I find the Greek Chicken Bowl to be a vibrant and wholesome dish that brings together the bold flavors of the Mediterranean. With juicy grilled chicken, fluffy quinoa, crisp vegetables, and tangy feta cheese, it's a meal that's both satisfying and nourishing. The zesty lemon-herb marinade ties everything together, making it a delightful option for lunch or dinner.
Why I’ll Love This Recipe
- It's bursting with flavor thanks to the lemon juice, garlic, oregano, and basil that infuse the chicken and dressing.
- It’s a well-balanced, nutritious bowl packed with protein, healthy fats, and fiber.
- The recipe comes together quickly, making it perfect for busy days.
- It's great for meal prep and stays fresh for several days.
- The versatility of this bowl allows me to customize it easily to suit different tastes.
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)
juice and zest of 2 lemons
honey
minced garlic
dried oregano
dried basil
kosher salt and pepper to taste
For the bowls:
uncooked quinoa
boneless, skinless chicken breasts
diced English cucumber
chopped Roma tomatoes
diced red onion
crumbled feta cheese
pitted kalamata olives
Directions
- I start by rinsing the quinoa and cooking it in a saucepan with water and a pinch of salt until tender. I let it cool while I prepare the rest.
- I whisk together olive oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper to make the marinade.
- I marinate the chicken in one-third of the marinade for at least 15 minutes while reserving the rest as dressing.
- I grill the chicken over medium heat for about 6–8 minutes per side, or until fully cooked. I then let it rest before slicing.
- I assemble each bowl with a base of quinoa, then top it with sliced chicken, cucumber, tomatoes, red onion, feta, and olives.
- I drizzle the reserved marinade over the assembled bowls and serve immediately.
Servings and Timing
Servings: 4
Preparation time: 5 minutes
Cooking time: 23 minutes
Total time: 28 minutes
Variations
- I sometimes swap the chicken with grilled shrimp, chickpeas, or tofu.
- Instead of quinoa, I like using brown rice, couscous, or even cauliflower rice.
- Adding extras like avocado, roasted peppers, or hummus can give it a new twist.
- For a spicier bowl, I mix in red pepper flakes or a dash of hot sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. I prefer keeping the vegetables separate from the warm components to keep them fresh. When reheating, I warm the chicken and quinoa in the microwave and then assemble the bowl with the cold toppings and reserved dressing.
FAQs
How can I make this recipe vegetarian?
I can easily make it vegetarian by using grilled tofu, chickpeas, or roasted veggies instead of chicken.
Can I prepare the components ahead of time?
Yes, I like to cook the quinoa and chicken in advance and chop the vegetables. I store each part separately and assemble when it’s time to eat.
What other dressings can I use?
Besides the reserved marinade, I sometimes use tzatziki sauce, red wine vinaigrette, or a simple olive oil and lemon combo.
Is this recipe gluten-free?
Yes, as long as the ingredients I use are certified gluten-free, especially the quinoa and seasonings.
Can I use a different type of cheese?
Definitely. I sometimes switch feta with goat cheese or even mozzarella, depending on what I have on hand or my preference that day.
Conclusion
This Greek Chicken Bowl is one of my go-to meals when I want something fresh, flavorful, and satisfying. I love how easy it is to prep, how well it keeps for days, and how simple it is to customize based on what I’m in the mood for. Whether I’m looking for a quick dinner or a reliable meal prep option, this bowl always hits the mark.
Greek Chicken Bowl
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Gluten Free
Description
A vibrant and wholesome Greek Chicken Bowl featuring juicy grilled chicken, fluffy quinoa, crisp vegetables, tangy feta, and a zesty lemon-herb marinade. Perfect for a nutritious and satisfying meal.
Ingredients
- 2 tablespoons olive oil (or avocado oil)
- Juice and zest of 2 lemons
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and pepper to taste
- 1 cup uncooked quinoa
- 1 lb boneless, skinless chicken breasts
- 1 diced English cucumber
- 2 chopped Roma tomatoes
- ¼ cup diced red onion
- ⅓ cup crumbled feta cheese
- ¼ cup pitted kalamata olives
Instructions
- Rinse quinoa and cook it in a saucepan with water and a pinch of salt until tender. Let it cool.
- Whisk together olive oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper to make the marinade.
- Marinate chicken in one-third of the marinade for at least 15 minutes; reserve the rest as dressing.
- Grill the chicken over medium heat for 6–8 minutes per side until cooked through. Let rest and then slice.
- Assemble each bowl with quinoa, sliced chicken, cucumber, tomatoes, red onion, feta, and olives.
- Drizzle with reserved marinade and serve immediately.
Notes
- For a vegetarian version, use tofu, chickpeas, or roasted veggies.
- Try different grains like brown rice or cauliflower rice.
- Customize with extras like avocado, hummus, or roasted peppers.
- Refrigerate leftovers up to 4 days, storing components separately.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
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