Name: Greek Chicken Bowl Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 ½ cups quinoa, uncooked; 2 cups water; Salt, to taste; 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; Salt, to taste; Pepper, to taste; 4 chicken breasts, boneless, skinless; 1 English cucumber, diced; 4 Roma tomatoes, chopped; 1 red onion, medium, diced; 1 cup feta cheese, crumbled; 1 cup kalamata olives, pitted

Jump to Recipe

The Greek Chicken Bowl is a vibrant, flavor-packed meal that’s ready to brighten any table. Imagine tender grilled chicken, zesty lemon-herb dressing, velvety quinoa, and a rainbow scatter of Mediterranean veggies, all tucked together in a bowl that promises both nourishment and joy. This dish captures the sun-kissed tastes of Greece, balancing creamy feta, briny olives, and aromatic herbs in every bite. Perfect for meal prep, an easy weeknight dinner, or impressing friends at a lunch get-together, the Greek Chicken Bowl is satisfyingly simple yet feels like a special treat.

Greek Chicken Bowl Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in the Greek Chicken Bowl recipe is chosen for a reason—all play a delicious part in building rich flavor, interesting texture, and eye-catching color. You’ll find that while this list is straightforward, it’s full of essentials that never fail to impress.

Olive oil (or avocado oil): This forms the base of your zesty dressing and marinade, adding healthy fat and silkiness to every bite.
Lemons (juiced): Brings the signature brightness and zing that makes Greek flavors unforgettable.
Honey: A touch is all you need to mellow the lemon’s acidity and blend the savory notes.
Lemon zest: Intensifies the citrus aroma and gives a burst of pure lemon flavor.
Garlic clove (minced): Adds a gentle pungency that pairs so well with chicken and Mediterranean veggies.
Dried oregano: The classic Greek herb that infuses the dish with a warm, earthy depth.
Dried basil: Sweet and fragrant, basil balances the sharper flavors in the bowl.
Kosher salt & kosher pepper: Essential for heightening all those bright and herby notes.
Quinoa (uncooked): The wholesome, nutty grain that soaks up the dressing and provides a hearty base.
Chicken breasts (boneless, skinless): Protein-packed and perfect for the grill, these become juicy and crave-worthy after marinating.
English cucumber (diced): Crisp, cool, and incredibly refreshing—just what you want for contrast.
Roma tomatoes (chopped): Their juiciness and gentle acidity tie the salad elements together.
Red onion (diced): Bright pops of color with a bite—mellow once mixed with everything else.
Feta cheese (crumbled): Creamy, tangy bursts of flavor that are utterly Greek in spirit.
Kalamata olives (pitted): Deep, briny richness anchors the whole bowl and keeps you coming back for more.

How to Make Greek Chicken Bowl

Step 1: Cook the Quinoa

Start by bringing the quinoa to life: combine 1 1/2 cups quinoa with 2 cups of water and a generous pinch of salt in a small saucepan. Set the pan over medium heat, and let it gently simmer for about 12 to 15 minutes, or until each grain is tender and you see those signature quinoa “tails.” Drain off any extra water, then spread the quinoa on a plate or tray to cool quickly—it makes for fluffier bowls later on.

Step 2: Prepare the Lemon Herb Dressing

Now, grab a small jar or bowl and add the olive oil, freshly squeezed lemon juice, honey, bright lemon zest, minced garlic, dried oregano, dried basil, and plenty of kosher salt and pepper. Stir or shake vigorously until the dressing is well emulsified—this simple step unleashes an intoxicating herby, tangy aroma that sets the Greek Chicken Bowl apart from the rest.

Step 3: Marinate the Chicken

Spoon about one-third of the citrus-herb marinade over the chicken breasts in a bowl or zip-top bag. Toss them well, ensuring each piece is coated on all sides. Important: Set aside the remaining marinade to use as a fresh, untouched dressing for drizzling later—keep it away from the raw chicken for food safety.

Step 4: Grill the Chicken

Heat a grill pan on the stove or fire up your outside grill to medium-high. Add the chicken directly to the hot grates and let it sizzle, cooking for 6 to 8 minutes per side. What you’re aiming for is char-marked, juicy chicken cooked through to 165F at the thickest point. When done, let the chicken rest a few minutes before slicing into strips—this makes every bite extra juicy.

Step 5: Assemble the Bowls

Divide the cooled quinoa between four bowls. Top each with a generous heap of your grilled chicken, then scatter on diced cucumber, the vibrant Roma tomatoes, and a sprinkle of diced red onion. Let the colors cheer you up—even before you take a bite!

