These Greek chicken quinoa bowls are the easiest, most delicious high-protein meal prep. Rotisserie chicken, fluffy quinoa, chickpeas, cucumber, and kalamata olives are layered over creamy tzatziki and topped with crisp romaine. They come together so quickly, are packed with good-for-you ingredients, and make the best grab-and-go lunches.
Why You’ll Love These Chicken Quinoa Bowls
If you are looking for a fast, feel-good meal prep, these Greek chicken quinoa bowls check every box. They are loaded with lean protein, fiber, and fresh vegetables, and they taste like something from your favorite Mediterranean spot. Best of all, there is barely any cooking involved, so you can have a batch of chicken quinoa bowls ready for the week in about 20 minutes.
Quick to prep. Rotisserie chicken does the heavy lifting, so the only thing you cook is the quinoa.
High protein. Between the chicken, quinoa, and chickpeas, each of these quinoa bowls has about 35 grams of protein.
Meal prep friendly. These chicken quinoa bowls hold up beautifully in the fridge, so lunch is handled all week.
Fresh and satisfying. Creamy tzatziki, crisp cucumber, and salty olives make every bite feel light but filling.
What You Need to Make Greek Chicken Quinoa Bowls
One of the best parts about these chicken quinoa bowls is how simple the ingredient list is. Here is what goes into them and why each one earns its spot. You will find my go-to products linked throughout.
Rotisserie chicken. The ultimate shortcut. Pull it apart and finely dice it so you get a little chicken in every bite of your quinoa bowls.
Quinoa. A protein-rich, fiber-packed grain that is the hearty base of these bowls. One cup of dry quinoa is plenty for four servings.
Chickpeas. They add plant-based protein, fiber, and a lovely creamy texture. Just rinse and drain a can.
Cucumber. For cool, refreshing crunch. I love crisp mini cucumbers here.
Kalamata olives. Briny, salty, and so Mediterranean. These kalamata olives are my favorite for these bowls.
Tzatziki. The creamy, garlicky yogurt sauce that ties the whole bowl together. This tzatziki is a great store-bought option.
Romaine lettuce. Finely diced and piled on top for a fresh, crisp finish.
Olive oil, balsamic vinegar, and hot sauce. A simple splash of olive oil, balsamic vinegar, and a little hot sauce is all the dressing these quinoa bowls need.
Salt and pepper. A good flaky sea salt and fresh pepper bring everything to life.
How to Make Greek Chicken Quinoa Bowls
These chicken quinoa bowls could not be easier to throw together. Here is the quick overview, and the full measurements are in the recipe card above.
Cook the quinoa. Cook one cup of quinoa according to the package directions, then let it cool slightly. This is the only thing you need to cook.
Prep the chicken and chickpeas. Pull apart the rotisserie chicken and finely dice it. Rinse and drain the chickpeas.
Chop the veggies. Dice the cucumber and kalamata olives, and finely dice the romaine lettuce.
Layer the bowls. Start by adding a layer of tzatziki to the bottom of each container, then add the quinoa, chickpeas, and chicken.
Dress and finish. Add the cucumber and olives, then a splash of olive oil, balsamic vinegar, and hot sauce if you like, and season with salt and pepper. Top with the finely diced romaine.
That is it. In about 20 minutes you have a full batch of Greek chicken quinoa bowls ready to grab and go.
My Best Tip for Meal Prep Quinoa Bowls
The secret to quinoa bowls that stay fresh all week is the order you layer them. Always put the tzatziki on the bottom of the container and the romaine lettuce on top. Keeping the creamy sauce away from the lettuce means the greens stay crisp instead of wilting, so your chicken quinoa bowls taste just as good on day four as they do on day one. When you are ready to eat, give everything a quick stir to coat it all in that garlicky sauce.
How to Store These Quinoa Bowls
Assemble the chicken quinoa bowls in individual meal prep containers and store them in the fridge for up to four days. Because everything stays layered and the dressing is light, they keep their texture really well. I do not recommend freezing these bowls, since the fresh cucumber, lettuce, and tzatziki do not thaw nicely. If you want to prep even further ahead, cook the quinoa and shred the chicken up to three days in advance and assemble the bowls when you are ready.
Variations and Substitutions
These Greek chicken quinoa bowls are endlessly adaptable. Here are a few easy swaps:
Swap the grain. Use cooked rice, farro, couscous, or orzo in place of quinoa.
Change the protein. Grilled chicken, shrimp, or extra chickpeas all work in place of rotisserie chicken for vegetarian quinoa bowls.
