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Healthy High-Protein Greek Chicken Bowl with Herbed Quinoa

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A satisfying and light Greek-inspired chicken bowl featuring tender marinated chicken, herbed quinoa, fresh veggies, and creamy feta. Perfect for a quick, protein-packed meal with balanced textures and flavors.

Ingredients

Scale
  • 2 large chicken breasts (about 1 lb / 450 g), thinly sliced or cubed
  • ½ cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and freshly cracked black pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 1 cup quinoa, rinsed well
  • 2 cups water or low-sodium chicken broth
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, chopped (optional)
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon lemon zest
  • Salt, to taste
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced or sliced thin
  • ½ red onion, thinly sliced
  • ½ cup crumbled feta cheese
  • Handful of Kalamata olives, pitted and halved (optional)
  • Fresh lemon wedges, for serving
  • Extra olive oil drizzle
  • Optional: small handful of toasted pine nuts or slivered almonds

Instructions

  1. In a large bowl, combine Greek yogurt, minced garlic, lemon juice, oregano, cumin, olive oil, salt, and pepper. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 20 minutes, ideally 1 hour.
  2. Rinse quinoa under cold water using a fine mesh strainer until water runs clear. In a medium saucepan, bring 2 cups water or chicken broth to a boil. Add quinoa and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
  3. Fluff quinoa gently with a fork, then stir in chopped parsley, dill, mint, and lemon zest. Season with salt if needed.
  4. Heat a large skillet or grill pan over medium-high heat with a drizzle of olive oil. Shake off excess marinade from chicken pieces and cook in batches if needed. Sear chicken for about 4-5 minutes per side until browned and cooked through. Transfer to a plate and let rest for a couple of minutes.
  5. While chicken cooks, halve cherry tomatoes, dice cucumber, and thinly slice red onion. Soak onion in cold water for 10 minutes if milder flavor is desired, then drain.
  6. Assemble bowls by spooning herbed quinoa into each bowl. Top with sliced chicken, then arrange tomatoes, cucumber, and red onion around it. Scatter crumbled feta and olives on top. Drizzle with extra virgin olive oil and serve with lemon wedges.
  7. Optional: Sprinkle toasted pine nuts or slivered almonds over the bowl for added crunch.

Notes

Marinate chicken for at least 20 minutes, ideally 1 hour or overnight for best flavor and tenderness. Rinse quinoa thoroughly to remove bitterness. Use low-sodium chicken broth for cooking quinoa to add flavor. Avoid overcrowding the pan when cooking chicken to ensure proper browning. Let chicken rest after cooking to keep it juicy. Fluff quinoa immediately after cooking and add herbs to keep it light and fluffy. Soaking red onion reduces sharpness. Leftovers keep well for up to 3 days; store quinoa and chicken separately if possible.

Nutrition

Keywords: Greek chicken bowl, high protein, herbed quinoa, healthy dinner, Mediterranean recipe, quick chicken recipe, meal prep bowl

Find it online: https://chrisfeasts.com/healthy-high-protein-greek-chicken-bowl-with-herbed-quinoa-easy-recipe/