Step 6: Finish with Feta, Olives, and Dressing

No Greek Chicken Bowl is complete without a signature sprinkle of crumbly feta and a handful of plump, pitted kalamata olives. Finally, give everything a liberal drizzle of that reserved, zesty lemon-herb dressing. Each forkful is a happy trip to the Mediterranean!

How to Serve Greek Chicken Bowl

Garnishes

Don’t hold back when it comes to toppings! A few extra sprigs of fresh dill or parsley add freshness and color. For crunch, toss on some toasted pine nuts or sunflower seeds. And a final dusting of lemon zest right before serving makes the Greek Chicken Bowl feel extra special and fragrant.

Side Dishes

If you’re aiming for a feast, pair your Greek Chicken Bowl with pillowy warm pita bread or a side of crispy roasted potatoes. A simple Greek salad or a dollop of tzatziki rounds out the meal perfectly, offering even more crave-able flavors and textures to enjoy.

Creative Ways to Present

The beauty of the Greek Chicken Bowl is its versatility. Serve it build-your-own style for gatherings—let everyone choose their favorite toppings. Or present it layered in a glass mason jar for a portable lunch that’ll make your coworkers jealous. You can even chop the chicken smaller and roll everything up in flatbread for a delicious Greek wrap.

Make Ahead and Storage

Storing Leftovers

Keep any extras in airtight containers in the fridge for up to three days. To maintain freshness, store the dressing separately and drizzle it on when you’re ready to eat. The veggies and chicken hold their texture beautifully, making the Greek Chicken Bowl a meal prep favorite.

Freezing

While the cooked chicken and cooked quinoa freeze very well, it’s best to leave out the fresh veggies, feta, and olives, as these don’t thaw as nicely. Freeze cooled chicken and quinoa separately in well-sealed containers or freezer bags for up to two months.

Reheating

To reheat, warm the chicken and quinoa gently in the microwave or on the stovetop until hot. For the best Greek Chicken Bowl experience, add your fresh toppings and drizzle with dressing right before serving, so every element tastes fresh and lively.

FAQs

Can I use a different grain instead of quinoa?

Absolutely! Brown rice, farro, or even couscous work beautifully in a Greek Chicken Bowl. The key is to choose a grain that holds up well and soaks in the dressing flavors.

What if I don’t have a grill?

No worries at all—a grill pan or even a standard skillet on the stove will still give you tasty, tender chicken. For a roasted option, bake the marinated chicken at 400F until cooked through.

Is this recipe good for meal prep?

This is hands-down one of the best meal prep recipes! The Greek Chicken Bowl holds up in the fridge for days, and you can keep the components separate to maintain fresh textures until you’re ready to assemble and serve.

How can I make this vegetarian?

Omit the chicken and add grilled halloumi or crispy chickpeas for a fabulous vegetarian Greek Bowl. You’ll still get loads of protein, flavor, and those signature Mediterranean vibes.

Can I make the dressing ahead of time?

Yes! The lemon-herb dressing actually tastes even better after a day in the fridge, as the flavors meld together. Just give it a good shake before drizzling over your Greek Chicken Bowl.

Final Thoughts

If you’re looking for an easy, crowd-pleasing meal that’s loaded with fresh flavors and personality, the Greek Chicken Bowl is it! I hope you give it a try soon—your taste buds (and everyone at your table) will thank you the moment those Mediterranean aromas start to fill the kitchen.

Greek Chicken Bowl Recipe

★★★★★

4.8 from 6 reviews

Author: anna
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Greek Chicken Bowl recipe is a wholesome and flavorful dish featuring tender grilled chicken, quinoa, fresh veggies, feta cheese, and kalamata olives, all drizzled with a zesty homemade dressing. Perfect for a satisfying meal!

Instructions

Cook Quinoa: In a small saucepan, simmer quinoa with water and salt for 12-15 minutes until tender. Drain if needed and set aside to cool.
Prepare Dressing/Marinade: Combine all dressing ingredients in a jar, emulsify by stirring vigorously.
Marinate Chicken: Coat chicken breasts with a portion of the marinade, reserving the rest for dressing. Grill chicken until cooked through.
Assemble Bowls: Divide cooled quinoa among bowls, top with grilled chicken, cucumber, tomatoes, red onion, feta cheese, and kalamata olives.
Drizzle: Pour the remaining dressing over the bowls before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Greek