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Greek Chicken Bowl Recipe

Greek Chicken Bowl

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This Greek chicken bowl is exactly what you need for an easy lunch or dinner! Made with quinoa, fresh cucumber, kalamata olives, and grilled chicken breasts for a well-rounded Mediterranean-inspired meal.

  • Author: Satur Romero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Lunch/Dinner
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

Scale

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

Instructions

  1. Cook the Quinoa:

    • Add 1 ½ cups quinoa to a small saucepan with 2 cups of water and a generous pinch of salt.
    • Place over medium heat and simmer for about 12-15 minutes or until the quinoa is tender.
    • Once done, drain if needed, set aside, and allow it to cool.
  2. Make the Dressing/Marinade:

    • In a small jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, and kosher salt and pepper to taste.
    • Stir vigorously to emulsify.
  3. Marinate the Chicken:

    • Pour about 1/3 of the marinade over the 4 chicken breasts and toss to coat completely.
    • Reserve the remaining marinade to use as dressing, ensuring it doesn’t touch the raw meat.
  4. Grill the Chicken:

    • Heat a grill pan or outdoor grill over medium-high heat.
    • Add the chicken and grill for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F.
  5. Assemble the Bowls:

    • Divide the cooled quinoa among 4 serving bowls.
    • Top each bowl with grilled chicken, diced cucumber, chopped Roma tomatoes, and diced red onion.
    • Add 1 cup feta cheese and 1 cup kalamata olives evenly among the bowls.
    • Drizzle with the remaining untouched dressing.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • You can substitute honey with maple syrup.
  • Ensure the chicken is cooked to an internal temperature of 165°F.
  • Use any neutral oil, such as avocado or grapeseed oil, if desired.
  • Avoid overcooking the chicken to keep it tender.
  • Boneless chicken thighs can be used instead of chicken breasts.
  • For a vegetarian option, skip the chicken and add more veggies.
  • If meal prepping, store the dressing separately and mix it in just before serving.

Nutrition