Greek Chicken Bowl

Experience the vibrant flavors of the Mediterranean with this Greek Chicken Bowl, a delightful lunch or dinner that balances wholesome ingredients and fresh, zesty seasoning. Imagine juicy grilled chicken breasts, tender quinoa, and crisp vegetables, all kissed by the bright notes of lemon and oregano in a homemade dressing.

Whether you are looking for a nourishing meal prep idea or a quick, satisfying dish, this bowl is a perfect choice that brings together nourishing grains, protein, and fresh produce in a colorful presentation.

Ingredients

• Olive oil or avocado oil: A heart-healthy oil providing a smooth, rich base for the dressing and marinade, enhancing flavor absorption.
• Lemons (2, juiced): Fresh lemon juice infuses the chicken and dressing with bright acidity and zesty aroma.
• Honey (1 tablespoon): Adds natural sweetness to balance the lemon’s tartness in the marinade and dressing.
• Lemon zest (½ tablespoon): Intense lemon flavor that boosts the citrus notes without extra acidity.
• Garlic clove (1, minced): Provides pungent depth and savory undertones to the marinade.
• Dried oregano (2 teaspoons): Classic herb that imparts a slightly peppery, aromatic Mediterranean taste.
• Dried basil (1 teaspoon): Adds sweet, slightly minty notes complementing oregano for authentic flavor.
• Kosher salt and pepper: Seasoning essentials to enhance and balance all ingredients.
• Quinoa (1 ½ cups uncooked): A fluffy, high-protein grain cooked tender to add texture and nutrients.
• Chicken breasts (4 medium, approx. 2 lbs): Lean and juicy protein, perfect for grilling and absorbing marinade flavors.
• English cucumber (1, diced): Crisp, refreshing vegetable adding crunch and cooling contrast.
• Roma tomatoes (4, chopped): Juicy and sweet, providing vibrant color and freshness.
• Red onion (1 medium, diced): Sharp and slightly sweet flavor that complements the other toppings.
• Feta cheese (1 cup crumbled): Creamy and salty cheese that delivers authentic Mediterranean taste.
• Kalamata olives (1 cup, pitted): Briny, rich olives adding a bold punch of flavor to the bowl.

Instructions

Cook the Quinoa

Rinse 1 ½ cups of quinoa and add it with 2 cups of water and a pinch of salt to a small saucepan. Simmer over medium heat for 12-15 minutes until tender and fluffy. Cooking it properly ensures a light texture that complements the hearty chicken and crisp vegetables.

Prepare the Dressing and Marinade

Combine olive oil, freshly squeezed lemon juice, honey, lemon zest, minced garlic, dried oregano, basil, and salt and pepper in a small jar. Emulsify by stirring vigorously. This aromatic mixture doubles as a marinade and dressing, imparting bright herbal and citrus flavors throughout the dish.

Marinate the Chicken

Pour about one-third of the dressing over the chicken breasts, tossing to coat thoroughly. Reserve the remaining dressing to drizzle later. Marinating allows the chicken to absorb the flavors and retain moisture when grilled.

Grill the Chicken

Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. Grilling seals the marinade flavors while achieving a tender, juicy texture with appealing grill marks.

Assemble the Bowls

Divide the cooled quinoa evenly among four bowls. Layer sliced grilled chicken on top, then add diced cucumber, chopped tomatoes, and red onion. The variety of textures and freshness creates a balanced bite every time.

Add Final Toppings and Drizzle Dressing

Sprinkle crumbled feta cheese and kalamata olives in each bowl for creamy and briny contrasts. Finish with the reserved dressing, drizzling evenly for added zest and moisture, enhancing every ingredient’s flavor.

Storage Tips

Store any leftovers in a sealed container in the refrigerator for up to four days. Keep the dressing separate to avoid sogginess and add it just before serving for freshness. Reheat the chicken and quinoa gently to preserve moisture.

Serving Suggestions

This Greek Chicken Bowl is delicious on its own or paired with warm pita bread and tzatziki sauce for added indulgence. Serve with a crisp green salad or roasted vegetables for a more diverse Mediterranean-inspired meal.

FAQs

Can I use brown rice instead of quinoa?

Yes, brown rice works as a hearty substitute but will require a longer cooking time. Quinoa adds more protein and a lighter texture.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free, making this bowl suitable for gluten-sensitive diets.

How long should I marinate the chicken?

At least 15 minutes is sufficient, but marinating for a few hours or overnight intensifies the flavor.

Can I prepare this recipe ahead of time?

Absolutely. Cook and store components separately, especially keeping the dressing apart until serving to prevent sogginess.

What if I don’t have a grill?

You can cook the chicken on a grill pan, in a skillet, or baked in the oven while still maintaining good flavor.

Can I freeze leftovers?

It’s best not to freeze the assembled bowl, but grilled chicken and quinoa freeze well separately for up to 3 months.

What can I add for extra crunch?

Chopped bell peppers, radishes, or toasted nuts like pine nuts add delightful texture and freshness.

Greek Chicken Bowl

A vibrant Greek chicken bowl packed with quinoa, fresh vegetables, feta, and olives, tossed in a zesty lemon-herb dressing for a wholesome Mediterranean meal.

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Prep Time 5 minutes mins

Cook Time 23 minutes mins

Total Time 28 minutes mins

Course dinner, lunch

Cuisine Mediterranean

Servings 4 people

Calories 830 kcal

Equipment

• 1 small saucepan for cooking quinoa
• 1 grill pan or outdoor grill for chicken
• 1 small jar for mixing dressing

Ingredients

  

• 1 1/2 cups quinoa uncooked
• 2 cups water
• Kosher salt to taste
• 1/4 cup olive oil or avocado oil
• 2 lemons juiced
• 1 tablespoon honey
• 1/2 tablespoon lemon zest
• 1 garlic clove minced
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Kosher salt and pepper to taste
• 4 medium boneless skinless chicken breasts (about 2 lbs)
• 1 English cucumber diced
• 4 Roma tomatoes chopped
• 1 medium red onion diced
• 1 cup feta cheese crumbled
• 1 cup pitted kalamata olives

Instructions

 

• Rinse quinoa and combine with water and a pinch of salt in a small saucepan.
• Bring to a simmer over medium heat and cook for 12 to 15 minutes until quinoa is tender.
• Drain quinoa if needed and set aside to cool.
• In a small jar, whisk olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, salt, and pepper until emulsified.
• Pour one-third of the dressing over the chicken breasts, coating them thoroughly. Reserve the remaining dressing.
• Preheat a grill pan or outdoor grill to medium-high heat.
• Grill the chicken for 6 to 8 minutes per side until cooked through and internal temperature reaches 165°F.
• Divide cooled quinoa among four bowls.
• Top with grilled chicken, diced cucumber, chopped tomatoes, and diced red onion.
• Add crumbled feta cheese and kalamata olives to each bowl.
• Drizzle reserved dressing over the bowls before serving.

Notes

• Store leftovers in an airtight container in the refrigerator for up to four days.
• Maple syrup can be used instead of honey in the dressing.
• Ensure chicken reaches 165°F for safe consumption.
• Use any neutral oil like avocado or grapeseed if olive oil is unavailable.
• Avoid overcooking chicken to prevent toughness.
• Boneless chicken thighs can substitute breasts if preferred.
• Vegetarian option: omit chicken and add extra vegetables.
• For meal prep, keep dressing separate until ready to serve.