Name: Greek Chicken Bowl Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: ¼ cup olive oil, or avocado oil; 2 lemons, juiced; 1 tablespoon honey; ½ tablespoon lemon zest; 1 garlic clove, minced; 2 teaspoons dried oregano; 1 teaspoon dried basil; Kosher salt, to taste; Kosher pepper, to taste; 1 ½ cups quinoa, uncooked; 4 chicken breasts, boneless, skinless; 1 English cucumber, diced; 4 Roma tomatoes, chopped; 1 red onion, medium, diced; 1 cup feta cheese, crumbled; 1 Cup kalamata olives, pitted

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Brimming with Mediterranean flair and sunshine-bright flavors, the Greek Chicken Bowl is one of those dishes you’ll come back to again and again. Imagine juicy grilled chicken, ribbons of cool cucumber, tangy tomatoes, briny olives, a good handful of crumbled feta, all piled over nutty quinoa and doused in a zesty lemon-herb dressing that doubles as a marinade. Light, satisfying, and colorful, it’s just as perfect for an easy weeknight dinner as it is for a meal-prep lunch that’ll make your coworkers envious.

Greek Chicken Bowl Recipe - Recipe Image

Ingredients You’ll Need

The ingredient lineup for this bowl proves that simple can also be incredibly exciting. Each one brings something fresh—whether it’s crunch, creaminess, or a pop of Mediterranean fragrance—that makes the Greek Chicken Bowl shine on every forkful.

Olive oil (or avocado oil): A fruity, rich base for the dressing and marinade; olive oil is classic, but avocado oil works beautifully too.
Fresh lemons (juiced & zested): Bringing brightness and a citrusy zing, both juice and zest are essential for lifting up all the flavors.
Honey: Just a touch, to soften the tartness and add a gentle roundness to the dressing.
Garlic (minced): For that unmistakable punch and depth you expect in a Mediterranean dish.
Dried oregano and basil: Classic Greek herbs that transport you straight to the Aegean with their earthy, aromatic notes.
Kosher salt and pepper: Essential for seasoning each layer—taste and adjust as you go!
Quinoa: The fluffy, high-protein base that makes the bowl hearty yet still gluten-free.
Chicken breasts (boneless, skinless): The star protein, perfect for soaking up all that lemony marinade.
English cucumber: Adds cool crunch and a snap of freshness to contrast the warm chicken.
Roma tomatoes: Their firm, juicy texture holds up wonderfully in bowls and salads like this.
Red onion: For bite, sweetness, and gorgeous color—dice it fine for the best distribution!
Feta cheese (crumbled): Salty, creamy, and a little tangy, this is the flavor secret of any Greek-inspired dish.
Kalamata olives (pitted): Their briny, rich taste ties the entire Greek Chicken Bowl together.

How to Make Greek Chicken Bowl

Step 1: Cook the Quinoa

Start by adding 1 ½ cups of quinoa to a small saucepan with 2 cups of water and a generous pinch of salt. Let it come to a simmer over medium heat and cook for about 12–15 minutes, until the grains are tender but still have their shape. If any water remains, simply drain it. Fluff the quinoa and set aside to cool—it works best in the bowl when lukewarm or room temperature, so it won’t wilt your veggies!

Step 2: Whisk Up the Marinade/Dressing

In a little jar or mixing bowl, combine ¼ cup olive oil, juice from 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, and a pinch each of kosher salt and pepper. Stir (or shake!) it vigorously until everything emulsifies into a tangy, aromatic dressing. This will double as both marinade for the chicken and a punchy finish for the whole Greek Chicken Bowl.

Step 3: Marinate the Chicken

Place the 4 chicken breasts in a shallow dish or zip-top bag. Pour about one-third of your fresh marinade over the chicken, tossing to completely coat. Reserve the rest of the marinade for later—make sure it doesn’t touch raw meat, as it will be your salad dressing! The chicken loves a quick 15-minute soak, but if you have an hour (or even overnight), the flavor intensifies beautifully.

Step 4: Grill the Chicken

Heat a grill pan or your outdoor grill over medium-high. Add the marinated chicken and let it sear—about 6–8 minutes per side, depending on thickness. You’re aiming for a nice golden char and an internal temperature of 165F. Once cooked, let the chicken rest for a few minutes before slicing up those juicy strips.

