Greek Chicken Bowl Recipe

I’ve always been drawn to the simplicity and bright flavors of Mediterranean cuisine, and this Greek Chicken Bowl is one of those meals that has become a staple in my weekly rotation. There’s something about the combination of juicy, marinated grilled chicken, fresh crisp vegetables, and fluffy quinoa that just makes it the perfect wholesome meal — it’s light, refreshing, yet filling enough to keep you satisfied. Plus, it’s one of those dishes that feels like you’re eating at a fancy restaurant, but it’s so simple to throw together at home!

This recipe is a perfect option for meal prep, too. With a balance of protein, fiber, and healthy fats, it makes a great lunch or dinner that you can prepare ahead of time and enjoy throughout the week. The best part? You can easily switch up the ingredients to fit what you have on hand or your personal taste preferences.

this RECIPE

A Greek chicken bowl that’s always a crowd-pleaser

Years ago, when I took a trip to Greece, I fell in love with the fresh, vibrant flavors of the Mediterranean diet. Everything tasted so clean and healthy, yet completely satisfying. After returning home, I found myself missing those flavors, so I started experimenting with my own Greek-inspired dishes. That’s how this Greek Chicken Bowl was born! The marinade, made with lemon juice, olive oil, garlic, and herbs, takes me right back to the sunny beaches and bustling markets of Greece every time I make it.

I still remember my first bite of this bowl after tinkering with the recipe – the tender chicken bursting with lemony tang, the crunch of cucumbers, and the briny pop of kalamata olives. I knew I had to keep this one in my rotation, and I’ve been tweaking it ever since.

A quick look at the origins of Greek-inspired bowls

The ingredients in this Greek Chicken Bowl are inspired by traditional Greek cuisine, known for its reliance on fresh vegetables, lean proteins, olive oil, and herbs. The idea of combining these ingredients in a convenient “bowl” format, however, is a modern twist that’s popular in meal prepping and health-conscious cooking today. Grain bowls, like this one, take cues from classic Mediterranean salads, like the Greek salad, but offer a more substantial base — in this case, quinoa — to create a balanced meal that’s perfect for any time of day.

The star ingredients: What makes them shine

This Greek Chicken Bowl relies on a handful of high-quality ingredients to pack a punch of flavor and nutrition.

• Quinoa: The base of the bowl, quinoa is a nutrient-dense grain that’s high in protein and fiber. It’s also naturally gluten-free. If you’re out of quinoa, feel free to substitute with couscous, bulgur, or even farro for a heartier twist.
• Chicken breasts: Marinated in lemon juice, olive oil, garlic, and herbs, the chicken becomes incredibly tender and flavorful. If you don’t have chicken breasts on hand, chicken thighs work just as well for a slightly richer flavor.
• English cucumber: Adds a refreshing crunch to the bowl. Regular cucumbers work fine, but I prefer the English variety since they have thinner skin and fewer seeds.
• Roma tomatoes: These juicy tomatoes bring brightness to the bowl. Cherry or grape tomatoes would also work here if you have those on hand.
• Red onion: I love the subtle sharpness of raw red onion in this bowl. If raw onion isn’t your thing, try soaking the diced onion in ice water for 10 minutes to mellow out the flavor, or give it a quick pickle.
• Feta cheese: Creamy, tangy feta is a must for any Greek-inspired dish. It’s the perfect salty balance to the other ingredients. Goat cheese can work as a substitute if you prefer a milder flavor.
• Kalamata olives: These briny, deep purple olives are the perfect finishing touch, adding a burst of umami. You can use green olives if you prefer a milder taste, but I personally love the bold flavor of kalamata.

Kitchen gear you’ll need (and what you can skip)

You don’t need a ton of fancy tools to make this recipe, but a few basics will make your life easier. Here’s what I recommend:

• Grill pan or outdoor grill: The grill is key to getting that perfect char on the chicken. If you don’t have a grill, a regular skillet will do in a pinch, but you won’t get the same smoky flavor.
• Small saucepan: You’ll need this to cook the quinoa. If you’ve got a rice cooker or Instant Pot, feel free to use that instead to save some time!
• Mixing bowl and whisk: For making the marinade. A jar with a lid also works if you prefer to shake everything up.
• Sharp knife: For slicing the vegetables. A good sharp knife makes quick work of prepping the cucumbers, tomatoes, and onions.

Step-by-step: How to make the perfect Greek chicken bowl

Okay, let’s get cooking! Here’s how to bring this bowl together in a few easy steps.

