This Greek Chicken Bowl is a vibrant, hearty, and nutrient-packed meal that I love preparing when I want something easy yet full of fresh Mediterranean flavors. Tender grilled chicken, fluffy quinoa, and crisp vegetables come together under a drizzle of lemony dressing, creating a satisfying bowl that’s perfect for lunch, dinner, or even meal prep.
Why You’ll Love This Recipe
I love how flavorful and wholesome this Greek Chicken Bowl turns out every single time. The juicy chicken, marinated with lemon and herbs, pairs perfectly with crunchy cucumbers, sweet tomatoes, and salty kalamata olives. It’s incredibly easy to prepare and ready in less than 30 minutes, making it ideal for busy days. Plus, it’s naturally gluten-free and packed with protein and fiber, thanks to the quinoa and fresh veggies.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Marinade:
-
olive oil (or avocado oil)
-
lemons (for juice and zest)
-
honey
-
garlic, minced
-
dried oregano
-
dried basil
-
salt and pepper to taste
For the Bowls:
-
quinoa, uncooked
-
boneless, skinless chicken breasts (or chicken thighs)
-
English cucumber
-
Roma tomatoes
-
kalamata olives
-
red onion, diced
-
feta cheese, crumbled
directions
First, I cook the quinoa by adding it to a saucepan with water and a pinch of salt, allowing it to simmer for about 12-15 minutes until tender. While the quinoa cooks, I combine the marinade ingredients in a blender or jar and mix well. I pour a third of the marinade over the chicken, tossing it to coat evenly, and reserve the remaining marinade.
Next, I heat a grill over medium heat and cook the chicken for 6-8 minutes per side until it’s fully cooked and beautifully charred. Once the chicken is done, I divide the quinoa among bowls, topping each with slices of grilled chicken and a generous amount of fresh veggies. I like to finish it off by crumbling feta cheese over the top, sprinkling kalamata olives, and drizzling the reserved dressing.
Servings and timing
This recipe serves 4 people. The preparation time is about 5 minutes, the cooking time is around 23 minutes, and the total time needed is approximately 28 minutes.
Variations
Sometimes I swap the quinoa for brown rice or couscous if I’m craving a different grain. For a vegetarian twist, I skip the chicken altogether and load up the bowls with extra vegetables like roasted chickpeas, artichoke hearts, or grilled zucchini. I also like changing the protein occasionally by using grilled salmon or shrimp instead of chicken.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. If I’m meal prepping, I keep the dressing separate and drizzle it just before eating to keep everything fresh. These bowls can be enjoyed cold or gently reheated in the microwave for about 1-2 minutes.
FAQs
How do I know when the chicken is fully cooked?
I always make sure the internal temperature of the chicken reaches 165°F (75°C) using a meat thermometer to ensure it's safely cooked and still juicy.
Can I make this Greek Chicken Bowl ahead of time?
Yes, I often prep everything a day or two ahead. I store the quinoa, chicken, and veggies separately and assemble the bowls just before eating.
What can I use instead of feta cheese?
If I want a dairy-free option, I substitute feta with diced avocado or a dairy-free cheese alternative to keep the creaminess without the dairy.
How do I make the bowl spicier?
To add a kick, I sometimes sprinkle red pepper flakes into the marinade or drizzle a little spicy Greek yogurt sauce over the finished bowls.
Is there a way to make the chicken more tender?
I find that marinating the chicken for at least 30 minutes (or even overnight) makes it extra juicy and flavorful.
Conclusion
This Greek Chicken Bowl is a simple yet incredibly satisfying meal that I find myself making again and again. It’s packed with Mediterranean flavors, easy to customize, and perfect for everything from busy weeknights to meal prep Sundays. Once I try it, I know it will quickly become a favorite in the regular meal rotation!
Greek Chicken Bowl
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean, Greek
- Diet: Gluten Free
Description
Enjoy a vibrant and healthy Greek Chicken Bowl packed with tender grilled chicken, fluffy quinoa, crisp vegetables, and Mediterranean flavors, perfect for meal prep or a quick weeknight dinner.
Ingredients
- For the Marinade:
- 2 tablespoons olive oil (or avocado oil)
- Juice and zest of 1 lemon
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- For the Bowls:
- 1 cup quinoa, uncooked
- 2 boneless, skinless chicken breasts (or thighs)
- 1 English cucumber, diced
- 2 Roma tomatoes, diced
- ½ cup kalamata olives
- ¼ cup red onion, diced
- ½ cup feta cheese, crumbled
Instructions
- Cook the quinoa: Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then simmer for 12-15 minutes until tender. Fluff with a fork.
- Prepare the marinade: In a blender or jar, combine olive oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper. Blend or shake well.
- Marinate the chicken: Place the chicken in a bowl or zip-top bag and pour one-third of the marinade over it. Coat evenly and marinate for at least 30 minutes.
- Grill the chicken: Preheat a grill or grill pan over medium heat. Grill chicken for 6-8 minutes per side, until cooked through and internal temperature reaches 165°F (75°C).
- Assemble the bowls: Divide quinoa into four bowls. Top each with sliced grilled chicken, cucumber, tomatoes, kalamata olives, red onion, and feta cheese.
- Finish with dressing: Drizzle the remaining marinade over the bowls just before serving.
Notes
- Swap quinoa with brown rice or couscous for variety.
- Make it vegetarian by replacing chicken with roasted chickpeas or grilled vegetables.
- Store dressing separately if prepping in advance to keep veggies crisp.
- Optional toppings: avocado, roasted artichoke hearts, spicy Greek yogurt sauce.
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