Name: Greek Chicken Bowl Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 ½ cups quinoa (uncooked); 2 cups water; Pinch of salt; 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; Kosher pepper; 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

Get ready for a Mediterranean-inspired adventure with this Greek Chicken Bowl. Bursting with vibrant flavors, juicy chicken, and crunchy vegetables, each bite is a festival of texture and color. Whether you’re searching for a wholesome lunch or a lively dinner that’s easy to prep and deeply satisfying, this bowl brings sun-drenched Greek goodness right to your table. Trust me, once you taste how everything comes together—including that addictive marinade—you’ll want to make this again and again.

Greek Chicken Bowl Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for these Greek Chicken Bowls are delightfully simple, yet every single one plays an important role. Each element either amps up the flavor, adds a fresh crunch, brings a pop of color, or transforms plain chicken into something irresistible. Here’s what you’ll need and why:

Olive oil (or avocado oil): Adds silkiness and richness to the marinade and dressing, helping the herbs and citrus cling to the chicken.
Lemons (juiced): Fresh lemon juice brings that classic Greek zing and brightness that ties the whole bowl together.
Honey: Balances the tangy elements with a whisper of sweetness—don’t skip it!
Lemon zest: Packs loads more citrus punch than juice alone, giving the marinade fragrant, sunny vibes.
Garlic clove (minced): Adds depth and unmistakable savory flavor to both the chicken and dressing.
Dried oregano: An absolute must for Greek recipes—this herb delivers earthiness and that signature aroma.
Dried basil: Provides a milder, slightly sweet, and peppery note that plays nicely off the sharper oregano.
Kosher salt: Essential for bringing out every other flavor, used both in the quinoa and the marinade.
Kosher pepper: A touch of sharpness to round out the seasoning.
Quinoa (uncooked): The hearty, nutty base of your bowl, it’s packed with protein and cooks up in a flash.
Chicken breasts (boneless, skinless): The star protein—grilled to juicy perfection and loaded with Greek flavor.
English cucumber (diced): Offers juicy crunch and a refreshing bite that cools down the savory elements.
Roma tomatoes (chopped): Brings a burst of color and sweet-tart juiciness to every forkful.
Red onion (medium, diced): Adds punch, color, and a welcome crisp contrast to the bowl.
Feta cheese (crumbled): Creamy, salty, and slightly tangy, it’s classic Greek and absolutely irresistible here.
Kalamata olives (pitted): Deeply savory and briny, these olives give the bowl unmistakable Mediterranean flair.

How to Make Greek Chicken Bowl

Step 1: Cook the Quinoa

Begin your Greek Chicken Bowl with a hearty base. Add 1 ½ cups of quinoa to a small saucepan along with 2 cups of water and a generous pinch of salt. Let it gently simmer on medium heat for about 12 to 15 minutes. You’re looking for tender quinoa with each grain distinctive, not mushy. Once done, drain any excess water and spread the quinoa out on a plate or tray to cool—this keeps it from clumping and helps it fluff up nicely.

Step 2: Whip Up the Marinade and Dressing

Grab a small jar or bowl and combine the olive oil, lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, salt, and pepper. Stir or shake it all together vigorously until it’s emulsified and slightly thick. The lemony-herb aroma will already give you a preview of the flavor journey ahead. Remember, part of this mixture will become your marinade, and the rest will be drizzled as a dressing later—always keep the unused portion separate from any raw meat for food safety.

Step 3: Marinate the Chicken

Place the chicken breasts in a shallow dish or zip-top bag. Pour approximately one-third of the marinade over the chicken, turning it so every piece is evenly coated. Let it soak up those herby-citrus flavors for at least 15 minutes (longer if you have time), while you prep the vegetables and other toppings. Keep the rest of the marinade safely aside for drizzling later!

Step 4: Grill the Chicken

Heat a grill pan or your backyard grill to medium-high. Add the marinated chicken and cook for 6-8 minutes per side, or until the internal temperature reads 165°F and the outside picks up gorgeous grill marks. The aroma will be incredible! Let the chicken rest for a couple of minutes before slicing—this helps it stay extra juicy for your Greek Chicken Bowl.

Step 5: Assemble the Bowls

It’s time to get colorful. Divide the cooled quinoa among four serving bowls. Arrange the grilled chicken slices on top, then scatter on the diced cucumber, chopped tomatoes, and diced red onion. Let the bright hues and crisp textures shine—the more vibrant and chunky, the better the eating experience!

