Spring is finally here and the sun is starting to shine. It is the perfect time for a fresh, bright meal that feels light. These Greek Chicken Bowls are exactly what your family needs right now.

They are zesty, filling, and packed with Mediterranean flavor. You can prep them on Sunday and enjoy them all week. This recipe delivers a healthy, satisfying lunch without any stress.

Why You’ll Love This Recipe

You will love how easy these are to assemble. They are a nutritional powerhouse for your busy work days. The lemon and herbs taste like a fresh garden breeze. It is a great way to stay on track with healthy goals.

The combination of warm chicken and cool vegetables is so satisfying. Kids love the bright colors and the creamy yogurt sauce. It is perfect for meal prep since it stores so well.

Simple Method

Making this meal is very straightforward and fast. You marinate the chicken while the quinoa simmers on the stove. Then, you just chop a few fresh vegetables for the salad. Simple steps lead to a restaurant-quality bowl at home.

Even if you are a beginner, you can do this. The prep is minimal and the results are consistently delicious. You will feel like a pro in the kitchen. Dinner is ready in under an hour!

Ingredients You’ll Need

Most of these items are likely already in your pantry. We use fresh seasonal produce to make the flavors pop.

1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
1 cup uncooked white quinoa, rinsed thoroughly
2 cups low-sodium chicken broth
4 tablespoons extra virgin olive oil, divided
3 tablespoons fresh lemon juice, divided
1 tablespoon dried oregano
3 cloves garlic, minced
1 teaspoon kosher salt
0.5 teaspoon ground black pepper
1.5 cups English cucumber, diced
1 cup cherry tomatoes, halved
0.25 cup red onion, finely diced
0.25 cup kalamata olives, sliced
0.5 cup crumbled feta cheese
0.5 cup plain Greek yogurt
1 tablespoon fresh dill, finely chopped

Step-by-Step Directions

In a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, oregano, half the garlic, salt, and pepper. Add chicken and toss to coat; marinate for 15 minutes.
In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
Fluff the quinoa with a fork and stir in 1 tablespoon of lemon juice and remaining olive oil.
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F (74°C).
In a separate bowl, toss the cucumber, tomatoes, red onion, and olives together.
Prepare the sauce by mixing the Greek yogurt, dill, remaining lemon juice, and remaining garlic in a small ramekin.
Assemble the bowls by dividing the lemony quinoa equally among four containers. Top with the cooked chicken, vegetable mixture, and crumbled feta cheese. Serve with the yogurt sauce on the side.

Best Ways to Enjoy It

Serve these in shallow bowls for a beautiful presentation. Top with extra fresh dill if you have some. These are great for a healthy weekday lunch at your desk. You can also serve them for a casual patio dinner.

Pair with some warm pita bread for a real treat. A side of hummus also goes perfectly with this. Sit back and enjoy the fresh flavors of the Mediterranean.

How to Store Leftovers

Store these in airtight containers in the refrigerator. They stay fresh and delicious for up to four days. Keep the yogurt sauce in a separate small jar. This keeps the vegetables crisp and fresh for longer. To reheat, just warm the chicken and quinoa slightly.

Recipe Tips

Rinse your quinoa well to remove any natural bitterness.
Don’t skip the marinating time for the most flavorful chicken.
Use a meat thermometer to ensure the chicken stays juicy.
Chop your vegetables into similar sizes for the best bite.
For a spring twist, add some roasted asparagus on top.
Double the sauce because everyone always wants a little extra.
Use English cucumbers to avoid having to peel the skin.
Add a pinch of lemon zest to the quinoa for extra zing.

Ways to Switch It Up

Use brown rice instead of quinoa if you prefer.
Swap chicken for chickpeas for a vegetarian-friendly version.
Add a scoop of store-bought hummus for extra creaminess.
Swap the feta for goat cheese for a different tang.
In summer, swap the quinoa for fresh salad greens.

Quick Answers

Can I make this ahead of time?

Yes, this is an excellent choice for meal prep. The flavors actually meld together better after a day. Just keep the sauce separate until you eat.

Is this recipe gluten-free?

It sure is! Quinoa is naturally gluten-free and very nutritious. Just ensure your chicken broth is certified gluten-free as well.

How do I know the chicken is done?

The chicken should be golden brown on the outside. It is done when it reaches 165°F inside. It usually takes about 8 to 10 minutes.

I hope these Greek Chicken Bowls bring a little sunshine to your kitchen. They are so simple to make and truly satisfy the whole family. Give them a try this week!

— Lidia