Flavorful Greek Chicken Bowl

This vibrant Greek chicken bowl combines protein-rich quinoa, tender grilled chicken, and fresh Mediterranean veggies for a balanced meal that's both satisfying and nutritionally complete. The homemade lemon-herb marinade serves double duty as a flavorful dressing that ties all components together perfectly.

I discovered this recipe during a particularly busy month at work when I needed healthy lunches that wouldn't leave me hungry an hour later. Now it's become my go-to meal prep solution that even my picky husband requests regularly.

Ingredients

• Quinoa provides a protein-packed base that absorbs all the Mediterranean flavors
• Chicken breasts deliver lean protein that becomes incredibly tender with the marinade
• English cucumber adds refreshing crunch and hydration to balance the dish
• Roma tomatoes contribute sweet acidity and juicy texture
• Red onion offers sharp flavor and beautiful color contrast
• Feta cheese provides creamy tanginess that's quintessentially Greek
• Kalamata olives bring briny depth that makes the dish truly authentic
• Olive oil forms the base of the marinade with heart-healthy fats
• Fresh lemon juice and zest brighten the entire dish with citrus notes
• Honey balances the acidity with just a touch of natural sweetness
• Dried herbs like oregano and basil deliver classic Mediterranean flavor

Step-by-Step Instructions

Cook the Quinoa

Combine quinoa with water and salt in a saucepan over medium heat. Allow to simmer gently for 12-15 minutes until the quinoa is tender and the little spiral germs have separated from the seeds. Drain any excess water if needed, then set aside to cool completely. Properly cooked quinoa should be fluffy but still have a slight bite to it.

Prepare the Marinade/Dressing

Combine olive oil, fresh lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, salt and pepper in a small jar. Stir vigorously until the mixture emulsifies and becomes slightly thickened. The honey helps the dressing stay together while balancing the bright acidity of the lemon.

Marinate the Chicken

Pour approximately one third of the prepared marinade over the chicken breasts in a shallow dish, ensuring they're completely coated. Reserve the remaining marinade for dressing the finished bowls, being careful to keep it separate from the raw chicken to prevent cross-contamination.

Grill the Chicken

Heat a grill pan or outdoor grill to medium-high heat. Place marinated chicken on the hot surface and cook for 6-8 minutes per side until thoroughly cooked with clear juices and an internal temperature of 165°F. Allow chicken to rest for 5 minutes before slicing to keep juices intact.

Assemble the Bowls

Divide the cooled quinoa among four serving bowls, creating a base layer. Arrange sliced grilled chicken and prepared vegetables attractively on top of the quinoa. The colorful ingredients should be distributed evenly for both visual appeal and balanced flavor in every bite.

Finish and Serve

Sprinkle feta cheese and kalamata olives over each bowl. Drizzle with the reserved dressing just before serving. The untouched dressing adds a final burst of flavor that brings all components together.

Bookmark

My absolute favorite part of this recipe is the versatile marinade. I discovered that this same lemon-herb combination works wonders on everything from vegetables to shrimp. My family now keeps a jar in the refrigerator at all times for quick flavor boosts to simple meals.

Storage Tips

These Greek chicken bowls make excellent meal prep for busy weekdays. Store assembled bowls in airtight containers in the refrigerator for up to 4 days. I recommend keeping the dressing separate until ready to serve to maintain the best texture. The quinoa may absorb moisture from the vegetables over time, which actually improves the flavor as everything melds together. For longest freshness, store components separately and assemble just before eating.

Smart Substitutions

This recipe welcomes adaptations based on dietary needs or what you have available. Try brown rice or cauliflower rice instead of quinoa for different texture and flavor profiles. For a vegetarian version, replace chicken with roasted chickpeas or grilled halloumi cheese. If feta is too strong for your taste, substitute with mild goat cheese or even a dairy-free alternative. Short on time? Use rotisserie chicken and pre-cooked quinoa from the grocery store for an even quicker assembly.

Serving Suggestions

While delicious on its own, this Greek bowl pairs beautifully with warm pita bread for a more substantial meal. For entertaining, create a build-your-own bowl bar with all components separated so guests can customize to their preferences. During summer months, consider adding watermelon cubes for a sweet contrast to the savory elements. A simple Greek yogurt sauce with cucumber and dill makes a wonderful additional topping for those who enjoy creamier dressings.

Recipe FAQs

→ Can I prepare the components ahead of time?

Yes! You can cook the quinoa and grill the chicken up to 2 days ahead. Store them separately in airtight containers in the refrigerator. The dressing can be made up to 5 days in advance. Chop the vegetables shortly before serving for maximum freshness.

→ Is there a substitute for quinoa?

Absolutely. Brown rice, couscous, or cauliflower rice work great as alternatives to quinoa. Adjust cooking times according to your chosen grain.

→ How can I make this dish vegetarian?

Replace the chicken with roasted chickpeas or grilled halloumi cheese. For chickpeas, toss with olive oil and Greek seasonings before roasting at 400°F for about 25 minutes until crispy.

→ What's the best way to store leftovers?

Store components separately for best results. Keep the cooked quinoa, grilled chicken, and chopped vegetables in separate containers. Add the feta, olives, and dressing just before serving. Leftovers will stay fresh for 3-4 days when refrigerated properly.

→ Can I use boneless chicken thighs instead of breasts?

Yes, boneless chicken thighs are a great alternative and often provide more flavor and moisture. Adjust the grilling time to about 5-6 minutes per side, and ensure they reach an internal temperature of 165°F.

→ How spicy is this dish?

This Greek chicken bowl isn't spicy at all. The flavors are more herbaceous and tangy from the lemon, oregano, and basil. If you'd like to add some heat, consider adding crushed red pepper flakes to the marinade or as a topping.