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–+ servings

Greek Chicken Bowls

A bright, protein-packed bowl combining seasoned chicken, fluffy quinoa, and fresh Mediterranean veggies, perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced Cut into bite-sized pieces
  • 2 cups cooked quinoa Use warm or chilled
  • 1 cucumber, chopped Hothouse or English work well
  • 1 cup cherry tomatoes, halved
  • 1 red onion, diced Soak in cold water for milder flavor
  • 1 bell pepper, chopped Any color
  • 4 cups spinach or mixed greens Baby spinach or arugula
  • 1/2 cup feta cheese, crumbled Use good-quality Greek feta for best flavor
  • 1/4 cup olives, sliced Kalamata are classic
  • Salt and pepper to taste
  • Olive oil For cooking and finishing
  • 2 tbsp lemon juice Freshly squeezed

Method
 

Cooking Chicken
  1. Heat 1–2 tablespoons olive oil in a skillet over medium-high heat. Pat the diced chicken dry and season with salt and pepper.
  2. Add chicken to the hot skillet in a single layer. Sear without crowding so pieces brown. Cook, stirring occasionally, until the chicken is golden and cooked through, about 7–10 minutes (internal temp should reach 165°F / 74°C). Remove from heat.
Assembling the Bowl
  1. In a large bowl, combine the cooked quinoa, chopped cucumber, halved cherry tomatoes, diced red onion, chopped bell pepper, and spinach. Toss gently so everything is evenly distributed.
  2. Add the cooked chicken on top of the quinoa-vegetable mix.
  3. Sprinkle crumbled feta and sliced olives over the bowl.
  4. Drizzle with olive oil and squeeze fresh lemon juice over everything. Taste and adjust salt and pepper. Serve immediately with a side of homemade tzatziki if desired.

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 48gProtein: 35gFat: 22gSaturated Fat: 6gSodium: 600mgFiber: 5gSugar: 3g

Notes

Store the assembled bowl components separately to prevent soggy greens. Refrigerate properly within two hours of cooking. Chicken and quinoa can be stored for 3–4 days.

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