Lately I’ve been on a mission to eat more protein. Not in a “bodybuilder meal prep” kind of way, just in a real life, everyday way that actually keeps me full longer and stops me from wandering into the kitchen for snacks every two hours.
And honestly? When I manage to eat 30 grams of protein in a meal, it’s a game changer! Try it and see yourself!
So this Greek chicken quinoa bowl has been one of my go-to lunches and dinners on repeat.
It’s super simple but hits all my favorite flavors. Warm fluffy quinoa, juicy lemony chicken that I cook whole in a pan (then slice right before serving so it stays crazy tender), and a fresh crunchy Greek salad loaded with tomatoes, cucumbers, olives, and feta.
And let’s talk about feta for a second.
If you’ve ever been to Greece and tasted real feta, you know. It’s not the dry, crumbly stuff. It’s rich, salty, creamy, and has that deep flavor that makes everything taste better. Fun fact, authentic Greek feta has to be at least 43% fat, which explains why it’s SO good. And baked feta? Don’t even get me started. ohhh I could eat that every day! Honestly one of the best things on earth.
Anyway, this bowl feels fresh, light, and colorful, but still super filling thanks to the protein from the chicken and quinoa. It’s the kind of meal I throw together on a random weeknight when I want something healthy that still tastes exciting. I always keep cooked quinoa in the fridge, so all I have to do is quickly pan-fry the chicken, chop the salad, and throw everything together for an easy protein boost.
Basically, my perfect “eat good and feel good” dinner.
What You’ll Need to Make This Chicken Bowl
I like keeping this bowl super basic and letting the fresh flavors do their thing.
Quinoa
My base for everything. Light, fluffy, and higher in protein than rice, so it keeps me full longer. I usually use white quinoa because it cooks fast and has a softer texture, high in protein, and gluten free. Sometimes I also cook red quinoa that is highly nutritious!
Chicken breast
Lean, juicy, and packed with protein. I always cook the breasts whole in a skillet first, then slice right before serving. It makes SUCH a difference. The chicken stays way more tender and doesn’t dry out.
Olive oil, lemon, garlic
This is the ultimate combo. Just olive oil, fresh lemon juice, minced garlic, salt, and pepper. That’s it. Super fresh, super Mediterranean, and I always have in it my kitchen.
Greek salad
Classic and crunchy. Chopped tomatoes, cucumbers, Kalamata olives, red onion, and a little parsley. Bright, salty, and refreshing next to the warm chicken and quinoa.
Feta cheese
This is what ties everything together. Real feta has that deep, tangy flavor you only understand if you’ve ever tasted it in Greece. This ingredient is also high in protein which makes this whole dish a protein super boost!
How I Make This Bowl at Home
This is one of those low-effort dinners that looks way fancier than it actually is.
1. Cook the quinoa
Rinse the quinoa first so it doesn’t taste bitter. Then cook with water or broth according to the package. Fluff it with a fork and set aside.
2. Cook the chicken
Mix olive oil, lemon juice, garlic, salt, and pepper. Rub it all over the chicken breasts. Heat a skillet over medium heat and cook the chicken whole for about 5 to 6 minutes per side until golden and cooked through. Let it rest for a few minutes, then slice right before serving. Trust me, this keeps it super juicy.
3. Make the salad
In a bowl, toss together tomatoes, cucumber, olives, red onion, parsley, and shredded feta. I usually drizzle a tiny bit of olive oil and lemon here too.
4. Build your bowls
Add quinoa to the bottom, sliced chicken on one side, Greek salad on the other. Maybe an extra squeeze of lemon and a little more feta on top because why not.
FAQs – Greek Chicken Quinoa Bowl
Do I have to cook the chicken whole first?
Honestly… yes. I highly recommend it. I used to cut the chicken into pieces before cooking, and it always came out a little dry and meh. Now I cook the breasts whole in the pan, let them get golden and juicy, and only slice right before serving. It keeps all the juices inside and tastes way better.
