Tasty Greek Chicken Quinoa Bowl Recipe: Wholesome & Zesty Joy

Whipping up a hearty Greek chicken quinoa bowl promises a delightful culinary adventure that brings Mediterranean magic right to your plate.

Crisp, colorful ingredients dance together in a symphony of fresh flavors and nutritious goodness.

Tender chicken pieces marinate in zesty herbs and spices, creating a protein-packed centerpiece.

Fluffy quinoa provides a robust foundation that absorbs the delectable Greek-inspired seasonings perfectly.

Bright vegetables like cucumber, tomatoes, and red onions add vibrant crunch and nutritional depth to each forkful.

Creamy tzatziki sauce drizzled on top introduces a cool, tangy dimension that ties everything together beautifully.

You’ll want to savor every single bite of this wholesome, satisfying meal that transports you straight to the sunny shores of Greece.

Dig into this colorful bowl and let your taste buds embark on a Mediterranean escape.

Highlights of Greek Chicken Quinoa Bowl

• Packed with lean protein from chicken, complex carbohydrates from quinoa, and fresh vegetables, this recipe delivers a balanced meal that supports healthy eating goals while satisfying your taste buds.
• Bursting with authentic Greek ingredients like oregano, Kalamata olives, feta cheese, and tzatziki sauce, this bowl transports your palate to the sunny coastal regions of Greece with every single bite.
• Easily adaptable for make-ahead lunches or dinners, this recipe stores well in the refrigerator and can be enjoyed cold or quickly reheated, making it an ideal option for meal planning and busy lifestyles.

What You Need for Greek Chicken Quinoa Bowl

• Chicken Breasts: Lean meat that soaks up the delicious Greek marinade.
• Feta Cheese: Tangy cheese that adds creamy richness to the bowl.

• Quinoa: Protein-packed grain with nutty flavor and fluffy texture.

• Cucumber, Cherry Tomatoes, Red Onion, Parsley: Crisp and colorful mix for freshness and crunch.
• Kalamata Olives: Salty Mediterranean olive that adds bold flavor.

• Olive Oil, Lemon Juice, Garlic, Oregano, Salt, Pepper: Classic Greek seasoning blend for deep flavor.
• Greek Yogurt, Dill: Creamy base for tzatziki sauce with herbal notes.

• Broth: Adds extra flavor to the quinoa while cooking.

How to Make Greek Chicken Quinoa Bowl

Step 1: Prepare Zesty Chicken Marinade

In a mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.

Submerge chicken breasts fully in the marinade.

Refrigerate for at least 30 minutes to soak up the flavors.

Step 2: Cook Fluffy Quinoa Base

Rinse quinoa thoroughly under cool water.

Combine quinoa and broth in a saucepan and bring to a rolling boil.

Reduce heat, cover, and simmer for about 15 minutes until tender and liquid is absorbed.

Fluff with a fork for light, airy grains.

Step 3: Grill Perfect Chicken

Heat a grill or skillet over medium-high heat.

Cook marinated chicken breasts until golden brown and internal temperature reaches 165°F.

Let rest briefly, then slice into strips.

Step 4: Chop Fresh Mediterranean Vegetables

Dice cucumber, halve cherry tomatoes, slice red onion, add Kalamata olives, and sprinkle fresh parsley.

Toss with olive oil, salt, and pepper.

Step 5: Create Creamy Tzatziki Sauce

In a small bowl, mix Greek yogurt, grated cucumber, fresh dill, olive oil, lemon juice, salt, and pepper.

Whisk until smooth and silky.

Step 6: Assemble Greek Chicken Quinoa Bowl

Layer cooked quinoa, sliced chicken, and mixed vegetables in bowls.

Top with crumbled feta and drizzle generously with tzatziki sauce.

Serve immediately or store for later enjoyment.

Tips for Making Greek Chicken Quinoa Bowl

• Let chicken soak in the lemony, garlicky marinade overnight for maximum flavor infusion and tender meat that melts in your mouth.
• Rinse quinoa thoroughly to remove its natural coating called saponin, which can create a bitter taste and ensure fluffy, perfectly cooked grains.
• Use a meat thermometer to check chicken's internal temperature, ensuring it reaches 165°F for safe and juicy results without overcooking.
• Chop vegetables and make tzatziki sauce in advance to streamline meal preparation and reduce cooking stress during busy weeknights.
• Swap chicken for tofu or chickpeas to create a vegetarian version, and use gluten-free broth for a completely gluten-free meal option.

Store and Reheat Greek Chicken Quinoa Bowl the Right Way

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Separate chicken, quinoa, and tzatziki sauce to maintain freshness and prevent sogginess.
• Pack individual portions in freezer-safe containers. Freeze chicken and quinoa for up to 2 months. Avoid freezing tzatziki sauce as it may separate when thawed.
• Warm chicken gently in microwave using 30-second intervals, adding a splash of water to prevent drying. Alternatively, reheat in a skillet over medium-low heat until thoroughly warmed.
• Sprinkle a few drops of water, then microwave for 1-2 minutes, stirring halfway through to ensure even heating. Add fresh herbs or a drizzle of olive oil to refresh flavors.

