Bowls | Dinner | Grain Bowls | Lunch
Greek Quinoa Chicken Bowls
These Greek Chicken Bowls are the kind of meal that makes eating well feel effortless! They’re nourishing, colorful, and packed with loads of flavor in each bite. After making many bowls for the blog, I am absolutely 100% sure that you are going to love this bowl. It’s a go-to for busy weeknights or meal prep sessions when you want something fresh, filling, and full of flavor!
Recently, I made these bowls for the third time in the month! I’m not joking when I say I make these Greek chicken quinoa bowls all the time. They’ve become one of those dinners that I can count on no matter how busy the week gets! The combination of savory Mediterranean chicken thighs with fluffy quinoa, easy tzatziki sauce, and lime pickled onions always hits the spot.
As with most recipes, I encourage you to trust your instincts! Swap in whatever veggies you have, use rice instead of quinoa, or make some extra tzatziki if that’s your thing. You can make these Greek chicken bowls yours, and I just know they are going to be so delicious!
Why You’ll Love This Mediterranean Quinoa Bowl Recipe
- So flavorful and satisfying. Every layer brings something to the recipe! Savory chicken, creamy tzatziki, fluffy quinoa, and tangy pickled onions.
- Perfect for meal prep! Everything stores well and tastes just as good (if not better!) the next day.
- Fresh but filling. A balance of protein, grains, and veggies makes it a feel-good meal that keeps you full.
- Simple, wholesome ingredients! Nothing complicated, just fresh Mediterranean flavors that work beautifully together.
- Totally customizable. Change the grain, swap the veggies, add hummus, or load up on extra herbs.
What is in a Greek Chicken Bowl?
A Greek chicken bowl typically includes marinated Mediterranean-style chicken, a grain base (usually quinoa or rice), fresh veggies, something tangy like pickled onions or olives, and a creamy element like tzatziki or hummus. Everything gets layered into a hearty, balanced bowl that’s easy to meal prep and endlessly flexible!
Greek Chicken Bowls Ingredients
- Chicken Thighs: Boneless, skinless thighs stay juicy and soak up the marinade beautifully.
- Extra Virgin Olive Oil: Used in the marinade, quinoa, and tzatziki for richness and flavor.
- Lemon (Juice + Zest): Adds brightness to the chicken and tzatziki—don’t skip the zest!
- Garlic: Fresh garlic gives a strong, savory punch in both the chicken and sauce.
- Oregano, Cumin & Paprika: These Mediterranean spices create warmth and depth in the chicken.
- Greek Yogurt: Use full-fat plain Greek yogurt for the creamiest, most satisfying tzatziki sauce.
- English Cucumber: Ideal for tzatziki because it’s crisp and low in seeds.
- Red Onion: Thinly sliced and pickled in lime juice for a bright, tangy topping.
- Limes: Used for pickling the onion. Fresh juice works best!
- Quinoa: A protein-packed grain that serves as the base of the bowl. Use water or broth for cooking.
- Cherry Tomatoes (Optional): Add juicy freshness and extra color to each bowl.
Greek Chicken Bowl Variations and Substitutions
- Grain: Swap quinoa for white rice, brown rice, couscous, or cauliflower rice.
- Protein: Use chicken breasts instead of thighs, just pound them to even thickness and be sure not to overcook them!
- Add-ins: Add veggies like cucumbers, olives, roasted red peppers, or grilled zucchini.
- Sauce: Replace tzatziki with hummus for a dairy-free option.
- Make it vegetarian: Swap chicken for chickpeas or grilled halloumi!
How to Make Greek Chicken Bowls
For the full list of ingredients and instructions, click here.- Marinate the Chicken: Whisk together olive oil, lemon juice and zest, garlic, and spices in a bowl. Add the chicken thighs and toss to coat. Marinate for at least 30 minutes or up to 8 hours in the fridge.
- Cook Quinoa: Rinse quinoa under cool running water. Bring water or broth to a boil with a pinch of salt and olive oil, stir in quinoa, then reduce heat to low. Cover and simmer for 20–25 minutes until most of the water is absorbed. Remove from heat and steam with the lid on for 5 more minutes before fluffing.
- Make the Pickled Onions: Thinly slice a red onion and combine it with fresh lime juice and a pinch of salt. Let sit at room temperature for at least 30 minutes (or refrigerate for deeper flavor).
- Make the Tzatziki Sauce: In a bowl, mix Greek yogurt, diced cucumber, lemon juice, olive oil, garlic, salt, and dill. Chill until ready to use.
- Cook the Chicken: Heat a large skillet over medium-high heat. Cook marinated chicken for 5–6 minutes per side until golden and fully cooked. Let rest before slicing or chopping.
