This mouthwatering recipe for Greek Chicken Quinoa Bowls checks all the boxes – fresh, healthy, and easy! Get ready to devour a wholesome meal that’s both satisfying and flavorful.
These Quinoa Bowls Are Bursting with Flavor!
Don’t you just love Mediterranean food? The olive oil, the herbs, and the vibrant colors – it’s just so tempting and satisfying. This recipe combines healthy quinoa, juicy chicken, and the vibrant flavors of Greek cuisine to make one delectable dish: Greek chicken quinoa bowls.
These bowls are basically the perfect meal, with their balanced nutrition, customizable options, and meal-prep-friendly ingredients. For busy people who want to eat clean, it’s a fantastic option. Sound good? Great! Let’s get cooking!
Why You’ll Love This Greek Chicken Quinoa Bowl Recipe
- Grain-Free: While some people consider quinoa a grain, it’s actually a seed, and works well for people who want a grain-like experience without using rice, wheat, etc.
- Balanced Nutrition: The combination of quinoa and lean chicken provides a well-rounded source of protein, essential for muscle repair and overall health.
- Bold Flavor: From the tangy, salty feta cheese to the garlicky homemade sauce, every ingredient in this recipe adds a burst of flavor to the dish.
- Customizable: Feel free to personalize your bowl by adding your favorite vegetables, or adjusting the seasonings to suit your taste preferences. (See the Tips section for more swaps!)
- Meal-Prep-Friendly: Since the sauce, chicken, and quinoa can be made ahead and refrigerated for several days, this recipe is great for meal prep! Get a jump on your week by making this easy dish on Sunday, and you’ll have lunches for Monday through Friday.
The Ingredients
So what’s my basic recipe? Glad you asked!To make these Greek chicken quinoa bowls, you will need the following ingredients:
For the Sauce
- Garlic: you want fresh garlic here, not garlic powder.
- Oregano: Dried oregano’s fine, but you could also use fresh if you have it on hand.
- Pepper: Freshly ground black pepper. You don’t need any salt, because the feta is salty enough.
- Feta Cheese: Drain the liquid from the feta cheese.
- Olive Oil: Extra-virgin is best.
- Water: To thin the sauce to the correct consistency.
For the Bowls
- Red Onion: Thinly sliced.
- Lemon Juice: I prefer using freshly squeezed lemon juice, but if you need to use bottles, that’s fine.
- Garlic: Minced.
- Chicken: cooked, shredded chicken. I use the meat from one rotisserie chicken, but you could use leftover chicken as well.
- Quinoa: Rinsed well, and cooked according to the package directions.
- Cucumber: English cucumbers or Persian cucumbers are best, because they have seen skins that you don’t have to peel.
- Tomatoes: Grape or cherry tomatoes, halved.
- Olives: Pitted Kalamata olives, or whatever olives you like.
Is Quinoa a Carb or a Protein?
Quinoa is a unique food, and from a cooking perspective, it stands in a category of its own. Because quinoa is technically a seed it is nutritionally more similar to nuts and seeds
However, quinoa is often called a grain, because of its grain-like look and texture. Quinoa contains both carbohydrates and protein, making it a valuable source of energy and essential amino acids. It’s a great option for those following a plant-based diet, gluten-free diet, or grain-free diet!
How to Make Greek Chicken Quinoa Bowls
The process for making this dish is so simple. Just follow these simple steps, and you’ll be in Greek chicken paradise before you know it!
- Make the Sauce. Place the garlic and herbs in the food processor, and blend until minced. Then crumble the feta in, and pulse several times to break it into very small pieces. Finally, with the machine running continuously, pour in the water and oil and process until smooth and creamy.
- Soften the Onion in the Lemon Juice. Place the onion and 1 tablespoon of the lemon juice in a small bowl, and toss to combine. This is to soften the onion (and cut down on the heat).
- Cook the Quinoa. Cook the quinoa according to the package directions, fluff it with a fork, and keep it covered until you’re ready to assemble the bowls.
- Make the Quinoa Bowls! To assemble, divide the cooked quinoa between 4 bowls. Top each bowl with shredded chicken, red onion, cucumbers, tomatoes, and olives. Drizzle with the sauce, and enjoy!
Tips for Success
I hope you will give this hearty lunch and dinner recipe a try. It’s so worth it. If you do, be sure to skim through these helpful tips first.
- Rinsing: Rinsing the quinoa before cooking it is an important step – don’t skip it! A good rinse will help remove any bitterness.
