This Greek Chicken Quinoa Bowl is simple and tasty! It’s filled with juicy chicken, fluffy quinoa, fresh veggies, and a zesty dressing that brings everything together.
It’s like a mini trip to Greece with every bite! I love making it for lunch because it’s healthy, filling, and looks great in a bowl. Just mix it up and enjoy!
Key Ingredients & Substitutions
Quinoa: This is the star of the dish! Quinoa is high in protein and gluten-free. If you’re looking for a different texture, bulgur or farro can be good substitutions.
Chicken: Boneless, skinless chicken breasts are easy and healthy. If you want to switch it up, try using chicken thighs for more flavor, or even tofu for a vegetarian option.
Olive Oil: Extra virgin olive oil is great here for flavor. You can substitute it with avocado oil, but the flavor won’t be the same. I stick with olive oil for the best results.
Lemon Juice: Fresh lemon juice brightens up the dish! If you don’t have fresh lemons, bottled lemon juice works too, but always go for fresh if you can.
Feta Cheese: Feta adds a delicious tang. If you want a dairy-free alternative, try using crumbled tofu mixed with nutritional yeast for that cheesy flair!
How Do You Cook Quinoa Perfectly?
Cooking quinoa is simple, but getting it just right is key. Rinse the quinoa well before cooking to remove its natural coating, which can be bitter. Use water or chicken broth for flavor.
- Combine 1 cup rinsed quinoa with 2 cups water or broth in a saucepan.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes.
- Let it sit (covered) for another 5 minutes to fluff it up and absorb the moisture.
This technique gives you fluffy quinoa every time! Use a fork to fluff it before serving. Enjoy your bowl!
How to Make a Greek Chicken Quinoa Bowl?
Ingredients You’ll Need:
For the Quinoa:
- 1 cup quinoa
- 2 cups water or chicken broth
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Salad Topping:
- 1 cucumber, diced
- 1 cup cherry tomatoes, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Feta cheese, crumbled (optional for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, and about 25 minutes of cooking time, totaling around 40 minutes. You’ll spend some time marinating the chicken, cooking the quinoa, and grilling the chicken, making a delicious and healthy meal!
Step-by-Step Instructions:
1. Cook the Quinoa:
First, rinse the quinoa under cold water in a fine mesh strainer. This helps get rid of any bitterness. In a saucepan, combine the rinsed quinoa and water (or chicken broth) and bring to a boil over medium heat. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. After 15 minutes, the quinoa should be fluffy and all the liquid will be absorbed. Turn off the heat and let it sit covered for another 5 minutes.
2. Marinate the Chicken:
While the quinoa is cooking, grab a bowl and mix together the olive oil, lemon juice, dried oregano, salt, and pepper. Add the chicken breasts to the bowl and make sure they are evenly coated with the marinade. Let the chicken marinate for at least 15 minutes to soak up all that flavor!
3. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Place the chicken in the hot pan and cook for about 6-7 minutes on each side, or until it’s cooked through and has nice grill marks. It’s important to ensure the chicken is no longer pink inside. Once done, remove it from the heat and let it rest for a few minutes before slicing it into strips.
4. Prepare the Salad Topping:
In a separate bowl, combine the diced cucumber, cherry tomatoes, finely chopped red onion, and chopped parsley. Season this mixture with a pinch of salt and pepper, tossing it gently to mix. This fresh topping will add great flavor and crunch!
5. Assemble the Bowls:
Now it’s time to put everything together! Start with a generous scoop of cooked quinoa as your base. Top it with the sliced grilled chicken, and then spoon some of the cucumber-tomato mixture on one side. If you like, sprinkle some crumbled feta cheese on the top for an extra layer of taste.
6. Serve and Enjoy!
Your Greek Chicken Quinoa Bowl is now ready to devour! Serve it immediately while everything is fresh and warm. Enjoy your healthy and tasty meal!
Can I Use Different Grains Instead of Quinoa?
Absolutely! You can substitute quinoa with other grains like bulgur, farro, or brown rice. Just remember to adjust the cooking times and liquid ratios according to the grain you choose. For example, brown rice typically takes around 40-45 minutes to cook, so plan accordingly!
How Do I Make This Recipe Vegetarian?
To make a vegetarian version of this Greek bowl, simply omit the chicken and replace it with grilled vegetables like zucchini, bell peppers, or mushrooms. You can also add chickpeas for extra protein and fiber, mixing them into the salad for added flavor and texture.
Can I Prepare This Dish in Advance?
Yes, you can prepare components of this bowl ahead of time! Cook the quinoa and marinate the chicken (or vegetables) a day in advance. Store the quinoa in an airtight container in the fridge and grill the chicken just before serving. The cucumber-tomato salad can also be prepped a few hours ahead but is best served fresh to maintain crunch.
How Should I Store Leftovers?
Store any leftovers in separate airtight containers in the fridge. The quinoa and chicken (or veggies) can last up to 3 days. When ready to eat, reheat the quinoa and chicken in the microwave or on the stovetop. You might want to add a splash of water or broth to the quinoa when reheating for extra moisture!
