Name: Greek Chicken Bowl Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1/4 cup olive oil (or avocado oil); 2 lemons (juiced); 1 tablespoon honey; 1/2 tablespoon lemon zest; 1 garlic clove (minced); 2 teaspoons dried oregano; 1 teaspoon dried basil; Kosher salt (to taste); Kosher pepper (to taste); 1 1/2 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)

Jump to Recipe

If you’ve been searching for a vibrant, satisfying meal that delivers fresh Mediterranean flavors in every bite, the Greek Chicken Bowl is about to become your new dinnertime obsession. Imagine layers of juicy grilled chicken, fluffy quinoa, sharp feta, and crisp cucumbers, all pulled together with a zippy lemon herb dressing. This bowl is as nourishing as it is full of zesty personality, and it’s destined to be your crowd-pleasing standby for busy nights, fun lunches, or meal prep days that need a little extra sunshine.

Greek Chicken Bowl Recipe - Recipe Image

Ingredients You’ll Need

What makes this dish shine is how simple yet essential each ingredient is. Every element in the Greek Chicken Bowl brings a unique pop of flavor, texture, or vibrant color that makes the final bowl an absolute showstopper.

Olive oil (or avocado oil): Adds a luscious base to the marinade and dressing, and helps keep the chicken wonderfully juicy and flavorful.
Lemon juice (from 2 lemons): Brings brightness and a fresh zing that ties all the Mediterranean flavors together.
Honey: A hint of sweetness balances the sharpness of the lemon and the savory herbs.
Lemon zest: Intensifies the lemony essence for an irresistibly fragrant marinade.
Garlic clove (minced): Infuses the marinade and dressing with a savory warmth that’s classic in Greek cooking.
Dried oregano: This quintessential Greek herb dials up the herbaceous notes and adds depth.
Dried basil: Layers in subtle, sweet herbal flavor and rounds out the marinade.
Kosher salt & pepper: Essential for seasoning every layer of the bowl – don’t be shy!
Quinoa (1 ½ cups, uncooked): The base of the bowl, it’s filling and soaks up those delicious juices beautifully.
Chicken breasts (4, boneless, skinless): Grilled to perfection, they’re the protein star of your Greek Chicken Bowl.
English cucumber (diced): Adds a cool, refreshing crunch that balances the warmth of the grilled chicken.
Roma tomatoes (4, chopped): They bring sweetness and a juicy texture that mingles perfectly with the other ingredients.
Red onion (medium, diced): Offers a sharp, colorful bite that takes the flavor vertical!
Feta cheese (1 cup, crumbled): Brings creamy, briny notes and a tangy finish to the bowl.
Kalamata olives (1 cup, pitted): These iconic Greek olives offer a deep salty punch and a satisfying meatiness.

How to Make Greek Chicken Bowl

Step 1: Cook the Quinoa

Start by adding the quinoa and water with a generous pinch of salt to a small saucepan. Simmer it over medium heat for 12 to 15 minutes, until the grains turn translucent and tender. Once it’s done, drain any excess water and let the quinoa cool. This fluffy bed is the perfect canvas for all your bowl toppings, and letting it cool prevents your veggies and cheese from wilting later on.

Step 2: Whisk the Lemon Herb Marinade

Combine olive oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper in a small jar. Shake or stir it vigorously until everything emulsifies into a glossy, fragrant marinade. This is the magic elixir that gives the Greek Chicken Bowl its punchy, sunshine-y flavor – and we’re using it both to marinate the chicken and as a final drizzle.

Step 3: Marinate the Chicken

Place the chicken breasts in a shallow dish or a zip-top bag, then pour about a third of the marinade over them. Toss to thoroughly coat every piece. Set aside the rest of the marinade for dressing the bowls later – remember, no cross-contamination! This quick soak allows the chicken to soak up all those zesty, herbaceous flavors.

Step 4: Grill the Chicken

Preheat an outdoor grill or grill pan over medium-high heat. Grill the marinated chicken for about 6 to 8 minutes per side, until beautifully charred and the internal temperature reaches 165F. Rest the cooked chicken for a minute, then slice it into strips. This step infuses a gorgeous smokiness, making the Greek Chicken Bowl extra irresistible.

Step 5: Build Your Bowls

Divide the cooled quinoa among four bowls. Top each with sliced grilled chicken, then pile on the diced cucumber, chopped tomatoes, and red onion. This is where the bowl comes alive with vibrant color and crunch. Don’t be afraid to be generous – the more veggies, the better!

Step 6: Finish with Feta, Olives, and Dressing

Sprinkle each bowl liberally with creamy crumbled feta and scatter over plenty of kalamata olives for a quintessentially Greek finish. Finally, drizzle over that reserved, untouched lemon herb dressing for a burst of flavor that brings the whole dish together in the most mouthwatering way possible.

