If you are searching for a vibrant, nutritious, and utterly delicious meal, this Greek Chicken Quinoa Bowl Recipe has everything you need. Featuring tender marinated chicken, fluffy quinoa, crisp vegetables, and a luscious homemade tzatziki sauce, this bowl is a celebration of fresh Mediterranean flavors that come together in perfect harmony. It’s impressive how simple ingredients combine to create a dish that is as satisfying as it is colorful, making it a go-to recipe for busy weeknights or casual gatherings alike.
Ingredients You’ll Need
This Greek Chicken Quinoa Bowl Recipe relies on straightforward ingredients that each play a crucial role in bringing the dish to life. From the juicy chicken breasts to the tangy feta, every component adds a unique taste, texture, or color, making the preparation both enjoyable and rewarding.
- 2 boneless (skinless) chicken breasts: The star protein that soaks up the zesty marinade beautifully.
- 2 tablespoons olive oil: Adds richness to the marinade and helps in cooking the chicken to golden perfection.
- Juice of 1 lemon: Fresh acidity that brightens the marinade and tzatziki sauce.
- 2 cloves garlic (minced): Imparts a fragrant depth that enhances every bite.
- 1 teaspoon dried oregano: The quintessential herb of Greek cuisine that brings aroma and authenticity.
- Salt and pepper to taste: Essential seasonings that balance and highlight flavors.
- 1 cup quinoa: A protein-packed grain that serves as a fluffy, nutty base for the bowl.
- 2 cups chicken or vegetable broth: Used to cook quinoa, infusing it with extra flavor.
- 1 cucumber (diced): Adds refreshing crunch and coolness to the veggie mix.
- 1 pint cherry tomatoes (halved): Sweet bursts of color and juicy flavor.
- 1/2 red onion (thinly sliced): Provides a sharp but mellow bite for contrast.
- 1/4 cup Kalamata olives (pitted and sliced): Brings salty, briny goodness to each spoonful.
- 1/4 cup fresh parsley (chopped): Adds vibrant green color and herbaceous brightness.
- 1/2 cup crumbled feta cheese: Creamy and tangy, the perfect topping for richness.
- 1/2 cup Greek yogurt: Base for the tzatziki sauce, lending creaminess and a slight tang.
- 1/4 cucumber (grated): Integral to the tzatziki, giving it crisp texture and cooling properties.
- 1 tablespoon fresh dill (chopped): An aromatic herb essential for authentic tzatziki flavor.
- 1 tablespoon olive oil: Enhances the texture of the tzatziki and rounds out flavors.
- 1 teaspoon lemon juice: Adds a bright kick to the sauce.
How to Make Greek Chicken Quinoa Bowl Recipe
Step 1: Marinate the Chicken
Start by whisking together your olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper in a bowl. Coat the chicken breasts evenly with this vibrant marinade. Letting the chicken soak in these flavors for at least 30 minutes gives you juicy, aromatic meat that is bursting with Mediterranean notes.
Step 2: Cook the Quinoa
Rinse your quinoa thoroughly under cold water to remove any bitterness. In a saucepan, combine the quinoa and broth, then bring to a boil. Cover the pot, reduce the heat, and let it simmer until the quinoa is tender and all the liquid is absorbed—about 15 minutes. Fluff it up with a fork to keep it light and airy, setting a perfect base for your bowl.
Step 3: Grill or Pan-Sear the Chicken
Preheat your grill or skillet to medium-high. Cook the marinated chicken breasts for about 6 to 7 minutes on each side until beautifully golden and cooked through (internal temperature reaching 165°F or 75°C). Rest the chicken for a few minutes after cooking to keep it juicy, then slice it into thin, elegant strips ready to crown your bowl.
Step 4: Prepare the Veggies
While the chicken cooks, chop up your fresh vegetables: dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Mix them in a large bowl together with the Kalamata olives and chopped parsley. Drizzle a bit of olive oil and season with salt and pepper to enhance their natural freshness.
Step 5: Make the Tzatziki Sauce
In a small bowl, combine the creamy Greek yogurt with grated cucumber, chopped dill, olive oil, and lemon juice. Season it lightly with salt and pepper, then stir until silky smooth. This cool, tangy sauce perfectly complements the tangy chicken and earthy quinoa.
Step 6: Assemble the Bowl
Grab your serving bowls and create layers starting with the fluffy quinoa as the foundation. Add the tender sliced chicken and top with the colorful vegetable mixture. Sprinkle a generous handful of crumbled feta cheese on top, then drizzle with your homemade tzatziki. This beautiful assembly looks as good as it tastes, making every bite a delightful mix of textures and flavors.
How to Serve Greek Chicken Quinoa Bowl Recipe
Garnishes
To elevate the presentation and flavor further, consider garnishing with extra fresh parsley or a sprinkle of dried oregano. A wedge of lemon on the side adds brightness and lets everyone customize the acid kick. The crumbled feta already adds that lovely salty punch, but you could also include a few more Kalamata olives for visual appeal and bursts of flavor.
