Greek Chicken, Veggie, and Quinoa Bowls

Makes 4 servings


  • 1 lb. boneless, skinless chicken breasts, cut into 1 ½-inch pieces
  • 1 red bell pepper, cut into chunks
  • 1 yellow or orange bell pepper, cut into chunks
  • 1 zucchini, cut into ½-inch-thick half-moons
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 % cups cooked quinoa

Optional Toppings: homemade or store-bought tzatziki sauce, crumbled feta cheese



  1. Preheat oven to 400 degrees Farenheit. Combine chicken, vegetables, oil, lemon juice, garlic, oregano, salt, and pepper in a large bowl. Spread in a single layer on a large rimmed baking sheet (or two).

  2. Bake 20 minutes or until chicken is done

  3. Scoop 1/3 cup quinoa into each of four bowls or containers. Top evenly with chicken and vegetable mixture. Add tzatziki sauce or feta cheese, if using.


*Recipe prepared by registered dietitians from St. Vincent’s Health System


Nutrition [Per Serving]:

320 calories; 11 g total fat; 2 g saturated fat; 30 g protein;

24 g carbohydrate; 4 g fiber; 350 mg sodium