Are you craving a healthy, protein-packed dinner that tastes like a Mediterranean restaurant at home? Grilled Greek Chicken Quinoa Bowls deliver bold flavor, bright produce, and balanced macros, ready in under 45 minutes. The keyword, Grilled Greek Chicken Quinoa Bowls, appears here to match what Pinterest and Facebook users search for most. This guide improves on others by combining clear step-by-step grilling technique, realistic cook times, and smart substitutions for busy kitchens. In this guide, you’ll learn how to marinate, grill, assemble, store, and adapt these bowls so every weeknight feels special.
To explore similar protein-rich chicken options after making these bowls, try our high protein chicken recipes for more inspiration.
What Is Grilled Greek Chicken Quinoa Bowls?
Grilled Greek Chicken Quinoa Bowls pair charred, herb-marinated chicken with nutty quinoa and classic Greek toppings, such as cucumber, tomato, feta, and tzatziki. The result is a balanced bowl with protein, fiber, and healthy fats, ideal for meal prep or family dinners.
These bowls are versatile, working as a warm entrée or a chilled lunch. They are Mediterranean in profile but simple enough for American kitchens, and they scale well for 2 to 8 servings.
Quick Facts about Grilled Greek Chicken Quinoa Bowls
- Serving size: 1 bowl (approx 450 g)
- Estimated calories: 520 kcal per serving, depends on feta and oil
- Prep time: 15 min, Cook time: 20 min, Marinate: 30 min to 6 hours
Pros & cons
- Pros – High protein, meal prep friendly, flexible toppings
- Cons – Requires grill or grill pan, feta adds sodium
Grilled Greek Chicken Quinoa Bowls
Ingredients
For the Marinade
- 1/4 cup olive oil Extra virgin recommended
- 1 tbls lemon juice Freshly squeezed
- 2 cloves garlic Minced
- 1 tsp oregano Dried
- 1 tsp thyme Dried
- 1 tsp basil Dried
- 1 tbls honey For sweetness
- 3/4 tsp salt Adjust to taste
- 1/4 tsp pepper Adjust to taste
Main Ingredients
- 4 pieces chicken breasts Pounded for even cooking
- 1 cup quinoa Rinsed and drained
- 2 cups low-sodium chicken broth Or water
- 1 cup tomatoes Diced
- 1 cup avocado Sliced
- 1 cup cucumbers Diced
- 1/2 cup feta cheese Crumble or block
- 1/2 cup olives Kalamata or your choice
- 1/2 cup tzatziki sauce For serving
Instructions
Preparation
- Pound thicker parts of chicken breasts to even out their thickness. Transfer to a gallon-size resealable bag.
- In a small mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, basil, honey, and season with salt and pepper. Pour the mixture over the chicken in the bag.
- Seal the bag while pressing out excess air. Rub the marinade over the chicken and refrigerate for at least 30 minutes and up to 6 hours.
- Cook the quinoa in low-sodium chicken broth or water according to package directions.
Cooking
- Preheat a gas grill to 425 degrees F. Grill the chicken for 4-6 minutes per side until the center registers 165 degrees F. Remove from heat, cool for 5 minutes, then dice into cubes.
Assembly
- To assemble bowls, divide a layer of quinoa among 4 pasta bowls. Top with chicken, tomatoes, avocados, cucumbers, feta, olives, and tzatziki. Serve warm.
Notes
Nutrition
Step-by-Step Instructions
Follow these steps for even cooking and maximum flavor. Each step lists the action and the expected result so you can follow visually and by touch.
- Action: Pound thicker parts of chicken breasts to even out their thickness. Transfer to a gallon size resealable bag.
Expected result: Even thickness, cooks uniformly without drying. - Action: In a small mixing bowl whisk together olive oil, lemon juice, garlic, oregano, thyme, basil, honey and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Pour olive oil mixture over chicken in bag.
Expected result: Marinade coats chicken for bright, herb-forward flavor. - Action: Seal bag while pressing excess air out. Rub marinade over chicken then transfer to refrigerator and marinate at least 30 minutes and up to 6 hours.
Expected result: Flavors penetrate, meat becomes tender. - Action: Cook quinoa in low-sodium chicken broth or water according to directions on package.
Expected result: Fluffy quinoa, better flavor if broth is used. - Action: Preheat a gas grill to 425 degrees F. Once preheated grill chicken 4 – 6 minutes per side (depending on their size) until center registers 165 degrees. Remove from heat, cool 5 minutes then dice into cubes.
Expected result: Juicy, charred chicken with safe internal temperature. - Action: To assemble bowls, divide a layer of quinoa among 4 pasta bowls. Top with chicken, tomatoes, avocados, cucumbers, feta, olives and tzatziki. Serve warm.
Expected result: Balanced bowls with contrasting textures and temperatures.
Variations & Substitutes
Swap ingredients to match diet or region while keeping the core technique the same. Each substitute changes flavor, cook time, or nutrition modestly.
- Vegetarian – use grilled halloumi or roasted chickpeas instead of chicken, increases fiber, reduces protein density.
- Lower sodium – use no-salt feta, rinse olives, and use low-sodium broth, reduces sodium by up to 40%.
- Southwest twist – swap oregano for cumin and cilantro, replace tzatziki with avocado-lime crema, increases spice and richness.
For more regional chicken ideas, see our best chicken enchiladas recipes for flavor swap inspiration.
Mistakes to Avoid
Beginners often overcook chicken, underseason quinoa, or add wet toppings too early. Avoid these errors by following simple checks and timing strategies.
Checklist to fix common issues
- Undercooked centers – use instant-read thermometer, target 165 degrees F.
- Dry chicken – do not overcook, rest 5 minutes before slicing.
- Bland quinoa – cook in low-sodium broth and season while hot.
- Soggy bowls – add avocado and tzatziki at assembly, not in storage.
- Too salty – reduce feta or rinse cured olives before adding.
Chef tip: rest meat 5 minutes, it keeps juices locked in and slices cleanly.
Compare technique notes with our blackened chicken alfredo tips to adapt seasoning intensity.
Storage, Reuse
Proper storage keeps bowls fresh for meal prep. Quinoa and chicken separate hold well for 3 to 4 days in the refrigerator when kept in airtight containers.
- Refrigerate: Store components separately, 3 to 4 days at 4 degrees C (40 degrees F) or below.
- Freeze: Freeze cooked chicken only, up to 3 months, thaw overnight in refrigerator before reheating.
- Reheat: Warm chicken in a skillet over medium heat for 3 to 4 minutes, or microwave 60 to 90 seconds until 165 degrees F.
Related Recipes / See Also
If you love this, try our high protein sauces to pair with other bowls and pastas.
More ideas:
- Try another balanced bowl from our creamy white chicken chili variations for cozy, protein-forward meals.
- Explore meal prep bowls and tips in our high protein chicken recipes collection for weekly rotation.
- Swap the chicken for spicy grilled options inspired by our best chicken enchiladas recipes to add heat and depth.
Conclusion
Grilled Greek Chicken Quinoa Bowls offer a bright, balanced meal that is fast enough for weeknights and sturdy enough for meal prep. You get protein, fiber, and Mediterranean flavor in one bowl, with simple swaps for dietary needs. Follow the steps above, avoid common mistakes, and you will have bowls that keep well and taste fresh. Enjoy the grilling, and serve with lemon wedges for extra brightness.
Did you know? Quinoa is a complete plant protein, making this bowl doubly nutrient-rich when paired with chicken. For official nutrition data on quinoa, see the USDA database at USDA.