Side Dishes
Though this bowl is a complete meal on its own, pairing it with warm pita bread or lightly toasted garlic bread makes the experience feeling even more indulgent. A crisp Greek salad or roasted vegetables also work beautifully alongside, emphasizing the fresh Mediterranean theme of the dish.
Creative Ways to Present
This bowl can be plated beautifully in wide, shallow bowls to show off all the colorful layers. For a fun twist, serve it in individual mason jars layered with quinoa, chicken, veggies, and sauce for grab-and-go meals or picnics. Another idea is to place everything family-style on a large platter, letting everyone build their own bowls to their liking.
Make Ahead and Storage
Storing Leftovers
Leftover chicken, quinoa, and veggies can be stored separately or together in airtight containers in the refrigerator for up to 3 days. Keeping the tzatziki sauce separate helps it stay fresh and prevents the bowl from becoming soggy.
Freezing
This Greek Chicken Quinoa Bowl Recipe is best enjoyed fresh, but you can freeze the cooked chicken and quinoa individually for up to 2 months. Avoid freezing fresh vegetables and tzatziki, as their textures won’t hold up well after thawing.
Reheating
Reheat chicken and quinoa in the microwave or on the stovetop until warmed through. Add fresh vegetables and drizzle with cold tzatziki after reheating. This way, you retain crispness and the creamy cooling contrast that makes this bowl so delicious.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Bulgur, couscous, or brown rice can substitute quinoa, though the texture and nutrition profile will vary. Quinoa is favored here for its nutty flavor and protein content.
Is it possible to make this dish vegetarian?
Yes, just swap out the chicken for roasted chickpeas, grilled halloumi, or even falafel. The quinoa and vegetable mixture with tzatziki still make a hearty, flavorful meatless meal.
How long should I marinate the chicken?
While 30 minutes is sufficient to impart great flavor, marinating overnight in the refrigerator will deepen the taste and tenderness of the chicken even more.
Can I prepare the tzatziki sauce in advance?
Definitely! Tzatziki sauce can be made a day ahead and stored in the fridge. It tastes even better after resting, as the flavors meld beautifully.
What can I substitute for Kalamata olives if I don’t like them?
Green olives, capers, or even sun-dried tomatoes can be delicious alternatives that maintain the salty, briny notes in the bowl.
Final Thoughts
This Greek Chicken Quinoa Bowl Recipe is a vibrant, wholesome dish that never fails to impress both in taste and appearance. The balance of fresh ingredients, protein-packed quinoa, and flavorful chicken combined with the cooling tzatziki makes it a meal you will want to make again and again. I encourage you to dive in and try this recipe—it’s comfort food with a Mediterranean twist that feels like a warm hug on your plate.
Print
Greek Chicken Quinoa Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Low Fat
Description
This Greek Chicken Quinoa Bowl is a wholesome, flavorful meal featuring marinated grilled chicken, fluffy quinoa, fresh vegetables, tangy Kalamata olives, creamy feta, and a homemade tzatziki sauce. Perfect for a healthy lunch or dinner, it combines Mediterranean flavors with protein-rich quinoa for a balanced and satisfying dish.
Ingredients
For the Chicken Marinade
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Quinoa
- 1 cup quinoa
- 2 cups chicken or vegetable broth
For the Veggies
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
For the Tzatziki Sauce
- 1/2 cup Greek yogurt
- 1/4 cucumber, grated
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
For Garnish
- 1/2 cup crumbled feta cheese
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to overnight to allow flavors to infuse.
- Cook the Quinoa: Rinse quinoa under cold water using a fine mesh sieve. In a medium saucepan, combine rinsed quinoa and chicken or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 15 minutes, or until quinoa is tender and liquid has been absorbed. Fluff with a fork and set aside.
- Grill or Pan-Sear the Chicken: Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side, or until chicken is golden brown and has an internal temperature of 165°F (75°C). Remove from heat and let rest for a few minutes before slicing into thin strips.
- Prepare the Veggies: While chicken cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. In a large bowl, combine the cucumber, tomatoes, red onion, Kalamata olives, and chopped parsley. Drizzle with a little olive oil and season with salt and pepper. Toss gently to combine.
- Make the Tzatziki Sauce: In a small bowl, mix the Greek yogurt, grated cucumber, fresh dill, olive oil, and lemon juice. Season with salt and pepper to taste, stirring until smooth and creamy.
- Assemble the Bowl: In individual serving bowls, layer cooked quinoa, sliced grilled chicken, and the vegetable mixture. Sprinkle crumbled feta cheese over the top and drizzle with the homemade tzatziki sauce. Serve immediately or refrigerate for later enjoyment.
Notes
- To save time, marinate the chicken overnight for deeper flavor.
- Quinoa can be cooked in advance and stored in the fridge for up to 3 days.
- Use either grilled or pan-seared chicken depending on your preference and available equipment.
- Tzatziki sauce can be made a day ahead for better flavor melding.
- Substitute chicken broth with vegetable broth to keep it vegetarian-friendly, but omit chicken for a fully vegetarian meal.
- Adjust seasoning in the veggie mixture and sauce to your taste preference.
