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Close image of Greek chicken bowl with veggies

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



  • 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


  • 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.


  • 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.


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