Vibrant Greek Chicken Bowls with Zesty Lemony Quinoa

Spring is finally here and your lunch routine needs a major glow-up. It is time to ditch those boring, bland sandwiches for something vibrant and fresh.

These Greek Chicken Bowls are the ultimate wake-up call for your taste buds. You get juicy chicken, zesty quinoa, and crisp veggies in every bite. This is the healthy reset you have been waiting for.

Why These Greek Chicken Bowls are a Winner

Stop settling for sad office salads that leave you hungry an hour later. These Greek Chicken Bowls deliver bold Mediterranean flavor that actually keeps you satisfied. They are ready in 40 minutes and taste even better the next day.

This recipe is a total lifesaver for busy weeknights or Sunday meal prep. It is budget-friendly, high in protein, and packed with colorful nutrients. Your body will thank you for this nutritious fuel.

How It Comes Together

The secret is all in the simple lemon-herb marinade. You just toss the chicken, cook the quinoa, and chop a few fresh veggies. Even if you are a kitchen newbie, you can master these Greek Chicken Bowls. It is basically assembly-line cooking at its finest.

Ingredients You’ll Need

Most of these items are likely already sitting in your pantry or fridge right now.

• 1.5 lbs chicken breast, cut into 1-inch pieces
• 3 tbsp olive oil, divided
• 4 tbsp lemon juice, divided
• 1 tsp dried oregano
• 3 cloves garlic, minced
• 1 cup dry quinoa
• 2 cups chicken broth
• 1 tsp lemon zest
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted
• 1/2 cup tzatziki sauce
• 0.5 tsp salt
• 0.25 tsp black pepper

Step-by-Step Directions

1. In a medium bowl, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic, oregano, salt, and pepper.
2. Add chicken to the bowl and marinate for 20 minutes.
3. Rinse quinoa under cold water to remove any bitterness.
4. In a pot, combine quinoa and chicken broth.
5. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
6. Remove quinoa from heat and let stand covered for 5 minutes.
7. Fluff quinoa with a fork and stir in lemon zest and remaining lemon juice.
8. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
9. Cook chicken for 8-10 minutes or until the internal temperature reaches 165F.
10. Divide lemony quinoa into four separate bowls.
11. Top each bowl with cooked chicken, cucumber, tomatoes, onion, feta, and olives.
12. Serve with a big dollop of creamy tzatziki sauce.

Best Ways to Enjoy It

Serve these bowls warm for a cozy dinner or cold for a refreshing lunch. I love pairing mine with warm pita bread or a side of hummus. It is the perfect meal for a sunny patio lunch with friends.

How to Store Leftovers

These bowls are a meal prep dream come true. Store the chicken and quinoa in airtight containers for up to four days. Keep the fresh veggies and tzatziki in separate containers to maintain that crispy texture. Simply reheat the chicken and quinoa when you are ready to eat.

Tips for Best Results

• Always rinse your quinoa to remove the natural soapy coating.
• Do not overcook the chicken or it will get tough.
• Use fresh lemon juice instead of the bottled stuff for better flavor.
• Thinly slice the red onions to keep them from being too overpowering.
• Let the chicken marinate for the full 20 minutes for maximum juiciness.
• Use chicken broth instead of water for the fluffiest, tastiest quinoa.

Ways to Switch It Up

• Swap the chicken for chickpeas for a vegetarian version.
• Use brown rice or farro if you do not have quinoa.
• Add roasted red peppers or artichoke hearts for extra Mediterranean flair.
• Try chicken thighs instead of breasts for more moisture.

Common Questions

Can I make this ahead of time?

Yes, this is one of my favorite recipes for batch cooking. It stays fresh and delicious all week long.

Is quinoa better than rice?

Quinoa has more protein and fiber, making it a great choice for a healthy reset.

You are going to obsess over how easy and delicious these are. Tag me when you make them!

— Jasmine

Sunny Greek Chicken Bowls with Lemony Quinoa

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 540

Ingredients Method

Ingredients

  

• 1.5 lbs chicken breast, cut into 1-inch pieces
• 3 tbsp olive oil, divided
• 4 tbsp lemon juice, divided
• 1 tsp dried oregano
• 3 cloves garlic , minced
• 1 cup dry quinoa
• 2 cups chicken broth
• 1 tsp lemon zest
• 1 large cucumber , diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted
• 1/2 cup tzatziki sauce
• 0.5 tsp sal t
• 0.25 tsp black pepper

Method

 

1. In a medium bowl, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic, oregano, salt, and pepper. Add chicken and marinate for 20 minutes.
2. Rinse quinoa under cold water. In a pot, combine quinoa and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
3. Remove quinoa from heat and let stand covered for 5 minutes. Fluff with a fork and stir in lemon zest and remaining 2 tablespoons lemon juice.
4. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 8-10 minutes or until the internal temperature reaches 165F (74C).
5. Divide lemony quinoa into four bowls.
6. Top each bowl with cooked chicken, diced cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives.
7. Serve with a dollop of tzatziki sauce.