If you’ve ever tried meal prepping, only to find yourself bored to tears by Wednesday, we get it. But trust us, these Greek Chicken Quinoa Bowls are a whole different story.
They’re fresh, filling, and packed with flavor, making them the perfect grab-and-go meal that actually excites you when lunchtime rolls around.
We LOVE making a batch of these at the start of the week because they keep us full, energized, and on track with healthy eating (without feeling like we’re missing out).
Plus, having these ready means we’re way less likely to reach for something less nutritious when hunger strikes. Because let’s be honest, when you’re starving, convenience always wins.
Save To Pinterest
Why You’ll Love These Greek Chicken Quinoa Bowls
Packed with protein and nutrients – With lean grilled chicken, quinoa, and fresh veggies, these bowls fuel your body while keeping you full and satisfied. Each serving delivers a great balance of protein, fiber, and healthy fats, perfect for keeping energy levels steady throughout the day.
- Nutrition per serving (approximate):
- Calories: 415
- Protein: 38g
- Carbs: 36g
- Fat: 14g
- Fiber: 5g
Perfect for meal prep – Say goodbye to the dreaded “What’s for lunch?” panic. Prep a few of these bowls in advance, and you’ll have a quick, nutritious meal ready when you need it. They store well, making them an easy grab-and-go option for work or home.
Customizable to your taste – Want to add more protein? Toss in some chickpeas! Lower the carbs? Use cauliflower rice instead of quinoa. Need a dairy-free option? Skip the feta. There are so many ways to tweak this recipe to fit your needs.
Seriously delicious – Let’s be real, healthy eating is only sustainable if it actually tastes good. The combo of zesty lemon dressing, salty feta, and juicy tomatoes makes these bowls burst with Mediterranean flavor, so you’ll actually look forward to eating them!
Ingredients:
For the bowl:
- 1 cup quinoa, rinsed and cooked
- 2 chicken breasts, grilled and sliced
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced
- 1/3 cup crumbled feta cheese
- 1 tablespoon fresh parsley, chopped
For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and black pepper, to taste
Optional additions and swaps:
- Add a handful of arugula or spinach for extra greens
- Swap quinoa for brown rice or farro if you prefer a different grain
- Use tofu or chickpeas instead of chicken for a vegetarian version
- Drizzle with tzatziki for extra creaminess
Instructions (With Photos!)
1. Cook the Quinoa
In a medium saucepan, bring 2 cups of water or chicken broth to a boil.
Add the quinoa and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid is fully absorbed. Fluff with a fork and set aside.
2. Grill the Chicken
Pat the chicken breasts dry with a paper towel, then season both sides with salt, pepper, and dried oregano.
Heat a skillet or grill pan over medium-high heat and add a drizzle of olive oil. Cook the chicken for about 5-6 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F).
Let the chicken rest for a few minutes before slicing it into strips.
3. Prepare the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, oregano, minced garlic, salt, and black pepper until well combined.
4. Assemble the Bowls
Divide the cooked quinoa evenly into serving bowls or meal prep containers.
Top each with sliced grilled chicken, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
5. Drizzle and Serve
Just before serving, drizzle the dressing over the bowl. Garnish with fresh parsley and enjoy!
For meal prep, store the dressing separately and add it right before eating to keep everything fresh.
Notes & Ingredient Swaps
These bowls stay fresh for up to 4 DAYS when stored in airtight containers in the fridge.
Keep the dressing separate and drizzle it on just before eating to maintain the best texture and flavor.
If you’re packing them for lunch, a small dressing container makes it easy to keep things fresh until you’re ready to dig in.
Short on time? Use pre-cooked rotisserie chicken to make this recipe even EASIER. Leftover grilled chicken from another meal works just as well.
Want something different? Swap the chicken for canned tuna or salmon for a quick, protein-packed alternative.
Not a fan of quinoa? No worries! Try brown rice, farro, barley, or couscous instead. For a lower-carb option, go with cauliflower rice or even a bed of fresh greens like arugula or spinach.
The toppings here create the perfect Mediterranean flavor combo, but feel free to get creative! Toss in chickpeas for extra fiber, add avocado for creaminess, or drizzle with tzatziki for even more Greek-inspired goodness.
If you’ve enjoyed this recipe, don’t forget to share it with a friend or save it for later!
We’d love to hear what you think, leave a comment below and let us know how you made it your own!
Love, Mia
Here’s your printable recipe card with all the details you need to make these Greek chicken quinoa bowls at home.
Meal Prep Greek Chicken Quinoa Bowl (Healthy & High Protein)
Ingredients
For the bowl:
- 1 cup quinoa rinsed and cooked
- 2 chicken breasts grilled and sliced
- 1/2 cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 1/4 cup Kalamata olives sliced
- 1/3 cup crumbled feta cheese
- 1 tablespoon fresh parsley chopped
For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic minced
- Salt and black pepper to taste
Optional additions and swaps:
- Add a handful of arugula or spinach for extra greens
- Swap quinoa for brown rice or farro if you prefer a different grain
- Use tofu or chickpeas instead of chicken for a vegetarian version
- Drizzle with tzatziki for extra creaminess
Instructions
- Cook the Quinoa – In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid is fully absorbed. Fluff with a fork and set aside.
- Grill the Chicken – Pat the chicken breasts dry with a paper towel, then season both sides with salt, black pepper, and dried oregano. Heat a skillet or grill pan over medium-high heat and add a drizzle of olive oil. Cook for about 5-6 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F). Let the chicken rest for a few minutes before slicing into strips.
- Prepare the Dressing – In a small bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, oregano, minced garlic, salt, and black pepper until well combined.
- Assemble the Bowls – Divide the cooked quinoa evenly into serving bowls or meal prep containers. Top each with sliced grilled chicken, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
- Drizzle and Serve – Pour the dressing over the bowl just before serving. Garnish with fresh parsley and enjoy!
- For Meal Prep – Store the dressing separately to keep everything fresh. When ready to eat, drizzle the dressing over the bowl, give it a quick mix, and enjoy a nutritious meal!
Notes
- Meal Prep Storage: These bowls stay fresh for up to 4 days when stored in airtight containers in the fridge. Keep the dressing separate and add it just before eating to maintain the best texture and flavor.
- Make it vegetarian – Swap the chicken for chickpeas, tofu, or lentils for a plant-based alternative.
- Lower the carbs – Replace the quinoa with cauliflower rice or a mix of greens for a keto-friendly version.
- Add extra flavor – Drizzle with tzatziki or hummus for a creamy Mediterranean touch.
