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Delicious Greek Chicken Bowl garnished with fresh vegetables and herbs

Greek Chicken Bowl

A nourishing and flavorful Greek Chicken Bowl filled with grilled chicken, quinoa, fresh vegetables, and zesty marinade that embodies the essence of Mediterranean cuisine.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

Marinade
  • ¼ cup Olive Oil Adds richness; can use avocado oil for a lighter flavor.
  • 2 Lemons Lemon juice (juiced) Brightens the dish; key to a zesty flavor profile.
  • 1 tablespoon Honey Balances the acidity; maple syrup can be a substitute for a vegan option.
  • ½ tablespoon Lemon Zest Enhances the lemon flavor; can use lime zest for a twist.
  • 1 clove Garlic (minced) Adds depth; feel free to use garlic powder in a pinch.
  • 2 teaspoons Dried Oregano Classic Greek flavor; substitute with Italian seasoning if needed.
  • 1 teaspoon Dried Basil Complements the oregano; leave out if you prefer a more simple flavor.
  • to taste Kosher Salt & Pepper Essential for seasoning; always adjust to your preference.
Main Ingredients
  • 1 ½ cups Quinoa (uncooked) Nutty base; can use brown rice if desired.
  • 4 pieces Boneless, Skinless Chicken Breasts Lean protein; thighs can be more flavorful.
  • 1 English cucumber (diced) Refreshing crunch; substitute with any other mellow cucumber.
  • 4 Roma tomatoes (chopped) Sweet and vibrant; cherry tomatoes work well too.
  • 1 medium Red onion (diced) Adds sweetness and color; shallots could replace it if mildness is preferred.
  • 1 cup Feta cheese (crumbled) Salty and creamy; omit or replace with avocado for a dairy-free option.
  • 1 cup Kalamata olives (pitted) Brings the briny dimension; green olives can be substituted.

Method
 

Cooking the Quinoa
  1. In a small saucepan, combine 1 ½ cups of quinoa with 2 cups of water and a pinch of salt. Place over medium heat and let it simmer for 12-15 minutes until fluffy and tender. Drain if excess water remains and set aside to cool.
Making the Marinade
  1. In a small jar, combine all marinade ingredients (olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, salt, and pepper). Shake vigorously to emulsify.
Marinating the Chicken
  1. Pour about a third of the marinade over the chicken breasts and toss to coat. Reserve the remaining marinade, ensuring it does not come in contact with raw chicken.
Grilling the Chicken
  1. Preheat a grill pan or outdoor grill to medium-high. Grill the marinated chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F. Remove and set aside.
Assembling the Bowls
  1. Divide the cooled quinoa among four serving bowls. Top with sliced grilled chicken, diced cucumber, chopped tomatoes, and red onion. Add crumbled feta and pitted olives.
Final Touch
  1. Drizzle the reserved dressing over the assembled bowls to finish.

Notes

For an authentic experience, serve warm with extra feta and olives, accompanied by pita bread or tzatziki. Leftovers can be stored in an airtight container for up to three days and are often more flavorful the next day. Chicken and quinoa can be frozen separately for up to three months.