Greek Chicken Bowl

Greek Chicken Bowl is one of those meals I keep coming back to every single week. It brings together juicy grilled chicken, fluffy quinoa, and bright Mediterranean toppings in one satisfying bowl. I first made it on a busy weeknight when I needed something fast, fresh, and filling, and it has been a staple ever since.

There is something about the combination of lemony grilled chicken over quinoa with crunchy cucumbers, briny kalamata olives, and creamy feta that just feels like a celebration on a plate. It comes together in about 28 minutes, and the leftovers taste even better the next day. Whether you are meal prepping for the week or feeding the whole family tonight, this Greek Chicken Bowl delivers every single time.

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Ingredients for Greek Chicken Bowl

I have made this bowl dozens of times, and a few quality ingredients really make all the difference. I always use fresh lemons for the marinade since the brightness is unbeatable compared to bottled juice. Here is everything you will need:

Dressing and Marinade:

• 1/4 cup olive oil or avocado oil I prefer extra virgin olive oil for the best flavor
• 2 lemons, juiced Pro tip: roll them on the counter before cutting to get more juice
• 1 tablespoon honey (maple syrup works just as well)
• 1/2 tablespoon lemon zest
• 1 garlic clove, minced I recommend fresh garlic, not jarred, for a cleaner taste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Kosher salt and pepper, to taste

For the Bowls:

• 1 1/2 cups quinoa, uncooked In my experience, rinsing it first removes any bitterness
• 32 oz boneless skinless chicken breasts (4 medium breasts, about 2 lbs)
• 1 English cucumber, diced
• 4 Roma tomatoes, chopped
• 1 medium red onion, diced
• 1 cup feta cheese, crumbled My preference is block feta you crumble yourself for better texture
• 1 cup kalamata olives, pitted

Step-by-Step Instructions

I recommend reading through all the steps before you start so everything comes together smoothly. In my experience, cooking the quinoa first gives it enough time to cool before assembling, which makes the bowls taste fresh rather than steamed.

Step 1: Add the quinoa to a small saucepan with 2 cups of water and a generous pinch of salt. Bring to a simmer over medium heat and cook for 12 to 15 minutes until tender and the water is absorbed. Drain any excess water, fluff with a fork, and set aside to cool.

Step 2: Combine all dressing and marinade ingredients in a small jar: olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, salt, and pepper. Stir or shake vigorously until the dressing comes together into one unified mixture.

Step 3: Pour about one-third of the marinade over the chicken breasts and toss to coat completely. Set the remaining dressing aside in a clean bowl or jar, keeping it completely separate from the raw chicken to avoid cross-contamination.

Step 4: Heat a grill pan or outdoor grill over medium-high heat. Add the marinated chicken and grill for 6 to 8 minutes per side until cooked through. Always check for an internal temperature of 165 degrees F. Avoid pressing down on the chicken while it grills so it stays juicy and does not dry out.

Step 5: Let the chicken rest for 5 minutes before slicing. This keeps all the juices inside. While it rests, dice your cucumber, chop the tomatoes, and dice the red onion.

Step 6: Divide the cooled quinoa evenly among 4 serving bowls. Arrange sliced chicken and prepped vegetables on top, then finish with crumbled feta and kalamata olives. Drizzle generously with the reserved clean dressing and serve right away.

What to Serve with Greek Chicken Bowl

These bowls are already a complete, balanced meal, but a few simple sides or companion recipes can round things out beautifully. Here are some pairings that work especially well with the bright Mediterranean flavors.

Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce: If you love protein-packed bowl meals, this garlic sauce version is a great companion recipe to add to your weekly rotation alongside this Greek bowl.

One Pot Greek Chicken Orzo: A natural match for Mediterranean flavor lovers. Serve this hearty orzo dish on the side when you want something warm and extra filling at the table.

Spinach Feta Flatbread Pizza: The salty feta and fresh spinach in this flatbread mirror the flavors of the Greek bowl perfectly. Serve it as a starter or side for a complete Mediterranean spread.

Mediterranean Baked Chicken Dinner: If you enjoy this Greek bowl, this baked Mediterranean chicken is another weeknight winner built on the same herb and lemon flavor profile.

