Greek Chicken Quinoa Bowl in 30 Minutes

Greek Chicken Quinoa Bowl recipe is a game-changer for anyone wanting a healthy, protein-packed meal that’s ready in just 30 minutes. I’ve been making these colorful Mediterranean-inspired bowls for years, and they never fail to satisfy my family’s appetite while keeping us on track with our health goals.

There’s something magical about the combination of fluffy quinoa, perfectly seasoned chicken, and all those fresh Mediterranean flavors that takes me back to my first trip to a Greek restaurant years ago. I was amazed by how simple ingredients could create such a vibrant, satisfying meal. That experience inspired me to recreate those flavors at home, and after countless tests in my own kitchen, this Greek chicken quinoa bowl became a weekly staple. The best part? It tastes even better the next day, making it perfect for busy families who need healthy meals ready to go. Let’s get cooking!

Why You’ll Love This Greek Chicken Quinoa Bowl

This Mediterranean-inspired recipe combines the best of healthy eating with incredible flavor, drawing from traditional Greek ingredients that have nourished families for generations. I’ve perfected this Greek chicken quinoa bowl over years of making it for my own family, and it’s become one of our most requested meals.

• Perfectly balanced nutrition with 410 calories, 33g protein, and 18g healthy fats per serving
• Incredibly versatile – swap quinoa for rice, add extra vegetables, or adjust toppings to your taste
• Ideal for meal prep since all components store beautifully and taste great cold or reheated
• Budget-friendly using simple, everyday ingredients you can find at any grocery store
• Ready in 30 minutes making it perfect for busy weeknights when you need something nutritious fast
• Family-friendly with mild Mediterranean flavors that even picky eaters enjoy

This colorful quinoa bowl is more than just a healthy meal—it’s a celebration of fresh, wholesome ingredients that bring the sunny flavors of Greece right to your dinner table.

Ingredient Note List

Quinoa: I always recommend rinsing quinoa thoroughly before cooking because it removes the natural bitter coating and creates a fluffier, more pleasant texture.

Chicken Broth: Using chicken broth instead of water adds an extra layer of savory flavor that makes the quinoa taste restaurant-quality rather than bland.

Boneless Chicken Breasts or Thighs: I prefer thighs for their juiciness, but breasts work beautifully too—just be careful not to overcook them.

Italian Seasoning: This herb blend adds that perfect Mediterranean flavor without needing to buy multiple individual spices.

Cherry Tomatoes: Their natural sweetness balances the salty olives and tangy feta, plus they add beautiful color to your Greek chicken quinoa bowl.

Cucumber: Make sure to dice it into small, bite-sized pieces so every forkful has that refreshing crunch.

Kalamata Olives: These Greek olives have a rich, fruity flavor that’s much more complex than regular black olives—they’re worth seeking out.

Feta Cheese: I always buy feta in blocks and crumble it myself because it tastes fresher and has better texture than pre-crumbled varieties.

Fresh Parsley: The bright, herbaceous flavor of fresh parsley really makes all the other ingredients pop—dried just won’t give you the same result.

Tzatziki Sauce: Store-bought saves time, but if you have extra Greek yogurt, cucumber, and garlic at home, homemade tzatziki takes this bowl to the next level.

How to Cook Greek Chicken Quinoa Bowl

Step 1. I usually start by rinsing the quinoa in a fine-mesh strainer until the water runs clear—this step makes such a difference in the final taste and texture.

Step 2. In a medium pot, I bring the chicken broth to a boil, then add the rinsed quinoa and salt before reducing heat to low and covering tightly for exactly 15 minutes.

Step 3. While the quinoa cooks, I pat the chicken completely dry with paper towels and season generously with salt, pepper, and Italian seasoning—dry chicken browns so much better.

Step 4. My grandmother always said to let your pan get properly hot before adding the chicken, and she was right—I heat the olive oil in a skillet over medium-high heat until it shimmers.

