Greek Chicken Bowls with Quinoa

Mediterranean Magic in a Bowl: Easy Greek Chicken & Quinoa Meal Prep

Healthy. High-protein. Quick week day dinner ideas that double as perfect meal prep. Includes grilled, crockpot and one-pot methods — and a creamy tzatziki sauce.

This post may contain affiliate links at no extra cost to you. Please read our full disclosure here to find out more.

Introduction — Why this Greek chicken bowls with quinoa recipe works

If you love bright Mediterranean flavors but also need something easy, healthy and reliable for busy week days, this is your new go-to. I wrote this post after several weeks of testing different marinades and cooking methods — grilled for texture, crockpot for hands-off convenience, and one-pot for those nights when every minute counts. Each version keeps the bowl high in protein, full of vegetables, and topped with a cooling tzatziki sauce.

What you'll get from this recipe

• One complete meal: lean protein, complex carbs, healthy fats, and vegetables.
• Exact ingredient measurements for reliable results.
• Three ways to cook chicken: grilled, crockpot, or one pot.
• Meal prep & storage tips so you can make 3–5 lunches/dinners ahead.

Ingredients (makes 4 bowls)

For the chicken & marinade

• 1.2 lb (550 g) boneless, skinless chicken breasts (about 2 medium breasts)
• 3 tbsp extra-virgin olive oil (45 ml)
• 3 tbsp freshly squeezed lemon juice (about 1 large lemon; 45 ml)
• 3 cloves garlic, minced (about 12 g)
• 1 tbsp dried oregano (6 g) or 1/4 cup fresh oregano, chopped
• 1 tsp sea salt (6 g)
• 1/2 tsp black pepper (1.25 g)

For the quinoa

• 1 1/2 cups dry quinoa, rinsed (255 g)
• 2 3/4 cups low-sodium chicken or vegetable broth (650 ml)
• 1 tbsp olive oil (15 ml)
• Pinch of salt

For the vegetables & toppings

• 1 cup cucumber, diced (150 g)
• 1 cup cherry tomatoes, halved (150 g)
• 1/2 medium red onion, thinly sliced (60 g)
• 1 medium red bell pepper, diced (120 g)
• 1/2 cup pitted Kalamata olives, halved (75 g)
• 4 oz (115 g) crumbled feta cheese
• 2 tbsp chopped fresh parsley (8 g)

For the tzatziki sauce

• 1 cup plain Greek yogurt (240 g, full-fat or 2% for creaminess)
• 1/2 cup grated cucumber, excess water squeezed out (70 g)
• 1 garlic clove, minced (3 g)
• 2 tbsp lemon juice (30 ml)
• 1 tbsp extra-virgin olive oil (15 ml)
• 1 tbsp chopped fresh dill (4 g) or 1 tsp dried dill
• Salt and pepper to taste

How to cook — three easy methods

Method A — Grilled (best texture & quick)

1. Mix marinade: in a bowl whisk 3 tbsp olive oil, 3 tbsp lemon juice, minced garlic, oregano, salt and pepper.
2. Place chicken in a shallow dish or zip-top bag with marinade; refrigerate for 30–60 minutes.
3. Preheat grill or grill pan to medium-high. Grill chicken 5–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly.

Method B — Crockpot (hands-off, perfect for meal prep)

1. Combine chicken and marinade in crockpot. Add 1/4 cup (60 ml) chicken broth to keep it moist.
2. Cook on LOW for 4–5 hours or HIGH for 2–3 hours. Shred or slice before assembling bowls.

Method C — One-Pot (week night, minimal cleanup)

1. Heat 1 tbsp olive oil in a large deep skillet or pot over medium heat. Sear seasoned chicken 3–4 minutes per side.
2. Remove chicken; add quinoa, broth, and diced bell pepper. Bring to a simmer, return chicken on top, cover and cook 18–20 minutes until quinoa is tender and chicken reaches 165°F (74°C).

The grilled method gives the best caramelization and is my personal favorite for texture. The crockpot version is the easiest for big batch meal prep. The one pot approach is the quickest cleanup-win and still tastes fantastic.

Make the tzatziki sauce

1. Combine all tzatziki ingredients in a bowl and mix well.
2. Chill at least 20 minutes (flavors meld and the sauce firms up).

