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Fresh, colorful, and protein-packed, these Greek Chicken & Quinoa Bowls blend juicy, herb-marinated chicken with fluffy quinoa and vibrant Mediterranean toppings like feta, olives, cucumbers, and tomatoes. Topped with a tangy dressing or creamy tzatziki, this bowl is perfect for healthy weekly meal prep or an easy dinner that delivers both nutrition and satisfaction.
Why You’ll Love This Recipe
Meal Prep Made Easy
Designed to stay fresh and flavorful for days, this recipe is perfect for preparing lunches or dinners in advance. Separate the components, store properly, and assemble as needed—each meal is just minutes away.
Nourishing & Balanced
Each bowl delivers a winning combo: lean protein, fiber-rich grains, and a variety of veggies. Healthy fats from olive oil, feta, and olives bring heart-healthy benefits and a satisfying flavor profile.
Customizable for Everyone
You can easily swap out the protein, adjust the grain, or build your own topping combinations to suit various dietary preferences. It’s as flexible as it is tasty.
Perfect for All Occasions
Whether you’re prepping for the week, serving a family dinner, or assembling a picnic lunch, these bowls scale up beautifully and please every palate.
Ingredients
Chicken & Marinade
2 boneless skinless chicken breasts
3 tablespoons olive oil
Juice of 1 lemon
2 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon paprika
1 teaspoon honey (or maple syrup)
Salt and black pepper to taste
Quinoa
1 cup quinoa, rinsed
2 cups water or low-sodium broth
Pinch of salt
Salad Toppings
1 cup diced cucumber
1 cup halved cherry tomatoes
½ small red onion, thinly sliced
¼ cup sliced kalamata olives
½ cup crumbled feta cheese
2 tablespoons fresh chopped parsley or dill (optional)
Dressing Options
Option 1 – Tzatziki Sauce
1 cup plain Greek yogurt
½ cucumber, grated and squeezed dry
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon chopped fresh dill
Salt to taste
Option 2 – Lemon-Herb Vinaigrette
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Prep Tips & Equipment
Rinse your quinoa before cooking to remove bitterness.
Marinate chicken for at least 30 minutes for maximum flavor.
Meal prep containers make storage and assembly a breeze.
Use a cast iron skillet or grill pan for searing the chicken and building flavor.
Cook the quinoa and chicken simultaneously to save time.
Instructions
Step 1 – Cook the Quinoa
Rinse quinoa under cold water. Combine with water or broth and a pinch of salt in a saucepan. Bring to a boil, reduce heat, and simmer covered for 15 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and let cool.
Step 2 – Marinate the Chicken
In a bowl or resealable bag, combine olive oil, lemon juice, garlic, oregano, paprika, honey, salt, and pepper. Add chicken and coat evenly. Marinate in the fridge for at least 30 minutes, or up to 12 hours.
Step 3 – Cook the Chicken
Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 5–6 minutes per side or until cooked through (internal temperature should reach 165°F/75°C). Let rest for 5 minutes, then slice into strips.
Step 4 – Prepare the Salad Toppings
Dice the cucumber, halve the cherry tomatoes, slice the onion, olives, and chop herbs. Crumble the feta cheese and keep ready.
Step 5 – Make the Dressing
For Tzatziki: Grate cucumber, squeeze out excess water, and mix with yogurt, lemon juice, garlic, olive oil, dill, and salt.
For Vinaigrette: Whisk all vinaigrette ingredients in a small bowl until emulsified.
Step 6 – Assemble the Bowls
Divide quinoa among bowls or containers. Add sliced chicken, chopped veggies, olives, and feta. Top with a generous spoon of tzatziki or a drizzle of vinaigrette. Garnish with extra herbs if desired.
Storage & Meal Prep Tips
Storage: Store cooked chicken, quinoa, salad mix, and dressing in separate containers for up to 4 days.
Assembly: Combine before eating to keep textures fresh.
Freezing: You can freeze cooked quinoa and grilled chicken (without veggies or sauce) for up to 2 months.
Nutrition Information (Per Serving – Approximate)
Calories: 480
Protein: 40g
Carbohydrates: 30g
Fat: 20g
Fiber: 5g
This meal is rich in lean protein, healthy fats, and complex carbs. It supports muscle recovery, keeps you full, and fuels your day.
Recipe Variations
Swap the Grain
Brown rice
Couscous
Cauliflower rice (for low carb)
Farro or bulgur for a nutty flavor
Change the Protein
Chicken thighs for richer flavor
Grilled shrimp or salmon
Chickpeas or falafel for a plant-based version
Tempeh or tofu for a vegan-friendly option
More Topping Ideas
Roasted red peppers
Artichoke hearts
Avocado slices
Pickled onions
Sun-dried tomatoes
Baby spinach or arugula
Different Dressings
Tahini-lemon sauce
Hummus with olive oil
Red wine vinaigrette
Cucumber-lime yogurt sauce
Serving Suggestions
Serve with warm pita bread or whole grain wraps for a more filling meal.
Add a side of grilled vegetables like zucchini, eggplant, or bell peppers.
Pair with a lemon-infused sparkling water or iced herbal tea for a refreshing drink.
Frequently Asked Questions
Can I make this vegetarian?
Yes, simply substitute the chicken with chickpeas, lentils, tofu, or falafel.
Is quinoa necessary?
No, you can use any grain you like. Brown rice, couscous, farro, or cauliflower rice all work.
How long does it last in the fridge?
Up to 4 days if stored properly. Keep sauce and fresh toppings like cucumbers separate for best texture.
Is this gluten-free?
Yes, quinoa is naturally gluten-free. Just ensure your dressings and any pre-made ingredients are certified GF.
What’s the best way to reheat?
Reheat the chicken and quinoa in the microwave, then top with fresh salad ingredients and sauce.
Can I grill the chicken instead of pan-searing?
Absolutely! Grilled chicken adds an extra layer of smoky flavor and is ideal for summer.
Seasonal Variations
Spring: Add asparagus, fresh mint, or baby spinach
Summer: Use heirloom tomatoes, grilled zucchini, or fresh basil
Fall: Incorporate roasted squash or carrots, and swap tzatziki for tahini dressing
Winter: Use marinated chickpeas, sun-dried tomatoes, and lemon-herb vinaigrette for brightness
Final Thoughts
Greek Chicken & Quinoa Bowls are more than just a healthy meal prep option—they’re a flavorful, customizable, and satisfying way to enjoy Mediterranean-inspired ingredients any day of the week. Whether you’re feeding your family, packing lunches, or cooking for yourself, these bowls will keep you nourished and energized.
They’re easy to assemble, perfect for storing, and endlessly adaptable to your tastes or the season. Once you try them, they’re sure to become a staple in your weekly rotation.
