Name: Greek Chicken Quinoa Bowl Recipe
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Cuisine: Greek
Ingredients: ¼ cup olive oil, or avocado oil; 2 lemons, juiced; 1 tablespoon honey; ½ tablespoon lemon zest; 1 garlic clove, minced; 2 teaspoons dried oregano; 1 teaspoon dried basil; Kosher salt, to taste; Kosher pepper, to taste; 1 ½ cups quinoa, uncooked; 4 medium chicken breasts, 2 lbs boneless and skinless, 32 ounces; 1 English cucumber, diced; 4 Roma tomatoes, chopped; 1 red onion, medium, diced; 1 cup feta cheese, crumbled; 1 cup kalamata olives, pitted

Jump to Recipe· 4.9 from 34 reviews

If you’re on the hunt for something fresh, flavorful, and downright satisfying, you’ve got to try my Greek Chicken Quinoa Bowl Recipe. It’s one of those dishes I keep coming back to, whether I need a quick lunch to power through the week or a light dinner that feels like a little celebration. Packed with juicy grilled chicken, nutrient-rich quinoa, crunchy veggies, and that tangy lemon-oregano dressing, it’s bursting with Mediterranean goodness you’ll want to make again and again.

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Why This Recipe Works

Balanced Nutrition: Combining protein-packed chicken with fiber-rich quinoa and fresh veggies makes this bowl both filling and healthy.
Bold Mediterranean Flavors: The lemony, oregano dressing instantly elevates simple ingredients to something spectacular.
Versatility: You can swap ingredients, tweak the dressing, or skip the chicken for a vegetarian version without losing flavor or texture.
Effortless Meal Prep: This recipe doubles as a great make-ahead meal, perfect for busy days or quick lunches.

Greek Chicken Quinoa Bowl, Mediterranean chicken quinoa salad, healthy Greek bowl, easy Greek chicken recipe, flavorful quinoa and chicken meal - A white bowl holds a colorful layered dish on a white marbled surface. The bottom layer is light beige quinoa. On top of this, sliced grilled chicken with visible char marks sits to one side. To the right of the chicken is a mix of chopped red tomatoes and small pieces of red onion. Below the tomato mix is chopped green cucumber with some purple olives scattered throughout. White crumbled cheese is sprinkled over the top of the tomatoes, cucumbers, and olives. The colors contrast well, showing fresh and healthy ingredients. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The mix of ingredients in this Greek Chicken Quinoa Bowl Recipe is like a flavor party on your plate. Each component brings something important—whether it’s texture, taste, or nutrition. Here are the basics and why I love each one.

Quinoa: A super grain that’s light, fluffy, and loaded with protein; it’s the perfect base to scoop up all those flavors.
Chicken breasts: Lean and tender when grilled just right, chicken gives the bowl satisfying heartiness.
Olive oil: Adds richness and helps emulsify the dressing; you can also use avocado oil if you prefer.
Lemon juice and zest: Brighten the whole bowl with fresh citrus punch—the zest especially packs extra flavor.
Honey: Just a touch to balance acidity with sweetness—it’s magic how a little makes a huge difference.
Dried oregano and basil: These classic Mediterranean herbs bring earthy, fragrant notes that tie everything together.
Garlic: Gives a savory kick that complements both the chicken and the dressing.
English cucumber and Roma tomatoes: Fresh, juicy, and crunchy vegetables that add texture and coolness to the warm quinoa and chicken.
Red onion: Adds a subtle sharpness and crunch that wakes up the bowl.
Feta cheese: That salty, creamy punch is an absolute must; it truly makes this bowl sing Greek.
Kalamata olives: Their briny flavor contrasts beautifully with the sweeter dressing and mild veggies.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Greek Chicken Quinoa Bowl Recipe is like a blank canvas. I’ve been known to mix it up depending on my mood or what’s in the fridge, and you should too! Don’t be shy about making it your own.

Variation: I sometimes use chicken thighs instead of breasts for extra juiciness and a bit more flavor—especially if I’m grilling outside in warm weather.
Vegetarian option: When I want to skip meat, I load up the bowl with extra tomatoes, cucumber, and even some roasted chickpeas for protein.
Dress it up: If I’m feeling fancy, adding a dollop of tzatziki or a sprinkling of fresh mint always takes the bowl to the next level.
Seasonal swaps: In winter, I like to swap fresh tomatoes with roasted red peppers or sun-dried tomatoes for a cozy vibe.

Step-by-Step: How I Make Greek Chicken Quinoa Bowl Recipe

Step 1: Cook the Quinoa Perfectly

Start with rinsing your quinoa under cold water—that helps cut down its natural bitterness. Then, combine it with water and a pinch of salt in a small saucepan. I simmer it gently over medium heat for about 12-15 minutes, or until it looks fluffy and the tiny germ has popped out. Once cooked, drain any excess water and spread it out on a plate to cool—it won’t get soggy that way, and cool quinoa clumps less when it hits your bowl.

