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Greek Chicken Quinoa Power Bowl

A nutritious and flavorful Mediterranean-style power bowl featuring deeply marinated grilled chicken breasts, fluffy quinoa, and fresh, crisp vegetables.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian-American fusion, Greek, Mediterranean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Marinated Chicken
  • 1.5 lbs skin-on, bone-in chicken breasts or boneless skinless
  • 0.25 cup extra virgin olive oil
  • 0.25 cup fresh lemon juice
  • 3 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme optional
  • 1 tsp red pepper flakes optional
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Bowl Assembly & Toppings
  • 1 cup dry quinoa rinsed
  • 2 cups chicken broth or water
  • 1 large English cucumber diced
  • 1 pint cherry tomatoes halved
  • 0.5 cup Kalamata olives pitted and halved
  • 0.5 small red onion finely diced
  • 0.5 cup crumbled feta cheese
  • 1 sprig fresh parsley or oregano for garnish
Lemon-Herb Vinaigrette Dressing
  • 0.25 cup extra virgin olive oil
  • 2 tbsp red wine vinegar or lemon juice
  • 1 tbsp fresh parsley finely chopped
  • 0.5 tsp dried oregano
  • 0.5 tsp Dijon mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • Mixing bowls
  • Grill pan or outdoor grill
  • Small pot with lid
  • Whisk

Method
 

  1. Combine all marinade ingredients in a bowl/bag, add chicken, coat well, and marinate for 30 minutes to 6 hours.
  2. Rinse quinoa. Combine quinoa and broth in a pot, bring to a boil, reduce to low, cover, and simmer for 15-20 minutes until fluffy. Fluff with a fork.
  3. Prepare cucumber, tomatoes, red onion, and olives while the chicken marinates.
  4. Whisk together the Lemon-Herb Vinaigrette ingredients in a small jar, ensuring the mustard is fully incorporated.
  5. Grill the chicken skin-down on medium-high heat for 5-7 minutes without moving, flip, and grill 5-10 more minutes until internal temperature reaches 165°F (74°C). Let rest before slicing.
  6. To assemble: place a base of fluffy quinoa in each bowl, top with sliced seared chicken, and distribute the prepared fresh toppings and crumbled feta.
  7. Liberally drizzle the Lemon-Herb Vinaigrette over the entire bowl just before serving.
  8. Garnish with fresh parsley and flaky sea salt.

Notes

Always rinse quinoa before cooking to prevent bitterness from saponin. Ensure your grill/pan is very hot before adding the chicken, and do not move the chicken until the char releases naturally.