So you want a meal that’s healthy, packed with flavor, and doesn’t taste like sad diet food? Same. Enter Greek Chicken Bowls with Quinoa—a colorful, Mediterranean-inspired meal that’s as easy to make as it is to eat. It’s like a Greek salad met a grain bowl and they decided to be delicious together. Plus, it’s so customizable that you can swap ingredients depending on what’s hanging out in your fridge.
Why This Recipe is Awesome
For one, it’s ridiculously easy to assemble. Cook some chicken, whip up a quick quinoa base, and throw in all the Greek flavors—hello, feta and olives!—to make it feel fancy.
Second, it’s meal prep heaven. You can make all the components in advance, stash them in the fridge, and build your bowl whenever hunger strikes. It’s basically a grab-and-go lunch that tastes like you actually tried.
And let’s be honest, it’s healthy but still tastes indulgent. Between the juicy marinated chicken, fluffy quinoa, and creamy tzatziki sauce, you’ll forget you’re eating something good for you.
Ingredients You’ll Need
Here’s what you’ll need to create 4 hearty bowls:
For the chicken:
- 1 1/2 pounds chicken breast or thighs – Choose thighs if you want extra juiciness.
- 2 tablespoons olive oil – For that golden sear.
- Juice of 1 lemon – Because Greek food without lemon is just sad.
- 2 garlic cloves – Minced for max flavor.
- 1 teaspoon dried oregano – A Greek essential.
- 1/2 teaspoon paprika – For a subtle smoky note.
- Salt and black pepper – To taste.
For the quinoa base:
- 1 cup quinoa – Rinsed to avoid bitterness.
- 2 cups chicken broth or water – Broth gives more flavor.
Toppings:
- 1 cup cherry tomatoes – Halved for freshness.
- 1 cucumber – Diced into crisp little bites.
- 1/2 red onion – Thinly sliced.
- 1/2 cup Kalamata olives – Because Greek bowls need olives.
- 1/2 cup feta cheese – Crumbled, obviously.
- Fresh parsley or dill – For garnish.
Optional extras: Tzatziki sauce, hummus, or even a handful of baby spinach if you’re feeling virtuous.
Step-by-Step Instructions
- Marinate the chicken. In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add the chicken and let it marinate for at least 30 minutes (or overnight if you’re ahead of the game).
- Cook the quinoa. Combine quinoa and broth in a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff it with a fork when done.
- Cook the chicken. Heat a skillet over medium-high heat. Add the chicken and cook 5–6 minutes per side until golden and cooked through. Let it rest, then slice into strips.
- Prep the toppings. While the chicken cooks, chop the tomatoes, cucumber, onion, and any other veggies you’re using.
- Assemble the bowls. Start with a scoop of quinoa, top with sliced chicken, add the veggies, sprinkle with feta and olives, and finish with parsley.
- Add extras. Dollop tzatziki or hummus on top for extra flavor.
- Serve and enjoy. Eat it warm or cold—both are fantastic.
Common Mistakes to Avoid
- Skipping the marinade. Don’t be that person. The lemon-garlic-oregano combo is what makes this chicken taste Greek.
- Overcooking the chicken. Dry chicken ruins everything. Use a meat thermometer if you’re unsure—165°F is the magic number.
- Forgetting to rinse the quinoa. That bitter coating? Yeah, it’s real. A quick rinse fixes it.
- Going too heavy on the feta. Actually, never mind. There’s no such thing as too much feta.
- Not seasoning the quinoa. Bland grains? Hard pass. Cook it in broth for max flavor.
Alternatives & Substitutions
Want to swap the grain? Use brown rice, couscous, or even cauliflower rice if you’re skipping carbs.
No chicken? Try grilled shrimp, lamb, or even chickpeas for a vegetarian version.
Not into olives? Skip them or replace them with roasted red peppers for a sweeter bite.
Don’t like red onion? Pickled onions or thinly sliced green onions work just as well.
Feeling fancy? Drizzle with a little extra virgin olive oil and sprinkle with za’atar or sumac for a Middle Eastern twist.
FAQ
Can I make this ahead of time?
Absolutely. Cook everything, store components separately, and assemble when ready. It’s great for meal prep.
Do I need to marinate the chicken overnight?
No, but it’s worth it if you have time. Even 30 minutes makes a huge difference.
Can I make this dairy-free?
Yep! Skip the feta or use a dairy-free version, and replace tzatziki with a tahini dressing.
How long does it last in the fridge?
About 3–4 days if stored in airtight containers.
Can I use leftover chicken?
Of course. Shred or slice it and skip straight to the bowl assembly.
What’s the best sauce for this bowl?
Tzatziki is classic, but a squeeze of lemon and a drizzle of olive oil works perfectly too.
Final Thoughts
Greek Chicken Bowls with Quinoa are the perfect combination of healthy and flavorful without being a total snooze-fest. They’re easy to prep, colorful, and loaded with all those Mediterranean flavors that make you feel like you’re on vacation—even if you’re just in your kitchen.
So grab your skillet, whip up some quinoa, and build yourself a bowl that’s so good you might just lick it clean.