A Wholesome Mediterranean-Inspired Meal
This Greek Chicken Bowl is a vibrant, protein-packed, and nourishing dish rooted in Mediterranean flavors. Featuring juicy grilled chicken marinated in a lemon herb dressing, paired with fluffy quinoa, fresh cucumbers, ripe tomatoes, briny kalamata olives, and creamy feta cheese, this bowl offers the perfect balance of flavor and nutrition.
Whether you’re looking for a refreshing lunch, a satisfying dinner, or a reliable meal prep option, this bowl delivers. It’s naturally gluten-free, rich in lean protein and healthy fats, and can be easily adapted for different dietary needs.
Why You’ll Love This Greek Chicken Bowl
- Quick and easy to prepare — under 30 minutes total
- Uses simple, whole-food ingredients
- Ideal for meal prep — stays fresh in the fridge for days
- Bursting with Mediterranean flavors from oregano, lemon, and garlic
- Fully customizable — swap proteins, add grains, or go dairy-free
- Balanced macros: protein from chicken, fiber from quinoa, and healthy fats from olive oil
This isn’t just another lunch bowl—it’s a crave-worthy dish you’ll want to add to your weekly rotation.
Essential Tools and Equipment
To make this recipe with ease, have the following tools on hand:
- Grill pan or outdoor grill – for achieving a flavorful sear on the chicken
- Medium saucepan – to cook the quinoa
- Mixing bowls – for tossing vegetables and whisking the dressing
- Measuring spoons and cups – for accuracy
- Cutting board and chef’s knife – for prepping vegetables and slicing the chicken
These tools not only make prep easier but ensure the dish comes together seamlessly and efficiently.
Ingredient List
For the Lemon Herb Dressing & Marinade:
- ¼ cup olive oil (or avocado oil)
- Juice of 2 lemons
- 1 tablespoon honey (or maple syrup for vegan option)
- ½ tablespoon lemon zest
- 1 garlic clove, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt, to taste
- Black pepper, to taste
For the Quinoa Bowls:
- 1½ 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
Ingredient Notes:
- Substitute chicken thighs for added richness
- Use plant-based feta for dairy-free version
- Add greens like arugula or spinach for more volume
- Brown rice or couscous can replace quinoa
Step-by-Step Instructions
1. Cook the Quinoa
In a medium saucepan, combine 1½ cups quinoa with 2 cups of water and a pinch of salt. Bring to a simmer over medium heat. Cook uncovered for 12–15 minutes or until the quinoa is tender and water is absorbed. Fluff with a fork and let it cool.
2. Prepare the Lemon Herb Dressing
In a mixing bowl or jar, whisk together the olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, salt, and pepper. Mix until fully emulsified. Reserve about two-thirds of the dressing for later use.
3. Marinate the Chicken
Place the chicken breasts in a bowl or zip-top bag. Pour one-third of the dressing over the chicken and coat evenly. Let it marinate for at least 20 minutes or up to 12 hours for maximum flavor.
4. Grill the Chicken
Preheat a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken for 6–8 minutes per side, or until cooked through and internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice thinly.
5. Prep the Vegetables
While the chicken cooks, dice the cucumber, tomatoes, and red onion. Set aside in separate bowls for easy assembly.
6. Assemble the Bowls
Divide the quinoa evenly into 4 bowls. Top with sliced grilled chicken, cucumber, tomato, and red onion. Sprinkle with feta cheese and kalamata olives.
7. Add Dressing and Serve
Drizzle each bowl with the reserved lemon herb dressing just before serving. Serve immediately or store in airtight containers for meal prep.
How to Serve a Greek Chicken Bowl
The Greek Chicken Bowl is as versatile in presentation as it is in flavor. Whether you’re preparing a weeknight dinner, a healthy packed lunch, or a weekend meal prep session, serving this bowl the right way enhances the entire experience.
Serving Tips:
- Temperature: This bowl can be served warm, room temperature, or cold—ideal for all seasons. For the freshest taste, serve the vegetables cold with warm quinoa and chicken.
