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A fork resting in a bowl of quinoa, chicken, vegetables, and salad.
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Greek Chicken Quinoa Bowls

Mouthwatering Greek Chicken Quinoa Bowls check all the boxes - fresh, healthy, and easy! Get ready to devour this wholesome meal.
Prep Time15 minutes
Total Time15 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: greek chicken recipe, quinoa bowls, quinoa recipes, quinoa salad
Servings: 4
Author: Amy

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.