Greek Chicken Quinoa Bowl (A Meal Prep Favorite!)
If you’re looking for a quick and easy recipe that’s perfect for meal prep, high in protein, and that’ll leave you feeling nourished and satisfied, you need to try these Greek chicken quinoa bowls! They’re balanced, colorful, vibrant, and they’re a great choice for lunches or dinners.
I love making a batch of these and keeping a few in the fridge for easy midweek meals – they help me to stay on track with my wellness goals, and they always help me to resist the temptation of unhealthy snacking, or choosing junk food just out of convenience!
(If you love healthy, meal prep friendly ideas, make sure that you also take a look at my high protein cottage cheese bowls, easy dinner bowl recipes, and deliciously easy salad bowls!)
Reasons Why You’ll Love These Greek Chicken Quinoa Bowls
- They’re loaded with wholesome ingredients, and they’re wonderfully macro friendly so they’ll keep you satisfied whilst helping you to stay on track with your healthy lifestyle. Each bowl has around 410 calories, 33g protein, and 18g fat
- They’re perfect for meal prep, so you’ve got a healthy lunch or dinner waiting for you when you need it. Take them into work with you, or store them in the fridge at home for a balanced meal when you need it
- They’re very easily customizable, so you can change around ingredients depending on your nutritional goals and what you have right now in your fridge and pantry. I’ve included a section of possible substitutions in case you need some extra inspiration!
Your Shopping List
For the Quinoa Base:
- Quinoa
- Chicken broth (or water)
- Salt
For the Chicken:
- Chicken breasts or thighs
- Olive oil
- Salt
- Black pepper
- Italian seasoning
For the Toppings:
- Cherry tomatoes
- Cucumber
- Red onion
- Kalamata olives
- Feta cheese
- Fresh parsley
- Tzatziki sauce
Here’s your printable recipe card with all the details you need to make these Greek chicken quinoa bowls… Don’t forget to scroll on down for more details and handy process shots!
Greek Chicken Quinoa Bowls
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups chicken broth (or water)
- 1/2 tsp salt
For the Chicken
- 1 pound boneless, skinless chicken breasts or thighs, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
For the Toppings
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives, sliced
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 cup store-bought tzatziki sauce
Instructions
- Prepare the quinoa: In a medium pot, bring water or chicken broth to the boil. Add the quinoa and salt. Reduce heat to low, cover, and simmer for 15 minutes or until the liquid has absorbed and the quinoa is tender. Fluff up with a fork and set to one side.
- Cook the chicken: Pat dry, and season with salt, pepper, and Italian seasoning. Heat skillet over and medium-high heat and add the olive oil. Cook the chicken for 4-6 minutes per side, or until golden and cooked through - an internal meat thermometer is super handy for this, and the internal temperature should be 165F.
- Assemble the bowl: Divide the quinoa between 4 bowls. Top each bowl with sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta. Add a dollop of tzatziki, garnish with chopped parsley, and enjoy!
Nutrition
Step-by-Step Instructions (With Photos!)
1. Prepare the Quinoa:
In a medium pot, bring water or chicken broth to a boil.
Add the quinoa and salt. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. Cook the Chicken:
Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
Heat a skillet over medium-high heat and add olive oil.
Cook the chicken for 4-6 minutes per side, or until golden and cooked through (internal temperature of 165°F).
3. Assemble the Bowl
Divide the quinoa among four bowls.
Top each bowl with sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta.
Add a dollop of store-bought tzatziki sauce and garnish with fresh parsley.
Notes on Substitutions & Ingredient Swaps
Cut down on prep time by using pre-cooked rotisserie chicken from the grocery store (or leftover chicken from another meal you’ve made). Alternatively, you could swap the chicken for canned tuna or salmon for a super quick and easy choice.
Not in the mood for quinoa? No problem! Substitute it for brown rice, roasted sweet potato chunks, barley, bulgar, or couscous. If you want to keep things low carb and keto friendly, choose broccoli or cauliflower rice.
And finally, the toppings I’ve listed are all delicious and work together really well, but you can get as creative as you like! Add chickpeas and edamame beans for extra fiber, swap tzatziki for your favorite homemade dressing, and so on.
If you’ve enjoyed this recipe, please do consider sharing it with a friend! You can also leave a comment below and share your thoughts – this helps me to create more recipes that you love!