- Layering: Start with quinoa as the base, then add sliced grilled chicken, followed by chopped vegetables, and finish with olives, feta, and a drizzle of lemon herb dressing.
- Garnish: Add chopped parsley, dill, or a sprinkle of sumac for extra brightness.
- Presentation: Use wide, shallow bowls for a clean and appetizing look. It also allows for better distribution of ingredients.
8 Ideal Side Dishes for a Mediterranean-Inspired Plate
To elevate this dish into a full Greek-themed meal, pair it with any of the following side dishes:
1. Lemon Roasted Potatoes
Roasted in olive oil, lemon juice, garlic, and oregano, these potatoes are a classic Greek side that complements the flavors of the chicken bowl beautifully.
2. Pita Bread or Warm Flatbread
Offer warm pita on the side for dipping into any leftover dressing or to scoop up the bowl’s ingredients. For a lighter option, serve with whole wheat pita.
3. Classic Tzatziki Sauce
This tangy yogurt and cucumber sauce adds creaminess and coolness that balances the bold lemon and garlic notes in the bowl.
4. Roasted Red Pepper Hummus
Spread a spoonful of hummus on the side or under the quinoa layer. The smoky sweetness enhances the dish without overwhelming it.
5. Stuffed Grape Leaves (Dolmas)
These herby, rice-filled leaves bring an authentic Mediterranean touch and pair well with the fresh components of the bowl.
6. Marinated Artichoke Hearts
Serve chilled or lightly warmed. Their tanginess plays off the olives and feta, adding more depth to your plate.
7. Greek-Style Roasted Vegetables
Zucchini, eggplant, red pepper, and onions roasted with olive oil and herbs can be served on the side or even folded into the bowl.
8. Chilled Orzo Pasta Salad
If you’re preparing this for a crowd, a light orzo salad with lemon, parsley, and olive oil makes a refreshing and easy side to stretch the meal.
Common Mistakes to Avoid
Avoiding a few key mistakes can make the difference between a good bowl and a great one. Here’s what to watch out for:
1. Overcooking the Chicken
Dry chicken will flatten the flavor of the whole bowl. Use a meat thermometer and remove from heat when the internal temperature hits 165°F.
2. Skipping the Marination
Marination infuses the chicken with deep lemon herb flavor. Even a 20-minute soak makes a big difference, but longer is better.
3. Serving the Quinoa Hot
Quinoa that’s too hot can wilt the fresh vegetables and melt the feta. Let it cool slightly before assembling the bowl.
4. Using Too Much Dressing
It’s easy to overdo the dressing. A light drizzle is enough—too much can overpower the natural flavors.
5. Uneven Vegetable Cuts
Consistently diced veggies not only improve texture but also enhance presentation and ensure even distribution in every bite.
How to Perfect the Greek Chicken Bowl Every Time
Optimize the Marinade
For deeper flavor, marinate the chicken overnight. This allows the lemon and herbs to fully penetrate the meat.
Use Fresh Lemon Juice and Zest
Pre-bottled juice lacks the vibrancy of fresh citrus. Always use fresh lemons for both juice and zest.
Balance Acidity and Sweetness
The honey in the dressing balances the tang of lemon and vinegar. Adjust slightly depending on your taste preference.
Prep Ingredients in Advance
If you’re prepping for the week, chop vegetables and cook the quinoa in advance. Store components separately and assemble as needed.
Try a Grill Press or Weight
For perfect grill marks and even cooking, use a grill press or place a small weight over the chicken while grilling.
Make It Your Own
Add avocado for creaminess, swap in brown rice or cauliflower rice for variation, or top with chili flakes for a little heat.
Pro Tips for the Best Greek Chicken Bowl
Making this Greek Chicken Bowl is simple, but a few smart tweaks can elevate it to the next level. These tips help improve flavor, texture, and presentation—whether you’re making it fresh or prepping ahead.
Use Chicken Thighs for Extra Juiciness
While chicken breasts are lean and quick to cook, boneless thighs offer more moisture and richness. Both work well, so choose based on preference.
Chill Quinoa for Meal Prep
Let cooked quinoa cool before assembling bowls. This keeps vegetables crisp and prevents wilting.
