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Grilled Greek Chicken Souvlaki Quinoa Brown Rice Bowls

Grilled Greek Chicken Quinoa Brown Rice Bowls - a Mediterranean inspired weeknight chicken dish full of bright flavors served with grilled vegetables, olives, feta on a bed of quinoa and brown rice.
Course Main Course
Cuisine American
Keyword healthy dinner chicken, healthy dinner recipes, quinoa bowls
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 servings
Calories 387 kcal
Author Kelly


For the Chicken:

  • 1-1/2 lbs boneless skinless chicken breasts cut into 1 1/4-inch cubes
  • 1/3 cup olive oil divided (plus more for grill)
  • 1/2 cup fresh lemon juice about 2 large lemons
  • 2 Tablespoons red wine vinegar
  • 2 cloves garlic minced
  • 1 teaspoon fresh chopped oregano or 1/2 teaspoon dried
  • 1/2 teaspoon fresh thyme or 1/4 teaspoon dried
  • 1/2 teaspoon fresh dill or 1/4 teaspoon dried
  • 1/2 teaspoon ground coriander
  • salt and black pepper to taste

For the Bowls:

  • 2 cups Hodgson Mill Quinoa Brown Rice cooked
  • 3 large sweet bell peppers I used red, orange and green diced into large chunks
  • 3 medium zucchini sliced into 1/4" rounds
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup jarred artichoke hearts Quartered
  • 1/3 cup assorted greek olives
  • 1/3 cup feta cheese crumbled (optional - leave out for dairy free option)

For the Tzatziki Sauce (optional - leave out for dairy free version):

  • 1 cup non-fat plain Greek yogurt
  • 1/2 English cucumber with peel grated
  • 1 clove garlic presssed
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon extra-virgin olive oil
  • 1 teaspoons grated lemon zest
  • 2 Tablespoons chopped fresh dill
  • salt and pepper to taste

Optional Toppings:

  • hummus
  • flatbread or pita bread
  • fresh basil, parsley, or dill
  • lemon wedges


  1. Whisk together marinade in a large bowl then add the cubed chicken and toss to coat.
  2. Cover and refrigerate the chicken for 45 minutes to 2 hours.
  3. Cook the quinoa according to package directions and as desired.
  4. **Heat the grill to medium-high heat.

  5. Thread the chicken onto metal or presoaked wooden skewers (about 30 minutes in water)
  6. Brush the grates with olive oil then place the skewers over top. Grill the chicken for 3-4 minutes per side, gently flipping and cook for another 3-4 minutes, until chicken is cooked through and has light char marks.
  7. While the chicken is grilling, toss the zucchini, bell peppers, tomatoes and artichoke hearts onto the grill and cook for about 3-4 minutes on each side, or until tender.
  8. Fluff the quinoa brown rice and divide among bowls. Add grilled vegetables, olives, and chicken skewers.
  9. Sprinkle with feta cheese and serve with extras as desired.
  10. To make the Tzatziki sauce: combine all the ingredients by hand or a blender (if you want it smooth). Cover and refrigerate until ready to use.

Recipe Notes

**If you don't have a grill, you can also use a grill pan to cook everything on the stove.

Chicken marinade and tzatziki sauce adapted from Martha Stewart

Nutrition Facts
Grilled Greek Chicken Souvlaki Quinoa Brown Rice Bowls
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g15%
Cholesterol 24mg8%
Sodium 236mg10%
Potassium 1027mg29%
Carbohydrates 41g14%
Fiber 6g24%
Sugar 9g10%
Protein 18g36%
Vitamin A 2255IU45%
Vitamin C 106.3mg129%
Calcium 118mg12%
Iron 3.6mg20%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.