- Chicken: If you have leftover chicken, frozen cooked chicken, or rotisserie chicken, this is a great way to use it up. You can also substitute leftover steak, turkey, pork, or even fish.
- Meatless Meal: For a vegetarian option, replace the chicken with roasted chickpeas or grilled tofu.
- Flexible Options: Customize the vegetables, olives, and other ingredients based on your preferences. Cauli rice or farro works well for the base, while any grilled or raw veggies that you enjoy can be thrown on top.
Serving Suggestions
Enjoy your Greek chicken quinoa bowls as-is, or serve them with a few small plates to create an even more satisfying dinner. These recipes would be great:
- Deviled Eggs: If you don’t know what to serve, let me tell you, Spicy Deviled Eggs always get eaten up. Make them as a side, a snack, or an appetizer, and serve them with practically anything!
- Tomato Confit: This ultra-flavorful Tomato Confit is glorious on just about anything. I love to have it with bread or a hearty cracker, but it would also be wonderful as a topping for your quinoa bowl.
- Creamy Soup: Serve a bowl of creamy soup alongside these bowls to make this meal seasonally appropriate for fall and winter, or anytime you would like an extra boost of coziness. This Creamy Broccoli White Bean Soup is a great choice, and its pretty green color will make your table even more appealing.
Storing Instructions
The sauce, chicken, and quinoa can be made ahead and stored for up to 5 days. Keep everything refrigerated in separate containers for freshness and food safety.
Serve cold, or reheat the chicken and quinoa first over medium-low heat in a covered skillet. You can also reheat in the microwave for a fee seconds at a time.
Can I Freeze This?
Yes, you can freeze the cooked quinoa and chicken for up to 2 months! Make sure to store them in freezer-safe containers or zip-top bags. Thaw them overnight in the refrigerator before reheating.
Greek Chicken Quinoa Bowls
Ingredients
FOR THE SAUCE:
- 1 garlic clove
- 1/2 teaspoons dried oregano
- 1/4 teaspoon freshly ground black pepper
- 4 ounces feta cheese drained
- 2 1/2 tablespoons water
- 1 tablespoon extra-virgin olive oil
FOR THE BOWLS:
- 1/2 medium red onion thinly sliced (about 1/2 cup)
- 1/4 cup plus 1 tablespoon freshly squeezed lemon juice from 2 medium lemons, divided
- 1 clove garlic minced
- 1 rotisserie chicken meat shredded (about 1 1/2 pounds total)
- 1 1/4 cups quinoa rinsed well and cooked according to box directions.
- 2 cups water
- 2 Persian cucumbers or 1/2 English cucumber sliced into 1/2-inch-thick rounds
- 1 cup grape or cherry tomatoes halved or quartered if large
- 1/2 cup pitted Kalamata olives
Instructions
- Add garlic to the food processor with herbs and blend until minced. Crumble the feta into a food processor and pulse several times to break it into very small pieces. With the machine running continuously, gradually pour in the water and oil and process for 30 seconds. Stop the processor and scrape down the sides of the bowl. Process again until smooth, about 30 seconds; set aside.
- Place the onion and 1 tablespoon of the lemon juice in a small bowl and toss to combine; set aside. This is to soften and cut down on the heat of the onion.
- Cook the quinoa according to directions, fluff and keep covered until ready to assemble bowls.
- To assemble, divide the quinoa between 4 bowls. Top each bowl evenly with a shredded chicken. Divide the red onion, cucumbers, tomatoes, and olives between the bowls. Drizzle with the sauce and serve.
Notes
- Rinsing: Rinsing the quinoa before cooking it is an important step – don’t skip it! A good rinse will help remove any bitterness.
- Chicken: If you have leftover chicken, frozen cooked chicken, or rotisserie chicken, this is a great way to use it up. You can also substitute leftover steak, turkey, pork, or even fish.
- Meatless Meal: For a vegetarian option, replace the chicken with roasted chickpeas or grilled tofu.
- Storage: The sauce, chicken, and quinoa can be made ahead and stored for up to 5 days. Keep everything refrigerated in separate containers for freshness and food safety.
- Freezing: Yes, you can freeze the cooked quinoa and chicken for up to 2 months! Make sure to store them in freezer-safe containers or zip-top bags. Thaw them overnight in the refrigerator before reheating.
- Flexible Options: Customize the vegetables, olives, and other ingredients based on your preferences. Cauli rice or farro works well for the base, while any grilled or raw veggies that you enjoy can be thrown on top.