Anti-Inflammatory Glow Bowl: A light and nourishing side option that pairs well with the fresh vegetables and grains in this Greek bowl. Great for meal prep days when you want variety.

Maple Dijon Chicken Sweet Potato Bowls: Roasted sweet potatoes add a natural sweetness that contrasts the tangy lemon dressing in the Greek bowl. Serve them on the side or as an alternate bowl option.

Lentil Soup Slow Cooker Recipe: A warm, protein-rich soup makes a hearty companion to these lighter Mediterranean bowls, especially on cooler evenings.

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Storage and Serving Tips

Store any leftover components in separate airtight containers in the refrigerator for up to 4 days. The dressing should always be kept in its own jar until you are ready to serve. This keeps the quinoa and vegetables from getting soggy and makes it easy to grab a fresh bowl throughout the week.

To reheat, warm the chicken and quinoa together in the microwave for about 60 to 90 seconds, then top with the cold vegetables fresh. Pro tip: add a small squeeze of fresh lemon juice right before eating to bring all the flavors back to life, just like the first day.

This bowl is naturally gluten-free and easy to adapt for different needs. Swap the quinoa for brown rice or cauliflower rice, use chicken thighs instead of breasts, or skip the chicken entirely for a hearty vegetarian version loaded with extra vegetables and chickpeas.

FAQs

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Greek Chicken Bowl

A wholesome Mediterranean-inspired bowl with juicy grilled chicken, quinoa, fresh veggies, kalamata olives, and feta. Ready in 28 minutes and perfect for meal prep.

Print Recipe Save This Recipe

Prep Time 5 minutes mins

Cook Time 23 minutes mins

Total Time 28 minutes mins

Servings: 4 portions

Course: Dinner, Lunch, Main Course

Cuisine: Greek, Mediterranean

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup olive oil or avocado oil extra virgin olive oil preferred
• 2 lemons juiced
• 1 tbsp honey or maple syrup
• 1/2 tbsp lemon zest
• 1 garlic clove minced
• 2 tsp dried oregano
• 1 tsp dried basil
• kosher salt to taste
• kosher pepper to taste
• 1 1/2 cups quinoa uncooked, rinsed
• 32 oz boneless skinless chicken breasts 4 medium breasts, about 2 lbs
• 1 English cucumber diced
• 4 Roma tomatoes chopped
• 1 medium red onion diced
• 1 cup feta cheese crumbled
• 1 cup kalamata olives pitted

Equipment

• small saucepan
• Grill pan or outdoor grill
• Small jar or bowl for dressing
• meat thermometer

Method

 

1. Add the quinoa to a small saucepan with 2 cups of water and a generous pinch of salt. Bring to a simmer over medium heat and cook for 12 to 15 minutes until tender and the water is absorbed. Drain any excess water, fluff with a fork, and set aside to cool.
2. Combine all dressing and marinade ingredients in a small jar: olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, salt, and pepper. Stir or shake vigorously until the dressing is fully emulsified.
3. Pour about one-third of the marinade over the chicken breasts and toss to coat completely. Set the remaining dressing aside in a clean bowl or jar, keeping it completely separate from the raw chicken.
4. Heat a grill pan or outdoor grill over medium-high heat. Add the marinated chicken and grill for 6 to 8 minutes per side until cooked through and the internal temperature reads 165 degrees F. Do not press down on the chicken while grilling.
5. Let the chicken rest for 5 minutes before slicing. While it rests, dice the cucumber, chop the tomatoes, and dice the red onion.
6. Divide the cooled quinoa evenly among 4 serving bowls. Arrange sliced chicken and prepped vegetables on top, then finish with crumbled feta and kalamata olives. Drizzle generously with the reserved clean dressing and serve immediately.

Notes

Store each component separately in airtight containers in the refrigerator for up to 4 days. Keep dressing separate when meal prepping. Chicken thighs can replace chicken breasts. Maple syrup can replace honey. For a vegetarian version, skip the chicken and add extra vegetables or chickpeas. Always cook chicken to an internal temperature of 165 degrees F.