Quick Look at this Simple Mediterranean Chicken Quinoa Bowl
- Ready In: about 30 minutes!
- Serves: 4
- Main Ingredients: grilled chicken thighs, quinoa, cucumbers, tomatoes, feta, kalamata olives, the best tzatziki sauce, and simple Greek vinaigrette!
- Dietary Info: Gluten-Free and Dairy-Free friendly
- Protein: over 45g/serving!
- Best For: easy weeknight dinner or meal prep for the week.
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Why This Bowl Is Always On Repeat
- Super easy – around 30 minutes until it is ready-to eat.
- Customizable – adjust amounts to your liking, use what you have on hand, swap proteins, etc.
- A fresh and flavorful meal that has all those bright mediterranean flavors!
- Meal Prep Friendly – store in separate containers; add tzatziki sauce and Greek vinaigrette when serving.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken Thighs – used for their incredible flavor, but feel free to use boneless chicken breasts if you prefer. If you do, I would recommend making them into grilled chicken cutlets.
- Soy Sauce – perfect for a quick marinade on the chicken! Option to use tamari or coconut aminos to stay gluten-free.
- Quinoa – a delicious and light base to the bowl that brings the protein, but feel free to swap for rice or any other grain.
- Tzatziki Sauce – make your own homemade tzatziki sauce, dairy-free tzatziki sauce, or pick-up your favorite store-bought version.
How To Make A Mediterranean Chicken Quinoa Bowl
Step 1 – Cook the quinoa on the stove top.
Step 2 – Marinate the chicken thighs in soy sauce.
Flavor Variations
This chicken quinoa bowl is super versatile! Feel free to change up any of the ingredients. We would recommend some fresh cilantro, tomatoes, marinated cucumbers, and/or edamame!
Step 3 – Grill chicken thighs until their internal temperature reaches 165°F. Let it rest for 5 minutes.
Step 4 – Assemble everything together in individual bowls.
Meal Prep Tips
Separate the cooked ingredients (quinoa and chicken) into meal prep containers for easy reheating. Store in the fridge with separate containers for the fresh ingredients for up to 4 days. Add the tzatziki sauce and dressing right before serving to prevent sogginess.
Erin’s Testing Tips: What We Learned
- Marinate the chicken thighs! Even as little as 5-15 minutes in soy sauce will make a huge difference. The soy sauce adds flavor and keeps them incredibly juicy.
- Quinoa cooked in chicken broth will have even more flavor than water, if you have some on hand.
- Be generous with the sauce! Nobody wants a dry quinoa bowl, add plenty of tzatziki sauce and the Greek dressing.
Mediterranean Chicken Quinoa Bowl FAQs
Yes, everything can be made and stored in the fridge for up to 4 days in advance.
Yes, if you prefer to eat it cold or don’t want to reheat that is completely fine.
Highly recommend our easy Greek vinaigrette, homemade tzatziki sauce, or a simple drizzle of olive oil and lemon juice.
The chicken and quinoa can be frozen in a container together, but the other fresh ingredients are not recommended to freeze. Add those before serving.
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Equipment
Ingredients
- 1⅓ cups raw quinoa
- 2⅓ cups water
- 1.25 pounds boneless skinless chicken thighs
- ⅓ cup soy sauce, sub tamari for gluten-free
- kosher salt & ground black pepper
- 2 cups mini cucumbers, quartered
- 2 cups kalamata olives, pitted
- 2 cups cherry tomatoes
- 1 can baby artichoke hearts, drained
- 1 cup feta cheese, crumbled
- 2 avocado, sliced or diced
Serving Suggestions:
Instructions
- Quinoa: Cook 1⅓ cups raw quinoa in 2⅓ cups water per package instructions.
- Marinate Chicken: While the quinoa is cooking, place 1.25 pounds boneless skinless chicken thighs and ⅓ cup soy sauce in a large bowl or storage bag to marinate for 15-30 minutes.
- Prep: Preheat the grill to a medium-high heat (450℉) and make sure the grill grates are clean.
- Grill Chicken: Remove the chicken from the marinade and season both sides with kosher salt & ground black pepper. Cook for 3-4 minutes per side or until the internal temperature reaches 165℉ (use a meat thermometer). Remove chicken from the heat and let rest 5-10 minutes. Cut into slices.
- Build Bowls: Add quinoa to bowl, place chicken on top along with cucumber, olives, tomatoes, artichoke hearts, feta, and avocado.
- Serve: Enjoy with tzatziki sauce and a drizzle of Greek vinaigrette!
Notes
- Dairy-Free: Use dairy-free feta cheese and dairy-free tzatziki sauce!
- Gluten-Free: Swap out the soy sauce for tamari or coconut aminos.
- Chicken Breasts: Feel free to use chicken breasts instead of thighs, I would recommend making them into grilled chicken cutlets (faster and more evenly cooked).
- Quinoa: A total of 4 cups cooked quinoa will be needed (1 cup per bowl), so feel free to make it yourself or used pre-cooked quinoa.
- Note: The above amounts are suggestions, feel free to add as much or as little as you would like.
- Meal Prep: This would be great for meal prep. Simply let the chicken cool fully before adding to an airtight container and store in the fridge for up to 4 days.
Nutrition
*Originally published on 4/28/17. Retested and updated with new photos on 7/16/26.
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Linda says
Yum and yum again – funny all my favorite things too. Love it!
Erin says
Yay!! That’s awesome! Glad you like it!