Greek chicken quinoa bowl: Prepare to embark on a culinary journey to the sun-kissed shores of the Mediterranean! Imagine tender, marinated chicken nestled atop a bed of fluffy quinoa, bursting with the vibrant flavors of fresh vegetables, tangy feta cheese, and a zesty lemon-herb dressing. This isn’t just a meal; it’s an experience.
The beauty of Greek cuisine lies in its simplicity and reliance on high-quality, fresh ingredients. Many dishes, including variations of what we now know as the Greek chicken quinoa bowl, have roots stretching back centuries, reflecting the region’s rich agricultural heritage and coastal lifestyle. Think of the ancient Greeks gathering around tables laden with olives, cheeses, and grains, sharing stories and laughter – this bowl captures that same spirit of community and wholesome goodness.
But why is this particular combination so irresistible? It’s the perfect balance of textures and tastes. The quinoa provides a nutty, slightly chewy base, while the chicken offers a satisfying protein punch. The crisp cucumbers, juicy tomatoes, and salty feta create a symphony of flavors that dance on your palate. And let’s not forget the convenience! This Greek chicken quinoa bowl is incredibly easy to prepare, making it ideal for busy weeknights or a healthy lunch on the go. It’s a delicious and nutritious way to bring a taste of Greece to your table, anytime!
Ingredients:
- For the Chicken Marinade:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups chicken broth (or water)
- 1/2 teaspoon salt
- For the Greek Salad:
- 1 cucumber, peeled, seeded, and diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- For the Tzatziki Sauce:
- 1 cup plain Greek yogurt (full-fat or non-fat)
- 1/2 cucumber, peeled, seeded, and grated
- 1 clove garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
- Optional Garnishes:
- Fresh parsley, chopped
- Lemon wedges
- Pita bread, warmed
Marinating the Chicken
Okay, let’s get started with the most flavorful part – the chicken! This marinade is what really makes this bowl sing with authentic Greek flavors. Trust me, don’t skip this step!
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Make sure everything is nicely combined. This is your flavor bomb!
- Add the cubed chicken to the bowl and toss to coat evenly. Ensure every piece of chicken is covered in that delicious marinade.
- Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Refrigerate for at least 30 minutes, or preferably for 2-4 hours. The longer it marinates, the more flavorful and tender the chicken will be. I sometimes even let it sit overnight!
Cooking the Quinoa
While the chicken is marinating, let’s get the quinoa cooking. Quinoa is a fantastic source of protein and fiber, making this bowl a healthy and satisfying meal.
- Rinse the quinoa under cold water using a fine-mesh sieve. This helps remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa, chicken broth (or water), and salt.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid is absorbed.
- Remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the quinoa to steam and fluff up.
- Fluff the quinoa with a fork before serving. This will prevent it from clumping together.
Preparing the Greek Salad
Now for the fresh and vibrant Greek salad! This adds a wonderful crunch and burst of flavor to the bowl. Feel free to adjust the vegetables to your liking.
- In a large bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. This is your simple yet delicious Greek salad dressing.
- Pour the dressing over the vegetables and toss gently to coat.
- Crumble the feta cheese over the salad. I like to add the feta right before serving to prevent it from getting soggy.
Making the Tzatziki Sauce
No Greek bowl is complete without a generous dollop of creamy and refreshing tzatziki sauce! This sauce is incredibly easy to make and adds a cooling element to the dish.
- Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This is crucial for preventing the tzatziki from becoming watery.
- In a medium bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, olive oil, and chopped fresh dill.
- Season with salt and pepper to taste.
- Stir well to combine all the ingredients.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. The longer it sits, the better it tastes!
Cooking the Chicken
Time to cook that beautifully marinated chicken! You can grill it, bake it, or pan-fry it – whatever you prefer. I personally love grilling it for that smoky flavor.
- Grilling: Preheat your grill to medium-high heat. Thread the marinated chicken onto skewers (if desired) or place directly on the grill grates. Grill for 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated chicken in a single layer on the baking sheet. Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Pan-Frying: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet in a single layer (you may need to cook it in batches). Cook for 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before serving.
Assembling the Greek Chicken Quinoa Bowls
Finally, the fun part – putting everything together! This is where you get to customize your bowl to your liking. Get creative!
- Divide the cooked quinoa among bowls.
- Top the quinoa with the cooked chicken.
- Add a generous portion of the Greek salad to each bowl.
- Spoon a dollop of tzatziki sauce over the salad. Don’t be shy!
- Garnish with fresh parsley and lemon wedges, if desired.
- Serve immediately and enjoy! You can also serve with warmed pita bread for dipping.
Tips and Variations:
- Make it Vegetarian: Substitute the chicken with grilled halloumi cheese or chickpeas for a vegetarian option.
- Add More Veggies: Feel free to add other vegetables to the Greek salad, such as bell peppers, artichoke hearts, or sun-dried tomatoes.
- Spice it Up: Add a pinch of red pepper flakes to the chicken marinade or tzatziki sauce for a little heat.
- Meal Prep Friendly: This recipe is perfect for meal prepping! Prepare all the components ahead of time and store them separately in the refrigerator. Assemble the bowls just before serving.
- Lemon Herb Rice: If you don’t have quinoa, you can substitute it with lemon herb rice. Just cook rice according to package directions and stir in lemon zest, lemon juice, and chopped fresh herbs like parsley and dill.
- Roasted Red Pepper Hummus: Add a dollop of roasted red pepper hummus for extra flavor and creaminess.
- Avocado: Add sliced avocado for healthy fats and a creamy texture.
- Sun-Dried Tomato Pesto: Drizzle with sun-dried tomato pesto for a burst of Mediterranean flavor.
