{"format":"mise-recipe/0.1","url":"https://mise.how/greek-chicken-quinoa-bowls","recipe":{"slug":"greek-chicken-quinoa-bowls","title":"Greek Chicken Quinoa Bowls","author":"Mise Test Kitchen","summary":"Lemon-oregano chicken over quinoa with cucumber, tomatoes, feta, and a garlicky yogurt sauce. Packs well for lunch, too.","servings":4,"yieldLabel":"bowls","prepMin":20,"cookMin":20,"parentSlug":null,"cover":null,"palette":["#E3E8DA","#FBFAF4","#3E6FA8","#E7C14A"],"tags":["dinner","gluten-free","grain-bowl"],"visibility":"public","createdAt":"2026-10-07 15:18:46","ownerId":null,"source":"web","ingredients":[{"key":"quinoa","qty":1,"unit":"cup","item":"quinoa","note":"rinsed","density":0.72,"ingredientId":"quinoa"},{"key":"water","qty":2,"unit":"cup","item":"water","ingredientId":"water"},{"key":"salt","qty":2,"unit":"tsp","item":"kosher salt","density":0.6,"ingredientId":"salt"},{"key":"chicken","qty":1.5,"unit":"lb","item":"boneless skinless chicken breasts","note":"pounded to an even thickness","ingredientId":"chicken-breasts"},{"key":"lemon","qty":2,"unit":"each","item":"lemons","ingredientId":"lemon"},{"key":"oil","qty":0.25,"unit":"cup","item":"olive oil","ingredientId":"olive-oil"},{"key":"oregano","qty":2,"unit":"tsp","item":"dried oregano","density":0.2,"ingredientId":"oregano"},{"key":"garlic","qty":3,"unit":"clove","item":"garlic","note":"grated","density":0.56,"ingredientId":"garlic"},{"key":"pepper","qty":0.5,"unit":"tsp","item":"black pepper","density":0.45,"ingredientId":"black-pepper"},{"key":"yogurt","qty":0.75,"unit":"cup","item":"plain Greek yogurt","density":1.05,"ingredientId":"greek-yogurt"},{"key":"cucumber","qty":1,"unit":"each","item":"English cucumber","note":"diced","ingredientId":"cucumber"},{"key":"tomatoes","qty":1,"unit":"pint","item":"cherry tomatoes","note":"halved","density":0.6,"ingredientId":"cherry-tomatoes"},{"key":"onion","qty":0.5,"unit":"each","item":"red onion","note":"thinly sliced","density":0.68,"ingredientId":"red-onion"},{"key":"feta","qty":0.5,"unit":"cup","item":"crumbled feta","density":0.6,"ingredientId":"feta"},{"key":"parsley","qty":0.25,"unit":"cup","item":"chopped parsley","density":0.25,"ingredientId":"parsley"}],"steps":[{"body":"Bring {quinoa}, {water}, and {salt:1/4} to a boil. Cover, turn the heat to low, and cook until the water is absorbed. Fluff and keep covered.","timerSec":900,"media":null},{"body":"Whisk the juice of {lemon:1/2} with {oil:1/2}, {oregano}, {garlic:2/3}, {salt:1/2}, and {pepper}. Coat {chicken} in it.","media":null},{"body":"Heat a large skillet over medium-high heat. Cook the chicken, turning once, until it reaches {t:165} inside. Rest, then slice.","timerSec":720,"media":null},{"body":"Stir {yogurt} with the rest of the garlic ({garlic:1/3}), the juice of {lemon:1/4}, and a pinch of the remaining salt.","media":null},{"body":"Toss {cucumber}, {tomatoes}, and {onion} with the rest of the oil ({oil:1/2}), the juice of the last {lemon:1/4}, and the rest of the salt ({salt:1/4}).","media":null},{"body":"Divide the quinoa among bowls and top with chicken, the salad, the yogurt sauce, {feta}, and {parsley}.","media":null}]},"resolved":{"servings":4,"units":"us","ingredients":["1 cup quinoa, rinsed","2 cups water","2 tsp kosher salt","1½ lb boneless skinless chicken breasts, pounded to an even thickness","2 lemons","¼ cup olive oil","2 tsp dried oregano","3 cloves garlic, grated","½ tsp black pepper","¾ cup plain Greek yogurt","1 English cucumber, diced","1 pint cherry tomatoes, halved","½ red onion, thinly sliced","½ cup crumbled feta","¼ cup chopped