Greek Chicken Bowl Pairings

• Pair Zesty White Wine: Crisp and bright Assyrtiko from Santorini perfectly complements the Greek chicken's tangy marinade and refreshing herb notes.
• Complement Mediterranean Salad: Toss fresh mixed greens with remaining cucumber, tomato, and red onion to enhance the bowl's vibrant vegetable components.
• Match Herbal Tzatziki Side: Create additional tzatziki dip as a cooling accompaniment, allowing guests to customize their dish's creaminess and flavor intensity.
• Enhance with Greek Appetizer: Serve light spanakopita triangles as a starter, introducing complementary Mediterranean textures and herbaceous flavors that align with the quinoa bowl's profile.

Creative Styles for Greek Chicken Quinoa Bowl

• Vegetarian Protein Swap: Replace chicken with grilled tofu or tempeh, marinated in the same Greek-inspired seasonings for a plant-based alternative that maintains the bowl's vibrant flavor profile.
• Gluten-Free Mediterranean Option: Use certified gluten-free quinoa and ensure all ingredients are gluten-free, perfect for those with celiac disease or gluten sensitivities.
• Low-Carb Cauliflower Base: Substitute quinoa with riced cauliflower for a lower-carbohydrate version that keeps the Greek-inspired taste and nutritional balance intact.
• Vegan Greek Bowl: Swap chicken and feta with roasted chickpeas and cashew-based tzatziki sauce, creating a completely plant-based meal that doesn't compromise on traditional Mediterranean flavors.

FAQs

• Is quinoa a good protein source?

Yes, quinoa is a complete protein containing all nine essential amino acids. It provides about 8 grams of protein per cup, making it an excellent alternative to meat for vegetarians and those seeking plant-based protein.

• Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work great in this recipe. They’re often more flavorful and juicier than chicken breasts. Just ensure they reach the same internal temperature of 165°F for food safety.

• How do I know if my quinoa is cooked properly?

Quinoa is done when it becomes translucent and the tiny spiral-like germ separates from the seed. The grains should be tender but still have a slight crunch. If liquid is absorbed and grains are fluffy, it’s ready.

• Is this recipe gluten-free?

Yes, this Greek chicken quinoa bowl is naturally gluten-free. Quinoa is a gluten-free grain, and the other ingredients like chicken, vegetables, and yogurt are also gluten-free. Always double-check ingredient labels to be certain.

Greek Chicken Quinoa Bowl (Healthy & Flavorful) Recipe

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4.9 from 24 reviews

• Total Time: 52 minutes
• Yield: 4 1x

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Description

Savor Mediterranean magic with this Greek Chicken Quinoa Bowl, a delightful blend of zesty proteins and wholesome grains. Nutritious ingredients dance together, promising a satisfying meal that transports you to sunny Greek islands with each delectable bite.

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Ingredients

Scale 1x2x3x

Protein:

• 2 boneless skinless chicken breasts
• 1/2 cup crumbled feta cheese
• 1/2 cup Greek yogurt

Grains and Liquids:

• 1 cup quinoa
• 2 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon olive oil

Vegetables and Herbs:

• 1 cucumber (diced and grated)
• 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)
• 2 cloves garlic (minced)
• 1 tablespoon fresh dill (chopped)

Seasonings:

• 1 teaspoon dried oregano
• 1 teaspoon lemon juice
• Juice of 1 lemon
• Salt and pepper to taste

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Instructions

1. Craft a zesty marinade by whisking olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Thoroughly coat chicken breasts and refrigerate for 30 minutes to overnight, allowing flavors to penetrate deeply.
2. Thoroughly rinse quinoa under cold water. Combine quinoa with broth in a saucepan, bringing to a vigorous boil. Reduce heat, cover, and simmer for 15 minutes until liquid is fully absorbed and quinoa becomes tender. Gently fluff with a fork.
3. Preheat grill or skillet to medium-high heat. Grill marinated chicken for 6-7 minutes per side, ensuring internal temperature reaches 165°F. Allow chicken to rest briefly, then slice into elegant strips.
4. Prepare fresh vegetable medley by dicing cucumber, halving cherry tomatoes, and thinly slicing red onion. Combine with Kalamata olives and chopped parsley in a mixing bowl. Enhance with a light olive oil drizzle, seasoning with salt and pepper.
5. Create creamy tzatziki by blending Greek yogurt, grated cucumber, fresh dill, olive oil, and lemon juice. Season with salt and pepper, mixing until smooth and well-incorporated.
6. Assemble bowls by layering quinoa as a foundation, topping with sliced chicken and vegetable mixture. Garnish with crumbled feta cheese and generously drizzle tzatziki sauce. Serve immediately or chill for later enjoyment.

Notes

• Marinate chicken longer for deeper flavor infusion, aiming for 2-4 hours or overnight to enhance taste and tenderness.
• Use fresh herbs like oregano and dill for maximum aromatic impact, which elevates the overall Mediterranean profile of the dish.
• Gluten-free option: Ensure quinoa is certified gluten-free and replace broth with water if needed for strict dietary requirements.
• Vegetarian adaptation: Swap chicken with grilled tofu or roasted chickpeas, maintaining the protein content and Mediterranean seasonings.

• Prep Time: 30 minutes (or up to overnight)
• Cook Time: 22 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Greek

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 75mg