Greek Chicken Quinoa Bowls – Easy Dinner Recipe

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This Greek Chicken Quinoa Bowl recipe has tender chicken marinated in a zesty lemon sauce, crunchy vegetables, fresh quinoa, and a creamy homemade tzatziki sauce. It is easy to make and can even be made ahead for meal prep or a quick dinner. 

You know when you think you don’t like something but give it a try anyway and realize you are obsessed? That’s how I felt about Greek yogurt! I was convinced I didn’t like it so the first time I saw a recipe that called for tzatziki sauce made with Greek yogurt, I almost just skipped it all together. Well, little did I know how much I would fall in love with it and now I can’t get enough! This recipe was created out of my new found love for tzatziki. It pairs so perfectly with the crunchy vegetables and zesty lemon flavor. I truly think you are going to love it as much as I do! 

Along with the tzatziki sauce, you will also make a homemade lemon marinade. The simple chicken marinade is so easy to make but really packs a punch and gives the dish a ton of flavor! You will use half of the marinade for the chicken, and then the other half is used to coat the quinoa to give a delicious lemon flavor in every bite. This recipe is a healthy meal that makes great leftovers for the next day or can easily be made for meal prep. 

Meal prep tips

I think it is important to have go-to easy recipes that you can make on busy weeknights. With just a little prep time, you can prepare part of this recipe in advance so that during busy weeknights, all you need to do is just throw the bowls together! Planning ahead can make this recipe even quicker and make an easy dinner that the whole family will love. The best part is this recipe is delicious eaten hot or cold so you can eat it fresh or prep it all ahead. Here are some ideas to prep this dish ahead of time:

1. Prepare the marinade ahead of time and start marinading the chicken. Doing this the morning of would give the chicken enough time to marinate, but I wouldn’t have the marinating time longer than 12 hours. 
2. Create the tzatziki sauce and chop all of the veggies the day before or ahead of time. 
3. Make the quinoa ahead of time. Quinoa is good eaten cold or hot! 
4. And lastly, if you do not want to do any cooking the day of, cook the chicken ahead of time too so you have everything prepped and ready to go for dinner. 

Is this recipe gluten-free or dairy-free?

This recipe is gluten-free and can be modified to be dairy-free. The tzatziki sauce is made from a base of Greek yogurt, so if you would like to make this recipe dairy-free, substitute for dairy-free yogurt and also omit the feta cheese. 

Helpful tools to make Greek Chicken Quinoa Bowls

Instant read thermometer – Using a thermometer is the best way to know exactly when your chicken is done. It will prevent you from overcooking or undercooking your chicken. I have a couple of different types of thermometers in my kitchen, but for this recipe, a simple one like this thermometer is a great option. 

Box grater – Your box grater isn’t just for cheese! Use it to easily grate the cucumber for the tzatziki sauce. 

Microplane Grater/Zester– I love this tool! I use it for so many different things in my kitchen. For this recipe, you will use this to easily zest the lemon and also grate the garlic. 

Ingredients for Greek Chicken Quinoa Bowls

• Chicken breasts – I like to use boneless chicken breasts, but you can use whatever cut of chicken you prefer. 
• Toppings for the bowl – Sliced cucumber, red onions, Roma tomatoes, and Kalamata olives to top the bowl. 
• Feta cheese – I prefer to use feta that is made from sheep’s milk and is brined. It comes in a block so you will just simply need to crumble it with your fingers. 
• Quinoa – The base of the bowls is quinoa. I love quinoa because it is great hot or cold and also adds protein to the bowl. If you prefer, you can substitute for rice instead. Or, if you want to keep this grain-free or low-carb, skip the quinoa and use a bed of lettuce, and make a Greek salad instead. 
• Water – The water will be needed to cook the quinoa.

Lemon Marinade

• Extra Virgin Olive Oil – The base of the marinade is olive oil.
• Fresh lemon juice + lemon zest – Both the juice and the zest are added to give the marinade a beautiful lemon punch! 
• Garlic –Fresh garlic that is grated with a microplane or finely minced so the garlic cloves blend into the marinade easily. I think fresh is best, but in a pinch, you can use 1/2 teaspoon garlic powder. 
• Honey – A touch of honey balances out the flavors and takes the bite of the lemon away. 
• Dried oregano – A popular Greek seasoning, oregano gives the marinade a delicious and fresh flavor. 
• Salt – Just a pinch of salt to bring out the flavors.

Tzatziki sauce

• Greek yogurt – I prefer to use full-fat yogurt for the best texture. 
• Cucumber – You will add grated cucumber to the tzatziki. I just use a simple box grater. 
• Garlic –Fresh garlic that is grated with a microplane or finely minced so that you do not get any big bites of garlic. 
• Lemon juice – Just a splash of lemon juice to give the tzatziki a little acid. 
• Fresh dill – The chopped fresh dill gives the tzatziki brightness and balances out the creaminess of the yogurt.

How to make Greek Chicken Quinoa Bowls

First, prepare the marinade. Combine the marinade ingredients together in a small bowl and whisk to combine (or add to a small mason jar and shake) Be sure to save ½ tablespoon of the lemon juice to add to the Tzatziki sauce.

Add half the marinade to a separate bowl and save one half to add to the quinoa after it cooks. Then, add the chicken to the bowl with half the marinade and mix to evenly coat. Add to the fridge and marinade for at least 30 minutes or up to several hours. The extra time will allow the marinade to infuse more into the chicken, but I wouldn’t let it sit longer than overnight. 

While the chicken marinades, chop the vegetables and prepare the tzatziki sauce. Grate 2 tablespoons of the cucumber and add to a small bowl, and then chop the remaining cucumber into bite-sized slices and reserve for later. Add the remaining ingredients for the Tzatziki sauce and stir to combine. Cover and refrigerate until you are ready to use. 

Next, cook the quinoa. Add to a strainer and rinse with cold water. Then, add to a saucepan and add the water. Bring to a simmer and then cover and reduce to low for 15 minutes. Then remove from heat and leave the lid on and let it sit for an additional 5 minutes. (read your package instructions to ensure proper cooking techniques, each brand may be different) Fluff with a fork and then add the half of marinade that you set aside. (NOT the marinade on the chicken!) Stir to evenly coat and set aside. 

While the quinoa cooks, cook the chicken in a skillet over medium heat. Add 1 tablespoon of cooking oil, and then place chicken in the hot pan. (Discard any leftover marinade that was with the chicken) Cook on each side for about 5-7 minutes or until the internal temperature reaches 165 degrees F. (I recommend checking with a meat thermometer) 

Add quinoa to a bowl, and then top with sliced cooked chicken, cucumbers, tomatoes, red onion, and kalamata olives. Sprinkle with feta and add a dollop of Tzatziki sauce. And enjoy! 

How to store Greek Chicken Quinoa Bowls

To store, add to an airtight container and store in the fridge for 3-4 days. I recommend keeping the tzatziki sauce stored in a separate container. This recipe is great either hot or cold. So you can reheat the quinoa and chicken before eating or eat it straight from the fridge. This is a really great recipe to make for a cold lunch option.