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Greek Chicken Bowl Recipe

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4 from 11 reviews

A vibrant and healthy Greek Chicken Bowl featuring tender grilled chicken breasts marinated in a zesty lemon and herb dressing, served atop fluffy quinoa and topped with fresh cucumbers, tomatoes, red onions, feta cheese, and kalamata olives. This quick 28-minute recipe offers a perfect balance of protein, fresh vegetables, and Mediterranean flavors, ideal for a wholesome weeknight dinner or meal prep.

Ingredients

Marinade & Dressing

  • 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)

Main Ingredients

  • 1 ½ cups quinoa (uncooked)
  • 4 medium chicken breasts (2 lbs boneless and skinless, 32 ounces)
  • 1 English cucumber (diced)
  • 4 Roma tomatoes (chopped)
  • 1 red onion (medium, diced)
  • 1 cup feta cheese (crumbled)
  • 1 cup kalamata olives (pitted)

Instructions

  1. Cook the Quinoa: Add 1 ½ cups of uncooked quinoa to a small saucepan with 2 cups of water and a generous pinch of kosher salt. Place over medium heat and allow it to simmer for about 12-15 minutes, or until the quinoa is tender. Drain any excess water if necessary, then set aside to cool.
  2. Prepare the Marinade/Dressing: In a small jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and kosher pepper to taste. Stir vigorously to emulsify the dressing thoroughly.
  3. Marinate the Chicken: Pour about one-third of the marinade over the 4 chicken breasts. Toss to ensure they are evenly coated. Reserve the remaining marinade to use later as the dressing, making sure it does not come into contact with the raw chicken.
  4. Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken breasts for 6-8 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).
  5. Prepare the Bowls: Divide the cooled quinoa evenly among 4 serving bowls. Top each with grilled chicken, diced English cucumber, chopped Roma tomatoes, and diced red onion.
  6. Add Toppings and Dress: Sprinkle 1 cup of crumbled feta cheese and 1 cup of pitted kalamata olives over the bowls. Drizzle the reserved marinade dressing evenly over each bowl to finish.

Notes

  • Ensure the marinade reserved for dressing does not contact raw chicken to avoid cross-contamination.
  • Quinoa can be cooked in advance and refrigerated to save time.
  • If you don’t have a grill pan or outdoor grill, a stovetop grill pan or broiler can be used as alternatives.
  • Feel free to substitute kale or spinach for some greens to add extra nutrients.

Find it online: https://lauracooks.com/greek-chicken-bowl-recipe/