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Greek Quinoa Bowl with Chicken

Healthy, light, and filling. This Greek Quinoa Bowl with Chicken features delicious baked chicken, a fresh cucumber salad, and a homemade vinaigrette.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 Servings
Author: Maggie @ Cupcakes and Sarcasm

Ingredients

For the Chicken

  • 2 Tbsp Unsalted Butter, melted
  • 3 Boneless, Skinless Chicken Breasts (about 6-8oz each)
  • Garlic Powder
  • Lemon Pepper Seasoning
  • Dried Oregano
  • Salt

For the Greek Dressing

  • 1/2 Cup Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • 1 Tsp Lemon Zest
  • 1/2 Lemon, juiced (about 1-2 tbsp)
  • 2 Tsp Dried Oregano
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1 Tbsp Garlic Cloves, finely minced

For the Cucumber Salad

  • 1 English Cucumber, quartered and sliced
  • 2 Cups Tomatoes, cored and chopped
  • 1 Avocado, diced
  • 1/2 Medium Red Onion, sliced

Other

  • 1 Cup Uncooked Quinoa
  • 4 Oz Feta Cheese
  • 1 Cup Kalamata Olives, pitted and halved
  • Chopped Fresh Parsley, for topping

Instructions

  • Preheat oven to 450 degrees. Pound chicken breasts so that they are an even thickness. Place on a baking sheet and brush one side with half of the melted butter. Sprinkle the chicken evenly with salt, lemon pepper seasoning, dried oregano, and garlic powder. Pat the spices into the chicken and flip to the other side. Brush with the remaining butter and sprinkle evenly with spices, patting them into the chicken when done. Bake the chicken for 20-25 minutes until chicken is cooked through  and reaches an internal temperature of 165 degrees.
  • While the chicken is cooking, cook 1 cup of quinoa according to package directions. When the quinoa is finished cooked, remove from heat and leave covered until ready to plate.
  • While the quinoa is cooking, prepare the Greek dressing. Combine all of the dressing ingredients in a mason jar and shake really well until combined. If you don’t have a mason jar, combine in a bowl and whisk really well.
  • In a medium bowl, combine the sliced cucumber, diced tomatoes, diced avocado, and sliced red onion. Pour half of the Greek dressing over the veggies and gently toss to coat. 
  • To assemble: divide the quinoa into 4 bowls. Slice the chicken and evenly distribute into the bowls. Add about 1/4 cup of sliced olives to each bowl along with some of the cucumber salad. Top with feta cheese and chopped fresh parsley. Drizzle some of the leftover Greek dressing over top if desired. Enjoy!