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Greek Chicken Quinoa Bowls Recipe

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4.1 from 8 reviews

A vibrant and flavorful Greek Chicken Quinoa Bowl featuring marinated chicken cooked in a skillet, served over fluffy quinoa with fresh tomatoes, cucumbers, kalamata olives, crumbled feta, and creamy tzatziki sauce. Perfect for a healthy and satisfying Mediterranean-inspired meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Marinade/Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 4 cloves garlic, minced or grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Chicken

  • 1 pound boneless, skinless chicken breast or thigh, cut into bite-sized pieces

Quinoa Bowl

  • 1 cup quinoa
  • 2 cups water or chicken broth
  • 1 cup tomato, diced
  • 1 cup cucumber, diced
  • 1/4 cup red onion, diced
  • 1/4 cup kalamata olives, sliced
  • 1/4 cup feta cheese, crumbled
  • 1/2 cup tzatziki sauce

Instructions

  1. Prepare the Marinade/Dressing: In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, smoked paprika (if using), salt, and pepper. Whisk everything together until well blended.
  2. Marinate the Chicken: Add the bite-sized chicken pieces to the marinade, ensuring they are well coated. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator for more flavor.
  3. Cook the Chicken: Heat a skillet over medium heat. Add the marinated chicken along with the marinade. Cook, stirring occasionally, until the chicken is fully cooked and no longer pink inside, about 8 to 10 minutes.
  4. Cook the Quinoa: Rinse quinoa under cold water. In a saucepan, bring quinoa and water (or chicken broth) to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff quinoa with a fork and allow to cool slightly.
  5. Assemble the Bowls: Distribute quinoa evenly into bowls. Top with cooked chicken, diced tomatoes, cucumbers, red onion, kalamata olives, crumbled feta, and a dollop of tzatziki sauce. Serve immediately and enjoy.
  6. Optional Variations: You may leave the chicken whole and grill, pan-fry, or oven-roast before slicing. Substitute chicken souvlaki or Greek grilled chicken if preferred. For added flavor, try pickled red onions instead of raw, add hummus, roasted red peppers, or use alternate dressings like Greek dressing, lemon feta vinaigrette, creamy feta dill dressing, or kalamata olive feta vinaigrette.

Notes

  • Marinating the chicken longer enhances flavor and tenderness.
  • Cooking quinoa with chicken broth adds extra savory flavor.
  • For a vegetarian version, omit the chicken and add grilled vegetables or chickpeas.
  • Use fresh ingredients for best flavor, especially the tzatziki and feta cheese.
  • To keep it gluten-free, verify that all packaged ingredients like tzatziki and olives are certified gluten-free.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Greek, Mediterranean
  • Diet: Low Fat

Find it online: https://dishiary.com/greek-chicken-quinoa-bowls-recipe/