Sunny Greek Chicken Bowls with Lemony Quinoa for Quick Meals

By:

Emma

February 13, 2026

Delicious Greek Chicken Bowls with Lemony Quinoa served in a vibrant bowl

Bright and fresh, these Sunny Greek Chicken Bowls feature marinated chicken and lemony quinoa, making them a perfect, protein-packed meal for weeknights.

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Bright, fresh, and dinner-table friendly, these Sunny Greek Chicken Bowls turn weeknight stress into a cheerful, protein-packed meal. You will love the lemony quinoa and herb-marinated chicken for a comforting bowl that feels both healthy and indulgent.

Why this recipe works

Lemon and herbs brighten the quinoa and chicken, keeping flavors vibrant without heavy sauces.
Build-your-own bowls make assembly fast, and they are perfect for meal prep.
Balanced macros, with lean protein, whole grains, and healthy fats, make this a family favorite.
Simple ingredient swaps let you adapt the bowls for gluten-free, vegetarian, or low-carb diets.

If you want more protein-forward chicken dinners, check out these high protein chicken recipes for extra weeknight inspiration.

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
3 tbsp olive oil, for chicken marinade
3 tbsp lemon juice, for chicken marinade
2 cloves garlic, minced, for marinade
1 tsp dried oregano
0.5 tsp dried dill
0.5 tsp salt, for marinade
0.25 tsp black pepper
1 cup quinoa, rinsed
2 cups water or chicken broth
1 tbsp olive oil, for quinoa
2 tbsp fresh lemon juice, for quinoa
0.25 cup fresh parsley, chopped
Salt and pepper, to taste for quinoa
1 large cucumber, diced
2 cups cherry tomatoes, halved
0.5 red onion, thinly sliced
0.5 cup kalamata olives, pitted and halved
0.5 cup feta cheese, crumbled
0.5 cup hummus
Fresh dill and parsley, for garnish
0.25 cup olive oil, for vinaigrette
3 tbsp lemon juice, for vinaigrette
1 tbsp red wine vinegar
1 clove garlic, minced, for vinaigrette
1 tsp dried oregano, for vinaigrette
1 tbsp fresh dill, chopped, for vinaigrette
Salt and pepper, to taste for vinaigrette

Ingredient notes and substitutions

Chicken: Use boneless, skinless thighs if you prefer richer flavor, reduce cooking time slightly.
Quinoa: White, red, or tri-color all work. Replace with couscous or farro for texture variation.
Hummus: Swap with tzatziki for a creamier, tangier bowl.
Feta: Use dairy-free feta to make the bowl vegan with plant-based chicken and hummus.

Photo of ingredients laid out

Where to find specialty items

Kalamata olives and good feta are available at most grocery stores, or find artisan options at specialty markets.
For high quality olive oil, check local grocery olive bars or online retailers.
If you prefer a warm, spoonable option, these best creamy white chicken chili recipes make a cozy weeknight alternative.

STEP-BY-STEP

Marinate the chicken. In a large bowl, combine the chicken pieces with 3 tablespoons olive oil, lemon juice, minced garlic, oregano, dill, salt, and pepper. Toss to coat evenly and let marinate for at least 30 minutes in the refrigerator, or up to 4 hours for deeper flavor.
Cook the quinoa. While the chicken marinates, rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
Rest and season the quinoa. Remove the quinoa from heat and let it stand covered for 5 minutes. Fluff with a fork and stir in 1 tablespoon olive oil, 2 tablespoons lemon juice, and chopped parsley. Season with salt and pepper to taste. Visual cue, quinoa should be fluffy and separate, not mushy.
Make the vinaigrette. Whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, red wine vinegar, minced garlic, dried oregano, fresh dill, salt, and pepper in a small bowl until well combined. Set aside to let flavors meld.
Cook the chicken. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid crowding. Cook, stirring occasionally, until golden brown and cooked through to 165°F, about 6 to 8 minutes. Look for clear juices and no pink inside.
Assemble the bowls. Divide the lemony quinoa among four bowls. Top with the cooked chicken, diced cucumber, halved cherry tomatoes, sliced red onion, kalamata olives, and a dollop of hummus. Drizzle with the lemon-herb vinaigrette and sprinkle with crumbled feta, fresh dill, and parsley.

Process photos are helpful for the marinated chicken, fluffy quinoa, and the finished bowl. For different chicken dinner ideas, try this chicken enchiladas with green sauce for a Tex-Mex twist.

Tips for success at each stage

Marinate at least 30 minutes to let acid tenderize the chicken.
Rinse quinoa well to remove bitterness.
Do not crowd the pan when searing chicken, work in batches for better browning.

