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Greek Chicken Bowl

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
Cook Time 23 minutes
Total Time 28 minutes
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.