This Greek Chicken Bowl is the perfect quick and healthy meal for lunch or dinner! Packed with fresh ingredients like quinoa, cucumber, kalamata olives, and juicy grilled chicken, it’s a Mediterranean-inspired dish that’s both nutritious and flavorful. Plus, it’s great for meal prep and leftovers!

Table of Contents

Why You’ll Love This Recipe:

Flavorful: The grilled chicken, quinoa, and fresh veggies come together for a refreshing, savory combination.
Healthy: Packed with protein from the chicken and quinoa, plus plenty of veggies, this dish is gluten-free and nutrient-rich.
Quick & Easy: Ready in just 30 minutes, it’s a fast and satisfying meal.

Ingredients:

For the Marinade: Olive oil, lemon (juice and zest), honey, garlic, dried oregano, dried basil, kosher salt, pepper
For the Bowl: Quinoa, boneless skinless chicken breasts, English cucumber, Roma tomatoes, kalamata olives, red onion, crumbled feta cheese

How to Make:

Cook the quinoa: Simmer quinoa with water and salt for 12-15 minutes, then drain.
Prepare the marinade: Blend together olive oil, lemon, honey, garlic, and spices.
Marinate the chicken: Coat chicken in a third of the marinade and set aside the rest.
Grill the chicken: Grill for 6-8 minutes on each side until cooked through.
Assemble the bowl: Layer quinoa in bowls, top with grilled chicken, veggies, feta, and olives. Drizzle with the remaining dressing.

Tips:

Store leftovers in an airtight container in the fridge for up to 4 days.
Swap honey for maple syrup, or use boneless chicken thighs for more tenderness.
For a vegetarian version, skip the chicken and load up on veggies.
If prepping for later, keep the dressing separate until serving.

What to Serve With:

Roasted veggies or crispy Parmesan potatoes for a complete meal.
Middle Eastern Crushed Lentil Soup or dinner rolls for extra sides.

This Greek Chicken Bowl makes a vibrant, satisfying meal that’s perfect for any occasion!

Greek Chicken Bowl

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

minutes

This Greek Chicken Bowl is the ultimate easy and healthy meal, perfect for lunch or dinner! With quinoa, fresh cucumber, kalamata olives, and grilled chicken breasts, it’s a Mediterranean-inspired dish that’s packed with flavor and nutrition.

Ingredients

For the Dressing/Marinade:
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
Kosher salt (to taste)
Kosher pepper (to taste)
For the Bowls:
1 ½ 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 kalamata olives (pitted)

Directions

Cook the quinoa: In a small saucepan, combine quinoa, 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 any excess water and set aside to cool.
Prepare the dressing/marinade: In a small jar, add olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, salt, and pepper. Stir well to emulsify the ingredients.
Marinate the chicken: Pour ⅓ of the marinade over the chicken breasts, tossing to coat. Reserve the remaining marinade for dressing and keep it separate from the raw chicken.
Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
Assemble the bowls: Divide the cooled quinoa among 4 serving bowls. Top with grilled chicken, cucumber, tomatoes, and red onion. Sprinkle with crumbled feta and kalamata olives.
Serve: Drizzle the reserved dressing over the top and enjoy!
This Greek Chicken Bowl is the perfect meal for a satisfying, gluten-free option that’s easy to prepare and full of Mediterranean flavor!