A bright, healthy bowl that comes together in minutes: Greek Chicken Bowls pair flaky grilled chicken and fluffy quinoa with crisp vegetables, tangy feta, and cool tzatziki for an every-night winner. I love making these when I want something that feels fresh but holds up well for leftovers — and if you enjoy a similar grilled-chicken bowl, try the grilled chicken and broccoli bowls with creamy garlic sauce for another easy weeknight option.
Why you’ll love this dish
This bowl checks a lot of boxes: high-protein, nutrient-dense, and fast to assemble. You get lean grilled chicken for substance, quinoa for whole-grain fiber, and crunchy raw veg for color and crunch. The tzatziki pulls everything together with cooling acidity, while feta adds the salty bite that makes every forkful interesting.
“A weeknight staple — quick, filling, and never boring.” — a regular on my meal-rotation list
Perfect occasions: fast weeknight dinners, meal-prep lunches, light summer dinners, or when you want Mediterranean flavor without fuss. It’s also kid-friendly if you keep the veggies chopped small and serve the tzatziki on the side.
How this recipe comes together
Think of the bowl as four components: grain, protein, vegetables, and finishing touches. Cook and cool the quinoa. Grill, rest, and slice the chicken. Dice the cucumber, tomatoes, pepper and thinly slice the red onion. Toss most items together with olive oil, season, then build bowls with fresh greens, crumbled feta, and a scoop of tzatziki on top. Assembly is fast; the key is getting the chicken cooked through and the quinoa fluffy.
What you’ll need
- 2 cups cooked quinoa (about 2/3 cup dry; cooked according to package directions)
- 4 chicken breasts, grilled and sliced (about 1–1.25 lb total)
- 1 cucumber, diced (English cucumber works well)
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced (so it isn’t overpowering)
- 1 bell pepper, diced (any color)
- 2 cups spinach or mixed greens
- 1 cup feta cheese, crumbled
- Olive oil (extra virgin for finishing)
- Salt and pepper
- 1 cup tzatziki sauce (store-bought or homemade)
Substitution notes: Swap quinoa for brown rice, farro, or couscous. Use Greek yogurt tossed with grated cucumber, lemon juice and garlic if you don’t have tzatziki. For dairy-free, omit feta or use a plant-based crumbly cheese.
Step-by-step instructions
- Prepare the quinoa: If you haven’t already, cook quinoa per package directions (usually 1 part quinoa to 2 parts water, simmer 15 minutes). Fluff and let cool slightly.
- Grill the chicken: Season breasts with salt and pepper and brush lightly with oil. Grill over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.
- Chop the vegetables: Dice cucumber and bell pepper. Halve cherry tomatoes. Thinly slice the red onion.
- Toss the base: In a large bowl, combine the cooked quinoa, grilled chicken slices, cucumber, tomatoes, red onion, and bell pepper. Drizzle with 1–2 tablespoons olive oil and season with salt and pepper. Toss gently to combine.
- Assemble bowls: Divide the mixture among bowls. Add a bed of spinach or mixed greens to each. Sprinkle with crumbled feta and top with a generous scoop of tzatziki. Serve immediately.
Quick timing: active time ~15 minutes if quinoa and chicken are prepped; 30–40 minutes if starting from dry quinoa and raw chicken.
Best ways to enjoy it
Serve warm or at room temperature. For a picnic or packed lunch, keep the tzatziki in a separate container and add just before eating to prevent sogginess. Pair the bowls with warm pita, a squeeze of lemon, or a simple Greek salad on the side. For a heartier meal, add roasted potatoes or serve alongside a saucier protein — for a different flavor profile, consider serving with a slow-cooker BBQ chicken for a fun mix of Mediterranean and smoky-sweet notes.
Storage and reheating tips
- Refrigeration: Store assembled bowls (without tzatziki) in an airtight container for up to 3–4 days. Tzatziki should be stored separately and will keep 3–4 days in the fridge.
- Freezing: Do not freeze bowls with raw vegetables or tzatziki. You can freeze cooked chicken and cooked quinoa separately for up to 2–3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Gently reheat chicken and quinoa in a skillet over medium heat with a splash of water or in the microwave until warmed through. Add fresh greens and tzatziki after reheating. Always check that reheated chicken reaches 165°F (74°C) before serving.
Pro chef tips
- Rest the chicken: Resting after grilling lets juices redistribute and prevents dry slices.
- Cut uniformly: Dice vegetables to similar sizes so every forkful has balance.
- Seasoning lift: Brighten the finished bowls with a squeeze of lemon and an extra pinch of flaky sea salt on the feta.
- Make-ahead hack: Cook a double batch of quinoa and chicken at the start of the week for fast assembly on busy nights.
- Texture tip: If you like crunch, toss in a handful of toasted pine nuts or pumpkin seeds just before serving.
Creative twists
- Vegetarian: Replace chicken with grilled halloumi, marinated tofu, or roasted chickpeas.
- Spicy: Add sliced pepperoncini, a drizzle of chili oil, or a sprinkle of Aleppo pepper.
- Mediterranean mashup: Add olives, sun-dried tomatoes, or a spoonful of hummus.
- Warm bowl version: Use warm quinoa and freshly grilled chicken over sautéed greens instead of raw spinach.
- Low-carb: Swap quinoa for cauliflower rice.
Common questions
Q: Can I make this recipe ahead for meal prep?
A: Yes — cook the quinoa and chicken ahead. Store the chopped vegetables separately or combine them with the quinoa and chicken but keep tzatziki and greens separate. Assemble bowls each day for best texture.
Q: How do I keep the vegetables from getting soggy?
A: Store wet ingredients apart. Pat vegetables dry after washing and add dressing or tzatziki only when ready to eat. Thin-sliced onions can be rinsed in cold water to mellow sharpness and reduce moisture.
Q: Is this recipe healthy?
A: Absolutely. It’s a balanced meal with lean protein, whole grains, healthy fats from olive oil, and lots of vegetables. Adjust feta and oil amounts to control sodium and calories.
Q: Can I use rotisserie chicken instead of grilling?
A: Yes. Rotisserie chicken is a great shortcut — it saves time and still provides great flavor.
Q: What temperature should chicken reach when grilled?
A: The safe internal temperature for cooked chicken breasts is 165°F (74°C). Use an instant-read thermometer to check.
If you want more recipe ideas or variations, ask and I’ll tailor suggestions for dietary needs or whatever’s in your pantry.