Greek Chicken Quinoa Bowl

This Greek chicken quinoa bowl is fresh, flavorful, and packed with protein. It features Greek-marinated chicken, quinoa, and a mix of crisp, colorful veggies. A simple and nourishing meal you can prep once and enjoy all week!

I love a good bowl meal. Especially one that checks all the boxes: protein-packed, full of flavor, easy to prep, and something I actually look forward to eating. This Greek chicken quinoa bowl does exactly that. It’s loaded with fresh veggies, fluffy quinoa, and juicy, marinated chicken that brings all the Mediterranean vibes without any fuss.

This is one of those recipes that works whether you’re throwing it together for a quick lunch, prepping it ahead for the week, or trying to use up that random cucumber in your fridge. You can grill the chicken and cook the quinoa ahead of time for meal prep or use leftovers. I often make this with leftover slow cooker Greek chicken or oven baked chicken bites.

Best of all, it’s super satisfying and tastes great hot or cold—which is basically a requirement in my house. And if you’re struggling to up your protein intake as you age, this recipe stacks protein in a way that actually feels doable. Add a squeeze of lemon, maybe some crumbled feta if you’ve got it, and you’ve got a nourishing meal that doesn’t feel like a sad desk salad.

Bonus: it’s gluten free, naturally dairy free (unless you add feta, which I fully support), and totally weeknight-friendly. Let’s make it!

Ingredient Notes

• Chicken breast – Use boneless, skinless chicken breasts for this recipe. For even cooking, pound them to about ½-inch thickness before marinating.
• Olive oil – Use extra virgin olive oil for the marinade. It adds richness and helps the chicken stay tender and flavorful.
• Fresh lemon juice – Freshly squeezed is key! It adds brightness and helps tenderize the chicken while giving that signature Mediterranean zing.
• Garlic cloves – Fresh garlic gives the marinade a classic savory flavor. Mince it finely or use a garlic press for best results.
• Salt – Use an unrefined sea salt, which has more flavor and minerals.
• Quinoa – I recommend white quinoa for the lightest texture, but tricolor or red quinoa works too. Rinse it well before cooking to remove the bitter coating (saponins), and cook it in broth for extra flavor if you like.
• Cucumber – I like Persian or English cucumbers best. They’re extra crisp and have minimal seeds. No need to peel unless you’re using a thicker-skinned variety.
• Cherry tomatoes – Slice them in half or quarters depending on your preference.
• Red onion – Sharp and slightly sweet, red onion adds bite and balances the richness of the chicken and avocado. For a milder flavor, use sweet onions.

See recipe card for full information on ingredients and quantities.

Substitutions

Chicken: Use sliced, diced, or shredded chicken, or top your bowl with turkey or steak!

Quinoa: You can use brown or white rice as a base, or serve the bowl over a bed of greens.

Cherry tomatoes: Use diced Roma or steak tomatoes.
Red onion: Swap in sweet or yellow onion, or skip this all together! Use shredded carrots or diced red bell pepper instead.

Herbs: Just use what you got, including dried basil, parsley, or rosemary.

How to Make a Greek Chicken Quinoa Bowl

1. Prep: Place each chicken breast in a large zip-top storage bag. Using a meat mallet or rolling pin, pound to an even ½-inch thickness.

2. Marinate the chicken: Combine the olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper in a small bowl and whisk until combined. Pour the marinade in the bag with the chicken and turn to coat. Place the bag in a baking dish (in case it leaks) and place it in the fridge. 

3. Cook: Rinse the quinoa cold water in a fine mesh sieve. Place the quinoa and 2 ¼ cups water in a medium saucepan. Bring the water to a boil, then reduce to a simmer. Cover and cook until the quinoa is tender and the water has been absorbed, about 10 to 15 minutes. Set aside to cool.

4. Grill: Preheat your grill to medium-high heat, around 400 – 450°F. The grill needs to be hot when you add chicken, allowing it to sear and cook evenly. Remove the chicken from the marinade and discard excess. Grill the chicken for 5-8 minutes each side (depending on thickness) until cooked through and the internal temperature reaches 165°F/75°C. Remove the chicken and let it rest for 5 minutes. Slice the chicken into strips. 

5. Assemble: Divide the quinoa evenly among four serving bowls. Top each bowl with the chicken, then add cucumber, tomatoes, avocado, red onion, feta cheese, and Kalamata olives. Serve as is or with Greek yogurt or Tzatziki sauce!

Recipe Tips

• Cook quinoa in broth for extra flavor. Use chicken or vegetable broth instead of water when cooking quinoa to add more depth and savory flavor to the base.
• Let the chicken rest before slicing. After cooking the chicken, let it rest for 5–10 minutes before slicing and adding to the quinoa in the bowl. This helps it stay juicy and locks in the flavor.
• Meal prep like a pro. Toss the chicken, quinoa, and vegetables together and store the bowls in 4-5 separate airtight containers. Add the sliced avocado and dressing just before eating.
• Make it your own. Add crumbled feta, olives, or garbanzo beans on top!

Homemade Tzatziki Sauce

While you can get it store bought, it’s super easy to make your own Tzatziki sauce! I make regularly because it’s great with so many recipes, including my slow cooker greek chicken. Here’s the recipe:

Ingredients:

• 1/2 cup plain Greek yogurt
• ¼ cup grated cucumber
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dill, chopped
• Salt and pepper, to taste

To make: Grate the cucumber using the largest grate on a box grater and place it on a paper towel. Gently squeeze to remove the excess moisture. Place the yogurt, cucumber, garlic, lemon juice, dill, salt, and pepper in a medium bowl. Fold everything together until combined. Serve chilled. Store in the refrigerator for up to 4 days.

FAQs

Meal Prep Lunches

I love throwing together chicken quinoa bowls for lunch because they’re fresh, filling, and the perfect way to boost your protein intake. The quinoa makes a hearty base, and it’s incredibly savory when paired with the flavors of juicy Greek chicken.

For meal prep, divide the quinoa into 4–5 individual airtight containers and layer the rest of ingredients on top except the avocado. Store in the fridge for up to 4–5 days. When you’re ready to eat, just grab a container, top it with freshly sliced avocado, and dig in! Keep any dressing stored separately and drizzle it on right before serving for the best texture and flavor.

Storage

Got leftovers? This recipe stores incredibly well in the fridge. Place any leftovers in an airtight container in the fridge for up to 4 days. Keep the dressing in a separate container and add it on just before eating.

This meal is great served hot or cold, so you can enjoy it straight from the fridge or heat it up. If it’s been in the fridge for a couple of days, a quick drizzle of lemon juice or olive oil can help freshen things up and bring the flavors back to life.

More Healthy Meals

• Healthy Burger Bowl with Special Sauce
• Oven Baked Chicken Bites
• Santa Fe Salad
• Slow Cooker Greek Chicken
• Garlic Butter Steak Bites and Potatoes

Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa