It is 6pm and you are tired. Dinner needs to happen fast. These Greek chicken bowls are the perfect solution for your busy evening.
They are fresh, filling, and so easy to make. This recipe delivers a nutritious meal that the whole family will love. You can enjoy the bright flavors of summer in every bite.
Why This Recipe Is a Winner
You will love how fast this recipe comes together. It is perfect for a healthy reset after a busy weekend. The fresh vegetables and lean protein will make you feel amazing.
This dish is also a budget-friendly way to eat well. Most ingredients are likely already in your pantry. It is a great choice for your weekly meal prep routine.
Simple Method
Making these bowls is very straightforward. You simply cook the quinoa and sauté the seasoned chicken. Everything else is just simple chopping and assembling.
Even if you are a beginner, you can master this. The creamy yogurt dressing ties everything together perfectly. You will have a gourmet-style meal on the table in 30 minutes.
Ingredients You’ll Need
These bowls use simple, fresh ingredients that are easy to find at any store.
- 1.5 lbs boneless skinless chicken breast, cubed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup uncooked quinoa
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, finely sliced
- 0.25 cup Kalamata olives, pitted
- 0.5 cup feta cheese, crumbled
- 0.5 cup non-fat Greek yogurt
- 1 tablespoon fresh lemon juice
Step-by-Step Directions
- Cook the quinoa according to package instructions using water or chicken broth until fluffy.
- In a large bowl, toss the cubed chicken breast with 1 tablespoon of olive oil, oregano, garlic powder, salt, and pepper.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the internal temperature reaches 165 degrees Fahrenheit.
- While the chicken cooks, prepare the vegetables by dicing the cucumber, halving the tomatoes, and slicing the onion.
- In a small bowl, whisk together the Greek yogurt and lemon juice to create a high-protein dressing.
- Assemble the bowls by layering equal portions of cooked quinoa, sautéed chicken, and fresh vegetables.
- Top with crumbled feta cheese and Kalamata olives, then drizzle with the yogurt dressing.
Best Ways to Enjoy It
Serve these bowls warm for a satisfying dinner tonight. You can add a side of warm pita bread for extra comfort. A scoop of hummus also pairs beautifully with these flavors.
Pack these into glass containers for easy weekday lunches. They taste great cold or at room temperature. Set your table and enjoy a fresh, healthy meal with your family.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This makes them ideal for meal prep for the work week.
If you prefer warm chicken, reheat it separately for one minute. Keep the fresh vegetables and yogurt sauce cold for the best texture. You can also prep the veggies a day early to save time.
Tips for Best Results
- Rinse your quinoa before cooking to remove any bitter taste.
- Dice the chicken into even pieces so they cook at the same rate.
- Use fresh lemon juice for the most vibrant dressing flavor.
- Don’t overcook the chicken to ensure it stays juicy and tender.
- Prep your vegetables while the chicken is browning in the pan.
- Double the dressing if you love an extra creamy bowl.
- Add a pinch of red pepper flakes for a little spicy kick.
Easy Flavor Ideas
- Swap quinoa for cauliflower rice for a low-carb option.
- Use chickpeas instead of chicken for a vegetarian version.
- Add fresh dill or parsley for a burst of garden-fresh flavor.
- Try goat cheese instead of feta for a different creamy finish.
Common Questions
Can I use chicken thighs instead?
Yes, boneless chicken thighs work great and stay very moist. Just ensure they reach an internal temperature of 165 degrees.
How do I keep the cucumber from getting soggy?
If you are meal prepping, store the cucumber in a separate small container. Add it to the bowl right before you eat.
I hope these fresh and easy bowls bring a little bit of sunshine to your kitchen. They are truly the perfect way to fuel your busy week with goodness.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cubed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon sal t
- 0.5 teaspoon black pepper
- 1 cup uncooked quinoa
- 1 cup cucumber , diced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, finely sliced
- 0.25 cup Kalamata olives, pitted
- 0.5 cup feta cheese, crumbled
- 0.5 cup non -fat Greek yogurt
- 1 tablespoon fresh lemon juice
Instructions
- Cook the quinoa according to package instructions using water or chicken broth until fluffy.
- In a large bowl, toss the cubed chicken breast with 1 tablespoon of olive oil, oregano, garlic powder, salt, and pepper.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the internal temperature reaches 165 degrees Fahrenheit.
- While the chicken cooks, prepare the vegetables by dicing the cucumber, halving the tomatoes, and slicing the onion.
- In a small bowl, whisk together the Greek yogurt and lemon juice to create a high-protein dressing.
- Assemble the bowls by layering equal portions of cooked quinoa, sautéed chicken, and fresh vegetables.
- Top with crumbled feta cheese and Kalamata olives, then drizzle with the yogurt dressing.