Build It as a Wrap or Jar
Turn this bowl into a Greek wrap by wrapping everything in a pita. Or layer ingredients in a mason jar for portable lunches.
Customize for Dietary Needs
- For dairy-free: Omit feta or use a plant-based alternative.
- For vegetarian: Swap chicken for roasted chickpeas, tempeh, or grilled tofu.
- For grain-free: Use cauliflower rice instead of quinoa.
- For extra greens: Add chopped romaine, arugula, or spinach as a base.
Add a Crunch Element
Top with toasted pine nuts or crispy chickpeas for texture contrast.
Storage and Reheating Instructions
Meal prepping this dish? It stores well and reheats beautifully with just a few precautions.
How to Store
- Store each component separately if possible, especially the dressing.
- Use airtight containers for up to 4 days in the refrigerator.
- Keep quinoa and chicken in one container, veggies and feta in another.
Reheating Instructions
- Reheat only the chicken and quinoa for 1 to 2 minutes in the microwave.
- Avoid reheating olives, feta, or cucumbers to maintain texture and flavor.
- If packing for lunch, keep dressing separate and add just before eating.
Freezing Notes
- Cooked quinoa and grilled chicken freeze well for up to 2 months.
- Do not freeze raw vegetables or feta cheese.
- Thaw frozen components overnight in the fridge before assembling.
Frequently Asked Questions
What is in a Greek Chicken Bowl?
A Greek Chicken Bowl includes marinated grilled chicken, quinoa, cucumbers, tomatoes, red onions, kalamata olives, feta cheese, and a lemon herb dressing.
Is a Greek Chicken Bowl healthy?
Yes. It’s packed with lean protein, complex carbohydrates, healthy fats, and fresh vegetables. It supports balanced eating and fits many diets, including gluten-free and Mediterranean.
Can I meal prep this recipe?
Absolutely. It’s ideal for meal prep. Store components separately and add dressing just before eating. It holds well for up to four days in the fridge.
What other grains can I use?
You can substitute quinoa with:
- Brown rice
- Farro
- Couscous
- Cauliflower rice (for grain-free option)
How can I make it vegetarian or vegan?
Omit the chicken and replace it with grilled tofu, roasted chickpeas, or tempeh. Use a dairy-free feta alternative or omit the cheese.
How long should I marinate the chicken?
For best flavor, marinate at least 20 minutes, but up to 12 hours is ideal.
What dressing works best?
The lemon herb dressing provided in the recipe doubles as a marinade. You can also use Greek vinaigrette, red wine vinegar with olive oil, or tzatziki for variety.
Is this bowl gluten-free?
Yes, when made with quinoa or other gluten-free grains, it is completely gluten-free. Always check ingredient labels for sauces or dressings.
Can I serve this cold?
Yes. It’s delicious cold and perfect for on-the-go lunches. Just keep the chicken chilled and ensure it’s cooked to a safe temperature before storing.
Conclusion: A Greek-Inspired Meal You’ll Make Again
The Greek Chicken Bowl is everything you want in a wholesome meal—fresh, flavorful, and nourishing. With juicy grilled chicken, tender quinoa, crisp vegetables, and a bright lemon herb dressing, it’s a dish that suits busy weeknights, meal prep routines, or even weekend gatherings.
It’s endlessly adaptable and fits a wide range of dietary needs. Whether you’re living the Mediterranean lifestyle or just want a quick, satisfying bowl that doesn’t compromise on flavor, this recipe checks every box.
Try it once, and it might just become a staple in your kitchen.
Greek Chicken Bowl
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 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 any excess water and 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 emulsified.
- Pour about one-third of the dressing over the chicken breasts, coating them evenly. Reserve the remaining dressing for drizzling later.
- 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. Let rest, then slice.
- Divide the cooked quinoa evenly among 4 serving bowls. Top each with grilled chicken slices, cucumber, tomatoes, and red onion.
- Sprinkle each bowl with feta cheese and kalamata olives.
- Drizzle with the reserved dressing just before serving.
Leave a Comment