Greek Chicken Bowl

I absolutely love this Greek Chicken Bowl—a vibrant, Mediterranean-inspired meal featuring tender grilled chicken, fluffy quinoa, crisp veggies, olives, and tangy feta. It comes together in under 30 minutes and makes for wholesome lunches or dinners.

Why I’ll Love This Recipe

I’m all about bold, bright flavors and this recipe delivers on all fronts. It’s loaded with protein and nutrient-dense veggies, yet still light and refreshing. Plus, the quick prep and easy assembly make it perfect for meal prep or a fast weekday dinner—I appreciate that.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the 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 & pepper, to taste

For the Bowls:

• 1½ cups uncooked quinoa

• 4 boneless, skinless chicken breasts

• 1 English cucumber, diced

• 4 Roma tomatoes, chopped

• 1 medium red onion, diced

• 1 cup crumbled feta cheese

• 1 cup pitted kalamata olives

directions

1. Cook quinoa – Simmer quinoa with water and salt for about 12–15 minutes until tender, then set aside to cool.

2. Make dressing/marinade – Whisk together oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper until emulsified.

3. Marinate chicken – Toss chicken breasts in ⅓ of the marinade until coated; reserve remaining dressing.

4. Grill chicken – Cook on medium grill or grill pan for 6–8 minutes per side, until chicken reaches 165°F internally.

5. Assemble bowls – Divide cooled quinoa between 4 bowls, top with sliced chicken, cucumber, tomatoes, red onion, feta, and olives.

6. Finish – Drizzle remaining dressing over each bowl before serving.

Servings and timing

• Servings: 4

• Prep time: ~5 minutes

• Cook time: ~23 minutes

• Total time: ~28 minutes

Variations

• Swap chicken breasts for thighs if I want extra juiciness.

• For a vegetarian twist, I skip the chicken and add more veggies or chickpeas.

• I can drizzle a little tzatziki or tahini on top for creaminess.

• Maple syrup can replace honey if that’s what I have on hand.

storage/reheating

I store the bowls in airtight containers in the fridge for up to 4 days. To reheat, I microwave for 1–2 minutes or enjoy it cold like a salad—quinoa holds up great chilled.

FAQs

What’s the best way to cook the quinoa?

I rinse the quinoa, then simmer it gently with a pinch of salt for 12–15 minutes. Once the water’s absorbed and it’s tender, I fluff it with a fork and let it cool slightly before assembling the bowls.

Can I use a different grain instead of quinoa?

Yes! I’ve swapped in brown or white rice before and it works beautifully. Cauliflower rice is a great low-carb, veggie-forward choice too.

How do I ensure the chicken stays juicy?

I marinate the chicken in advance (at least a few minutes) and avoid overcooking—aiming for 165°F internally. Resting it for 5 minutes after grilling helps lock in the juices.

Can I make this ahead for meal prep?

Absolutely! I keep the dressing separate until serving. The bowls can be built in advance and stored in fridge-safe containers for quick grab-and-go meals.

How long does this keep in the fridge?

Stored properly in airtight containers, I enjoy leftovers up to 4 days later. It’s great cold or quickly reheated.

Conclusion

This Greek Chicken Bowl ticks all the boxes for me—fresh, flavorful, and fuss-free. It’s a go-to meal whether I need a fast dinner or a hearty prep-ahead lunch. The vibrant veggies, protein-packed chicken, and zesty dressing make it a delight every time.