Greek Chicken Bowl

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.

You may also like my air fryer turkey breast or my maple-glazed baked whole chicken.

In the mood for Greek-inspired cuisine that is jam-packed with yummy flavors? If you like chicken, cucumbers, and quinoa, then you’re going to love this healthy Greek chicken recipe.

I have to say that the leftovers are even better, making it great for meal prep, too. The whole family will love these perfectly mixed flavors. Juicy and tender chicken breast served over quinoa and a load of Greek-style veggies and feta cheese. Ready in just 30 minutes.

Why I Love Recipe

• Flavorful: This Greek chicken is loaded with all types of fresh and bright flavors you will love. Tender, flavorful, and incredibly appetizing all thanks to tender chicken and fresh veggies.
• Wholesome: Packed with nutrient-dense veggies and quinoa with a good amount of protein, this chicken bowl is a well-rounded meal for lunch or dinner. Gluten-free, too!
• Simple: You will love how easy this recipe is! Comes together in less than 30 minutes for a quick and easy dinner recipe.

Ingredients You Will Need

Here is a list of ingredients you will need for this Greek chicken bowl recipe. The full measurements are listed in the recipe card below.

For the Marinade:

• oil: I used olive oil, but you may use avocado oil
• lemons, you will need a couple of lemons for both the juice and zest
• honey
• garlic, minced
• oregano, dried
• basil, dried
• Salt and pepper to taste

For the Bowls

• quinoa, uncooked
• Chicken breasts: I used boneless, skinless chicken breasts. You may also use chicken thighs.
• cucumber, English
• tomatoes, Roma tomatoes
• kalamata olives
• red onion, diced
• feta cheese, crumbled

How to Make Greek Chicken Bowl

• First, cook the quinoa: Add the quinoa to a saucepan with water and salt. Place over medium heat and allow the quinoa to simmer for 12-15 minutes. Once finished cooking, drain the quinoa.
• Combine the marinade: Next, combine all of the marinade ingredients in a blender or jar. Stir.
• Marinate the chicken: Then, pour ⅓ of the marinade over the chicken and toss. Reserve the remaining marinade and set it aside.
• Cook the chicken: Heat a grill over medium heat. Next, add the chicken to the grill and grill for six to eight minutes per side.

• Divide: Next, divide the quinoa among serving bowls. Top with grilled chicken and vegetables.
• Garnish: Finally, crumble feta cheese and kalamata olives over the chicken bowl and drizzle the remainder of the dressing.

Recipe Note and Tips

• Store the leftovers in an airtight storage container in the refrigerator for up to four days.
• You may use maple syrup instead of honey.
• Make sure the chicken is cooked to 165 degrees Fahrenheit.
• Use any oil you have. Either avocado, grapeseed, or any other neutral oil will work.
• Do not overcook the chicken, or it will be too tough.
• Want to use boneless chicken thighs? Go right ahead.
• For a vegetarian option, skip the chicken and load it up with more veggies.
• If meal prepping this meal, do not mix the dressing in. Store it separately until ready to serve.

What goes well with a Greek chicken bowl?

• You can serve this Greek chicken bowl with roasted honey-glazed carrots or any other side of vegetables.
• Potatoes: Serve this chicken bowl with a side of crispy Parmesan potatoes.
• Soup: Feel free to serve this Greek bowl with a side of soup. Try it with my Middle Eastern Crushed Lentil Soup.
• Homemade Dinner rolls or buns.

Frequently Asked Questions

More Chicken Recipes

• Greek Baked Beans
• Easy Greek Chicken Salad
• Greek Cherry Tomato Pasta Salad
• Greek Shrimp with Zoodles
• Homemade Baba Ganoush
• Baked BBQ Chicken Breast