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Greek Chicken Bowl
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Greek Chicken Bowl

This vibrant and wholesome Greek Chicken Bowl is a Mediterranean-inspired meal packed with grilled chicken, fluffy quinoa, crunchy cucumbers, juicy tomatoes, tangy kalamata olives, and crumbled feta cheese. Finished with a zesty lemon herb dressing, it's a refreshing and satisfying option for lunch or dinner.
Prep Time5 minutes
Cook Time23 minutes
Total Time28 minutes
Course: Gluten-Free, Main Course
Cuisine: American, Greek, Mediterranean
Keyword: greek chicken bowl, grilled chicken quinoa bowl, healthy lunch bowl, mediterranean meal prep, quinoa chicken bowl
Servings: 4
Calories: 830kcal

Ingredients

For the Dressing/Marinade:

  • ¼ cup olive oil or avocado oil
  • Juice of 2 lemons
  • 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

For the Quinoa Bowls:

  • 1 ½ cups quinoa uncooked
  • 4 boneless skinless chicken breasts
  • 1 English cucumber diced
  • 4 Roma tomatoes chopped
  • 1 medium red onion diced
  • 1 cup feta cheese crumbled
  • 1 cup kalamata olives pitted

Instructions

  • In a small saucepan, combine 1 ½ cups quinoa with 2 cups of water and a pinch of salt. Bring to a simmer over medium heat and cook for 12–15 minutes, or until quinoa is tender. Drain if needed, then set aside to cool.
  • In a small jar or bowl, whisk together olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, salt, and pepper until well combined and emulsified.
  • Pour about one-third of the dressing over the chicken breasts, coating them thoroughly. Reserve the remaining dressing for later use as a drizzle. Be sure to keep it separate from the raw chicken.
  • Heat a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken for 6–8 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
  • Divide the cooled quinoa evenly among 4 bowls. Top each with grilled chicken slices, diced cucumber, chopped tomatoes, and red onion.
  • Sprinkle each bowl with crumbled feta cheese and kalamata olives.
  • Drizzle the reserved dressing over the assembled bowls just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Maple syrup can be used instead of honey in the dressing.
You can substitute avocado, grapeseed, or other neutral oils.
Avoid overcooking the chicken to keep it tender.
Boneless chicken thighs can be used as a substitute for chicken breasts.
For a vegetarian version, omit the chicken and add more vegetables.
If meal prepping, store the dressing separately and add before serving.