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Greek Chicken Bowl Recipe

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Try this easy Greek Chicken Bowl recipe! Packed with quinoa, marinated chicken, fresh veggies, and feta, it’s a healthy, delicious meal!

  • Total Time: 35 minutes
  • Yield: 4

Ingredients

Dressing/Marinade

  • 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, to taste
  • Kosher pepper, to taste
Quinoa Bowls

  • 1 ½ 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

Instructions

  • 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!)
  • 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.
  • 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!)
  • 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.
  • 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!

Notes

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.

  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

Find it online: https://savoryrecipe.com/greek-chicken-bowl-recipe/