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Greek Chicken Quinoa Bowl Recipe

ByCaroline
Jump to Recipe· 4.7 from 4 reviews

If you’ve been craving something fresh, flavorful, and downright satisfying, you have got to try this Greek Chicken Quinoa Bowl Recipe. It’s the perfect balance of juicy grilled chicken, wholesome quinoa, crisp veggies, and that tangy, herby dressing that keeps me coming back for seconds. I promise, once you make it, this bowl will quickly become a staple in your weeknight dinner rotation. Let’s dive in and I’ll share all my tips to make it perfect for you!

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Why This Recipe Works

  • Balanced Nutrition: This bowl combines lean protein, healthy fats, and whole grains for a nourishing, filling meal.
  • Vibrant Mediterranean Flavors: The fresh lemony dressing and oregano bring an authentic Greek twist that wakes up your taste buds.
  • Meal Prep Friendly: You can make it ahead, and it keeps well for easy lunches or quick dinners.
  • Simple Ingredients: No crazy hard-to-find stuff here — just honest, wholesome foods you probably have on hand.
Greek Chicken Quinoa Bowl, Greek Chicken Quinoa Bowl, Mediterranean Chicken Quinoa Meal, Healthy Chicken Quinoa Bowl, Easy Greek Dinner - 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

The beauty of this Greek Chicken Quinoa Bowl Recipe is in the combination of fresh veggies, creamy feta, and that zingy homemade dressing paired with tender grilled chicken and fluffy quinoa. Each ingredient plays a role to create a balanced texture and flavor that just feels like sunshine in a bowl. Here’s what I use and why I trust each one:

Greek Chicken Quinoa Bowl, Greek Chicken Quinoa Bowl, Mediterranean Chicken Quinoa Meal, Healthy Chicken Quinoa Bowl, Easy Greek Dinner - 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
  • Quinoa: It’s a fantastic gluten-free grain with a slight nutty flavor and great texture, plus it holds up well tossed with the dressing.
  • Chicken Breasts: Lean, juicy, and perfect for grilling. I love using boneless, skinless cuts for ease, but thighs are great too if you prefer.
  • Olive Oil: A staple in Greek cooking — gives richness and helps emulsify the dressing perfectly.
  • Lemon Juice & Zest: The citrus gives this bowl its bright, fresh flavor that pairs wonderfully with oregano and garlic.
  • Garlic: Just a touch adds depth without overpowering the dish.
  • Dried Oregano & Basil: These herbs whisper “Mediterranean” and bring the classic Greek vibe to the dressing.
  • Honey: Balances the acidity of the lemon with a subtle sweetness. Maple syrup works fine too if you want a vegan twist.
  • Cucumber, Tomato, & Red Onion: Crisp, refreshing veggies that add crunch and color.
  • Feta Cheese: Creamy and tangy, it complements the salty olives and adds richness to the bowl.
  • Kalamata Olives: These are the game changer — they bring that signature briny contrast you expect in Greek dishes.
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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.

Make It Your Way

One of the things I love about this Greek Chicken Quinoa Bowl Recipe is how flexible it is. I often tweak it depending on what’s in my fridge or how much time I have. Feel free to adjust it to suit your tastes or dietary preferences—there’s really no wrong way here!

  • Variation: I’ve swapped chicken breasts for thighs when I want meat that stays super juicy and a bit more flavorful. Totally delicious!
  • Vegetarian Version: Skip the chicken and double up on the veggies or add chickpeas for protein — this dressing complements roasted veggies just as well.
  • Seasonal Swaps: In summer, I add fresh herbs like mint or dill; in cooler months, roasted red peppers or artichoke hearts are awesome additions.
  • Make It Low-Carb: Replace quinoa with cauliflower rice if you want a lighter, keto-friendly bowl.

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

Step 1: Cook the Quinoa Just Right

I start by rinsing the quinoa to remove any natural bitterness. Then I add it to a small saucepan with 2 cups of water and a good pinch of kosher salt. Cooking it on medium heat, I let it simmer gently for about 12-15 minutes, until the quinoa is tender and all water is absorbed. If you see any excess water, drain it off, then fluff the quinoa with a fork and set it aside to cool. This step sets the base, so don’t rush it!

Step 2: Whisk Together the Zesty Dressing & Marinade

I grab a small jar and pour in the olive oil, freshly squeezed lemon juice, the honey, lemon zest, minced garlic, dried oregano, basil, salt, and pepper. Then I screw on the lid and shake it really well, or you can whisk it vigorously in a bowl. It’s so satisfying when the dressing emulsifies into a smooth, bright sauce. Save a portion for marinating the chicken and keep some aside as the finishing touch for your bowls.

Step 3: Marinate and Grill the Chicken

Pour about a third of the dressing over your chicken breasts and toss them until fully coated. It’s important not to let the leftover dressing touch raw chicken to avoid contamination—keep it separate for the salad topping. I heat my grill pan over medium-high heat and grill the chicken about 6-8 minutes per side, depending on thickness, until the meat reaches 165°F internally. Keep an eye on it — overcooked chicken can get tough, and you definitely don’t want that.

Step 4: Assemble the Bowls

Now for the fun part! Spoon the cooled quinoa evenly into four bowls. Slice the grilled chicken and arrange it on top. Scatter the diced cucumber, chopped Roma tomatoes, and finely diced red onion all around the chicken. Crumble the feta generously over everything, then sprinkle on the kalamata olives. Drizzle the reserved dressing on top for that extra tangy pop. The colors just make your meal so inviting — it’s almost too pretty to eat, but trust me, you want to.

