Greek Chicken Bowl | Fresh, Easy & Flavorful Dinner

The scent of lemon and oregano fills the air, the kind that instantly brings summer to mind. Even if you’re cooking this Greek Chicken Bowl in the middle of winter, the bright, zesty flavors transport you straight to the Mediterranean coast. Fresh, hearty, and ready in under thirty minutes, it’s the kind of meal that feels both nourishing and cheerful.

This Greek Chicken Bowl blends juicy grilled chicken, fluffy quinoa, crisp vegetables, and tangy feta into one colorful, satisfying dish. It’s a simple, wholesome dinner that fits beautifully into busy weeknights or meal prep routines. The balance of lean protein, grains, and bright toppings makes every bite vibrant and filling.

Why You’ll Love This Greek Chicken Bowl Recipe

Mediterranean flavors with minimal effort

Every spoonful bursts with lemony marinade, garlicky undertones, and fresh herbs. You’ll love how quickly the dressing comes together and how easily it doubles as both marinade and drizzle. The olive oil, oregano, and basil give the chicken an authentic Mediterranean flavor that’s light yet rich.

Nutritious, balanced, and naturally gluten-free

Because this bowl pairs quinoa with lean chicken and a rainbow of vegetables, it delivers a well-rounded meal full of protein, fiber, and vitamins. It’s completely gluten-free and nourishing without feeling heavy. You can even swap in grains like farro or brown rice for variation.

Great for meal prep, quick lunches, and customizable bowls

The recipe stores well, so you can easily pack it for lunch or dinner later in the week. Each component can be made ahead, letting you mix and match flavors or toppings. Add extra veggies or try different cheeses for your own twist.

Ingredients You Will Need

For the marinade and dressing

• ¼ cup olive oil or avocado oil
• Juice of 2 lemons
• 1 tablespoon honey (or maple syrup)
• ½ tablespoon lemon zest
• 1 garlic clove, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Kosher salt and black pepper to taste

For the chicken and quinoa

• 4 boneless, skinless chicken breasts (about 2 lbs)
• 1½ cups uncooked quinoa
• 2 cups water
• Pinch of salt

Fresh toppings and finishing ingredients

• 1 English cucumber, diced
• 4 Roma tomatoes, chopped
• 1 medium red onion, diced
• 1 cup crumbled feta cheese
• 1 cup pitted kalamata olives

How to Make a Greek Chicken Bowl

Cook the quinoa until tender and fluffy

Rinse the quinoa well to remove bitterness. Add it to a pot with water and a pinch of salt. Simmer for about 12–15 minutes until the water absorbs and the grains become light and fluffy. Then drain and let it cool slightly.

Whisk together the marinade and dressing

In a small bowl or jar, combine olive oil, lemon juice, zest, honey, garlic, oregano, basil, salt, and pepper. Whisk until it emulsifies and smells fragrant.

Marinate the chicken and grill to juicy perfection

Pour one-third of the marinade over the chicken in a shallow dish. Coat evenly and let sit while your grill heats. Cook the chicken over medium-high heat for 6–8 minutes per side, or until it reaches 165°F inside. The edges should be slightly golden and aromatic.

Assemble your bowls with quinoa, chicken, veggies, and toppings

Divide the cooked quinoa among four bowls. Slice the grilled chicken and place it on top. Add cucumber, tomatoes, and red onion for crunch and color. Sprinkle feta and olives over everything.

Drizzle with dressing and season to taste

Finish each bowl with the remaining lemon dressing. Add extra salt and pepper if you like. The fresh acidity ties everything together perfectly.

Expert Tips and Recipe Notes

Substitutions for sweeteners, oils, and proteins

You can replace honey with maple syrup or even a dash of agave for a vegan touch. Olive oil adds the most authentic flavor, but avocado or grapeseed oil works just as well. Boneless chicken thighs can replace breasts if you prefer richer flavor.

Meal-prep guidance and how to store leftovers

Keep leftovers in airtight containers for up to four days. Store dressing separately to keep the ingredients crisp. This dish reheats well or tastes great cold straight from the fridge.

Ensuring safely cooked, tender chicken every time

Use a meat thermometer to check for an internal temperature of 165°F. Avoid overcooking to keep it juicy. Let it rest for a few minutes before slicing so the juices redistribute.

Easy vegetarian adaptations

Skip the chicken and double up on vegetables like roasted peppers or chickpeas. You can even use grilled halloumi or tofu for protein while keeping the Mediterranean spirit intact.

What to Serve with Greek Chicken Bowls

Light sides to complement Mediterranean flavors

Try a side of pita bread or tzatziki sauce for dipping. A simple green salad with lemon vinaigrette also pairs beautifully.

Simple starches and roasted vegetable pairings

Serve with roasted sweet potatoes, crispy potatoes, or even couscous for an extra layer of texture and warmth.

Fresh accompaniments that enhance the bowl

Add fresh herbs like parsley or dill for a burst of color and flavor. A chilled glass of sparkling water with lemon fits perfectly on the side.

Frequently Asked Questions

More Such Recipes

• Slow Cooker Greek Chicken
• Mediterranean Chicken Marinade
• Greek Lemon Chicken Soup Avgolemono
• Easy Chicken Breast with Feta and Spinach
• Simple Chicken Caesar Pasta Salad
• Chicken Caesar Wrap
• Cheesy Honey Mustard Chicken Recipe

Conclusion

This Greek Chicken Bowl is a simple way to bring Mediterranean sunshine to your table. With just a few pantry staples and 30 minutes, you’ll have a fresh, wholesome dinner that everyone will love. For more meal ideas and cooking inspiration, follow us on Pinterest or connect on Facebook.

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