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.
In the mood for Greek-inspired cuisine that is jam-packed with yummy flavors? If you like chicken, cucumbers, and quinoa, then you’re really going to love this healthy Greek chicken recipe.
Relish in the fact that the leftovers are even more incredible making it great for meal prep, too. The whole family will love these perfectly mixed flavors. Juicy and tender chicken breast served over a bed of quinoa and a load of Greek-style veggies and feta cheese. Ready in just 30 minutes.
Why You Will Love This easy Chicken 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.
- Healthy: 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, olive oil
lemons, you will need a couple of lemons for both the juice and zest
honey
garlic, minced
oregano, dried
basil, dried
Kosher salt and pepper
For the Bowls
quinoa, uncooked
chicken breasts, boneless skinless
cucumber, English
tomatoes, Roma tomatoes
kalamata olives
red onion, diced
feta cheese, crumbled
How to Make This Greek Chicken Bowl from Scratch
- 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 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
- 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.
Other Chicken Recipes to Try
- Greek Baked Beans
- Easy Greek Chicken Salad
- Greek Cherry Tomato Pasta Salad
- Greek Shrimp with Zoodles
- Homemade Baba Ganoush
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Greek Chicken Bowl
Ingredients
Dressing/Marinade
- 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 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 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 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 and stir vigorously to emulsify.
- Pour about 1/3 of the marinade over the chicken 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.
- Add the Crumble feta cheese and kalamata olives over the chicken bowl and drizzle with the remaining untouched dressing.
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.
Vanessa says
Thanks for sharing! Does it keep long?
Rena Awada says
Yes. You can store in the fridge for up to 4 days
Suzanne says
This looks so good! What a great meal for a weeknight or to make for guests!
Kat says
This recipe is so good! I cut the chicken into cubes and did it in the air fryer. We’ve already made it twice.
Ginny says
This recipe is awesome! Very flavorful and I will def be making again. I made white rice with chicken broth, I made twice the dressing- 1/2 of batch for 2.5 lbs chicken marinade, 2nd 1/2 for pouring onto cooked grilled chicken. I then made a veggie salad and used 1 full batch of dressing on that and let marinade. I might make dressing in the blender next time. Thanks for posting!!
Shannon Johnson says
Love LOVE this recipe! We are a “bowl” family and the Greek twist was a real hit tonight for dinner! The only things I did different was I used white rice I already had cooked instead of quinoa and I combined the tomato, cucumber and onion together then poured the remaining dressing over all that to marinate while cooking the chicken. SO delish! I think the honey is the “secret ingredient” here because it cuts through all the strong acid flavors to make a well balanced flavor profile. Thanks so much for this!
Karla Doucet Gallant says
Is it 830 calories for one serving or for all the servings together?
Allie says
I was wondering that myself, seems high for one serving
Nicole says
Ugh. Went to make this tonight and it was great – just really needed olives! I noticed there are olives in the picture but they did not make it into the recipe so I unfortunately didn’t think of it until we were eating!
Rena Awada says
Hi Nicole. Sorry about the little hiccup I just fixed it. The olives do get added at the very end. I wish you just added it when you realized it lol. It wouldn’t have been too late. Sorry again!
andrea says
Prepped this for lunch. Subbed the quinoa for riced cauliflower. 10/10! This was so good!
Kimberly says
I didn’t have quinoa so I used cauliflower rice instead and turned out delicious. I served it with my Orange salad.
Orange salad:
2 oranges, peeled and sliced
Arils of 1 pomegranate
A few leaves of mint
Olive oil & honey (about a tbsp of each, but I don’t measure)
Chopped small red onion
S&P
LeAnna says
How long does the chicken need to marinate?
Rena says
We recommend 30-60 minutes in the fridge
Miriam Stein says
I didnt try this recipe yet. However, I want to point out that since there is dairy and meat (feta and chicken), this recipe is not kosher. Please fix this error as it is incorrect.
Rena says
Thanks. We will get that fixed now.
Bethany says
Hi there, love your recipes, are the nutrition breakdowns per serving or for the entire recipe, please? For eg. The Greek chicken bowl,
Thanks
Bethany
Rena says
Yes, Its per serving.