Greek Chicken Bowl

I am a big fan of throwing things into bowls and calling it dinner. This Greek-inspired bowl was filled with the flavors of the Mediterranean: lemon, oregano, dill, basil. This meal is chock full of protein from the chicken, the quinoa, the chickpeas and the tzatziki sauce. It was a slightly different take on my Greek Chicken Souvlaki recipe I shared back in March. You can find the recipe for the tzatziki sauce there!

Greek Chicken Bowl

I also paired it with a side of whole wheat pita and Sabra Lemon Twist Hummus. Toast the pita and you’re golden.


Greek-Inspired Grilled Chicken Bowl


  • 4 skinless, boneless chicken breasts
  • 2 green bell peppers, sliced
  • 1/2 red onion, sliced
  • 1/3 cup white wine
  • 1 cup tri-color quinoa
  • 2 tbsp dried basil
  • 2 tbsp dried oregano
  • 1 tsp lemon-pepper seasoning
  • Salt, to taste
  • Pepper, to taste
  • Tzatziki sauce
  • 15oz can of garbanzo beans
  • 1 cucumber, cut into 1/4 pieces
  • 1 cup grape tomatoes, halved
  • Extra virgin olive oil, to taste
  • Rice vinegar, to taste
  • 1/4 cup crumbled feta cheese
  • 4 cloves garlic, minced
  • 1 lemon, juice


  1. Place chicken breasts in a large Ziploc bag and marinate with 1/2 cup extra virgin olive oil, juice of 1/2 lemon, salt, pepper, oregano and basil for about two hours.
  2. Add cup of quinoa and 2 cups water to a rice cooker. Set to cook.
  3. In a large saute pan, heat olive oil at medium heat. Add garlic and saute for one minute.
  4. Add peppers and red onion, salt, pepper, oregano and basil. Saute for about three-four minutes, add wine and cover. Turn heat down to medium-low.
  5. Combine garbanzo beans, tomatoes, cucumber, feta, extra virgin olive oil and vinegar in a bowl. Sprinkle with salt and pepper to taste. Set aside in the refrigerator.
  6. While quinoa, peppers and onion are cooking, heat your grill to about 400 degrees.
  7. Grill chicken for about nine-ten minutes on each side.
  8. Remove the cover off of the peppers and onion. When they have a bit of char and are soft to poke with a fork, remove from heat.
  9. Assemble bowls with quinoa, cucumber-tomato-chickpea salad, peppers and onion, chicken, and top with tzatziki sauce. Sprinkle with fresh dill to garnish.

GreekChickenBowl3 Greek Chicken Bowl

Greek Chicken Bowl

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