Can I swap quinoa for another grain?

Yes! If quinoa isn’t your thing or you don’t have any on hand, you can easily swap it out for another grain. Use brown or white rice, millet, or even cauliflower rice! Just make sure whatever you use is cooked and cooled before assembling your bowl.

What is Greek chicken made of?

Greek chicken is typically marinated in Mediterranean-inspired flavors like olive oil, lemon juice, garlic, oregano, and thyme. It’s usually grilled or pan-fried until golden and juicy. The bold, herby flavor makes it perfect for pairing with grains, fresh veggies, or tossing into a bowl like this one.

Can I pan sear chicken instead of grill?

Definitely. If you don’t have a grill or just don’t feel like firing it up, pan searing works just as well. Simply cook the marinated chicken in a hot skillet over medium-high heat for about 5–7 minutes per side, or until it’s golden on the outside and cooked through. You’ll still get that delicious caramelized crust and juicy center—no grill required.

Greek Chicken Quinoa Bowl

Name: Greek Chicken Quinoa Bowl
Prep time: 20 min
Cook time: 29 min
Total time: 49 min
Yield: 4
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breasts; ¼ cup olive oil; 2 tablespoons fresh lemon juice; 3 large garlic cloves, minced; 1 teaspoon dried thyme; ½ teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 ½ cups dry quinoa; 1 small English cucumber, diced; 1 cup cherry tomatoes, halved; 1 avocado, diced; ½ red onion, diced; ⅔ cup feta cheese, crumbled (optional); ½ cup sliced kalamata olives (optional)

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

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!

Prep: 20Cook: 29Total: 49 minutes

Servings: 4 1x

Ingredients

For the chicken:

1 ½ lbs boneless, skinless chicken breasts
¼ cup olive oil
2 tablespoons fresh lemon juice
3 large garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper

For the quinoa bowls:

1 ½ cups dry quinoa
1 small English cucumber, diced
1 cup cherry tomatoes, halved
1 avocado, diced
½ red onion, diced
⅔ cup feta cheese, crumbled (optional)
½ cup sliced kalamata olives (optional)

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Instructions

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.
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.
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.
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 5-7 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.
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!

Notes

You can serve this as a chicken quinoa bowl without toppings, or you can add a little Greek yogurt, Tzatziki sauce, or a drizzle of olive oil as dressing!
Feel free to swap in other toppings, like diced red pepper or garbanzo beans.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/greek-chicken-quinoa-bowl/