Name: Greek Chicken Quinoa Bowls 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· 4.5 from 5 reviews

If you’re craving a vibrant, wholesome meal that’s as delicious as it is nutritious, you’re going to love this Greek Chicken Quinoa Bowls Recipe. It’s my go-to when I want something fresh, filling, and full of those classic Mediterranean flavors we all adore. Trust me, once you make it, you’ll want these bowls in your regular meal rotation. Ready to dive in? Let’s do it!

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Why This Recipe Works

Balanced Nutrition: You get your protein, healthy fats, and complex carbs all in one bowl, making it both satisfying and nourishing.
Fresh Mediterranean Flavors: The bright lemon-oregano dressing brings together the chicken, quinoa, and veggies beautifully, making every bite a happy one.
Simple Prep & Versatility: Easy to whip up during the week and super flexible if you want to swap ingredients or make it vegetarian.
Meal Prep Friendly: Keeps great in the fridge, perfect for prepping ahead without losing any of its fresh appeal.

Greek Chicken Quinoa Bowls, Greek Chicken Bowl, Mediterranean Chicken Quinoa, Healthy Greek Bowls, Easy Quinoa Bowls - 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

I love how these ingredients come together—it’s a blend that highlights the best of Mediterranean cuisine while being super approachable. Quinoa’s nutty flavor pairs perfectly with juicy grilled chicken, fresh veggies, tangy feta, and briny olives, all coated in a zesty lemon dressing. Here’s a quick rundown of what you’ll need, plus tips to make shopping and prep effortless.

Greek Chicken Quinoa Bowls, Greek Chicken Bowl, Mediterranean Chicken Quinoa, Healthy Greek Bowls, Easy Quinoa Bowls - Flat lay of a small heap of uncooked quinoa grains, four raw boneless skinless chicken breasts with a natural pink tone, one whole English cucumber with deep green skin, four ripe Roma tomatoes with bright red skin, one medium red onion with smooth purple outer layers, a small white ceramic bowl of crumbled white feta cheese, a small white ceramic bowl of dark purple kalamata olives, two whole lemons—one cut in half showing juicy pulp, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of light amber honey, one whole garlic bulb with papery white skin beside a few minced garlic cloves, a small white ceramic bowl with dried green oregano leaves, a small white ceramic bowl with dried light green basil leaves, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of whole black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil (or avocado oil): The base for your marinade and dressing, it adds healthy fats and a smooth texture. Go for extra virgin olive oil if you can for that authentic flavor.
Lemons (juice and zest): Brightens everything up—the zest amps up the citrus aroma, while the juice adds that fresh zing.
Honey: Balances the tart lemon with a touch of sweetness. Maple syrup can work if you prefer.
Garlic Clove: Adds savory depth—mince it finely so you get little bursts of flavor throughout.
Dried Oregano and Basil: Essential Mediterranean herbs that give the dressing its characteristic flavor. If you have fresh herbs, feel free to substitute; just use a bit more.
Kosher Salt & Pepper: Simple seasoning that enhances all the ingredients.
Quinoa: A fantastic gluten-free grain with a nice bite and protein boost.
Chicken Breasts: Lean, juicy, and ideal for soaking up that lemon-oregano marinade.
English Cucumber: Adds crunch and freshness.
Roma Tomatoes: Juicy sweetness that balances the saltiness of the olives and feta.
Red Onion: Pungent and sharp, diced small to avoid overpowering the bowl.
Feta Cheese (crumbled): Creamy and tangy, it’s a must-have in any Greek-inspired dish.
Kalamata Olives: Briny, rich, and full of flavor—make sure to pit them to keep things easy.

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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.

Make It Your Way

One thing I love about this Greek Chicken Quinoa Bowls Recipe is how easy it is to make your own. I’ve played around with it by swapping veggies, adjusting the herbs, and even changing proteins depending on what’s in my fridge. Let yourself experiment—this recipe is forgiving and rewarding!

Variation: I sometimes swap chicken breasts for boneless thighs for a juicier bite, especially if I have some on hand. The cooking time stays about the same, but the flavor deepens.
Vegetarian Option: When I want to skip meat, I pack the bowls with extra cucumbers, tomatoes, artichoke hearts, and chickpeas instead. The dressing keeps everything lively.
Seasonal Twist: Adding roasted red peppers or grilled zucchini in summer gives it a great seasonal feel.
Spice it Up: If you like a little heat, toss in a pinch of red pepper flakes into the dressing—just enough to give a kick but not overpower the bright flavors.

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

Step 1: Cook the Quinoa Just Right

Start by rinsing 1 ½ cups of quinoa under cold water to remove any bitterness. Then, cook it in 2 cups of water with a pinch of salt over medium heat for about 12-15 minutes until tender. I usually keep an eye on it so it doesn’t stick or dry out. Once cooked, drain any excess water if necessary, fluff it with a fork, and set it aside to cool completely. This step is key—warm quinoa can wilt your fresh veggies later on.

