Greek Chicken Quinoa Bowls

These bowls are perfect for meal prep, and healthy lunches and dinners! Packed with protein and vibrant veggies, they're nutritious, satisfying, and totally delicious.

Prep Time15

Cook Time25

Course: Salad

Cuisine: Greek

Servings:

Calories: 410kcal

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