Can I make this bowl ahead for meal prep?
Yes, and this is actually how I make it most of the time.
I usually keep cooked quinoa in the fridge, chop the salad veggies, and cook the chicken fresh or the night before. Then when I’m hungry, I just assemble everything. Takes like 5 minutes and feels way healthier than grabbing snacks.
If you’re prepping ahead, just store the salad and quinoa separately so nothing gets soggy.
What is my trick to cook the quinoa perfectly?
Rinse the quinoa first so it doesn’t taste bitter. Add it to a pot with water or broth and bring it to a boil, then lower the heat and let it gently simmer for about 20 minutes. Once the liquid is fully absorbed and you don’t see any water left at the bottom, turn off the heat and let it sit covered for 10 minutes so it can finish steaming and firm up. Then fluff it with a fork.
I usually make a batch ahead of time and keep it in the fridge, so when I’m hungry I just cook the chicken, chop the salad, and the bowl comes together in minutes.
What if I don’t like quinoa?
No stress. Swap it. You can use brown rice, white rice, couscous, or even cauliflower rice if you want lower carbs. I just love quinoa because it has extra protein and keeps me full longer.
Can I use store-bought dressing?
You could… but honestly you don’t need it. because it’s usually less healthy and contains sugar.
The chicken already has olive oil, lemon, garlic, salt, and pepper, and that flavor mixes into the bowl naturally. Sometimes I drizzle a little extra olive oil and squeeze more lemon on top and call it a day. Super simple and tastes fresh. I always use high quality olive oil that totally makes the difference! If you want to add a bit of sweetness, you can also drizzle balsamic glaze (like this one from Amazon) that adds extra flavors to it.
Is this actually filling?
This is one of those meals that keeps me full for hours. Between the protein from the chicken, the quinoa, and all the veggies, I snack way less after. That’s literally why I keep making it on repeat.
Can I add more toppings?
This bowl is super flexible. Sometimes I throw in hummus, roasted veggies, avocado, or even baked feta if I’m feeling extra. It’s one of those “use what you have” meals, which I love on busy days.
Final Thoughts
This is one of those bowls I make when I want to feel like I’m eating healthy without trying too hard. Simple ingredients, big fresh flavors, and it actually keeps me full for hours, and healthy!
If you’re into easy, high-protein, Mediterranean-style meals, this one’s definitely going into your weekly rotation. And fair warning… you might start adding feta to everything after this. I know I did haha
MORE BOWL RECIPES YOU MAY LIKE
Sweet and Sour Chicken Breast Rice Bowl Recipe
Greek Chicken Quinoa Salad Bowl Recipe
Ingredients
For the quinoa
- 1 cup uncooked white quinoa
- 2 cups water or broth
For the chicken
- 2 medium chicken breasts
- 1½ tbsp olive oil
- Juice of 1 lemon
- 2 cloves garlic minced
- Salt and pepper
For the Greek salad
- 1 cup cherry tomatoes chopped
- 1-2 cup cucumber diced
- ½ cup Kalamata olives sliced
- ½ red onion sliced or chopped
- ½ cup parsley chopped
- ½ cup shredded or crumbled feta
Instructions
- Cook the quinoa – Rinse the quinoa first so it doesn’t taste bitter. Then cook with water or broth according to the package. Fluff it with a fork and set aside.
- Cook the chicken – Mix olive oil, lemon juice, garlic, salt, and pepper. Rub it all over the chicken breasts. Heat a skillet over medium heat and cook the chicken whole for about 5 to 6 minutes per side until golden and cooked through. Let it rest for a few minutes, then slice right before serving. Trust me, this keeps it super juicy.
- Make the salad – In a bowl, toss together tomatoes, cucumber, olives, red onion, parsley, and shredded feta. I usually drizzle a tiny bit of olive oil and lemon here too.
- Build your bowls – Add quinoa to the bottom, sliced chicken on one side, Greek salad on the other. Maybe an extra squeeze of lemon and a little more feta on top because why not.
