For an extra burst of flavor, try adding a sprinkle of fresh mint or parsley to the bowls before serving. Marinating the chicken overnight will result in even more tender and flavorful meat. Feel free to customize the vegetable mix based on your preferences and what's in season. Bell peppers, zucchini, or even artichoke hearts would be delicious additions. If you don't have an outdoor grill, you can cook the chicken in a skillet on the stovetop or bake it in the oven.
Greek Chicken Quinoa Bowl
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME2 hrs 50 mins
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SERVING6 People
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VIEWS18
Embark on a culinary journey to the sun-kissed shores of Greece with our vibrant Greek Chicken Quinoa Bowl. This delightful recipe combines tender, marinated chicken with fluffy quinoa and a medley of fresh Mediterranean vegetables, all drizzled with a tangy feta vinaigrette. A healthy and flavorful dish that's perfect for a quick lunch or a satisfying dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol121 mg
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Fiber6 g
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Protein47 g
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Saturated Fat15 g
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Sodium1436 mg
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Sugar7 g
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Fat70 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Prepare the Chicken Marinade: In a large bowl, whisk together the Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic. (2 minutes)
02
Step
1 hrs 30 mins
Marinate the Chicken: Add the chicken breasts to the yogurt mixture, ensuring they are well coated. Cover the bowl and refrigerate for at least 1.5 hours, or preferably longer for enhanced flavor. (1.5+ hours)
03
Step
25 mins
Cook the Quinoa: In a small saucepan, combine the chicken broth, quinoa, and minced garlic. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the quinoa is tender and the liquid is absorbed. (25 minutes)
04
Step
15 mins
Roast the Red Peppers: Preheat your oven's broiler. Line a baking sheet with aluminum foil and place the red pepper halves, cut-side down, onto the prepared sheet. Broil for 5 to 8 minutes, or until the skin of the peppers is blackened and blistered. Remove from the oven and let cool slightly before slicing. (15 minutes)
05
Step
10 mins
Prepare the Vegetables: Place the chopped cucumbers, sliced roasted red peppers, halved grape tomatoes, sliced Kalamata olives, drained chickpeas, and diced red onion into separate bowls. (10 minutes)
06
Step
5 mins
Make the Feta Vinaigrette: In a bowl, whisk together the olive oil, red wine vinegar, feta cheese, lemon juice, black pepper, oregano, dill weed, and granulated garlic. Ensure the feta cheese is well incorporated into the dressing. (5 minutes)
07
Step
20 mins
Grill the Chicken: Preheat an outdoor grill to medium heat and lightly oil the grate. Grill the marinated chicken breasts for 8 to 12 minutes, or until they are cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for about 10 minutes before slicing. (20 minutes)
08
StepAssemble the Bowls: Divide the cooked quinoa evenly among 6 bowls. Arrange the cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of each bowl. Top with sliced grilled chicken.
09
StepDrizzle with Dressing: Whisk the feta vinaigrette well and spoon it generously over each bowl. Serve immediately and enjoy!
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RECIPE REVIEWS
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Please Rate
Era Klein
Jun 25, 2025The feta vinaigrette is the star of the show! I could eat it on everything.
Beth Turner
Jun 11, 2025I made this for a potluck, and it was a huge hit. Everyone raved about the fresh ingredients and delicious dressing.
Marilou Beier
May 31, 2025I've been looking for healthy and tasty lunch ideas, and this bowl is perfect. I love how customizable it is.
Christelle Oberbrunner
May 25, 2025This recipe is a game-changer! So easy to make and packed with flavor. My family loves it!