Step 5. I cook the chicken for 4-6 minutes per side without moving it around, which creates that beautiful golden crust we all love.

Step 6. Using a meat thermometer, I check that the internal temperature reaches 165°F—this ensures the chicken is perfectly safe and juicy.

Step 7. Once the quinoa timer goes off, I fluff it gently with a fork and let it cool slightly while I prep all the fresh toppings.

Step 8. For assembly, I divide the fluffy quinoa between four bowls, then arrange the sliced chicken and all the colorful Mediterranean toppings in sections for the prettiest presentation.

How to Store & Reheat

I usually store any leftover Greek chicken quinoa bowl components in separate airtight containers in the refrigerator, where they stay fresh for up to 4 days. The quinoa and chicken actually taste even better the next day as the flavors have time to meld together.

If you want to meal prep these bowls, I recommend storing the cooked quinoa and chicken together, but keeping the fresh vegetables and tzatziki separate until serving. This prevents the cucumbers from getting soggy and keeps everything crisp and fresh.

For reheating, I prefer warming just the quinoa and chicken in the microwave for 60-90 seconds, then adding the cold fresh toppings and tzatziki on top. You can also enjoy this Greek chicken quinoa bowl cold—it’s absolutely delicious as a chilled salad-style meal, especially on hot summer days.

Greek Chicken Quinoa Bowl (A Meal Prep Favorite!)

High-protein Greek chicken quinoa bowls with juicy herbed chicken, fluffy quinoa, crisp veggies, olives, feta, and tzatziki. Balanced, customizable, and perfect for meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Lunch, Main Course

Cuisine: Greek-inspired, Mediterranean

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup quinoa rinsed
• 2 cups chicken broth or water
• 1/2 teaspoon salt
• 1 pound boneless, skinless chicken breasts or thighs chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 cup cherry tomatoes halved
• 1 cucumber diced
• 1/4 red onion thinly sliced
• 1/2 cup Kalamata olives sliced
• 1/3 cup feta cheese crumbled
• 1/4 cup fresh parsley chopped
• 1 cup tzatziki sauce store-bought

Equipment

• Medium pot
• skillet
• meat thermometer

Method

 

1. Bring broth (or water) to a boil in a medium pot. Stir in quinoa and salt. Reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed and quinoa is tender. Fluff with a fork.
2. Pat chicken dry. Season with olive oil, salt, black pepper, and Italian seasoning.
3. Heat a skillet over medium-high. Cook chicken 4–6 minutes per side until golden and 165°F internal temperature. Rest 3–5 minutes; slice if needed.
4. Divide quinoa among 4 bowls. Top with chicken, tomatoes, cucumber, red onion, olives, and feta. Add a dollop of tzatziki and garnish with parsley.

Notes

For quicker prep, use rotisserie chicken. Swap quinoa with brown rice, barley, bulgur, couscous, or roasted sweet potato. For low-carb, use cauliflower or broccoli rice. Add chickpeas or edamame for extra fiber. Keep tzatziki separate for meal prep; refrigerate bowls 3–4 days.

What to Serve With Greek Chicken Quinoa Bowl

Warm Pita Bread: The soft, pillowy texture of pita bread is perfect for scooping up extra tzatziki and makes the meal feel more complete and satisfying.

Greek Village Salad: A simple salad with tomatoes, cucumbers, and red onion dressed in olive oil and lemon juice complements the Mediterranean flavors beautifully.

Roasted Red Peppers: These add a sweet, smoky flavor that pairs wonderfully with the tangy feta and creates an even more colorful plate.

Lemon Rice: If you want extra carbs, a side of fluffy lemon rice echoes the Mediterranean theme while adding comforting starch to the meal.

Hummus and Vegetables: A small bowl of hummus with fresh vegetable sticks adds extra protein and fiber, plus gives you more of that authentic Greek restaurant experience.

Greek Lemon Potatoes: These lemony, herb-roasted potatoes are a traditional Greek side that turns your quinoa bowl into a complete Mediterranean feast.

FAQs