parsley"],"steps":["Bring 1 cup quinoa, 2 cups water, and ½ tsp kosher salt to a boil. Cover, turn the heat to low, and cook until the water is absorbed. Fluff and keep covered.","Whisk the juice of 1 lemon with 2 tbsp olive oil, 2 tsp dried oregano, 2 cloves garlic, 1 tsp kosher salt, and ½ tsp black pepper. Coat 1½ lb boneless skinless chicken breasts in it.","Heat a large skillet over medium-high heat. Cook the chicken, turning once, until it reaches 165°F inside. Rest, then slice.","Stir ¾ cup plain Greek yogurt with the rest of the garlic (1 clove garlic), the juice of ½ lemon, and a pinch of the remaining salt.","Toss 1 English cucumber, 1 pint cherry tomatoes, and ½ red onion with the rest of the oil (2 tbsp olive oil), the juice of the last ½ lemon, and the rest of the salt (½ tsp kosher salt).","Divide the quinoa among bowls and top with chicken, the salad, the yogurt sauce, ½ cup crumbled feta, and ¼ cup chopped parsley."]},"schema_org":{"@context":"https://schema.org","@type":"Recipe","@id":"https://mise.how/greek-chicken-quinoa-bowls","url":"https://mise.how/greek-chicken-quinoa-bowls","name":"Greek Chicken Quinoa Bowls","description":"Lemon-oregano chicken over quinoa with cucumber, tomatoes, feta, and a garlicky yogurt sauce. Packs well for lunch, too.","author":{"@type":"Person","name":"Mise Test Kitchen"},"datePublished":"2026-10-07","image":["https://mise.how/greek-chicken-quinoa-bowls/opengraph-image"],"prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","recipeYield":"4 bowls","keywords":"dinner, gluten-free, grain-bowl","recipeIngredient":["1 cup quinoa, rinsed","2 cups water","2 tsp kosher salt","1½ lb boneless skinless chicken breasts, pounded to an even thickness","2 lemons","¼ cup olive oil","2 tsp dried oregano","3 cloves garlic, grated","½ tsp black pepper","¾ cup plain Greek yogurt","1 English cucumber, diced","1 pint cherry tomatoes, halved","½ red onion, thinly sliced","½ cup crumbled feta","¼ cup chopped parsley"],"recipeInstructions":[{"@type":"HowToStep","position":1,"text":"Bring 1 cup quinoa, 2 cups water, and ½ tsp kosher salt to a boil. Cover, turn the heat to low, and cook until the water is absorbed. Fluff and keep covered.","url":"https://mise.how/greek-chicken-quinoa-bowls#step-1"},{"@type":"HowToStep","position":2,"text":"Whisk the juice of 1 lemon with 2 tbsp olive oil, 2 tsp dried oregano, 2 cloves garlic, 1 tsp kosher salt, and ½ tsp black pepper. Coat 1½ lb boneless skinless chicken breasts in it.","url":"https://mise.how/greek-chicken-quinoa-bowls#step-2"},{"@type":"HowToStep","position":3,"text":"Heat a large skillet over medium-high heat. Cook the chicken, turning once, until it reaches 165°F inside. Rest, then slice.","url":"https://mise.how/greek-chicken-quinoa-bowls#step-3"},{"@type":"HowToStep","position":4,"text":"Stir ¾ cup plain Greek yogurt with the rest of the garlic (1 clove garlic), the juice of ½ lemon, and a pinch of the remaining salt.","url":"https://mise.how/greek-chicken-quinoa-bowls#step-4"},{"@type":"HowToStep","position":5,"text":"Toss 1 English cucumber, 1 pint cherry tomatoes, and ½ red onion with the rest of the oil (2 tbsp olive oil), the juice of the last ½ lemon, and the rest of the salt (½ tsp kosher salt).","url":"https://mise.how/greek-chicken-quinoa-bowls#step-5"},{"@type":"HowToStep","position":6,"text":"Divide the quinoa among bowls and top with chicken, the salad, the yogurt sauce, ½ cup crumbled feta, and ¼ cup chopped parsley.","url":"https://mise.how/greek-chicken-quinoa-bowls#step-6"}],"suitableForDiet":"https://schema.org/GlutenFreeDiet"}}