Greek Chicken Bowl

4.97 from 83 votes

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.

Prep Time5

Cook Time23

Total Time28

Course: Gluten-Free, Main Course

Cuisine: American, Greek, Mediterranean

Diet: Gluten Free

Servings: servings

Author: Rena

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