How to Make the Perfect Greek Lemon Herb Chicken Bowl
Greek · Easy · 40 min · 4 servings
This Greek lemon herb chicken bowl features juicy marinated chicken breast served over herbed quinoa with roasted red peppers, kalamata olives, and a light tzatziki dressing. It is a bright and refreshing Mediterranean-inspired meal prep option that tastes as good on day four as it does on day one.
Why this recipe works
This Greek Lemon Herb Chicken Bowl recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 40g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 lbs boneless skinless chicken breast
- 2 cups quinoa uncooked
- 1 cup roasted red peppers sliced
- 0.5 cup kalamata olives pitted and halved
- 1 cup store bought tzatziki
- 2 tbsp dried Greek seasoning
Step by step instructions
Step 1: Marinate and Cook the Chicken
Coat chicken breasts with Greek seasoning, the juice of 1 lemon, 2 tablespoons olive oil, and 2 minced garlic cloves. Let marinate for 10 minutes. Heat a grill pan or skillet over medium-high heat and cook chicken for 6 to 7 minutes per side until internal temperature reaches 165 degrees Fahrenheit. Let rest for 5 minutes before slicing.
Step 2: Cook the Quinoa
Rinse quinoa thoroughly under cold water. Combine with 4 cups of vegetable broth in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and stir in fresh chopped parsley and a squeeze of lemon juice.
Step 3: Prep the Toppings
Slice roasted red peppers into thin strips if not already done. Halve the kalamata olives. If desired, quickly warm the roasted peppers in a dry skillet for 2 minutes to enhance their flavor before assembling.
Step 4: Assemble and Refrigerate
Divide herbed quinoa evenly among 4 meal prep containers. Top each with sliced Greek chicken, roasted red peppers, and kalamata olives. Store tzatziki separately in small sealed containers and add just before eating to prevent the base from becoming soggy. Refrigerate for up to 4 days.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- quinoa → farro or barley for a heartier grain base with more chew
- store bought tzatziki → plain Greek yogurt mixed with dill, garlic, and lemon juice as a homemade alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not rinsing quinoa before cooking which leaves a bitter coating on the grains and affects the overall taste
- Adding tzatziki directly into the container before storage which causes the quinoa to become waterlogged and unpleasant in texture
Nutrition facts
Per serving: 480 calories, 40g protein, 42g carbs, 14g fat, 5g fiber.
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