Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Greek Chicken Quinoa Bowls
with olives / bell peppers / creamy lemon dill sauce

Active: 30 min Total: 50 min
Lemon, dill, and oregano give these healthy quinoa and chicken bowls fresh Mediterranean flair. Don't miss out on the creamy sauce that is great drizzled over top or served on the side.


Greek Chicken Quinoa Bowls:
  • Garlic - 2 cloves , chopped
  • Broccoli florets - 10 oz , chopped
  • Bell peppers, red - 1 , chopped
  • Onions, medium and red - 1 , chopped
  • Olives, pitted green or Kalamata - 1/4 cup , sliced
  • Dill - 1 tsp , chopped
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Oregano, dried - 1 tsp
  • Water - 1 Tbsp
  • Cooked quinoa (ingredients listed separately) - ~2 cups
Quinoa (x2 nights):
  • Quinoa, uncooked - 1 1/3 cups
  • Stock, any type - 2 2/3 cups
Creamy Lemon Dill Sauce:
  • Dill - 1 tsp , chopped
  • Lemon juice - 1 1/2 Tbsp
  • Honey - 1/2 tsp
  • Sour cream - 1/2 cup


  1. Make quinoa - (This makes enough for 2 nights.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Garlic / Broccoli / Bell peppers / Onions / Olives - Prep as directed. Combine peppers and onions. Store other ingredients separately. (Can be done up to 5 days ahead)
  3. Dill (for chicken bowls and dressing) - Chop dill. (Can be done 1 day ahead)
  4. Chicken - Slice chicken into cubes. Combine with first portion of oil, dill, lemon juice (portions for chicken), and oregano. Marinate for 20 minutes.
  5. Make creamy lemon dill sauce - Combine dill, lemon juice (portions for dressing), honey, and sour cream. Season with some salt and pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Drain marinade off chicken. Discard marinade. Season chicken with some salt and pepper.
  2. Heat a skillet or wok with second portion of oil over medium-high heat. Add broccoli and saute for 1 minute. Add water and cover with a lid. Steam broccoli until tender, ~3 minutes.
  3. To broccoli, add bell peppers and onions. Saute until tender, ~2 minutes more. Stir in olives. Season with some salt and pepper. Set vegetables aside and return pan to heat.
  4. Add third portion of oil and then chicken and saute until chicken is cooked through, 3 to 4 minutes. In the last minute of cooking, add garlic.
  5. If quinoa was made ahead, reheat in the microwave (reserve half for Thursday).
  6. Assemble bowls by topping quinoa with chicken and vegetables. Finish bowls with creamy lemon dill sauce on top. Enjoy!



0 reviews