Greek Chicken Hummus Bowls

What You’ll Need

Here’s what you’ll need to make these quick and easy chicken bowls. Have a look at the recipe card below for precise measurements.

• Quinoa – This is a great way to use leftover quinoa (you’ll need about 3 cups, cooked). Don’t have any? Check out these 5 Ways to Make Quinoa and pick your favorite. White or brown rice would work, too.
• Cooked chicken – Leftover cooked chicken or store-bought rotisserie chicken is ideal. You can also cook a chicken breast on the stovetop with some olive oil, salt, and pepper. Otherwise, try my Greek Grilled Chicken, this Air Fryer Rotisserie Chicken, or my famous Lemon Herb Crockpot Roast Chicken.
• Hummus – Store-bought is fine, but check out my Homemade Hummus Recipe or this Mushroom and Roasted Garlic Hummus if you have time. A roasted red pepper or lemon-dill hummus would also go well.
• Cucumbers – I much prefer English cucumbers because they have thinner skins and minimal seeds. Peeled standard cucumbers are a fine alternative.
• Tomatoes – Roma tomatoes are my favorites for their firm texture and big flavor. Cherry or grape tomatoes would be great, too, though!
• Feta cheese – For a creamier texture, use block feta cheese and crumble it yourself. Sheep’s milk feta is particularly authentic for Mediterranean flavors.
• Kalamata olives – For a salty, briny kick. You can find them in a can, but I prefer to grab jarred olives or the ones from the deli section. Black olives will do.
• Marinated artichoke hearts – The jarred ones are much better than those in a can. Make sure to drain them well (rinse the canned ones) before using.
• Olive oil – Young extra virgin olive oil will give you the best flavor.
• Lemon juice – Squeezed fresh from the fruit. Bottled lemon juice will work, but I don’t like the flavor as much.
• Seasonings – I used salt, pepper, oregano, and garlic powder to season the veggies. A pinch of red pepper flakes would be a fun addition if you want some heat.
• Fresh parsley – This is an optional garnish, but I’m a big fan! It adds freshness and a fun pop of color.

Storing and Reheating Extras

• Refrigerator. Got leftovers? Store them in an airtight container in the fridge for up to 3 days. To prevent sogginess, I highly recommend storing the dressing in a separate airtight container (also in the fridge) and waiting to add the hummus until you’re ready to serve. 
• Freezer. If you need these bowls to keep for more than 3 days, store everything in freezer-safe, airtight containers in the freezer for up to 3 months. Again, keep the hummus and dressing separate. Allow all of your components to thaw in the fridge before assembling and serving.
• To reheat. Honestly, you don’t really have to reheat these. That said, you can separate out the chicken and quinoa and microwave (in 30-second intervals until warm) before putting everything together.

Make It a Meal

• Pita bread. I love serving these with gluten-free pita (or pita chips) for scooping up extra hummus and to sop up all the flavors at the bottom of the bowl once you’re done.
• A side of potatoes. If the grains just aren’t enough, you can’t go wrong with some fun and flavorful Greek Fries or crispy Greek Potatoes with your Greek chicken bowls.
• Other veggies. Whether it’s Zoodles Greek Salad or my easy Air Fryer Zucchini Fritters, stretch your meal out with a fabulous Mediterranean-inspired appetizer or side dish.
• A cool, crisp beverage. I like to pour a crisp glass of white wine with this meal-in-a-bowl, but a cool, refreshing Lemon Limeade would be excellent as well.