1. Cook the quinoa: Start by rinsing your quinoa under cold water to remove any bitterness (that outer coating can taste a bit soapy if you skip this step). Then, in a small saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low and simmer for about 12-15 minutes until the quinoa is tender and all the water is absorbed. Fluff it with a fork and set it aside to cool. (Pro tip: Spread the cooked quinoa out on a baking sheet to cool faster!)
2. Marinate the chicken: While the quinoa cooks, whisk together the olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, salt, and pepper. Pour about 1/3 of the marinade over the chicken breasts and let them sit for at least 15 minutes (or up to a few hours if you have the time). The longer, the better, but even a quick marinade will infuse the chicken with tons of flavor.
3. Grill the chicken: Heat your grill pan or outdoor grill to medium-high heat. Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing it into strips. (Here’s a tip I learned the hard way: Don’t slice into the chicken too early, or you’ll lose all those precious juices!)
4. Assemble the bowls: Divide the cooled quinoa between four bowls. Top each bowl with sliced chicken, diced cucumber, chopped tomatoes, red onion, feta, and kalamata olives.
5. Drizzle with dressing: Take the reserved marinade and drizzle it generously over the bowls. This dressing ties everything together, so don’t be shy with it!

Variations and adaptations: Have fun with it!

This recipe is super flexible, and there are so many ways to customize it based on your preferences or what’s in season.

• Gluten-free: The recipe is naturally gluten-free as long as your quinoa is certified gluten-free (some brands may have cross-contamination).
• Vegetarian/Vegan: Swap out the chicken for grilled tofu or chickpeas for a plant-based version. For vegans, skip the feta or use a vegan cheese substitute.
• Low-carb: Replace the quinoa with cauliflower rice to lower the carb content.
• Seasonal swaps: In the summer, grilled zucchini or bell peppers would be amazing in place of (or in addition to) the cucumbers and tomatoes.
• International twist: You could swap out the Greek flavors for a Middle Eastern twist by using za’atar spice instead of oregano and basil and adding a dollop of hummus or tzatziki.

Presentation and serving tips: Make it pretty!

When it comes to serving, I like to keep it simple but colorful. Arrange the chicken and vegetables in sections over the quinoa, and finish with a generous drizzle of the dressing. If you’re feeling fancy, you could sprinkle some fresh herbs like parsley or dill over the top for a pop of color. Pair the bowl with some warm pita bread on the side for a complete meal.

Drinks to pair with your Greek chicken bowl

I love pairing this dish with a crisp white wine, like a Sauvignon Blanc or a Greek Assyrtiko. If you’re in the mood for something non-alcoholic, a sparkling water with a slice of lemon or cucumber would complement the fresh flavors nicely. For a more traditional option, try serving it with a light, refreshing ouzo cocktail — a nod to the Mediterranean vibe.

Storing and reheating: Keep it fresh

If you’re meal prepping, store each component of the bowl separately in airtight containers in the fridge. The chicken will keep for about 3-4 days, and the quinoa and veggies will stay fresh for up to 5 days. When you’re ready to eat, reheat the chicken and quinoa, then assemble the bowl and drizzle with the dressing. (I’d recommend keeping the dressing separate until you’re ready to serve to avoid soggy veggies.)

Adjusting for different serving sizes

This recipe makes enough for four hearty bowls, but you can easily scale it up or down. For a smaller portion, simply halve the ingredients. If you’re feeding a crowd, double the recipe and set up a DIY bowl station where everyone can assemble their own — it’s a fun, interactive way to serve dinner!

Common hiccups (and how to avoid them)

• Dry chicken: Be careful not to overcook the chicken. Keep an eye on the internal temperature and let it rest before slicing.
• Soggy quinoa: Make sure to fluff the quinoa right after cooking and spread it out to cool. If there’s any excess water, drain it off immediately.
• Too salty?: Go easy on the feta and olives if you’re watching your sodium intake — they can add up quickly!

Ready to give it a try?

I can’t wait for you to try this Greek Chicken Bowl recipe! Whether you’re making it for a quick weeknight dinner or prepping ahead for lunches, it’s one of those meals that’s sure to please. Don’t be afraid to tweak it and make it your own — after all, the best recipes are the ones that evolve with you!

FAQs

1. Can I use another grain instead of quinoa?
Yes! Couscous, bulgur, or even brown rice would be great alternatives.

2. How long should I marinate the chicken?
Ideally, marinate for at least 15 minutes, but if you have time, 2-4 hours will give the best flavor.

3. What can I use instead of feta?
Goat cheese or even ricotta salata would work if you’re not a fan of feta.

4. Can I make this recipe ahead of time?
Absolutely! Store everything separately and assemble when ready to eat.

5. How do I keep the veggies fresh in the fridge?
Keep the dressing separate until just before serving to avoid soggy veggies.

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