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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 loaded with flavor and texture. Featuring juicy grilled chicken, fluffy quinoa, fresh vegetables, briny kalamata olives, and creamy feta, it's finished with a zesty lemon herb dressing that doubles as a marinade. Perfect for a light yet satisfying 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 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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Maple syrup can be used in place of honey.
Substitute avocado or grapeseed oil if preferred.
Avoid overcooking the chicken to keep it moist.
Boneless chicken thighs can replace chicken breasts.
For a vegetarian version, skip the chicken and add extra vegetables.
If meal prepping, store dressing separately and add before eating.