Grilled Chicken Skewers over Quinoa with Olives and Veggies

Prep Time: 10 minutes
Cook Time: 20 minutes
SERVES: 2

This is one of those meals that hits all the right notes—bright, salty, fresh, and deeply satisfying. Think spring on a plate: seasoned, grilled chicken, a mix of fresh veggies, creamy hummus, and olives layered over fluffy quinoa and finished with a lemony vinaigrette. It's perfect for warm evenings when you want something flavorful but not heavy.

Bowl Ingredients

• 8 to 12 oz boneless, skinless chicken breasts

• 1 cup hot tri-color quinoa, cooked according to package directions

• ½ red onion, cut into chunks for skewering

• 15 cherry tomatoes, halved

• ½ of an English cucumber, chopped

• A handful of pitted Kalamata olives, halved (we like the kind marinated in cabernet and herbs)

• A handful of Castelvetrano green olives, halved

• Hummus, for serving

• Crumbled feta, for serving

Greek Seasoning Ingredients

• 1 Tablespoon fresh oregano, chopped

• 2 teaspoons of thyme, chopped 

• 1 teaspoon dried Basil

• 1 teaspoon dried Marjoram

• 1 teaspoon onion powder

• 1 teaspoon coarse, Kosher  Salt

• 1 teaspoon minced garlic or garlic powder

• 1 teaspoon Paprika

• ½ teaspoon Red Pepper Flakes

• Mix all ingredients in a bowl and toss with the chicken

Lemon Vinaigrette Ingredients

• 2 Tbsp extra-virgin olive oil

• 4 tsp fresh lemon juice

• 1 tsp chopped fresh oregano

• Kosher salt and black pepper, to taste

• Shake all ingredients in a jar with a lid until emulsified. Taste and adjust seasoning.

Grilling Needs

• a tightly folded paper towel soaked in olive oil

• tongs

Preparation

1. Cook the quinoa according to package instructions. Set aside and keep warm.

2. Make the vinaigrette by combining olive oil, lemon juice, and fresh oregano in a small jar with a lid. Shake well and season with salt and pepper to taste.

3. Prep the chicken: Cut into bite-sized cubes and toss with the Greek seasoning in a mixing bowl until evenly coated.

4. Skewer the chicken, alternating with red onion slices.

5. Preheat your grill (gas or charcoal) to about 400°F. When ready to cook, brush the grates clean. Then oil them using tongs and the olive oil–soaked paper towel.

6. Grill the skewers: Place on the grill and cook until well browned, about 8 minutes. Turn each skewer every 2 minutes so they cook evenly on all sides and the chicken reaches an internal temperature of 155°F. (Close the lid between flips if using a gas grill.)

To Serve

Divide the quinoa between two bowls. Top each with 2 skewers (or slide onions and chicken off the skewer), then arrange cherry tomatoes, cucumbers, and olives around the bowl. Add a generous spoonful of hummus, sprinkle with feta, and drizzle everything with the lemon vinaigrette.

Back to Recipe Grid →