Step 5: Assemble the Greek Chicken Bowls

Divide your cooled quinoa evenly among 4 serving bowls. Top each with an artful layer of grilled chicken slices, then scatter on the chopped cucumber, diced Roma tomatoes, and red onion. Don’t be shy with the toppings—next, sprinkle a shower of crumbly feta and a generous handful of Kalamata olives. Just before serving, drizzle each bowl with the reserved lemon-herb dressing. Every bite is a festival of color, crunch, and bold Greek flavor.

How to Serve Greek Chicken Bowl

Garnishes

A final flourish of creamy feta, additional fresh oregano, or even a grind of black pepper can make your Greek Chicken Bowl feel extra special. If you have a lemon handy, a quick zest or a few lemon wedges adds fresh color and zestiness that’s hard to beat.

Side Dishes

This bowl is a full, satisfying meal on its own, but if you’re serving a crowd or just want a bit extra, try some classic pita wedges, warm hummus, or even a simple Greek salad alongside. All of these sides complement the core Mediterranean flavors beautifully and turn dinner into a real festivity.

Creative Ways to Present

Get playful by assembling your Greek Chicken Bowl inside hollowed-out bell peppers for a fun twist, or serve everything family-style with all ingredients laid out for DIY building. This is a great way to let everyone customize their bowls exactly how they like.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the chicken, quinoa, and veggies in separate containers in the fridge. This helps keep everything fresh and prevents the veggies from getting soggy. The Greek Chicken Bowl components will stay tasty for up to 3 days.

Freezing

Both cooked quinoa and grilled chicken freeze really well! Cool them down completely, then pack into airtight bags or containers. Don’t freeze the fresh veggies, feta, or olives—those are best added right before serving for maximum flavor and texture.

Reheating

For the best texture, reheat only the chicken and quinoa (either in the microwave or gently in a skillet). Then, build your Greek Chicken Bowl with fresh toppings and a drizzle of reserved dressing for a just-made taste. There’s truly no compromise on flavor!

FAQs

Can I use brown rice or couscous instead of quinoa?

Absolutely! If quinoa isn’t your favorite, brown rice, couscous, or even cauliflower rice are all excellent substitutions. Each brings their own flavor and texture, making your Greek Chicken Bowl totally customizable.

What protein can I substitute for chicken?

You can easily swap the chicken for grilled shrimp, lamb, chickpeas, or tofu for a wonderful vegetarian twist. The lemon-herb marinade is just as good on any protein you love.

How do I make this dairy-free?

Just skip the feta, or use your favorite dairy-free cheese alternative. The bowl will still have loads of flavor from the bright veggies, savory olives, and that irresistible Greek-inspired dressing.

Is this Greek Chicken Bowl gluten-free?

Yes, this recipe is naturally gluten-free as long as you use quinoa or gluten-free grains. Always double-check labels, especially on any packaged ingredients, to be sure.

Can I prep this for meal prep?

Absolutely! Make all the elements ahead and store them separately. Layer the chicken, cooled quinoa, and veggies in meal prep containers and keep the dressing on the side. Dress just before eating and your Greek Chicken Bowl will taste fresh all week.

Final Thoughts

Give this Greek Chicken Bowl a whirl next time you want to impress yourself—or anyone lucky enough to share your kitchen! It’s vibrant, nourishing, and remarkably easy to put together. Every bite tastes like a warm, sunny escape. You’ll wonder how you ever lived without it!

Greek Chicken Bowl Recipe

★★★★★

4.8 from 11 reviews

Author: lilan
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Greek Chicken Bowl recipe is a delicious and healthy meal option that is perfect for lunch or dinner. Featuring tender grilled chicken, fluffy quinoa, and a flavorful dressing, this bowl is packed with Mediterranean-inspired ingredients that will satisfy your taste buds.

Instructions

Cook Quinoa: Add 1 ½ cups quinoa to a small saucepan with 2 cups of water and salt. Simmer for 12-15 minutes until tender. Drain if needed, then set aside to cool.
Prepare Dressing/Marinade: Combine all dressing ingredients in a jar and emulsify.
Marinate Chicken: Coat chicken with 1/3 of the marinade, reserving the rest as dressing.
Grill Chicken: Grill chicken for 6-8 minutes per side until cooked through.
Assemble Bowls: Divide quinoa among 4 bowls, top with grilled chicken, veggies, feta cheese, and kalamata olives. Drizzle with remaining dressing.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Mediterranean