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A bright Greek chicken bowl with quinoa, cucumbers, tomatoes, and feta cheese.

Sunny Greek Chicken Bowls with Lemony Quinoa

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 540 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.