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–+ servings
A bowl full of quinoa, shredded chicken, kalamata olives, cucumber, roasted tomatoes, and feta sauce
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5 from 1 vote

Greek Chicken Quinoa Bowls

Whip this recipe for Greek Chicken Quinoa Bowls up and you'll have lunches prepared for nearly every day of the work week!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Greek
Servings: 4 bowls
Calories: 465kcal
Author: Lauren Pacek

Ingredients

Roasted cherry tomatoes

  • 1 pint cherry tomatoes halved
  • 1 tbs olive oil
  • kosher salt and black pepper to taste

Shredded chicken

  • 3 boneless skinless chicken breasts
  • 1 tbs olive oil
  • 1 lemon juiced
  • 1 clove garlic minced
  • 2 teaspoon oregano
  • kosher salt and black pepper to taste

Quinoa

  • 1 cup quinoa
  • 2 cups water or chicken broth
  • kosher salt to taste

Feta dressing

  • 4 oz feta cheese
  • 2 tbs olive oil
  • 1 tbs water plus more if needed
  • ½ to 1 lemon juiced
  • kosher salt to taste

Everything else

  • ½ English cucumber chopped
  • ½ cup kalamata olives chopped

Instructions

To make the roasted cherry tomatoes

  • Preheat the oven to 300°F. Line a baking sheet with foil and set aside.
  • Spread the halved cherry tomatoes on the prepared baking sheet.
  • Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
  • Roast for 45-60 minutes, checking after about 30 minutes, until the tomatoes are sweet, jammy, and perfect. Allow them to cool slightly.

To make the shredded chicken

  • Preheat the oven to 350°F. Line a baking sheet with foil and set aside.
  • In a small bowl, combine the olive oil, lemon juice, garlic, oregano, and salt and pepper.
  • Place the chicken on the prepared baking sheet, coat with the olive oil/spice mixture, and roast until the chicken is cooked through (i.e., 165°F on an instant-read thermometer), approximately 18 to 20 minutes.
  • Once the chicken breasts are cooked through, allow them to cool a bit before shredding with two forks.

To make the quinoa

  • Place the quinoa, water, and salt in a saucepan. Bring to a boil.
  • Lower the heat to low, cover with a lid, and simmer for 15-20 minutes, or until the quinoa has absorbed all of the water.
  • Fluff the quinoa with a fork.

To make the feta dressing

  • Blitz all ingredients in a food processor or blender.
  • Process until smooth.

To assemble the bowls

  • Divide all ingredients into 4 equal parts and combine in 4 bowls.

Nutrition

Serving: 1 | Calories: 465kcal | Carbohydrates: 19g | Protein: 36g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Cholesterol: 103mg | Sodium: 989mg | Fiber: 3g | Sugar: 5g