This juicy Greek chicken quinoa bowl is your new go-to for a delicious, healthy Mediterranean meal. It’s packed with protein, fresh Mediterranean flavors, and simple ingredients.
Whether you’re looking for easy healthy dinners or lunch meal ideas for work, these bowls are perfect for meal prep and quick to assemble.
Why You’ll Love This Recipe
- Easy to Make: Simple steps and ready in 40 minutes.
- Healthy and High Protein: Each serving has 33 grams of protein and is perfect for a balanced diet.
- Mediterranean-Inspired: Fresh vegetables, tangy feta, and creamy tzatziki make this a flavor-packed dish.
- Perfect for Meal Prep: Great for healthy meal prep for the week or college meal prep ideas.
Ingredients
For the Quinoa Base:
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- ½ teaspoon salt
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Toppings:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup Kalamata olives, sliced
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 1 cup store-bought tzatziki sauce
How to Make The Best Greek Chicken Quinoa Bowls:
1. Prepare the Quinoa
- Bring water or chicken broth to a boil in a medium pot.
- Add quinoa and salt. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed—fluff with a fork and set aside.
2. Cook the Chicken
- Pat chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken for 4-6 minutes per side, until golden brown and fully cooked (internal temperature of 165°F). Let rest for 5 minutes before slicing.
3. Assemble the Bowls
- Divide cooked quinoa among four bowls.
- Top each with sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta.
- Add a dollop of tzatziki sauce and garnish with fresh parsley.
Nutrition Per Serving
- Calories: 410 kcal
- Protein: 33g
- Carbohydrates: 30g
- Fat: 18g
- Fiber: 4g
Tips for Perfect Greek Chicken Quinoa Bowls
- Make It Ahead: Prep the quinoa and chicken in advance to save time during the week.
- Customize Your Bowl: Swap quinoa for brown rice or couscous, or add extra veggies like roasted red peppers or spinach.
- Use Fresh Tzatziki: Store-bought tzatziki is convenient, but homemade can elevate the flavors even more.
- Store Properly: Keep the bowls in airtight containers for up to 4 days for a perfect grab-and-go meal.
Why These Bowls Are Perfect for Meal Prep
These Greek chicken meal prep bowls are the ultimate high protein low calorie meals. They’re easy to pack, stay fresh for days, and reheat beautifully. Perfect for anyone looking for Mediterranean meal prep ideas that are both flavorful and satisfying.
This Greek chicken quinoa bowl recipe is an easy, healthy, and versatile option for your weekly meal prep. It’s great for quinoa tzatziki bowls, quick dinners, or a tasty lunch on the go. Prep these Greek chicken power bowls today and enjoy Mediterranean-inspired flavors all week long!
More Easy Meal Prep Recipes You’ll Love:
Greek Chicken Quinoa Bowl Meal Prep
Searching for Mediterranean meal prep ideas? This Greek chicken quinoa bowl is the perfect combination of flavors, from juicy chicken to creamy tzatziki! Try this easy recipe for a healthy, high-protein meal prep option to keep you fueled all week.
Ingredients
For the Quinoa Base:
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1/2 teaspoon salt
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon 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 crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1 cup store-bought tzatziki sauce
Instructions
1. Prepare the Quinoa
1. In a medium pot, bring water or chicken broth to a boil.
2. Stir in the quinoa and a pinch of salt. Lower the heat to simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
3. Fluff the cooked quinoa with a fork and set it aside.
2. Cook the Chicken
1. Pat the chicken dry with paper towels and season both sides with salt, pepper, and Italian seasoning.
2. Heat olive oil in a skillet over medium-high heat.
3. Cook the chicken for 4-6 minutes on each side, or until it turns golden brown and reaches an internal temperature of 165°F.
4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
3. Assemble the Bowl
1. Evenly divide the cooked quinoa into four serving bowls.
2. Arrange the sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese on top of the quinoa.
3. Add a spoonful of tzatziki sauce to each bowl and garnish with fresh parsley.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 410Total Fat: 18gSaturated Fat: 5gCarbohydrates: 30gFiber: 4gSugar: 3gProtein: 33g
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