TIPS & VARIATIONS

Make-ahead and storage

Store components separately in airtight containers for up to 4 days. Reheat chicken and quinoa, then assemble with fresh veggies. Hummus and feta keep best cold.

Recipe variations

Vegetarian: Replace chicken with roasted chickpeas or grilled halloumi.
Low-carb: Swap quinoa for cauliflower rice.
Mediterranean salad bowl: Omit hummus and add grilled peppers and artichoke hearts.
Gluten-free: This whole recipe is naturally gluten-free when using certified gluten-free quinoa.

Serving suggestions

Serve with warm pita or a side of roasted lemon potatoes. Add a simple Greek salad for a heartier meal.

Pro tips

Use fresh lemon juice for the brightest flavor.
Toast quinoa briefly in the pan before adding liquid for a nuttier taste.
For more topping and make-ahead strategies, check these best chicken enchiladas recipes and pro tips for inspiration you can adapt.

COMMON MISTAKES TO AVOID

Not rinsing quinoa, which leads to bitterness. Fix by thoroughly rinsing under cold water.
Overcrowding the skillet, which steams rather than browns the chicken. Prevent by cooking in batches.
Marinating too briefly, which reduces flavor penetration. Aim for least 30 minutes, up to 4 hours.
Overcooking quinoa, causing mushy texture. Remove from heat when liquid is absorbed and let it rest for 5 minutes.
Using bottled lemon juice, producing flat flavor. Always use fresh lemon juice when possible.
Adding dressing too early, wilting fresh veggies. Dress bowls just before serving to maintain crunch.
Skipping internal temperature checks, risking undercooked poultry. Use a thermometer and cook chicken to 165°F.

If you want a light, creamy dessert after these bowls, try a fruity fluffy jello with Greek yogurt for a fresh finish.

Sunny Greek Chicken Bowls with Lemony Quinoa

Bright and fresh, these Sunny Greek Chicken Bowls feature marinated chicken and lemony quinoa, making them a perfect, protein-packed meal for weeknights.

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Prep Time 30

Cook Time 30

Total Time 1

Course Dinner, Main Course

Cuisine Greek, Mediterranean

Servings servings

Calories 570 kcal

Ingredients

For the chicken marinade

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
3 tbsp olive oil for chicken marinade
3 tbsp lemon juice for chicken marinade
2 cloves garlic, minced for marinade
1 tsp dried oregano
0.5 tsp dried dill
0.5 tsp salt for marinade
0.25 tsp black pepper

For the quinoa

1 cup quinoa, rinsed
2 cups water or chicken broth
1 tbsp olive oil for quinoa
2 tbsp fresh lemon juice for quinoa
0.25 cup fresh parsley, chopped
Salt and pepper, to taste for quinoa

For the bowl toppings

1 large cucumber, diced
2 cups cherry tomatoes, halved
0.5 red onion thinly sliced
0.5 cup kalamata olives, pitted and halved
0.5 cup feta cheese, crumbled
0.5 cup hummus
Fresh dill and parsley, for garnish

For the vinaigrette

0.25 cup olive oil
3 tbsp lemon juice
1 tbsp red wine vinegar
1 clove garlic, minced for vinaigrette
1 tsp dried oregano for vinaigrette
1 tbsp fresh dill, chopped for vinaigrette
Salt and pepper, to taste for vinaigrette

Instructions

Marinate the chicken

In a large bowl, combine the chicken pieces with olive oil, lemon juice, minced garlic, oregano, dill, salt, and pepper. Toss to coat evenly and let marinate for at least 30 minutes in the refrigerator, or up to 4 hours for deeper flavor.

Cook the quinoa

While the chicken marinates, rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

Rest and season the quinoa

Remove the quinoa from heat and let it stand covered for 5 minutes. Fluff with a fork and stir in olive oil, lemon juice, and chopped parsley. Season with salt and pepper to taste.

Make the vinaigrette

Whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, fresh dill, salt, and pepper in a small bowl until well combined. Set aside to let flavors meld.

Cook the chicken

Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid crowding. Cook, stirring occasionally, until golden brown and cooked through to 165°F, about 6 to 8 minutes.

Assemble the bowls

Divide the lemony quinoa among four bowls. Top with the cooked chicken, diced cucumber, halved cherry tomatoes, sliced red onion, kalamata olives, and a dollop of hummus. Drizzle with the lemon-herb vinaigrette and sprinkle with crumbled feta, fresh dill, and parsley.

Notes

Store components separately in airtight containers for up to 4 days. Reheat chicken and quinoa, then assemble with fresh veggies. Hummus and feta keep best cold.