- Assemble the Bowls: Divide the cooked quinoa between 4 bowls. Top each with sliced chicken, pickled onions, and a generous spoonful of tzatziki. Garnish with cherry tomatoes or fresh herbs if desired.
Lauren’s Top Tips for The Best Greek Quinoa Bowls!
- Marinate ahead for maximum flavor. The longer the chicken marinates (up to 8 hours), the more flavor it develops. If you’re short on time, even 30 minutes will do!
- Use a clear lid for quinoa. You’ll need to keep the lid on during cooking, so a clear lid helps you spot when the liquid is absorbed without lifting it and releasing steam.
- Rest the chicken before slicing. Letting it sit for a few minutes keeps the juices in the meat, so it stays tender and flavorful.
How to Meal Prep Greek Chicken Bowls
Here’s how to easily meal prep these Greek chicken bowls for your busy week!
- Store each component separately in airtight containers in the fridge for the best texture. They each last about 3-4 days in the refrigerator.
- Keep the tzatziki and pickled onions in small, separate containers so they don’t water down the quinoa.
- Slice the chicken right before storing, this keeps it juicier for reheating!
- When ready to eat, add the quinoa and chicken to a bowl and warm up in the microwave. Then, top everything off with the sauce, pickled onions, and tomatoes!
Storage and Reheating
- Store: Keep components in airtight containers in the fridge for up to 4 days.
- Reheat: Warm chicken and quinoa in the microwave with a splash of water or broth. Add tzatziki and veggies after reheating.
Greek Chicken Bowls FAQs
Can I use chicken breasts instead of thighs?
Yes, just be careful not to overcook them! Chicken breasts are leaner and can dry out more easily. Pound them to an even thickness for quicker, more even cooking.
How do you season chicken for Greek bowls?
Use a mix of lemon, garlic, oregano, paprika, cumin, salt, pepper, and olive oil for classic Mediterranean flavor. For more info, follow my Mediterranean chicken thighs recipe!
More Favorites to Try
- How to Make Tzatziki Sauce
- Basil Pesto
- Air Fryer Chickpeas
- Greek Turkey Meatball Bowls
- Salmon Couscous Bowls
BEST Greek Chicken Bowls Recipe
These Mediterranean Chicken Quinoa Bowls are fresh, filling, and bursting with flavor from juicy lemon-garlic chicken, creamy tzatziki, and tangy pickled onions! They’re perfect for a weeknight dinner or meal prep lunch you’ll actually look forward to.
Ingredients
Method
- Marinate the Chicken: In a large bowl, whisk together 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon pepper, the juice and zest of 1 lemon, 1 teaspoon oregano, ½ teaspoon paprika, 1 teaspoon cumin, and 3 minced garlic cloves. Add 1.5 pounds boneless, skinless chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Cook the Quinoa: While the chicken marinates, rinse 1 cup dried quinoa under running water. In a saucepan, bring 1½ cups water or chicken broth, ¼ teaspoon salt (if using water), and 1 teaspoon olive oil to a boil. Stir in the quinoa, reduce the heat to low, cover, and simmer for 20-25 minutes or until most of the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving. (Yields about 3 cups cooked quinoa.)
- Make the Pickled Onions: Thinly slice 1 red onion and place it in a jar or bowl. Pour in the juice of 3 limes and add salt to taste. Stir to combine and let sit at room temperature for at least 30 minutes. For deeper flavor, refrigerate for a few hours or overnight.
- Make the Tzatziki Sauce: In a small bowl, stir together 1 cup full-fat Greek yogurt, ½ cup finely diced English cucumber, a squeeze of lemon juice, 1 teaspoon olive oil, 1 minced garlic clove, salt to taste, and a pinch of fresh or dried dill. Chill until ready to use.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 9-10 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Let rest for a few minutes before slicing or chopping.
- Assemble the Bowls: Divide the cooked quinoa between four bowls. Top each with sliced chicken, a spoonful of pickled onions, and a generous dollop of tzatziki sauce.
- Serve: Garnish with cherry tomatoes, extra lemon zest or fresh herbs if desired. Serve warm and enjoy!
Nutrition
Notes
Tips:
- Marinate ahead for maximum flavor. The longer the chicken marinates (up to 8 hours), the more flavor it develops. If you’re short on time, even 30 minutes will do!
- Use a clear lid for quinoa. You’ll need to keep the lid on during cooking, so a clear lid helps you spot when the liquid is absorbed without lifting it and releasing steam.
- Rest the chicken before slicing. Letting it sit for a few minutes keeps the juices in the meat, so it stays tender and flavorful.