How to assemble your Greek chicken bowls with quinoa

1. Divide quinoa equally into four bowls (about 1 1/2 cups cooked quinoa per bowl).
2. Top with sliced grilled or shredded crockpot chicken (about 4–5 oz / 115–140 g per bowl).
3. Add cucumber, cherry tomatoes, red onion, bell pepper, olives, and a sprinkle of feta.
4. Spoon 2 tbsp tzatziki over each bowl and garnish with parsley.

These bowls are high protein, colorful, and perfect for clean eating meal plans.

Meal prep & storage tips

• Portion into airtight containers (store tzatziki separately in small sauce containers to keep bowls fresh).
• Refrigerate up to 4 days. For longer storage, freeze chicken only (up to 3 months) and thaw in fridge overnight before assembling.
• Reheat quinoa and chicken in microwave for 90 seconds (stir halfway) or rewarm on stove until just heated through.

My little kitchen story (personal touch)

While writing this post I kept thinking back to the first time I chased the perfect tzatziki — I forgot to squeeze the cucumber and ended up with a watery mess. That taught me the simple but crucial trick of squeezing the grated cucumber dry; it makes the sauce thick and creamy. I also tested the recipe grilled, crockpot, and one-pot for an entire month to see which version my family actually uses midweek — spoiler: they asked for more tzatziki.

Three recommended products to make this recipe easier

1) PrepNaturals Glass Meal Prep Containers — perfect for portioning and storing

I use 30–34 oz glass meal prep containers for these bowls because they’re oven, microwave, freezer and dishwasher safe — and they’re sturdy enough to go from fridge to microwave to table. I like glass for clean eating because it won’t absorb odors or stain like some plastics do.

Buy on Amazon PrepNaturals 5 Pack 30 oz Glass Meal Prep Containers.

Call to action: Grab a set so you can portion your Greek chicken bowls for the week — these make reheating and packing lunches effortless.

2) GreenPan Ceramic Nonstick Grill Pan — great for indoor grilling

If you can’t grill outside, a heavy grill pan gives you the same sear and char right on the stovetop. I recommend a ceramic nonstick grill pan that’s PFAS-free and durable — ideal for getting grill marks on your chicken without too much oil.

Buy on Amazon GreenPan 11" Healthy Ceramic Nonstick Grill Pan.

Call to action: Add this pan to your cart if you crave grilled texture year-round — it’s a game-changer for indoor week night dinners.

3) Bob’s Red Mill Organic Quinoa — reliable high-protein grain

Quinoa is the superstar complex carb here: it cooks quickly and contributes plant-based protein. I prefer an organic, reputable brand with consistent texture. Bob’s Red Mill offers whole-grain quinoa that cooks up fluffy and nutty every time.

Buy on Amazon Bob's Red Mill Organic White Quinoa — 26 oz.

Call to action: Stock up on a 2-pack so you’ll always have quinoa on hand for bowls, breakfasts, or salads.

Variations & swaps

• Vegetarian: Swap chicken for 2 cans (15 oz each / 425 g total) of drained chickpeas, roasted until crispy.
• Low-carb: Use cauliflower rice instead of quinoa (about 4 cups cooked cauliflower rice).
• Seafood twist: Substitute 1 lb (450 g) shrimp and grill for 2–3 minutes per side.

Nutritional notes

Each bowl (approximate) contains about 450–520 calories depending on portions, with ~35–40 g protein (when using 4–5 oz chicken), complex carbs from quinoa, healthy fats from olive oil and olives, and a generous serving of vegetables — ideal for high protein meal prep that supports balanced, clean eating.

Quick FAQ

Can I make this in the crockpot?

Yes — follow the crockpot instructions above. It yields very tender, shred-able chicken perfect for bowls.

How to cook quinoa perfectly?

Rinse quinoa, use a 1:1.75–1:2 ratio of quinoa to broth, bring to a boil, then simmer covered for ~15 minutes. Fluff with a fork and rest 5 minutes.

Can I freeze these bowls?

Freeze components (chicken/quinoa) but store fresh vegetables and tzatziki separately for best texture.

Final thoughts

These Greek chicken bowls with quinoa hit everything I aim for in a recipe: bright Mediterranean flavor, flexible cooking methods (grilled, crockpot, one pot), and excellent results for meal prep. Whether you’re prepping lunches for a busy week day or hunting for quick, healthy dinner ideas, this bowl is a keeper. If you make it, snap a photo and tell me which method you used — I love hearing which version becomes your weeknight favorite.

Recipe developed and tested by a cookbook-loving chef & writer. Affiliate links above may earn a small commission at no extra cost to you.