How to Serve Greek Chicken Bowl

Garnishes

Nothing finishes a Greek Chicken Bowl quite like a flurry of extra fresh herbs – try adding chopped parsley or even a sprinkle of dill for more pop. A few more lemon wedges on the side let each eater adjust the brightness, and a crack of black pepper on top is always welcome. For those who love a bit of zesty heat, a sprinkle of crushed red pepper flakes can transform every bite.

Side Dishes

This bowl is hearty enough to be a meal on its own, but you can elevate it further with a side of warm pita bread, a dollop of homemade tzatziki, or a crisp Greek salad. Hummus or roasted red pepper dip makes a remarkable pairing as well, and lets you turn the meal into a true Mediterranean spread. When serving for a crowd, a platter of assorted olives and dolmas (stuffed grape leaves) gives a festive touch.

Creative Ways to Present

The Greek Chicken Bowl adapts beautifully for entertaining or meal prep. Layer ingredients in mason jars for portable lunches or serve toppings “buffet-style” so everyone can build their own bowl just the way they like it. For a party, transform the bowl into a giant platter centerpiece – arrange in artful rows or concentric circles and let everyone dig in family-style. The colors alone will wow your guests!

Make Ahead and Storage

Storing Leftovers

Store any extra Greek Chicken Bowl components separately in airtight containers in the refrigerator. This keeps the veggies crisp and the quinoa fluffy. Leftover chicken and quinoa are good for up to four days, while the fresh veggies and feta are best enjoyed within two to three days for maximum taste and texture. Keep the extra dressing in a small sealed jar, separate from the rest.

Freezing

While the fresh toppings and feta don’t freeze well, you can absolutely freeze portions of the cooked chicken and even the quinoa for speedier bowls later on. Cool completely before sealing in freezer-safe containers, then label and date. When ready, simply thaw overnight in the fridge and assemble with fresh veggies and cheese for a quick homemade Greek Chicken Bowl any day of the week.

Reheating

To reheat, gently warm the chicken and quinoa together in the microwave or on the stovetop just until heated through, taking care not to dry out the meat. Add a small splash of water or lemon juice if needed to keep things tender, then pile on the cold, crunchy toppings and drizzle with dressing just before serving for best results.

FAQs

Can I use a different grain instead of quinoa?

Absolutely! Brown rice, farro, or even couscous make delicious bases for the Greek Chicken Bowl. Choose your favorite or use what you have on hand. Just make sure your grain is cooked and cooled before assembling your bowls.

What if I don’t have a grill?

No worries – a stovetop grill pan gives you lovely char marks, but you can also simply sear the chicken breasts in a regular skillet or bake them in the oven. Aim for a golden-brown, fully cooked result and slice as usual.

Can I make this Greek Chicken Bowl vegetarian?

Of course! Swap the grilled chicken for roasted chickpeas, grilled halloumi, or even extra cubes of marinated tofu for a plant-based version that’s just as satisfying. All the other magic stays the same.

How do I make this bowl dairy-free?

Simply omit the feta or substitute with your favorite dairy-free alternative. The Greek Chicken Bowl is still bursting with flavor from those veggies, olives, and the punchy marinade even without the cheese.

Is it okay to marinate the chicken overnight?

Definitely! Marinating the chicken for several hours or even overnight deepens the flavor. Just be sure to refrigerate it, and remember to keep the reserved portion of the marinade separate to use as your final dressing.

Final Thoughts

If you’re ready for a meal that checks every box – vibrant, filling, healthy, and so packed with sunshine you’ll be dreaming of the Mediterranean – don’t wait another night to try this Greek Chicken Bowl. Gather your ingredients, fire up the grill, and get ready to savor every fresh, zesty bite. Let me know how you bowl it up!

Greek Chicken Bowl Recipe

★★★★★

5 from 5 reviews

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

Print Recipe

Description

This Greek Chicken Bowl recipe is a delightful and nutritious meal that combines flavorful marinated grilled chicken with fresh vegetables, quinoa, feta cheese, and kalamata olives. It’s a perfect balance of protein, grains, and veggies in one bowl.

Instructions

Cook the Quinoa: Add the 1 1/2 cups quinoa to a small saucepan with 2 cups of water and a pinch of salt. Simmer for 12-15 minutes until tender. Drain if needed and set aside to cool.
Prepare the Marinade: In a jar, combine olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, salt, and pepper. Mix well.
Marinate the Chicken: Coat the chicken breasts with 1/3 of the marinade. Grill the chicken for 6-8 minutes per side until cooked through.
Assemble the Bowls: Divide quinoa among 4 bowls. Top with grilled chicken, cucumber, tomatoes, and red onion. Add feta cheese and kalamata olives. Drizzle with the remaining dressing.

Notes

You can customize the vegetables and add your favorites like bell peppers, avocado, or spinach.
Adjust the seasoning in the marinade to suit your taste preferences.

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