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Greek Chicken Bowl

This vibrant and wholesome Greek Chicken Bowl is a Mediterranean-inspired meal layered with juicy grilled chicken, fluffy quinoa, crisp cucumbers, ripe tomatoes, tangy olives, and salty crumbled feta. A zesty lemon herb dressing ties it all together, making this dish refreshing, flavorful, and perfect for lunch or dinner.
Prep Time5 minutes
Cook Time23 minutes
Total Time28 minutes
Course: Gluten-Free, Main Course
Cuisine: American, greek, Mediterranean
Keyword: greek chicken bowl, grilled chicken quinoa bowl, healthy lunch bowl, mediterranean meal prep, quinoa chicken bowl,
Servings: 4
Calories: 830kcal

Ingredients

For the Dressing/Marinade:

  • ¼ cup olive oil or avocado oil
  • Juice of 2 lemons
  • 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

For the Quinoa Bowls:

  • 1½ cups quinoa uncooked
  • 4 boneless skinless chicken breasts
  • 1 English cucumber diced
  • 4 Roma tomatoes chopped
  • 1 medium red onion diced
  • 1 cup feta cheese crumbled
  • 1 cup kalamata olives pitted

Instructions

  • In a small saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a simmer over medium heat and cook for 12–15 minutes, or until quinoa is tender. Drain if necessary and set aside to cool.
  • In a small jar or bowl, whisk together olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, salt, and pepper until fully emulsified.
  • Pour about one-third of the dressing over the chicken breasts, coating them thoroughly. Reserve the remaining dressing for drizzling later. Do not reuse marinade from raw chicken.
  • Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 6–8 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let rest for a few minutes, then slice.
  • Divide the cooled quinoa evenly among 4 serving bowls.
  • Top each bowl with sliced grilled chicken, diced cucumber, chopped tomatoes, and red onion.
  • Sprinkle each bowl with crumbled feta and kalamata olives.
  • Drizzle the reserved lemon herb dressing over each bowl just before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Maple syrup can be used instead of honey in the dressing.
Avocado, grapeseed, or other neutral oils can be substituted for olive oil.
Avoid overcooking chicken to keep it juicy.
Boneless chicken thighs can be used instead of chicken breasts.
Omit chicken and add more veggies for a vegetarian version.
For meal prep, store dressing separately and drizzle before serving.