Name: Greek Chicken Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: Dressing/Marinade:; 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; Quinoa Bowls:; 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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Looking for a wholesome, flavorful, and easy-to-make meal? This Greek Chicken Bowl recipe is here to satisfy your cravings! Packed with protein-rich grilled chicken, nutrient-dense quinoa, and colorful Mediterranean-inspired ingredients like fresh cucumber, kalamata olives, and tangy feta cheese, this dish is perfect for a quick lunch or dinner.

With a zesty homemade dressing that doubles as a marinade, this recipe brings together the vibrant flavors of Greece in every bite.

Whether you’re meal prepping for the week or whipping up something special for the family, this Greek Chicken Bowl is a guaranteed crowd-pleaser. Let’s dive into the recipe and discover how to make this Mediterranean masterpiece.

Ingredients

For the Dressing/Marinade:

¼ cup olive oil (or avocado oil)
2 lemons, juiced
1 tablespoon honey (or maple syrup as an alternative)
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 chicken breasts, boneless and skinless (or substitute with chicken thighs)
1 English cucumber, diced
4 Roma tomatoes, chopped
1 medium red onion, diced
1 cup feta cheese, crumbled
1 cup kalamata olives, pitted

Instructions

Step 1: Prepare the Quinoa

Start by cooking the quinoa. Add 1 ½ cups of quinoa to a small saucepan with 2 cups of water and a pinch of salt. Place over medium heat and let it simmer for about 12–15 minutes until the quinoa is tender and fluffy. Drain any excess water if necessary, then set the quinoa aside to cool.

Step 2: Make the Dressing/Marinade

In a small jar or bowl, combine all the dressing/marinade ingredients: olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, salt, and pepper. Stir or shake vigorously until emulsified.

Step 3: Marinate the Chicken

Take about one-third of the dressing and pour it over the chicken breasts in a bowl or zip-top bag. Toss to coat the chicken evenly, ensuring every piece is well-marinated. Reserve the remaining dressing for later use as a drizzle over the bowls. Pro tip: Keep the reserved dressing separate from anything that has touched raw meat to ensure food safety.

Step 4: Grill the Chicken

Heat a grill pan or outdoor grill over medium-high heat. Place the marinated chicken on the grill and cook for 6–8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once done, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.

Step 5: Assemble the Bowls

Divide the cooled quinoa evenly among four serving bowls. Top each bowl with sliced grilled chicken, diced cucumber, chopped Roma tomatoes, and diced red onion. Sprinkle crumbled feta cheese and kalamata olives over each bowl for that signature Mediterranean touch.

Step 6: Drizzle and Serve

Drizzle the remaining untouched dressing over each bowl for an extra burst of flavor. Serve immediately and enjoy your homemade Greek Chicken Bowl!

Tips for Success

Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken is cooked to an internal temperature of 165°F to avoid undercooking or overcooking.
Customize Your Bowl: Want to make it vegetarian? Skip the chicken and add more veggies like roasted zucchini or bell peppers. You can even toss in chickpeas for added protein.
Meal Prep-Friendly: If you’re meal prepping, store the dressing separately and drizzle it over your bowls just before serving to keep everything fresh.
Alternative Oils: While olive oil works best for authentic Mediterranean flavor, you can substitute it with avocado oil or grapeseed oil if needed.

FAQs

1. Can I use other grains instead of quinoa?

Absolutely! While quinoa is a great option due to its high protein content and fluffy texture, you can substitute it with rice, couscous, farro, or even cauliflower rice for a low-carb alternative.

2. How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to four days. Keep the dressing separate if possible to maintain freshness.

3. Can I make this recipe vegetarian?

Yes! Simply omit the chicken and load your bowl with extra veggies like roasted eggplant, zucchini, or bell peppers. You can also add plant-based protein sources like chickpeas or tofu.

4. What can I use instead of feta cheese?

If you’re not a fan of feta or need a dairy-free option, try using vegan feta alternatives or crumbled goat cheese for a similar tangy flavor profile.

5. Can I bake the chicken instead of grilling it?

Definitely! Bake the marinated chicken in a preheated oven at 400°F (200°C) for about 20–25 minutes or until fully cooked through.

Nutrition Information (Per Serving)

Calories: 830 kcal
Carbohydrates: 62g
Protein: 65g
Fat: 37g
Saturated Fat: 9g
Fiber: 9g
Sugar: 10g

This Greek Chicken Bowl recipe is more than just a meal—it’s an experience that brings the vibrant flavors of the Mediterranean straight to your table. Whether you’re savoring it fresh or enjoying it as leftovers, this dish is bound to become a staple in your weekly meal rotation. So grab your ingredients, fire up that grill, and get ready to indulge in a bowl full of goodness!