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Tips from My Kitchen

  • Don’t Skip the Zest: The lemon zest adds an extra layer of brightness to the dressing that juice alone can’t achieve.
  • Grill Marks Matter: If you have a grill pan, those beautiful char lines add flavor and perfectly cooked chicken texture.
  • Prep Veggies Uniformly: Chop your cucumbers, tomatoes, and onions similarly sized for a balanced bite every time.
  • Reserve Dressing Properly: Avoid cross-contamination by using separate dressing portions for marinating and final drizzling.

How to Serve Greek Chicken Quinoa Bowl Recipe

Greek Chicken Quinoa Bowl, Greek Chicken Quinoa Bowl, Mediterranean Chicken Quinoa Meal, Healthy Chicken Quinoa Bowl, Easy Greek Dinner - 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 usually top mine with a sprinkle of fresh chopped parsley or dill — it really uplifts the dish with herby freshness. Sometimes I add a dollop of creamy tzatziki if I’m feeling indulgent, which adds a luscious texture and coolness against the warm chicken.

Side Dishes

This bowl is a perfect standalone meal, but if you want something extra, I love pairing it with warm pita bread or a light Greek salad with olives and red onion. On chillier days, roasted lemon potatoes are a dreamy complement.

Creative Ways to Present

For special occasions, I’ve served this recipe in Mason jars layered with quinoa and veggies for grab-and-go lunch gifts. It also shines on a large platter for family-style sharing — just pile everything up and let everyone build their own bowls.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge. The quinoa and chicken keep really well together, but I always keep the dressing separate until just before serving to prevent the veggies getting soggy. Leftovers last about 4 days if stored properly.

Freezing

If you want to freeze the cooked chicken, wrap it tightly in foil or freezer-safe bags. I don’t recommend freezing quinoa mixed with fresh veggies because the texture changes when thawed, but the chicken reheats beautifully from frozen.

Reheating

For reheating, I warm the chicken and quinoa gently in the microwave or on the stove with a splash of water to keep it moist. Add your fresh veggies and dressing after reheating to keep everything crisp and fresh.

FAQs

  1. Can I use chicken thighs instead of breasts in this recipe?

    Absolutely! Chicken thighs are a great alternative—they tend to be juicier and more flavorful. Just adjust the cooking time to ensure they are fully cooked through, aiming for an internal temperature of 165°F.

  2. How do I store the Greek Chicken Quinoa Bowl leftovers?

    Store leftover chicken and quinoa separately from the fresh veggies and dressing if possible. Keep everything in airtight containers in the fridge for up to four days, then combine right before eating for maximum freshness.

  3. Can I make this recipe vegetarian?

    Definitely! Simply omit the chicken and load your bowl with extra veggies like roasted chickpeas, bell peppers, or zucchini. The dressing and quinoa still make the dish hearty and delicious.

  4. What if I don’t have quinoa? Can I substitute something else?

    You can swap quinoa for couscous, bulgur, or even brown rice. Keep in mind, cooking times and textures will differ, but all will be tasty bases for the bowl.

Final Thoughts

This Greek Chicken Quinoa Bowl Recipe feels like such a nourishing hug in a bowl. It’s fresh, quick, and so packed with flavor—and it never fails to make me feel good about what I’m eating. Whether you’re feeding your family on a busy weeknight or meal prepping for a busy week, this bowl has your back. I really hope you love making and eating this as much as I do. Grab those ingredients, get cooking, and enjoy your slice of the Mediterranean anytime you want!

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Greek Chicken Quinoa Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 4 reviews
  • Author: Caroline
  • Prep Time: 5 minutes
  • Cook Time: 23 minutes
  • Total Time: 28 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Low Fat
Print Recipe

Description

This Greek Chicken Bowl features tender grilled chicken breasts marinated in a zesty lemon-oregano dressing, served atop fluffy quinoa and fresh vegetables including cucumber, tomatoes, and red onion. It’s topped with tangy feta cheese and kalamata olives, making for a vibrant, healthy, and flavorful Mediterranean-inspired meal perfect for 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, skinless, 32 ounces)
  • 1 English cucumber, diced
  • 4 Roma tomatoes, chopped
  • 1 medium red onion, diced
  • 1 cup feta cheese, crumbled
  • 1 cup kalamata olives, pitted

Instructions

  1. Cook the Quinoa: Add 1 ½ cups quinoa to a small saucepan with 2 cups water and a pinch of salt. Place over medium heat and simmer for 15 minutes or until quinoa is tender. Drain if necessary, then set aside to cool.
  2. Make the 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 pepper. Stir vigorously to emulsify.
  3. Marinate the Chicken: Pour about one third of the dressing over the chicken breasts and toss well to coat. Reserve the remaining dressing separately for serving to avoid cross-contamination with raw meat.
  4. Grill the Chicken: Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken breasts for 8 minutes per side until fully cooked and internal temperature reaches 165°F.
  5. Assemble the Bowls: Divide cooled quinoa among 4 bowls. Top with grilled chicken, diced cucumber, tomatoes, and red onion.
  6. Add Cheese and Olives: Sprinkle each bowl with 1 cup crumbled feta cheese and 1 cup pitted kalamata olives.
  7. Finish with Dressing: Drizzle the remaining reserved dressing over the bowls and serve immediately.

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 cooked to an internal temperature of 165°F for safety.
  • Use any neutral oil such as avocado, grapeseed, or olive oil.
  • Do not overcook chicken to avoid toughness.
  • Boneless chicken thighs can be used instead of chicken breasts.
  • For a vegetarian option, omit chicken and add more vegetables.
  • If meal prepping, store the dressing separately until serving to keep ingredients fresh.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 520 kcal
  • Sugar: 6 g
  • Sodium: 720 mg
  • Fat: 22 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 6 g
  • Protein: 38 g
  • Cholesterol: 85 mg

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