Healthy Dinner

Greek Chicken Quinoa Bowl Recipe

A bright, satisfying bowl with juicy lemon garlic chicken, fluffy quinoa, and cool cucumber, tomato, and feta.

Imagine digging into a Greek chicken quinoa bowl that smells like fresh lemon and oregano, with tender chicken giving way to fluffy quinoa and a cool crunch of cucumber and tomato topped with salty feta this bowl feels like a sunny Mediterranean vacation on your plate.

This is the perfect weeknight dinner when you want something light yet filling that packs leftover-friendly lunches full of protein and fiber or a relaxed weekend dinner that comes together faster than you think.

I first made this when I wanted restaurant style flavors without the takeout box and now it is a trusted go to that you can easily tweak with your favorite herbs and veggies.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time20 mins

🕐Total Time40 mins

🍰Servings4 bowls

🇺🇸CuisineGreek Inspired

🔢Calories~380 per bowl

Ingredients

For the chicken

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 lemon juiced and zested

For the quinoa

1 cup quinoa, rinsed well

2 cups chicken broth or water

1/4 teaspoon salt

For the bowl toppings

1 cucumber, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/2 cup crumbled feta cheese

2 tablespoons fresh parsley, chopped

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil for drizzling

Optional olives or toasted pine nuts

Substitutions & Variations

★Use chicken thighs instead of breasts for more juicy results.

★Swap quinoa for brown rice or farro if you prefer a chewier texture.

★Replace feta with goat cheese or dairy free crumbled tofu for a different twist.

★Use lime juice and cilantro for a Mexican inspired version.

★Add roasted red peppers or spinach for extra color and nutrients.

Step-by-Step Instructions

1

Marinate the chicken

In a medium bowl whisk together olive oil, minced garlic, oregano, salt, pepper, lemon juice, and lemon zest. Add the chicken pieces and toss to coat. Let sit at room temperature for 10 minutes while you prepare the other ingredients.

2

Cook the quinoa

Bring the chicken broth or water and salt to a simmer in a medium saucepan. Stir in the rinsed quinoa, cover, reduce heat to low, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

3

Sear the chicken

Heat a large skillet over medium high heat. Add a little olive oil if needed, then cook the marinated chicken in a single layer without crowding the pan. Sear until the chicken is cooked through and lightly golden on the edges, about 6 to 8 minutes.

4

Prep the fresh toppings

While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop the parsley and have your feta crumbled and lemon wedges ready.

5

Assemble the bowls

Divide the cooked quinoa among four bowls. Top each portion with a generous scoop of seared chicken, then add cucumber, tomatoes, red onion, and a sprinkle of feta.

6

Finish with bright dressing

In a small bowl whisk together lemon juice, olive oil, salt, and pepper. Drizzle this over each bowl and garnish with chopped parsley.

7

Add optional extras

Scatter a few olives or toasted pine nuts on top for extra texture and flavor if you like.

8

Serve immediately

Enjoy your Greek chicken quinoa bowl right away while the chicken is warm and the quinoa is still fluffy.

Pro Baker Tips

✓Rinse quinoa well to remove the natural coating for a lighter taste.

✓Cook the chicken in batches so the pan stays uncrowded for better browning.

✓Double the marinade ingredients to save time during the week.

✓Keep the dressing separate for leftovers to stay fresh.

✓Let the chicken rest for a few minutes before slicing for juicier results.

Storage & Serving Notes

◆Store leftover chicken and quinoa in an airtight container in the fridge for up to 3 days.

◆Keep the dressing in a small jar and add it when serving to keep the greens crisp.

◆Assemble bowls without feta until serving to maintain texture.

Serving Suggestions

Serve these bowls as a complete, colorful dinner with a simple side salad or warm pita.

›Greek chicken quinoa bowl with cucumber tomato feta and parsley

›A lemon wedge for an extra bright finish

›Optional warm pita or crusty bread for scooping

Frequently Asked Questions

Can I make this in advance for meal prep?

Yes, cook the quinoa and chicken ahead and store them separately in the fridge. Assemble just before eating and add fresh feta and parsley.

What if I do not have chicken broth?

Use water with a little extra salt or vegetable broth for a lighter flavor.

Is this bowl gluten free?

Yes, this bowl is naturally gluten free when using fresh ingredients and certified gluten free oats or quinoa.

Can I add heat to the chicken?

Stir in a pinch of red pepper flakes into the marinade or drizzle hot sauce over the finished bowls.

🍽️

Go Make It!

This Greek chicken quinoa bowl is your new weeknight MVP bright, flavorful, and easy to customize any way you like.