Step 2: Whip Up the Dressing/Marinade

I throw all the dressing ingredients—olive oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper—into a small jar and shake like crazy. This emulsifies the dressing nicely, making it silky and robust. I set aside about a third of this mixture to marinate the chicken while reserving the rest for drizzling over the finished bowls.

Step 3: Marinate and Grill the Chicken

Coat your chicken breasts evenly in the marinade and let them soak up those bright flavors—if you have 30 minutes, great; if not, the flavor will still develop as they grill. Heat your grill pan or outdoor grill to medium-high and cook the chicken for 6-8 minutes per side, checking they reach an internal temp of 165°F for safety. The result? Juicy, tender chicken with a lovely char and that signature lemon-herb tang.

Step 4: Prep the Veggies and Assemble

Dice the cucumber, tomatoes, and red onion while the chicken’s grilling. When everything’s ready, divide your cooled quinoa into bowls, then top with the chicken sliced or whole. Scatter the veggies, crumble over the feta cheese, and pop in those kalamata olives. Finish by drizzling the reserved dressing on top—trust me, it ties it all together beautifully.

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Pro Tips for Making Greek Chicken Quinoa Bowl Recipe

Don’t skip the zest: Lemon zest adds a depth of citrus flavor that lemon juice alone can’t achieve—make sure you get both in your dressing.
Grill with care: Avoid overcooking your chicken by using a meat thermometer—juicy chicken makes a huge difference in the final bowl.
Prep ahead: Cook your quinoa and chop veggies a day in advance to save time on busy nights.
Keep dressing separate: Especially important if meal-prepping, so the greens and veggies don’t get soggy before serving.

How to Serve Greek Chicken Quinoa Bowl Recipe

Garnishes

I love finishing this bowl with a sprinkle of freshly chopped parsley or dill—it brings a fresh herbal brightness. Sometimes I toss on a few toasted pine nuts for crunch or a small drizzle of extra virgin olive oil for richness. A wedge of lemon on the side invites everyone to add a little extra zing.

Side Dishes

When I serve this for a family dinner, I like pairing it with warm pita bread or a light Greek salad for a full Mediterranean experience. Roasted vegetables, like eggplant or zucchini, are also perfect if you want to add a hot side with complementary flavors.

Creative Ways to Present

For special occasions, I’ve arranged the quinoa bowls in pretty glass jars for a colorful, portable presentation. Layering the ingredients separately and adding dressing on top right before serving keeps everything fresh and Instagram-worthy. You can even swap the chicken for grilled shrimp or falafel balls for an unexpected twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers, keeping the dressing separate to avoid sogginess. Usually, it lasts beautifully in the fridge for up to four days. It’s great for quick lunches—you can assemble fresh easily without losing any taste.

Freezing

While I haven’t frozen the full bowl because of the fresh veggies and cheese, I’ve frozen the grilled chicken separately. Just thaw gently and reheat to keep it juicy. You can definitely prep the quinoa in bulk and freeze that without issue.

Reheating

To reheat leftovers, I warm the chicken and quinoa in the microwave or on a stove pan with a splash of water to keep it moist. Then just toss everything together with fresh veggies and feta—this way, you keep that fresh bite without cooking it twice.

FAQs

Can I use boneless chicken thighs instead of breasts in this Greek Chicken Quinoa Bowl Recipe?

Absolutely! Boneless chicken thighs work great and add extra moisture and flavor to the bowl. Just adjust the grilling time slightly as thighs might take a bit longer to cook through.
Is this recipe suitable for meal prep?

Yes! The ingredients all hold up well for a few days in the fridge. Just make sure to keep the dressing separate until you’re ready to eat to maintain the crunch of the veggies.
Can I substitute honey in the dressing?

You can swap honey for maple syrup or even agave nectar if you prefer. It will keep the sweet balance while keeping the dressing vegan-friendly.
How do I prevent the chicken from drying out while grilling?

Using a meat thermometer to check for an internal temperature of 165°F is the best way to avoid overcooking. Also, marinate the chicken well beforehand to help it stay juicy during grilling.
Can I make this recipe vegetarian?

Definitely! Simply skip the chicken and add more veggies or protein-rich plant options like chickpeas or grilled tofu. The dressing and quinoa stay the same, so the flavors are still spot on.

Final Thoughts

This Greek Chicken Quinoa Bowl Recipe has become one of my absolute favorites because it’s easy, tasty, and packed with wholesome ingredients that your body will thank you for. Whether you’re a kitchen newbie or a seasoned cook, it’s hard to go wrong here. I hope you love making it and sharing it as much as I do—it’s like a little taste of the Mediterranean on your plate that cheers you up every time.