Description
These Greek Chicken Quinoa Bowls are perfect for meal prep, healthy lunches, and dinners! Packed with protein-rich quinoa, juicy seasoned chicken, and vibrant Mediterranean toppings, they’re nutritious, satisfying, and incredibly flavorful. Served with creamy tzatziki, this easy bowl is a must-try for Greek food lovers!
Ingredients
Units
Scale
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups chicken broth (or water)
- 1/2 tsp salt
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
For the Toppings:
- 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 store-bought tzatziki sauce
Instructions
1. Prepare the Quinoa:
- In a medium pot, bring chicken broth (or water) to a boil.
- Stir in quinoa and salt, then reduce heat to low. Cover and simmer for 15 minutes or until the quinoa is tender and liquid is absorbed.
- Fluff with a fork and set aside.
2. Cook the Chicken:
- Pat the chicken dry and season with salt, pepper, and Italian seasoning.
- Heat a skillet over medium-high heat and add olive oil.
- Cook the chicken for 4-6 minutes per side, or until golden and cooked through (internal temperature of 165°F).
3. Assemble the Bowls:
- Divide the cooked quinoa between four bowls.
- Top each bowl with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and crumbled feta.
- Add a dollop of tzatziki and garnish with fresh parsley.
Notes
- Short on time? Use pre-cooked rotisserie chicken or leftover grilled chicken.
- Swap the grains: Use brown rice, barley, bulgur, couscous, or cauliflower rice for a low-carb option.
- Add more protein: Toss in chickpeas, edamame, or grilled shrimp.
- Customize toppings: Try avocado, roasted red peppers, or a drizzle of lemon juice for extra freshness.
