Greek Chicken and Quinoa Bowls
These Greek Chicken and Quinoa Bowls are a simple and healthy meal that combines basic Mediterranean ingredients in a balanced way. With cooked chicken, quinoa, vegetables, and a light dressing, this recipe is filling and easy to make.
Ingredients
For the Quinoa
- 1 cup quinoa rinsed
- 2 cups water or chicken broth
- ½ tsp salt
For the Chicken
- 1 lb boneless skinless chicken breasts or thighs
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp 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
Instructions
Prepare the Quinoa
- In a medium saucepan, bring water or chicken broth to a boil.
- Stir in the quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for approximately 15 minutes, or until the quinoa is tender and the liquid has been fully absorbed.
- Remove from heat, fluff with a fork, and set aside.
Cook the Chicken
- Pat the chicken dry with paper towels and season both sides with salt, black pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium-high heat.
- Add the chicken and cook for 4–6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F).
- Transfer to a cutting board and let rest for 5 minutes before slicing.
Assemble the Bowls
- Evenly distribute the cooked quinoa among four serving bowls.
- Top each bowl with sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.
- Finish with a dollop of store-bought tzatziki sauce and garnish with fresh parsley, if desired.
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