High‑Protein Greek Chicken Quinoa Bowl (Easy, Healthy Dinner)

If you’re looking for a meal that’s both hearty and healthy, this High-Protein Greek Chicken Quinoa Bowl is a game-changer. Imagine juicy, marinated chicken thighs grilled to perfection, resting on a bed of fluffy quinoa, and topped with crisp cucumbers, sweet cherry tomatoes, tangy feta, and briny kalamata olives. A drizzle of creamy homemade tzatziki brings everything together with that signature Mediterranean flair. This bowl isn’t just dinner—it’s a colorful, protein-packed experience that’s perfect for busy weeknights, meal prep, or cozy family meals.

Whether you’re feeding four hungry adults or prepping for a week of nourishing lunches, this Greek-inspired quinoa bowl hits all the right notes: fresh, flavorful, and satisfying.

Why You’ll Love This Recipe

• Protein-packed & filling – Chicken and quinoa provide a muscle-loving boost.
• Mediterranean flavors – Feta, olives, and tzatziki make every bite aromatic and vibrant.
• Quick prep & versatile – Minimal cooking time if chicken is pre-marinated.
• Perfect for meal prep – Stays fresh in the fridge for easy grab-and-go lunches.
• Family-friendly – Kids and adults alike love the balance of fresh veggies and savory chicken.

Ingredients

• 1 cup uncooked quinoa (2 cups cooked) – Light and fluffy, quinoa is a complete protein and makes a hearty base.
• ½ cup feta cheese, crumbled – Adds a creamy, tangy contrast to the fresh vegetables.
• ½ cup kalamata olives, sliced – Provides a salty, briny punch that elevates the flavor profile.
• 1 medium red onion, diced – Sharp and crisp, balancing the richness of chicken and feta.
• 1 medium English cucumber, chopped – Adds cool crunch and freshness.
• 1 cup cherry tomatoes, halved – Sweet and juicy bursts in every bite.
• 2 lb chicken thighs, marinated and cooked – Tender, juicy, and packed with Greek-inspired flavor.
• 1 cup tzatziki sauce – Creamy yogurt and cucumber dressing that ties all ingredients together.
• Olive oil – Optional drizzle for extra richness.
• Black pepper & dill for garnish – Adds a fragrant, finishing touch.

How to Make High‑Protein Greek Chicken Quinoa Bowl

Step 1: Cook the Quinoa

Rinse 1 cup of quinoa under cold water. In a saucepan, combine with 2 cups of water and a pinch of salt. Bring to a gentle boil, cover, and simmer for 15-20 minutes until fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 2: Prepare the Chicken

Marinate 2 lb of chicken thighs using your favorite Greek chicken marinade. For best flavor, marinate at least 12 hours, ideally overnight. Grill or pan-cook the chicken until it reaches an internal temperature of 170°F, then slice into bite-sized pieces.

Step 3: Make the Tzatziki

Use homemade tzatziki or a store-bought version for convenience. For a creamier sauce, squeeze excess liquid from grated cucumber before mixing with yogurt, garlic, lemon juice, and dill.

Step 4: Assemble the Bowl

In each serving bowl, layer cooked quinoa, sliced chicken, cucumbers, cherry tomatoes, red onion, and kalamata olives. Drizzle with tzatziki, sprinkle crumbled feta on top, add a drizzle of olive oil, and season with black pepper. Garnish with fresh dill and enjoy immediately.

Tips for Success

• Always marinate chicken in the fridge to prevent bacterial growth.
• Don’t skip squeezing the cucumber for tzatziki—it prevents watery dressing.
• For extra flavor, toast the quinoa in a dry pan for 2-3 minutes before cooking.
• Use a meat thermometer to ensure chicken is perfectly cooked.

Equipment Needed

• Saucepan with lid (for quinoa)
• Grill, skillet, or oven (for chicken)
• Mixing bowls
• Chef’s knife and cutting board
• Measuring cups and spoons
• Fork (for fluffing quinoa)

Recipe Variations

• Vegetarian – Swap chicken with grilled halloumi or chickpeas for protein.
• Spicy Greek Bowl – Add crushed red pepper or a drizzle of harissa to the tzatziki.
• Low-carb option – Replace quinoa with cauliflower rice for a lighter bowl.
• Dairy-free – Use hummus instead of feta and tzatziki for creamy flavor.

Serving Suggestions

• Serve with warm pita bread on the side.
• Pair with a Greek salad for an extra veggie boost.
• Top with a lemon wedge for a zesty finish.

FAQs

Can I meal prep these bowls?
Yes! Keep chicken and quinoa separate from fresh vegetables for up to 4 days. Assemble just before eating.

Can I use chicken breast instead of thighs?
Absolutely, but cook carefully to avoid drying out the meat.

Can I make tzatziki ahead of time?
Yes, it stays fresh in the fridge for up to 3 days.

What if I don’t have feta?
Substitute with goat cheese or omit entirely. The bowl is still flavorful.

How spicy is this recipe?
Mild by default, but you can add chili flakes or harissa for a kick.

Final Thoughts

This High-Protein Greek Chicken Quinoa Bowl is a feast for the senses: colorful, protein-packed, and bursting with Mediterranean flavors. It’s perfect for family dinners, meal prep, or simply treating yourself to a healthy yet indulgent meal. Give it a try, experiment with your favorite toppings, and enjoy every bite of this wholesome, flavorful bowl. Don’t forget to share your creations and make this recipe your own Mediterranean masterpiece!

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