Greek Chicken Quinoa Bowl

When the aroma of grilled chicken mingles with fresh vegetables and savory feta fills the air, you know you’re in for a treat. The Greek Chicken Quinoa Bowl is a delightful blend of flavors and textures, taking about 30 minutes to prepare and grill. This recipe shines because it combines wholesome ingredients into an easy, nutritious meal that’s perfect for any day of the week.

This dish is ideal for busy families, meal preppers, or anyone craving a fresh and satisfying dinner. It’s great for lunch the next day, too, and stays well in the fridge for up to three days.

Why You’ll Love This Recipe

• The grilled chicken is tender and juicy, infused with zesty flavors.
• Quinoa adds a fluffy, nutty texture that complements the other ingredients.
• Fresh veggies contribute a satisfying crunch and vibrant colors.
• It can be customized with your favorite toppings or sauces.

What You’ll Need

Gather the following ingredients to create this wholesome bowl.

For the Chicken

• 1 ½ lbs boneless, skinless chicken breasts
• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 3 large garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

For the Quinoa

• 1 ½ cups dry quinoa
• 2 ¼ cups water

For the Salad

• 1 small English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ½ red onion, diced
• ⅔ cup feta cheese, crumbled (optional)
• ½ cup sliced kalamata olives (optional)

Feta cheese and kalamata olives add a Mediterranean touch.

Substitutions & Swaps

• Chicken breast: use thighs for more flavor
• Quinoa: swap for brown rice or couscous
• Feta: use goat cheese for a tangy alternative
• Olives: omit for a non-salty version

How to Make It

Follow these steps for a delicious bowl in no time.

Pound the Chicken

Place each chicken breast in a large zip-top storage bag. Using a meat mallet or rolling pin, pound to an even ½-inch thickness.

Mix the Marinade

Combine the olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper in a small bowl and whisk until combined. Pour the marinade in the bag with the chicken and turn to coat. Place the bag in a baking dish (in case it leaks) and place it in the fridge.

Rinse the Quinoa

Rinse the quinoa in cold water using a fine mesh sieve. Place the quinoa and 2 ¼ cups water in a medium saucepan. Bring the water to a boil, then reduce to a simmer. Cover and cook until the quinoa is tender and the water has been absorbed, about 10 to 15 minutes. Set aside to cool.

Preheat the Grill

Preheat your grill to medium-high heat, around 400 – 450°F. The grill needs to be hot when you add chicken, allowing it to sear and cook evenly.

Grill the Chicken

Remove the chicken from the marinade and discard excess. Grill the chicken for 5-7 minutes on each side (depending on thickness) until cooked through and the internal temperature reaches 165°F/75°C. Remove the chicken and let it rest for 5 minutes. Slice the chicken into strips.

Assemble the Bowls

Divide the quinoa evenly among four serving bowls. Top each bowl with the chicken, then add cucumber, tomatoes, avocado, red onion, feta cheese, and kalamata olives. Serve as is or with Greek yogurt or Tzatziki sauce!

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, the salad ingredients won’t freeze well.
Reheat: microwave on low for 1-2 minutes.

Tips for Best Results

• Make sure the grill is preheated to achieve the perfect sear on the chicken.
• Using a thermometer ensures the chicken is safely cooked through.
• Letting the chicken rest helps retain its juiciness.
• Customize your toppings based on what’s fresh or available.

Serving Suggestions

• Pair with a side of Greek yogurt or Tzatziki sauce.
• Serve at a summer barbecue or picnic for a refreshing meal.
• Make it a hearty lunch option with added whole grains.