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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.
Course Gluten-Free, Main Course
Cuisine American, Greek, Mediterranean
Diet Gluten Free
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 4 servings
Calories 780kcal
Author Rena

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

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.
  • Crumble feta cheese over 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.

Nutrition

Calories: 780kcal | Carbohydrates: 61g | Protein: 64g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 692mg | Potassium: 1618mg | Fiber: 8g | Sugar: 11g | Vitamin A: 862IU | Vitamin C: 45mg | Calcium: 289mg | Iron: 5mg