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–+ servings
Benjamin

Healthy Greek Chicken Quinoa Bowl – Perfect for a Light Dinner!

The Greek Chicken Quinoa Bowl is a vibrant, nutritious, and protein-packed dish inspired by classic Mediterranean flavors. Juicy marinated chicken, fluffy quinoa, crisp vegetables, tangy feta cheese, and creamy tzatziki sauce come together for a fresh and satisfying meal. Perfect for meal prep, a light lunch, or a wholesome dinner, this bowl is gluten-free, balanced, and completely customizable to fit your dietary preferences.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Ingredients Method Notes

Ingredients
  

For the Marinated Chicken:
  • 1 lb boneless skinless chicken breasts or thighs
  • ½ cup Greek yogurt
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
For the Quinoa Bowl:
  • 1 cup quinoa rinsed
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • ¼ cup red onion thinly sliced
  • ¼ cup Kalamata olives pitted and halved
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley or dill chopped
  • ½ cup tzatziki sauce
  • Lemon wedges for serving

Method
 

  1. Marinate the Chicken
  2. In a bowl, mix Greek yogurt, olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Coat the chicken and marinate for at least 30 minutes (or up to 24 hours for deeper flavor).
  3. Cook the Quinoa
  4. In a saucepan, combine rinsed quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
  5. Grill or Sauté the Chicken
  6. Heat a grill or stovetop skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until fully cooked and slightly charred. Let it rest for 5 minutes, then slice into strips.
  7. Assemble the Bowls
  8. Divide the cooked quinoa into bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
  9. Garnish and Serve
  10. Drizzle with tzatziki sauce, garnish with fresh parsley or dill, and serve with lemon wedges for extra flavor.

Notes

    • For a low-carb version, swap quinoa for cauliflower rice or chopped lettuce.
    • For a dairy-free option, use vegan yogurt and dairy-free feta.
    • Make-ahead tip: Store cooked quinoa, grilled chicken, and toppings separately for easy meal prep.
    • Reheat: Warm the chicken and quinoa before assembling for a fresh, hot meal.
 

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