Step 6: Add Feta, Olives, and That Finishing Touch

Finish each Greek Chicken Bowl with a generous handful of crumbled feta and a good sprinkle of pitted kalamata olives. Just before serving, drizzle everything with the reserved dressing—this final slick ties all the flavors together with zippy, herbaceous goodness. Dive in!

How to Serve Greek Chicken Bowl

Garnishes

Your Greek Chicken Bowl loves a flourish! Top each bowl with extra lemon wedges, a scattering of freshly chopped herbs like parsley or dill, or a few extra crumbles of feta. A drizzle of extra-virgin olive oil right before serving amplifies the bowl’s Mediterranean soul.

Side Dishes

Serve your Greek Chicken Bowl with warm pita bread or a side of dolmades to lean fully into the Greek theme. A simple side salad with arugula and lemon vinaigrette or a chilled tzatziki sauce will make your meal even more satisfying and festive.

Creative Ways to Present

For parties or picnics, try making individual Greek Chicken Bowl jars—layer the ingredients in mason jars for a portable, Instagram-worthy meal. Or, set up a Mediterranean bar: lay out all the toppings and let everyone build their colorful bowls just the way they like them. This is a super fun way to get family or friends involved!

Make Ahead and Storage

Storing Leftovers

If you have some Greek Chicken Bowl components leftover, store them separately in airtight containers. The chicken, quinoa, and chopped veggies will keep their best flavor and texture for up to 3 days in the refrigerator.

Freezing

The grilled chicken and cooked quinoa freeze beautifully! Place cooled chicken and quinoa in freezer bags or containers for up to 2 months. Just hold back on freezing the veggies, feta, and olives, as their textures don’t fare well in the freezer.

Reheating

Reheat the chicken and quinoa in the microwave or a skillet until just warmed through. Keep the veggies, olives, and feta cold and fresh—simply add them after reheating. Finish by drizzling extra dressing to revive all those vibrant flavors.

FAQs

Can I use brown rice or another grain instead of quinoa?

Absolutely! While quinoa keeps this Greek Chicken Bowl protein-rich and gluten-free, brown rice, farro, or even cauliflower rice make great bases. Adjust cooking times according to the swap.

What’s the best way to meal prep this recipe?

Prep the quinoa, grill the chicken, and mix the veggies ahead of time—then store everything in separate containers. When ready to eat, quickly assemble and top with dressing for the freshest taste.

Can I bake the chicken instead of grilling?

Yes! Place the marinated chicken on a baking sheet and bake at 400°F for about 20-25 minutes, or until fully cooked and juicy. Broil for the last couple of minutes to pick up some color.

Is there a vegetarian version of this Greek Chicken Bowl?

Definitely! Swap the chicken for grilled halloumi, crispy chickpeas, or falafel balls. The marinade doubles as a fabulous dressing for any plant-based protein you choose.

What makes this bowl “Greek” besides the name?

The signature ingredients—feta, kalamata olives, lemon, and lots of oregano—are all classic to Greek cuisine. The medley of bright, punchy, and fresh flavors truly brings a Greek Chicken Bowl experience to life!

Final Thoughts

If you’re craving something vibrant, healthy, and utterly delicious, make space on your table for a Greek Chicken Bowl. Every bite is a celebration of fresh ingredients and zesty flavors—it’s seriously hard to beat. Give it a try and see if it earns a place in your weekly rotation. You’re going to love it!

Greek Chicken Bowl Recipe

★★★★★

5.1 from 7 reviews

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

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Description

This Greek Chicken Bowl recipe is a fresh and flavorful dish that combines juicy grilled chicken with tangy feta cheese, crisp vegetables, and zesty Mediterranean flavors. Perfect for a healthy and satisfying meal any day of the week!

Instructions

Cook the Quinoa: Add quinoa, water, and salt to a saucepan. Simmer for 12-15 minutes until tender. Drain if needed and set aside to cool.
Prepare the Dressing/Marinade: Combine all dressing ingredients in a jar and emulsify.
Marinate the Chicken: Coat chicken with a portion of the marinade and reserve the rest for dressing.
Grill the Chicken: Grill chicken for 6-8 minutes per side until cooked through.
Assemble the Bowls: Divide quinoa among bowls, top with chicken, cucumbers, tomatoes, and red onions.
Final Touches: Add feta cheese, kalamata olives, and drizzle with reserved dressing.

Notes

You can customize this bowl by adding additional veggies or a dollop of tzatziki sauce.
For a vegetarian option, swap chicken with grilled tofu or chickpeas.

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