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- 2 cups cooked quinoa - 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1 lemon, zested and juiced - 1/2 cup tzatziki sauce (store-bought or homemade) When making Greek chicken grain bowls, you want fresh and flavorful ingredients. First, cooked quinoa serves as a base. It’s nutty and adds protein. For the main protein, boneless, skinless chicken breasts work best. They grill nicely and soak up all the flavors. A tablespoon of olive oil helps season the chicken. Next, let's talk about seasonings. Dried oregano offers a classic Greek flavor. Garlic powder adds depth. Don't forget salt and pepper to make all the flavors pop. For toppings, you'll want lots of color and crunch. Diced cucumber gives a refreshing bite. Halved cherry tomatoes add sweetness. Thinly sliced red onion brings a sharp note. Kalamata olives add brininess, while crumbled feta cheese gives a creamy texture. Fresh parsley brightens everything up. The lemon zest and juice add acidity, balancing the dish. Finally, tzatziki sauce adds a cool creaminess, making every bite special. With these ingredients, your Greek chicken grain bowl will shine. Enjoy the fresh flavors and health benefits they bring! {{ingredient_image_1}} - Preheat your grill or grill pan over medium-high heat. This step is key for nice grill marks. - In a small bowl, mix 1 tablespoon of olive oil, 2 teaspoons of dried oregano, and 1 teaspoon of garlic powder. Add salt and pepper to taste. Brush this mix over the chicken breasts. This will add great flavor. - Grill the chicken for about 6-7 minutes on each side. Check that it reaches 165°F (75°C). Once cooked, remove it from the grill and let it rest for 5 minutes. This makes it juicy and easier to slice. - In a large mixing bowl, combine 2 cups of cooked quinoa with 1 diced cucumber, 1 cup of halved cherry tomatoes, 1/2 thinly sliced red onion, and 1/2 cup of halved Kalamata olives. These add color and crunch. - Squeeze the juice from 1 lemon and add the zest to the quinoa mix. This brightens the flavors. Season with salt and pepper to taste and toss gently to combine. - Divide the quinoa mixture evenly among serving bowls. This ensures everyone gets a good serving. - Top each bowl with sliced grilled chicken. Add a generous dollop of tzatziki sauce for creaminess. - Garnish with 1/4 cup of chopped fresh parsley. It adds a nice touch of color and freshness. This dish is not only tasty but also looks beautiful. Enjoy the vibrant colors and fresh flavors! - Cook quinoa in advance. This saves time on busy days. - Marinate chicken overnight. It helps the chicken soak up flavor. - Use medium-high heat for grilling. Grill chicken for 6-7 minutes per side. - If you prefer, cook the chicken in the oven at 375°F for 25-30 minutes. - For stovetop cooking, use a grill pan over medium heat and follow grill times. - Pair your grain bowls with warm pita or a fresh Greek salad. - For a great presentation, serve in colorful bowls. Place tzatziki in the center. - Garnish with lemon wedges and extra parsley for a bright touch. Pro Tips Marinate for Flavor: For extra flavor, marinate the chicken in the olive oil and spice mixture for at least 30 minutes before grilling. Perfect Quinoa: To achieve fluffy quinoa, rinse it under cold water before cooking to remove bitterness, and use a 2:1 water-to-quinoa ratio. Fresh Ingredients: Use fresh, ripe vegetables and herbs for the best flavor and presentation in your grain bowls. Customize Your Bowl: Feel free to add or substitute ingredients such as roasted vegetables or different types of cheese for variety. {{image_2}} You can switch up the protein in your Greek chicken grain bowls. Grilled shrimp works great here. It adds a nice flavor and cooks fast. Tofu is another good choice. Marinated tofu soaks in all the tasty flavors. It makes the dish plant-based and filling. You can also try marinated lamb. This brings a rich taste that pairs well with the other ingredients. If you want to change the base, consider using brown rice or farro instead of quinoa. Both grains have a hearty texture and work well with the toppings. For a low-carb version, use cauliflower rice. It’s light and absorbs the flavors of the dish. This option is great if you are watching carbs but still want a satisfying meal. You can make this dish vegetarian too. Just omit the chicken and add chickpeas for protein. Chickpeas are packed with nutrients and add a nice bite. Roasted vegetables are another tasty addition. They add color and flavor. You can roast bell peppers, zucchini, or eggplant for a delicious twist. To keep your Greek chicken grain bowls fresh, store them in the fridge. Use airtight containers to seal in flavor and moisture. This dish lasts about 3 to 4 days when stored properly. Always check for any off smells or changes in texture before eating leftovers. You can also freeze Greek chicken grain bowls. Freeze each component separately for the best results. Cooked quinoa and grilled chicken freeze well. Store them in freezer-safe bags or containers. For the veggies and toppings, it’s best to add them fresh later. When you’re ready to eat, thaw the quinoa and chicken in the fridge overnight. Reheat your grain bowls gently to avoid drying them out. Use the microwave at low power or warm them in a skillet on the stove. Add a splash of water or olive oil to keep the chicken juicy. For easy meals, portion out the bowls ahead of time. This way, you can grab just what you need. Cooking quinoa is quick and easy. It usually takes about 15 minutes. You need a water ratio of 2:1. For every cup of quinoa, use two cups of water. Bring the water to a boil, then add the quinoa. Lower the heat, cover, and let it simmer. Once the water absorbs, fluff it with a fork. Yes, you can. Feel free to mix it up! Here are some great options: - Bell peppers add color and crunch. - Spinach gives a nice green boost. - Zucchini adds a mild flavor. - Carrots can add sweetness. You can even use frozen veggies if fresh are not available. Not at all! Tzatziki is simple to make. Here’s a quick recipe: - Use 1 cup of Greek yogurt. - Grate half a cucumber and squeeze out the excess water. - Mix the cucumber with the yogurt. - Add 1 teaspoon of garlic, 1 tablespoon of lemon juice, and a pinch of salt. - Stir everything together and let it chill. This sauce pairs perfectly with your grain bowls! In this article, we explored the delicious quinoa grain bowl recipe packed with grilled chicken and fresh veggies. I shared tips for meal prep, cooking methods, and tasty variations. This dish is not only healthy but also very versatile. You can customize it to fit your taste and dietary needs. Enjoy making and sharing this wholesome meal with friends or family! It’s a simple way to bring joy to your table.

Greek Chicken Grain Bowls

A healthy and flavorful grain bowl featuring grilled chicken, quinoa, and fresh vegetables, topped with tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked quinoa
  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 piece cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 2 red onion, thinly sliced
  • 1 2 Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 1 4 fresh parsley, chopped
  • 1 piece lemon, zested and juiced
  • 1 2 tzatziki sauce (store-bought or homemade)

Instructions
 

  • Preheat the grill or grill pan over medium-high heat.
  • In a small bowl, mix together the olive oil, dried oregano, garlic powder, salt, and pepper. Brush this mixture over the chicken breasts.
  • Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let it rest for 5 minutes before slicing.
  • While the chicken is resting, prepare the bowl ingredients. In a large mixing bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
  • Squeeze the lemon juice and add the lemon zest to the quinoa mixture, then season with salt and pepper to taste. Toss gently to combine all ingredients well.
  • To assemble the grain bowls, divide the quinoa mixture among serving bowls. Top each bowl with sliced grilled chicken, a generous dollop of tzatziki sauce, and sprinkle with fresh parsley.

Notes

Serve in colorful bowls with tzatziki in the center, garnished with lemon wedges and extra parsley for a fresh look.
Keyword chicken, grain bowl, healthy, Mediterranean, quinoa