Greek Chicken Quinoa Bowl – This recipe for Greek Chicken Quinoa Bowls is loaded with your favorite Greek flavors. Grilled chicken, feta cheese, olives, and quinoa all drizzled with homemade tzatziki make these bowls the perfect Mediterranean-inspired meal.
When YOU make this Quinoa Bowl Recipe, tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
Nourishing and hearty, these Greek chicken quinoa bowls make a flavorful lunch or dinner. Layered with fresh ingredients, and grilled chicken all smothered in homemade tzatziki, these bowls just scream healthy and scrumptious.
You can get these bowls on the table in less than 20 minutes if you meal prep the chicken and tzatziki. Quinoa only takes 15-20 minutes to cook but you can also prep it in advance if you like.
Why This Recipe Works
It’s customizable – One of the best things about this recipe, other than it being so incredibly nutritious and delicious is that it is easily customizable. Feel free to use whatever cooked protein you have on hand, use chicken breasts instead of thighs, change up the veggies, and make the bowls your own.
Makes great leftovers – I guarantee you are going to be making this chicken quinoa bowl recipe on repeat for a quick and family-friendly weeknight meal. Leftovers are great for lunch the next day and will keep in the fridge for up to 3 days or freezer for 3 months!
Super healthy – Made with loads of fiber, protein, vitamins, minerals, and plenty of whole fresh ingredients. It’s a bonus that it tastes great!
Ingredients To Make This Greek Quinoa Bowl
Quinoa – You’ll need 2 cups of quinoa, cooked which is 1 cup of uncooked. Any type of quinoa will work whether it be red, black, or the ever-popular white.
Feta cheese – Feta cheese, crumbled, adds some saltiness and a Greek flavor.
Kalamata olives – Olives also add some natural saltiness. Make sure to pick up pitted Kalamata olives and slice them.
Red onion – A diced red onion adds flavor and crunch to the quinoa bowl.
English cucumber- A chopped English cucumber adds some texture. Field or mini cucumbers would make good substitutes. You don’t need to peel them unless the skin is thick and bitter, usually from your garden.
Cherry tomatoes – Cherry tomatoes, cut in half, add a citrusy flavor and pop of color. Grape tomatoes are a good option if you can’t find cherry tomatoes.
Chicken thighs – Cook and marinate the chicken thighs using this Greek Chicken Gyros Recipe.
Tzatziki – I have a fantastic homemade tzatziki recipe, also found in the chicken gyros post that I like to use. You can also use a storebought sauce if you prefer.
How to Make This Greek Chicken Bowl
Step 1: Place 2 cups of water into a saucepan with 1 cup of quinoa. Season with salt to taste and bring it to a gentle boil. Cover and simmer for 15-20 minutes or until quinoa is cooked through.
Step 2: Again, use the chicken gyros recipe to cook the chicken. You’ll love the flavor and char marks it adds to the bowl.
Step 3: Make the tzatziki sauce use the same recipe. Can you tell it’s one of my favorites?
Step 4: Into a large serving bowl, add cooked quinoa, chicken thighs, cucumbers, feta, tomatoes, olives and red onion. Drizzle with the tzatziki sauce. Garnish with dill and enjoy!
Tips/Substitutions This Greek Chicken Bowl With Tzatziki
- I recommend marinating the chicken for at least 12 hours but overnight will give you the best results. Remember to keep it in the fridge as it marinates!
- For the tzatziki, make sure you squeeze out as much liquid from the grated cucumber as possible. This will give you a creamy tzatziki without any excess water.
- If you’re unsure if the chicken is cooked, use a meat thermometer to check the internal temperature first. Chicken thighs need an internal temperature of at least 170ºF to be considered safe to eat.
- For a dairy free version of this chicken quinoa bowl, use hummus instead of tzatziki.
- Leftover, cooked chicken makes a good substitute for the Greek chicken. Even frozen leftovers are great too. Just thaw in the fridge overnight and place in the bowl with the other ingredients.
- Store-bought tzatziki would be a good alternative if you are looking to cut down on your prep time.
All the components of this quinoa bowl can be made in advance and assembled just before serving.
Prepare the quinoa and store it in the fridge for up to 4 days.
Homemade tzatziki can be made and stored in a sealed container in the fridge for a few days. This lets all of the flavors mingle, creating an even more flavorful sauce!
Prepare the chicken and then slice and store in an airtight container in the fridge for 3 or 4 days.
Greek chicken is made with yogurt, olive oil, garlic, lemon juice, red wine vinegar, and oregano. It’s easy, yet simple, using fresh ingredients.
To make food taste Greek they require a combination of ingredients like oregano, feta cheese olives, and tzatziki to name just a few.
If you aren’t a fan of quinoa you can use any grain; white rice, brown rice, wild rice, buckwheat, or for a grain-free option riced cauliflower.
Greek Chicken Quinoa Bowl
- 2 cups quinoa cooked (1 cup of uncooked quinoa)
- 1/2 cup feta cheese crumbled
- 1/2 cup kalamata olives sliced
- 1 medium red onion diced
- 1 medium english cucumber chopped
- 1 cup cherry tomatoes cut in half
- 2 lb chicken thighs marinated and cooked using this recipe
- 1 cup TZATZIKI Sauce for dressing using half of this tzatziki recipe
- Cook quinoa: Place 2 cups of water into a sauce pan with 1 cup of quinoa, season with salt to taste, bring it to a gentle boil. Cover and simmer for 15-20 minutes or until quinoa is cooked thru.
- Into the bowl add cooked quinoa, chicken thighs, cucumbers, tomatoes, olives and red onion. Add tzatziki sauce and crumbled feta, drizzle olive oil and sprinkle black pepper. Garnish with dill and enjoy!
Do YOU like this Greek Chicken Quinoa Bowl Recipe?
Let me know in the comments below, I would love to hear from you!
Thank YOU for YOUR Comment, Share & Recipe Review!