- Different Herbs: Experiment with different herbs in the marinade and tzatziki sauce, such as mint or basil.
- Make it a Wrap: Instead of a bowl, assemble the ingredients in a pita bread for a delicious Greek chicken wrap.
Storage Instructions:
- Store leftover chicken, quinoa, Greek
Conclusion:
This Greek Chicken Quinoa Bowl isn’t just another recipe; it’s a vibrant, flavorful experience that I wholeheartedly believe you need to try. Seriously! From the perfectly seasoned chicken to the fluffy quinoa and the burst of freshness from the vegetables, every bite is a celebration of Mediterranean flavors. It’s healthy, satisfying, and incredibly easy to customize to your liking, making it a weeknight dinner champion.
But why is this particular bowl a must-try? It’s more than just the sum of its parts. The combination of textures – the tender chicken, the slightly chewy quinoa, the crisp cucumber, and the creamy feta – creates a symphony in your mouth. The bright lemon-herb dressing ties everything together beautifully, adding a zesty kick that elevates the entire dish. Plus, it’s packed with protein, fiber, and vitamins, making it a guilt-free indulgence that will leave you feeling energized and nourished.
And the best part? It’s incredibly versatile! While I’ve outlined my favorite combination of ingredients, feel free to experiment and make it your own.
Serving Suggestions and Variations:
* For a vegetarian option: Swap the chicken for grilled halloumi cheese or chickpeas. Both provide a satisfying protein boost and complement the other flavors perfectly.
* Spice it up: Add a pinch of red pepper flakes to the dressing or a drizzle of hot sauce to the bowl for a little heat.
* Make it a salad: Skip the quinoa and serve the chicken and vegetables over a bed of mixed greens for a lighter, lower-carb option.
* Meal prep magic: This bowl is perfect for meal prepping! Prepare all the components ahead of time and assemble the bowls when you’re ready to eat. The flavors actually meld together even more beautifully as it sits.
* Add some crunch: Toasted pine nuts or slivered almonds would add a delightful crunch to the bowl.
* Get creative with the vegetables: Feel free to add other Mediterranean favorites like roasted red peppers, artichoke hearts, or sun-dried tomatoes.
* Dressing variations: If you’re not a fan of lemon, try a simple vinaigrette made with olive oil, red wine vinegar, and oregano.I truly believe that this Greek Chicken Quinoa Bowl will become a staple in your kitchen. It’s the perfect balance of healthy and delicious, and it’s so easy to adapt to your own preferences. I’ve made it countless times, and it never gets old.
So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do try it, please, please, please let me know what you think! Share your photos, your variations, and your overall experience in the comments below. I’m always eager to hear from you and see how you’re making this recipe your own. Happy cooking! I can’t wait to see your creations!
Greek Chicken Quinoa Bowl: A Healthy & Delicious Recipe
Flavorful Greek Chicken Quinoa Bowls with marinated chicken, fresh Greek salad, and creamy tzatziki sauce. A healthy and delicious meal!
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa, rinsed
- 2 cups chicken broth (or water)
- 1/2 teaspoon salt
- 1 cucumber, peeled, seeded, and diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup plain Greek yogurt (full-fat or non-fat)
- 1/2 cucumber, peeled, seeded, and grated
- 1 clove garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
- Fresh parsley, chopped
- Lemon wedges
- Pita bread, warmed
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Add the cubed chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours (or overnight).
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa, chicken broth (or water), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Prepare the Greek Salad: In a large bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the vegetables and toss gently. Crumble the feta cheese over the salad.
- Make the Tzatziki Sauce: Grate the cucumber and squeeze out excess liquid using a clean kitchen towel or cheesecloth. In a medium bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, olive oil, and chopped fresh dill. Season with salt and pepper to taste. Stir well and refrigerate for at least 30 minutes.
- Cook the Chicken:
- Grilling: Preheat grill to medium-high heat. Thread chicken onto skewers (optional) or place directly on the grill. Grill for 6-8 minutes per side, or until cooked through (165°F/74°C).
- Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread chicken in a single layer. Bake for 15-20 minutes, or until cooked through (165°F/74°C).
- Pan-Frying: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes per side, or until cooked through (165°F/74°C).
Let the chicken rest for a few minutes before serving.
- Assemble the Bowls: Divide the cooked quinoa among bowls. Top with the cooked chicken, Greek salad, and a dollop of tzatziki sauce. Garnish with fresh parsley and lemon wedges, if desired. Serve immediately with warmed pita bread.
Notes
- Make it Vegetarian: Substitute the chicken with grilled halloumi cheese or chickpeas.
- Add More Veggies: Add bell peppers, artichoke hearts, or sun-dried tomatoes to the Greek salad.
- Spice it Up: Add red pepper flakes to the chicken marinade or tzatziki sauce.
- Meal Prep Friendly: Prepare all components ahead of time and store separately.
- Lemon Herb Rice: Substitute quinoa with lemon herb rice (cook rice according to package directions and stir in lemon zest, lemon juice, and chopped fresh herbs like parsley and dill).
- Roasted Red Pepper Hummus: Add a dollop of roasted red pepper hummus for extra flavor and creaminess.
- Avocado: Add sliced avocado for healthy fats and a creamy texture.
- Sun-Dried Tomato Pesto: Drizzle with sun-dried tomato pesto for a burst of Mediterranean flavor.
- Different Herbs: Experiment with different herbs in the marinade and tzatziki sauce, such as mint or basil.
- Make it a Wrap: Instead of a bowl, assemble the ingredients in a pita bread for a delicious Greek chicken wrap.
- Storage Instructions: Store leftover chicken, quinoa, Greek salad, and tzatziki sauce separately in airtight containers in the refrigerator for up to 3-4 days.
