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Greek Chicken Bowl
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Greek Chicken Bowl

This vibrant and wholesome Greek Chicken Bowl is a Mediterranean-inspired meal layered with juicy grilled chicken, fluffy quinoa, crunchy cucumbers, ripe tomatoes, tangy kalamata olives, and creamy crumbled feta. Topped with a zesty lemon herb dressing, it’s a perfect, refreshing option for lunch, dinner, or meal prep.
Prep Time5 minutes
Cook Time23 minutes
Course: Gluten-Free, Main Course
Cuisine: American, Greek, Mediterranean
Keyword: greek chicken bowl, grilled chicken quinoa bowl, healthy lunch bowl,, mediterranean meal prep, quinoa chicken bowl
Servings: 4
Calories: 830kcal

Ingredients

For the Dressing/Marinade:

  • ¼ cup olive oil or avocado oil
  • Juice of 2 lemons
  • 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 Quinoa Bowls:

  • 1 ½ cups quinoa uncooked
  • 4 boneless skinless chicken breasts
  • 1 English cucumber diced
  • 4 Roma tomatoes chopped
  • 1 medium red onion diced
  • 1 cup feta cheese crumbled
  • 1 cup kalamata olives pitted

Instructions

  • In a small saucepan, combine quinoa with 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 liquid and set aside to cool.
  • In a small bowl or jar, whisk together olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, salt, and pepper until emulsified.
  • Pour about one-third of the dressing over the chicken breasts, coating thoroughly. Reserve the remaining dressing to drizzle over the bowls later. Keep the dressing separate from raw chicken.
  • Preheat a grill pan or outdoor grill to medium-high heat. Grill the marinated chicken for 6–8 minutes per side, or until fully cooked and internal temperature reaches 165°F. Let rest for a few minutes, then slice.
  • Divide the cooled quinoa evenly among 4 serving bowls.
  • Top each bowl with sliced grilled chicken, diced cucumber, chopped tomatoes, and red onion.
  • Sprinkle crumbled feta cheese and kalamata olives over each bowl.
  • Drizzle with the reserved dressing just before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Substitute maple syrup for honey if preferred.
Use avocado, grapeseed, or another neutral oil as an alternative.
Avoid overcooking the chicken to keep it juicy.
Boneless chicken thighs can be used instead of breasts.
For a vegetarian version, omit chicken and add extra vegetables.
If meal prepping, store the dressing separately and drizzle before serving.