Description
This Greek Chicken Quinoa Bowl is a healthy and flavorful meal perfect for lunch or dinner. Featuring tender, seasoned chicken breasts served over fluffy quinoa and fresh Mediterranean veggies, it’s topped with tangy feta and a zesty lemon vinaigrette. Packed with protein and vibrant flavors, it’s a wholesome dish that’s easy to prepare on the stovetop and perfect for meal prep or a quick weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Quinoa
- 1 cup uncooked quinoa
- 2 cups chicken broth or water
Vegetables & Toppings
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Dressing
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon red wine vinegar
Instructions
- Prepare the quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and chicken broth or water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and fluff the quinoa with a fork to keep it light and fluffy.
- Season the chicken: While the quinoa is cooking, pat the chicken breasts dry and season both sides with dried oregano, garlic powder, paprika, salt, and black pepper evenly. This seasoning blend infuses the chicken with classic Greek flavors.
- Cook the chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for 5 to 6 minutes per side, or until the chicken is golden brown on the outside and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes to retain juices before slicing.
- Make the dressing: In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, and red wine vinegar until well combined. This dressing adds a bright, tangy finish to the bowl.
- Assemble the bowls: Divide the cooked quinoa evenly into serving bowls. Top with sliced chicken breasts, halved cherry tomatoes, diced cucumber, thinly sliced red onion, kalamata olives, and crumbled feta cheese. Drizzle each bowl with the prepared lemon vinaigrette and garnish with fresh chopped parsley for color and freshness before serving.
Notes
- For extra flavor, marinate the chicken in lemon juice and olive oil for 30 minutes before cooking.
- This bowl can be served warm right after cooking or chilled for a refreshing meal later.
- Feel free to swap chicken broth with vegetable broth or water to keep it lighter or vegetarian (if switching protein accordingly).
- Leftovers store well in the refrigerator for up to 3 days, making it great for meal prep.
