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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.