Greek Chicken Bowl

Name: Greek Chicken Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: ¼ cup olive oil (or avocado 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); 1 ½ cups quinoa (uncooked); 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)

kate

Update : March 31, 2026

Delicious Greek Chicken Bowl garnished with fresh vegetables and tzatziki sauce

why make this recipe

This Greek Chicken Bowl is fresh, fast, and full of bright flavors. It mixes grilled chicken, quinoa, crisp veggies, feta, and olives. You get a healthy full meal in one bowl. It works for lunch, dinner, or meal prep.

introduction

This bowl uses simple ingredients you can find at any store. The lemon-oregano marinade gives the chicken a bright, Greek taste. The quinoa adds protein and texture. You can make it in about 30–40 minutes if the chicken cooks quickly.

how to make Greek Chicken Bowl

Follow the steps below. Cook the quinoa, make the dressing, grill the chicken, and build the bowls.

Ingredients :

¼ cup olive oil (or avocado 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)
1 ½ cups quinoa (uncooked)
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)

Directions :

Add the 1 ½ cups quinoa to a small saucepan with 2 cups of water and a generous pinch of salt. Place over medium heat and simmer for about 12–15 minutes or until the quinoa is tender. Once done, drain if needed, then set aside and allow it to cool.
To a small jar, add all dressing/marinade ingredients (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, and kosher pepper) and stir vigorously to emulsify.
Pour about 1/3 of the marinade over the 4 chicken breasts and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it does not touch the raw meat.
Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 6–8 minutes per side, or until cooked through and internal temperature reads 165°F (74°C).
Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies (English cucumber chopped, Roma tomatoes diced, and red onion diced).
Add the 1 cup feta cheese into the bowls and 1 cup kalamata olives over the chicken bowls. Drizzle with the remaining untouched dressing.

how to serve Greek Chicken Bowl

Serve the bowls warm or at room temperature. Add extra lemon wedges for squeezing. You can also serve with warm pita or a small side salad. Eat with a fork and knife or a spoon for the quinoa.

how to store Greek Chicken Bowl

Store leftovers in airtight containers in the fridge for up to 3–4 days. Keep the dressing separate if you plan to store the salad longer. Reheat the chicken gently in the microwave or oven and add fresh veggies if they get soft.

tips to make Greek Chicken Bowl

Make the dressing first and set aside one third for the chicken and the rest for the bowls. Keep the dressing that touches raw chicken away from the bowls.
Cook quinoa in bulk and cool it quickly to use for several meals.
Cut vegetables into similar sizes so each bite is balanced.
Use a meat thermometer to ensure chicken reaches 165°F (74°C).
For more flavor, marinate the chicken up to 2 hours in the fridge.

variation (if any)

Use brown rice, couscous, or farro instead of quinoa.
Swap chicken breasts for chicken thighs if you want juicier meat.
Add a dollop of tzatziki or plain Greek yogurt for creaminess.
Add roasted red peppers or artichoke hearts for extra flavor.

FAQs

Q: Can I make this vegetarian?
A: Yes. Replace chicken with chickpeas, grilled tofu, or falafel. Use the same dressing.

Q: Can I prepare this ahead for meal prep?
A: Yes. Cook quinoa and chicken ahead. Keep dressing and fresh veggies separate and assemble each day.

Q: How long can I keep the bowls in the fridge?
A: Stored in airtight containers, they last 3–4 days. Add feta and olives when ready to eat for best texture.

Q: Can I grill the chicken indoors?
A: Yes. Use a grill pan or a hot skillet. Cook times are similar.

Q: Is this gluten-free?
A: Yes, with quinoa and the listed ingredients this is naturally gluten-free.

Conclusion

For another version of this idea with similar flavors, see Greek Chicken Bowls – Eat With Clarity. If you want a tzatziki-style bowl idea, try Chicken Tzatziki Bowls. – Half Baked Harvest.