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These Greek quinoa bowls give you everything you want from Greek food: crisp vegetables, salty feta, briny olives, a good hit of lemon, and chicken that’s seasoned well and finished in the oven after a quick sear so it actually stays juicy! All of it over quinoa, which holds up to this kind of bowl better than you’d expect.
These flavorful Greek quinoa bowls with chicken are a perfect dinner—weeknight or otherwise. Not only do you get a ton of flavor and texture, but the chicken gets a quick sear on the grill before finishing in the oven—just enough to pick up some char on the outside while staying juicy all the way through. That’s really all there is to it, and it makes a huge difference. The quinoa makes for an incredible base, though you could swap it for rice if that’s your preference, no harm done. If fresh Greek flavors are your jam, you’re going to love this one.
Want lunch for the week? Check out my meal prep tips below.
For more bowl meal ideas, try my sheet pan chicken fajita bowl. It’s easy and requires minimal cleanup. You could also bring more salmon into your dinner rotation with these Bang Bang salmon bowls.
Table of Contents
Ingredient Overview
A quick look at some of the essentials before we dive into the recipe card:
- Quinoa: It cooks like a grain but offers more protein, fiber, and micronutrients than rice.
- Chicken: Skinless, boneless breasts are the best choice here. You could use skinless, boneless thighs, but grilling time will vary.
- Veggies: Cucumbers, little tomatoes, and red onions are always standard in Greek dishes.
- Seasoning: An easy blend made up of common spices like dried oregano, dill, basil, onion, garlic powder, and salt and pepper. A good Italian seasoning would also work.
How to Make Greek Quinoa Bowls With Chicken
Step 1: Season the Chicken
Pat the chicken breasts with some paper towels to absorb excess moisture. Transfer to a storage bag and pound the chicken breasts with a meat mallet to tenderize them.
Whisk the seasoning and oil in a small mixing bowl.
Add the chicken to a large bowl, drizzle with the seasoned oil, and toss until fully coated.
If you prefer thinner cuts of chicken, see my post on how to make chicken cutlets from chicken breasts.
Step 2: Cook the Quinoa
Rinse the quinoa well, then cook it according to the package directions. If you can, simmer it in chicken or vegetable broth instead of water for extra flavor.
Step 3: Cook the Chicken
Preheat the oven to 375ºF.
If using a stovetop cast-iron griddle or grill pan, heat it over medium-to medium-high heat for 3–5 minutes (it’s ready when a drop of water hits the surface and evaporates immediately).
Brush with a high-smoke-point oil, like avocado or canola. Transfer the seasoned chicken to the pan and grill for 2-3 minutes per side, until you’ve got nice grill marks.
Transfer the chicken to the oven. Bake for 15 minutes, or until it hits 160-165ºF on a meat thermometer.
Pull it out and let it rest for 5 minutes before cutting.
If just baking the chicken, place it on a parchment-lined baking sheet and bake in the oven for 20-25 minutes, or until they reach an internal temperature of 160ºF.
Step 4: Prep the Toppings
While the chicken cooks, chop the cucumbers, slice the tomatoes and olives, and cut the red onion (the best way is to shave it thin with a mandoline slicer). Mix all of these in a bowl together to create a medley.
Prep any toppings and sauces you plan to use.
Step 5: Build Your Bowl
Place the cooked quinoa down as a foundation, then add your veggies, chicken, crumbled feta, and any other toppings and sauces you’d like. Serve with lemon wedges for a spritz of fresh lemon juice.
Dana’s Cooking Tip
For guaranteed juiciness and flavor in your chicken, see my post on how to brine chicken breasts.
Substitutions & Variations
- Base Options: If you prefer a rice bowl, go for it. Farro is also a nice option.
- Grain-Free: Use cauliflower rice.
- Veggies: Try this bowl with roasted red peppers, marinated artichoke hearts, ribboned spinach, quick-pickled red onions, or roasted zucchini!
- Different Sauces: I love tzatziki, but you could serve this with a good homemade hummus, mint yogurt sauce, parsley & cilantro chimichurri, or Green Goddess dressing for a fresh spin.
- Cheeses: Swap feta for goat cheese for a creamier twist.
Meal Prep Tips
- For the best texture quality, store components separately.
- Grilled chicken keeps up to 5 days in an airtight container.
- Reheat chicken and quinoa, then add the veggies and any other toppings.
- For work lunches: pack the veggies and any toppings separately from the chicken and quinoa.
Storage & Reheating
- Fridge: Store the chicken and quinoa separately from the veggies in airtight containers for 4-5 days.
- Freezer: You can freeze grilled chicken in a freezer-friendly container for up to 3 months. Transfer it to the fridge the night before you plan to use it.
- Reheat: Heat the chicken and quinoa in the microwave in 25-second increments until warmed through.
Greek Quinoa Bowls With Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 4 TBSP avocado oil, plus more for the grill
- 2 TBSP dried oregano
- 1 TBSP dried basil
- 2 tsp dried dill
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 cup uncooked quinoa, rinsed
- 1.5 cups chicken or vegetable broth
- 1 cup chopped cucumbers
- 1 cup sliced olives (I use a mix of Kalamata and Castelvetrano, but you can pick one or the other)
- 1 cup sliced grape or cherry tomatoes
- 1/2 cup thinly sliced red onion
- 1 cup crumbled feta cheese
- 1 lemon, quartered
- Tzatziki, to top
Instructions
Chicken Prep
- Pat the chicken breasts with paper towels to absorb moisture, then transfer them to a food storage bag and pound them with a meat mallet to tenderize; set aside.
- In a small mixing bowl, whisk the oil with 2 tablespoons of dried oregano, 1 tablespoon of dried basil, 2 teaspoons of dried dill, 2 teaspoons of onion powder, 2 teaspoons of garlic powder, 1 teaspoon of sea salt, and 1/2 teaspoon of cracked black pepper until well combined.
- Transfer the chicken breasts to a large bowl, drizzle with the seasoned oil, toss to coat, then set aside.
Quinoa
- Rinse the quinoa well, then cook it according to the package directions, using chicken or vegetable broth instead of water. You can use water, but broth will give the quinoa more flavor.
If you're grilling the chicken first
- Preheat the oven to 375ºF.
- Heat grill or grill pan over medium-high heat for 3–5 minutes (you'll know it’s ready when a drop of water hits the surface and evaporates immediately).
- Brush the grates or grill pan with a high-smoke-point oil (like avocado or canola) so it's slick. Place the seasoned chicken on it and grill for 2-3 minutes per side, until you’ve got nice grill marks.
- Transfer the chicken to an oven-safe pan, then bake for 10 minutes, or until the internal temperature reaches 160-165ºF with a meat thermometer. Pull it out and let it rest for 5 minutes before cutting.
If you're just baking the chicken
- Preheat the oven to 375ºF.
- Place the chicken breasts on a parchment-lined baking sheet and bake in the oven for 20-25 minutes, or until they reach an internal temperature of 160ºF.
To build the bowls
- While the chicken cooks, chop the cucumbers, slice the tomatoes and olives, and cut the red onion into thin slices. Mix all of these in a bowl together to create a medley. (I recommend using a mandoline slicer to shave the red onion. Prep any toppings and sauces you plan to use.
- Place the cooked quinoa down as a base, then add your veggies, sliced chicken, crumbled feta, and any other toppings and sauces you’d like. Serve with lemon wedges for a spritz of fresh lemon juice.
Notes
Nutrition
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