Chicken Quinoa Bowl

Though I enjoy entree salads, full of leafy greens and topped with some kind of protein, I often find myself hungry within an hour or two. That is never the case with this Chicken Quinoa Bowl. With more texture and heft, it offers an ideal solution, bridging the gap between light and satisfying, healthy and indulgent. While the flavors and textures are complex, the recipe is straightforward, thanks to a couple of time-saving tricks any busy cook will appreciate.

This hearty bowl blends the fresh vegetables of a salad with savory marinated baked chicken and nutrient-dense quinoa – that darling of the wellness set, technically not a grain but an edible seed with a slightly nutty, pleasantly earthy taste that’s become shorthand for “I care about my health, but I’m not a fanatic.” Cooking quinoa is simple, similar to cooking rice, and can be cooked on the stovetop or even in a rice cooker (my preferred method). The supporting cast – cherry tomatoes, cucumbers, kalamata olives, avocados, crumbled feta, and slivered almonds – reads like a who’s who of farmer’s market favorites. Garlic, fresh lemon juice, and oregano in the marinade add a refreshing Mediterranean flair, welcome any time of year.

Chicken Quinoa Bowl Ingredients

• Greek Yogurt: I use plain, full-fat Greek yogurt for a rich, creamy marinade and dressing. It tenderizes the chicken beautifully.
• Extra Virgin Olive Oil: Don’t skimp here – a good quality olive oil adds a wonderful flavor to both the marinade and the quinoa.
• Fresh Lemon Juice: Always use freshly squeezed for the brightest flavor. It really makes a difference in the marinade and dressing.
• Garlic: Fresh cloves are a must. I like to use two for a balanced flavor, but feel free to adjust to your taste.
• Dried Oregano: Make sure your oregano is still fragrant – it’s key to achieving that Mediterranean flavor profile.
• Chicken Breasts: Look for boneless, skinless breasts of similar size for even cooking. Free-range or organic chicken often has the best flavor.
• Quinoa: Rinse it thoroughly before cooking to remove any bitterness. I prefer white quinoa, but tri-color works great too.
• Cherry Tomatoes: Choose ripe, vibrant tomatoes for the best flavor and texture. I love how they burst with freshness in every bite.
• Cucumbers: English or Persian cucumbers work well here. If using regular cucumbers, you might want to peel and seed them.
• Kalamata Olives: These add a wonderful briny flavor. Make sure they’re pitted for easy eating.
• Feta Cheese: I recommend using a Greek feta for authenticity, but any good quality feta will do. Crumble it yourself for the best texture.
• Avocado: Choose a ripe but firm avocado. It adds a creamy texture and healthy fats to the bowl.
• Slivered Almonds: These add a lovely crunch. Toast them lightly for an even nuttier flavor if you have the time.
• Crushed Red Pepper: Optional, but I love the subtle heat it brings. Adjust the amount to your spice preference.

Efficient Prep and Flexible Serving

In a nod to our time-crunched schedules, the Greek yogurt based marinade does double duty as the creamy, tangy dressing for the bowl. And while the quinoa and chicken cook, you can chop the vegetables, making efficient use of your prep time. The resulting dish is versatile, equally delicious served warm, chilled, or at room temperature. It’s as comfortable at a picnic as it is in your office break room. Unlike wilting salads or uninspiring leftovers that often populate our workday lunches, these bowls stay fresh and flavorful, no matter when or where you enjoy them.

Recipe Options

• Seasonal vegetable swaps: I love changing things up with the seasons. In summer, I can’t resist adding grilled zucchini or fresh bell peppers. During the fall, roasted butternut squash adds a lovely sweetness. And for a quick nutrient boost any time of year, I’ll toss in a handful of baby spinach.
• Spice it up: Sometimes I’ll add a generous pinch of sumac or za’atar to the yogurt dressing for an extra Mediterranean flavor boost.
• Nut swap: While I love the almonds, toasted pine nuts or chopped walnuts can be a delicious change of pace. They each bring their own unique crunch to the bowl.
• Cheese choices: Feta is excellent in this bowl, but don’t hesitate to try crumbled goat cheese or even some shaved Parmesan. Each cheese brings its own personality to the dish.
• Fresh herb remix: Parsley is great, but fresh mint or dill can also brighten up the flavors in an unexpected way.

In the end, this Chicken Quinoa Bowl is more than just a meal – it’s a perfect snapshot of modern eating, blending nutrition, convenience, and appeal in one beautiful dish. It’s a practical and delicious way to enjoy a balanced, satisfying meal any day of the week.

How to Make Chicken Quinoa Bowls

Marinate cubed chicken in the Greek yogurt mixture infused with garlic, lemon, and oregano (remember to just use a portion for the marinade – the rest is for dressing the bowls). While the chicken absorbs these flavors, cook your quinoa until fluffy and tender. Once the chicken has marinated, bake it in a preheated oven until golden and cooked through.

As the chicken bakes, prepare your fresh toppings. Chop the tomatoes, cucumbers, and olives, and slice the avocado. When all components are ready, assemble your bowls. Start with a base of seasoned quinoa, top with the baked chicken, and arrange the fresh vegetables around it. Sprinkle with crumbled feta and slivered almonds, then drizzle with the reserved yogurt dressing. Finish with a garnish of fresh parsley if desired.