Add more Mediterranean flair. Crumbled feta, cherry tomatoes, red onion, or a spoonful of hummus are all delicious additions.
Make it a wrap. Pile the filling into a warm pita for a handheld version of these bowls.
What to Serve With Chicken Quinoa Bowls
These quinoa bowls are a complete meal on their own, but they are lovely alongside warm pita and hummus, a simple Greek salad, or a cup of soup. If you are building out your meal prep rotation, try my Korean ground pork rice bowls, these cozy fall harvest bowls, or my protein-packed chickpea chicken salad for more make-ahead lunches.
Frequently Asked Questions
Can I make these chicken quinoa bowls ahead of time? Yes, that is exactly what they are made for. Assemble them in containers and refrigerate for up to four days.
Do you eat these quinoa bowls hot or cold? I love them cold or at room temperature, straight from the fridge, which makes them perfect for meal prep. You can gently warm the chicken and quinoa if you prefer.
Can I use a different grain? Absolutely. Rice, farro, couscous, or orzo all work beautifully in place of the quinoa.
How To Make Greek Chicken Quinoa Bowls
The Ingredients
Here is everything you need for these Greek chicken quinoa bowls, with my favorite products linked. Each one has an easy swap if you need it.
1 rotisserie chicken, pulled and finely diced. Swap in grilled chicken, shrimp, or extra chickpeas for vegetarian bowls.
1 cup quinoa, cooked. Rice, farro, couscous, or orzo all work in place of the quinoa.
1 can chickpeas, rinsed and drained. White beans are a nice substitute.
1 cucumber, diced. I use crisp mini cucumbers; English cucumber works too.
1/2 cup kalamata olives, diced. Castelvetrano olives are a milder option.
1/2 cup tzatziki. Use store-bought or homemade; hummus also works.
2 cups romaine lettuce, finely diced. Baby spinach or arugula can be swapped in.
Cook 1 cup of quinoa according to package directions and let it cool.
Pull apart the rotisserie chicken and finely dice it.
Rinse and drain the can of chickpeas.
Dice the cucumber and kalamata olives, and finely dice the romaine lettuce.
Assemble the bowls: start by adding a layer of tzatziki to the bottom of each container.
Layer in the chicken, quinoa, chickpeas, diced cucumber, and diced olives.
Add a splash of olive oil, balsamic vinegar, and hot sauce if using, then season with salt and pepper.
Top with the finely diced romaine. Serve, or seal and refrigerate for meal prep.
Recipe Tips
Putting the tzatziki on the bottom and the romaine on top keeps the lettuce crisp for meal prep.
Use any cooked grain like rice, farro, or couscous in place of quinoa, and swap the rotisserie chicken for grilled chicken, shrimp, or chickpeas for vegetarian.
Add feta, cherry tomatoes, or red onion for even more Mediterranean flavor.
These Greek chicken quinoa bowls are the meal prep I make on repeat, and they come together in about 20 minutes thanks to one shortcut: store-bought rotisserie chicken. Layered over creamy tzatziki with fluffy quinoa, chickpeas, crunchy cucumber, and briny kalamata olives, these chicken quinoa bowls are quick to prep, packed with good-for-you ingredients, and most of all, so delicious.
They are the kind of healthy lunch you actually look forward to pulling out of the fridge. Scroll down for the full recipe card, then keep reading for all my tips.
Olive oil, balsamic vinegar, and hot sauce (optional), to taste
Salt and pepper, to taste
Instructions
Cook 1 cup of quinoa according to package directions and let it cool.
Pull apart the rotisserie chicken and finely dice it.
Rinse and drain the can of chickpeas.
Dice the cucumber and kalamata olives, and finely dice the romaine lettuce.
Assemble the bowls: start by adding a layer of tzatziki to the bottom of each container.
Layer in the chicken, quinoa, chickpeas, diced cucumber, and diced olives.
Add a splash of olive oil, balsamic vinegar, and hot sauce if using, then season with salt and pepper.
Top with the finely diced romaine. Serve, or seal and refrigerate for meal prep.
Notes
Putting the tzatziki on the bottom and the romaine on top keeps the lettuce crisp for meal prep.
Use any cooked grain like rice, farro, or couscous in place of quinoa, and swap the rotisserie chicken for grilled chicken, shrimp, or chickpeas for vegetarian.
Add feta, cherry tomatoes, or red onion for even more Mediterranean flavor.
Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.
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