Grilled herbed chicken over fluffy quinoa with cucumber, tomatoes, kalamata olives, and creamy tzatziki.
Per serving ยท Adjust servings below to scale ingredients
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Season chicken with olive oil, oregano, garlic powder, lemon juice, salt, and pepper.
Grill or pan-sear chicken 5-6 minutes per side until cooked through. Rest 5 minutes, then slice.
Make tzatziki: mix yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper.
Divide quinoa among bowls. Top with cucumber, tomatoes, olives, red onion, and feta.
Add sliced chicken and a generous spoonful of tzatziki. Drizzle with olive oil.
Values are per 1 serving and stay fixed regardless of the servings adjuster above โ use the adjuster to scale ingredients only.
Each serving of Mediterranean Chicken Quinoa Bowl delivers 38g of protein at 440 calories โ that's 12 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 35% of total calories in this dish. The 32g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 18g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption. At 6g of dietary fiber per serving, this recipe also supports gut health and helps sustain fullness between meals.
Mediterranean Chicken Quinoa Bowl is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 38g of protein and 440 calories โ ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. For batch cooking, cook a double portion of chicken and store it plain in the fridge; sauce and reheat each portion separately to keep the texture from going soggy.
Keeps well in an airtight container in the fridge for 3-4 days. Reheat gently โ add a splash of water or broth if the sauce thickens.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time โ thighs take 1-2 minutes longer.
The two most common causes: the pan isn't hot enough before the chicken goes in (heat oil until shimmering), or the chicken is wet (pat dry with paper towels). Don't force it โ a properly seared piece releases cleanly when the crust forms.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.