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Greek Chicken Quinoa Bowl topped with grilled chicken strips, diced cucumber, cherry tomatoes, avocado, feta, and olives

Greek Chicken Quinoa Bowl

A fresh and protein-packed Greek Chicken Quinoa Bowl with lemon herb grilled chicken, fluffy quinoa, crisp veggies, and creamy feta. A simple and satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts pounded to even half-inch thickness
  • 0.25 cup olive oil extra virgin preferred
  • 2 tbsp fresh lemon juice freshly squeezed
  • 3 large garlic cloves minced
  • 1 tsp dried thyme
  • 0.5 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp freshly ground black pepper
  • 1.5 cups dry quinoa rinsed well under cold water
  • 2.25 cups water for cooking quinoa
  • 1 small English cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 avocado diced, add right before serving
  • 0.5 red onion diced
  • 0.67 cup feta cheese crumbled, optional
  • 0.5 cup sliced kalamata olives optional

Equipment

  • Grill
  • Medium saucepan
  • Fine mesh sieve
  • Mixing bowl
  • Meat mallet
  • Zip-top storage bag
  • Meat thermometer

Method
 

  1. Place each chicken breast inside a large zip-top bag. Using a meat mallet or rolling pin, pound to an even half-inch thickness for uniform cooking.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, oregano, salt, and pepper. Pour the marinade over the chicken, seal the bag, and refrigerate for at least 30 minutes. Up to 4 hours gives even deeper flavor.
  3. Rinse the quinoa under cold running water using a fine mesh sieve for about 30 seconds. Add to a medium saucepan with 2 and a quarter cups of water. Bring to a boil over medium-high heat, then reduce to a low simmer. Cover and cook for 12 to 15 minutes until all water is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork and set aside to cool.
  4. Preheat your grill to medium-high heat around 400 to 450 degrees F. Remove the chicken from the marinade and discard the excess liquid. Grill for 5 to 7 minutes per side until the internal temperature reaches 165 degrees F. Do not press down on the chicken while grilling. Let rest for 5 full minutes before slicing into strips.
  5. Divide the cooled quinoa evenly among four bowls. Top each with grilled chicken strips, diced cucumber, cherry tomatoes, avocado, and red onion. Add crumbled feta and kalamata olives if using. Serve immediately.

Notes

For extra flavor, drizzle with Tzatziki sauce or Greek yogurt before serving. Keep fresh veggies and avocado separate until ready to eat for best texture. The chicken can be marinated up to 24 hours in advance. Store components separately in airtight containers for up to 3 days.