• Juice of 1 lemon
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Quinoa:

• 1 cup quinoa
• 2 cups water or chicken broth

For the Bowl:

• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup Kalamata olives, sliced
• ¼ cup crumbled feta cheese
• Fresh parsley, chopped (for garnish)

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt
• ½ cucumber, grated and drained
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• Salt to taste

How to Make Greek Chicken Quinoa Bowl

STEP-BY-STEP INSTRUCTIONS:

Step 1: Marinate the Chicken
Start by whisking together olive oil, lemon juice, honey, garlic, oregano, basil, salt, and pepper. Pour this over your chicken in a bowl or zip-top bag, ensuring it’s well coated. Refrigerate for at least 30 minutes—though overnight will deepen the flavors even more.

Step 2: Cook the Quinoa
Rinse the quinoa thoroughly to remove its natural bitterness. In a saucepan, combine quinoa with water or broth. Bring to a boil, then reduce to low heat and cover. Let simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and let cool slightly.

Step 3: Make the Tzatziki Sauce
Combine Greek yogurt, grated cucumber (make sure to squeeze out excess liquid), lemon juice, olive oil, garlic, dill, and salt in a bowl. Mix until smooth and creamy, then chill until ready to use.

Step 4: Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat. Cook chicken for 6–7 minutes per side, until browned and fully cooked through. Let rest before slicing.

Step 5: Assemble the Bowls
In large serving bowls, layer the quinoa as your base. Add grilled chicken slices, cucumbers, tomatoes, red onion, olives, and feta. Finish with a generous spoonful of tzatziki and a sprinkle of parsley.

Helpful Tips:

• Marinate Ahead: For best flavor, marinate chicken the night before.
• Quinoa Boost: Use chicken broth instead of water for deeper taste.
• Vegetarian Option: Swap chicken for grilled halloumi or chickpeas.
• Crisp Veggies: Keep your toppings cold until serving for maximum crunch.
• Meal Prep: Store components separately for freshness and variety.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Grilling
• Cuisine: Greek
• Diet: Gluten-Free

NOTES:

• Feel free to add extras like roasted red peppers, avocado slices, or sunflower seeds for a twist.
• For dairy-free: Use a plant-based yogurt and omit feta.

NUTRITIONAL INFORMATION (per serving):

• Calories: ~450
• Protein: 35g
• Carbs: 30g
• Fat: 20g
• Fiber: 5g

FREQUENTLY ASKED QUESTIONS:

Can I use brown rice instead of quinoa?
Yes, though quinoa adds a unique texture and higher protein content, brown rice works just as well.

Can I make the tzatziki ahead of time?
Absolutely. It actually tastes better the next day once the flavors meld.

What’s the best way to store leftovers?
Keep components separate in airtight containers for up to 3 days in the fridge.

Can I use lamb instead of chicken?
Yes! Grilled lamb slices are a delicious alternative and pair beautifully with tzatziki.

STORAGE INSTRUCTIONS:

• Fridge: Store quinoa, chicken, and vegetables separately in airtight containers.
• Tzatziki: Store in a glass jar or small container with a tight lid for up to 4 days.
• Reheat: Warm quinoa and chicken before assembling; keep veggies and tzatziki cold.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Mediterranean Lemon Dill Chicken Bowls
• Smoked Salmon Breakfast Bowl with 6-Minute Egg – Fresh, Creamy & Protein-Packed!
• Greek Chicken Quinoa Bowl
• Chicken Shawarma Bowl

CONCLUSION:

This Greek Chicken Quinoa Bowl brings together all the reasons we love Mediterranean cooking: fresh ingredients, bold herbs, and the joy of shared meals. Whether you’re new to Greek cuisine or just craving something satisfying and good for you, this dish will become a regular in your kitchen. It’s easy, colorful, and above all—delicious.

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