Greek Chicken Quinoa Salad Bowl
This Greek chicken quinoa salad bowl combines seasoned chicken thighs, fluffy quinoa, and classic Greek ingredients like feta, Kalamata olives, and fresh vegetables in a single, make-ahead meal. It's protein-rich, naturally gluten-free, and stores well for weekday lunches.
Total
55 minServings
4Ingredients
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15 Ingredients
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Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Place the boneless, skinless chicken thighs on a parchment-lined baking sheet and season generously with the Italian dressing seasoning packet.
- 3
Bake the chicken for 25 minutes.
- 4
Flip the chicken thighs and bake for an additional 10 minutes.
- 5
To finish, broil the chicken for a couple of minutes on each side until golden and cooked through.
- 6
While the chicken is cooking, rinse the quinoa thoroughly. Add the quinoa and water to a saucepan, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed.
- 7
Once the chicken has cooled slightly, chop it into bite-sized pieces.
- 8
In a large bowl or individual meal prep containers, layer the cooked quinoa, chopped chicken, red onion, banana peppers, feta cheese, cherry tomatoes, cucumber, and Kalamata olives.
- 9
Season the salad with salt, pepper, and dried oregano. Drizzle with red wine vinegar and olive oil.
- 10
Mix everything together until well combined. Serve immediately or store in the refrigerator for meal prep.
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Tips & Notes
Pro tips
- Season chicken thighs generously with the Italian dressing mix and let sit for 15+ minutes before cooking to boost flavor penetration.
- Cook quinoa in a 1:2 ratio (1 cup quinoa to 2 cups water) and fluff with a fork; this keeps it light, not mushy, for the bowl.
- Chop vegetables into bite-sized pieces similar in size to quinoa grains for balanced bites and even flavor distribution.
- Toss the salad gently just before serving to keep feta crumbles intact and prevent the cucumber from releasing excess water.
Substitutions
- Red onion → white onion or shallots (milder flavor)
- Kalamata olives → green olives or sun-dried tomatoes (different brine flavor, comparable texture)
- Feta cheese → goat cheese or ricotta salata (tanginess maintained, firmer crumble)
- Banana peppers → roasted red peppers or bell peppers (less vinegary, sweeter profile)
Storage & make-ahead
Store in an airtight container for up to 4 days; add vinaigrette just before eating if meal prepping to maintain texture.
Common Questions
Can I use chicken breast instead of thighs?
Yes, but thighs stay more tender and juicy during cooking. If using breast, reduce cooking time to avoid drying out.
How long does this salad keep in the fridge?
Store in an airtight container for up to 4 days. Add the vinaigrette just before eating if prepping ahead to prevent sogginess.
Is this gluten-free?
Yes, if you use certified gluten-free Italian dressing seasoning mix; check the label as some brands may contain gluten.
Can I meal prep this in advance?
Absolutely. Prepare all components separately, then assemble and dress the bowl within a few hours of eating for best texture.
What vinaigrette pairs best with this?
A simple Greek vinaigrette with olive oil, red wine vinegar, oregano, and garlic complements the Italian seasoning on the chicken.
