This post may contain affiliate links. Please read our disclosure policy.
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
Although both contain close to the same amount of calories, quinoa is a bit more loaded with protein and fiber than rice. Also, quinoa has a lower glycemic index than rice, which will not spike your insulin production.
Quinoa is great for a variety of things such as soups, salads, casseroles, and so much more! Again, they are loaded with protein and fiber and help keep you full longer when compared to other grains.
Yes, quinoa is known to be a superfood because it is nutrient-dense and filled with fiber and protein.
If you have leftovers, place them in a sealed container and store them in the fridge for up to 3 days. They can be served cold and enjoyed as a salad. Perfect for meal prepping.
Yes. If you do not like quinoa or have any on hand, you can use brown or white rice instead.
Sure! You do not have to stick with chicken. If you prefer to use salmon or shrimp, you can swap the chicken out for whatever protein you prefer.
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
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Greek Chicken Bowl
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
Instructions
- Add the 1 ½ cups quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat and allow it to simmer for about 12-15 minutes or until the quinoa is tender. Once the quinoa is done cooking, drain if needed, then set aside and allow it to cool.
- To a small jar, add all dressing/marinade ingredients ( ¼ cup olive 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, and Kosher pepper) and stir vigorously to emulsify.
- Pour about 1/3 of the marinade over the 4 chicken breasts and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it doesn't touch the raw meat.
- Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 6-8 min per side, or until cooked through and internal temperature reads 165F.
- Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies (1 English cucumber– chopped, 4 Roma tomatoes, diced, and 1 red onion, diced).
- Add the 1 cup feta cheese into the bowls separately and 1 Cup kalamata olives over the chicken bowls and drizzle with the remaining untouched dressing.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this tonight; the above nutrition info–I assume that is not per serving but for 4 servings in total?? thanks! It looks so yum.