Step 2: Whisk Up That Lemony Dressing

I mix together ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, and a good pinch of kosher salt and pepper in a small jar. Giving it a vigorous shake or whisk helps emulsify it—this means your dressing won’t separate and coats everything perfectly. Pro tip: reserve about two-thirds of this for your salad dressing, and just use a third to marinate the chicken so you get all that great flavor without contamination.

Step 3: Marinate & Grill the Chicken

Pour about a third of the dressing over your chicken breasts and toss until each piece is nicely coated. I like letting mine marinate for at least 20 minutes, or even a few hours if I plan ahead—it really amps up the flavor. Heat your grill or grill pan to medium-high heat and cook the chicken about 6-8 minutes per side. Use a meat thermometer if you have one to make sure it hits 165°F—this is crucial to keep it juicy and safe to eat. Rest your chicken for a few minutes before slicing.

Step 4: Assemble Your Bowls with Veggies and Extras

Divide your cooled quinoa evenly into bowls. Top with sliced grilled chicken, then scatter diced English cucumber, chopped Roma tomatoes, and red onion over the top. Finish things off with a generous sprinkle of crumbled feta and kalamata olives for that salty, tangy finish. Drizzle with the remaining dressing (the part you kept separate!) to tie everything together.

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Tips from My Kitchen

Marinate Longer: If you have the time, marinate the chicken for a few hours—it makes a flavorful world of difference.
Don’t Skip Resting: Let the grilled chicken rest before slicing to keep it juicy and tender.
Cook Quinoa With Care: Use a lid and medium heat to steam quinoa perfectly without burning the bottom.
Separate Dressing for Storage: Keep dressing and quinoa separate when meal prepping so the texture stays fresh and crisp.

How to Serve Greek Chicken Quinoa Bowls Recipe

Greek Chicken Quinoa Bowls, Greek Chicken Bowl, Mediterranean Chicken Quinoa, Healthy Greek Bowls, Easy Quinoa Bowls - The image shows a white bowl filled with a colorful healthy dish. At the center, there are four thick slices of grilled chicken with brown grill marks and a light golden color. Surrounding the chicken are four different sections: diced green cucumber mixed with black olives and crumbled white cheese, chopped red tomatoes mixed with small pieces of red onion and black olives, white crumbled cheese, and a base of light beige quinoa. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these bowls with a sprinkle of chopped fresh parsley or dill—it adds a lovely herbal brightness. If you like a little heat, a few red pepper flakes are fantastic too. Sometimes I add a dollop of tzatziki or a splash of extra lemon juice to finish.

Side Dishes

Greek chicken quinoa bowls are pretty complete on their own, but if you want to serve a side, I recommend some warm pita bread or a light Greek salad with olives and cucumbers. Roasted vegetables like asparagus or zucchini also pair beautifully, especially in cooler months.

Creative Ways to Present

For special occasions, I like serving the bowl components family-style—quinoa in one dish, grilled chicken sliced on a platter, and bowls of veggies, olives, and feta on the side. Everyone assembles their own bowls, which makes dinner feel interactive and festive.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to four days. I keep the dressing separate until serving to maintain the freshness and texture of the veggies and quinoa. When you’re ready to eat, just drizzle the dressing on top and toss gently.

Freezing

While I don’t usually freeze the entire bowl because of the fresh veggies, cooked quinoa and grilled chicken freeze beautifully on their own. Freeze them separately in portions, then thaw in the fridge overnight and assemble with fresh veggies and dressing.

Reheating

I reheat chicken and quinoa gently in the microwave, uncovered or with a loose lid, stirring halfway through for even heating. Adding a splash of water or broth helps keep the quinoa moist. Add fresh veggies and dressing after reheating for the best texture.

FAQs

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

Absolutely! Boneless, skinless chicken thighs work great, offering a bit more juiciness and richness. Just keep a close eye while cooking as thighs may cook faster or slightly unevenly compared to breasts, so use a meat thermometer to ensure an internal temp of 165°F.
Is there a vegetarian version of this Greek Chicken Quinoa Bowls Recipe?

Yes! You can skip the chicken altogether and bulk up your bowls with extra veggies like roasted chickpeas, artichoke hearts, or grilled mushrooms. The lemony dressing and feta keep the dish flavorful and satisfying even without meat.
How long does the marinade keep?

If stored separately in the fridge, the marinade/dressing will keep fresh for about 3-4 days. Just give it a good shake or stir before using if it separates.
Can I prepare this recipe ahead of time for meal prep?

Yes, it’s perfect for meal prepping. Just keep the dressing separate until you’re ready to eat to keep everything fresh and crisp. Store the chicken, quinoa, and veggies separately or combined without dressing for best results.

Final Thoughts

This Greek Chicken Quinoa Bowls Recipe has become one of my favorite weeknight solutions because it’s easy, fresh, and bursting with flavor—plus it holds up well as leftovers, making life easier on busy days. I hope you enjoy making it as much as I do, and that it quickly becomes a go-to in your kitchen too. Give it a try and let me know how it turns out—friends sharing recipes is the best part of cooking, after all!