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I had been wanting to make this Greek Quinoa Bowl with Chicken for a few weeks and I finally pulled the plug. I could tell that my husband wasn’t thrilled with the idea of a Greek dinner, but he trusts me and so he never voiced his concern. We’ve been together for 15 years, so even if he doesn’t say something out loud, I usually know what he’s thinking. When he went to get seconds, he said to me, “I want to be honest, I had some doubts that I would like this, but- WOW – it was good!” He’s right, it is fricking delicious.

I seriously can’t say enough good things about Greek Quinoa Bowl with Chicken. It’s fresh and light and filling at the same time. I very rarely eat leftovers, but as I‘m typing this, all that I can think about is how excited I am about chowing down on these leftovers for lunch tomorrow.

Let me show you how I made this Greek Quinoa Bowl with Chicken 👇🏻

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Preheat your oven to 450 degrees. Pound your chicken breasts out so that they are an even thickness. Line a baking sheet with parchment (I ran out 🤷🏻‍♀️). Brush the chicken with 1 tbsp of melted butter. Sprinkle the chicken breasts with salt, lemon pepper, garlic powder, and dried oregano. I didn’t measure the seasoning, I just simply sprinkled it over the chicken. Pat the seasoning down into the chicken and flip over. Repeat the same steps on this side.

Bake the chicken for 20-25 until it is cooked through and has reached an internal temperature of 165 degrees.

While the chicken is in the oven, cook the quinoa according to package directions. Usually when I cook quinoa, I cook it in half broth and half water. The broth gives the quinoa a little more flavor. When the quinoa is done cooking, remove the saucepan from heat and leave it covered. When you’re ready to plate, fluff it with a fork.

While the quinoa is cooking, make the dressing.

Make the Greek dressing. You could use a store-bought Greek dressing, but homemade is just so darn delicious. To make the dressing, combine 1/2 cup of (good) olive oil, 2 tbsp of red wine vinegar, 1 tsp lemon zest, 1/2 of a lemon juiced (about 1-2 tbsp), 2 tsp of dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp of finely minced garlic cloves into a mason jar. And shake, shake, shake. If you don’t have a mason jar, you can throw all of the ingredients into a bowl and whisk the heck out of it.

After you’ve made the Greek dressing, add one sliced cucumber, 2 cups chopped tomatoes, 1/2 of a sliced red onion, and one chopped avocado to a medium-sized bowl. Add HALF of the Greek dressing to the veggies and gently toss to coat them in the dressing.

Now you’re ready for assembly.

To assemble: Divide the quinoa into 4 bowls (or save some for lunches like I did 😉). Slice the cooked chicken breasts and evenly distribute them into the bowls. Add about 1/4 cup of sliced kalamata olives to each bowl, along with a generous helping of the cucumber salad. Garnish the bowl with some Feta cheese (I used a Goat Cheese Feta by Montchevre and it was ah-mazing!!) and some chopped fresh parsley.

I drizzled some of the leftover dressing onto my bowl as well.

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.