What is a Greek chicken bowl?

It’s a Mediterranean-style meal featuring grilled chicken, quinoa or rice, fresh vegetables, feta, and a lemon-herb dressing. It’s flavorful, balanced, and ideal for both dinner and lunch prep.

What is a traditional Greek chicken dish?

Greek chicken dishes often include lemon, olive oil, garlic, and oregano. One example is souvlaki, which features marinated grilled chicken skewers served with pita and tzatziki.

How to eat Greek chicken?

Enjoy it warm or cold in a bowl, wrap it in pita, or layer it over greens for a lighter option. The flavors taste great any way you assemble them.

What is in Greek chicken salad?

Typical Greek chicken salads include grilled chicken, tomatoes, cucumbers, red onion, feta cheese, and olives, dressed with lemon and olive oil.

Greek Chicken Bowl | Fresh, Easy & Flavorful Dinner

Name: Greek Chicken Bowl | Fresh, Easy & Flavorful Dinner
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Cuisine: Greek / Mediterranean
Ingredients: ¼ cup olive oil or avocado 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; Black pepper, to taste; 1½ cups uncooked quinoa; 4 medium boneless, skinless chicken breasts (about 2 lbs); 1 English cucumber, diced; 4 Roma tomatoes, chopped; 1 medium red onion, diced; 1 cup crumbled feta cheese; 1 cup pitted kalamata olives

Description

A bright, Mediterranean-style Greek Chicken Bowl made with grilled chicken, fluffy quinoa, crisp vegetables, and tangy feta cheese — a quick and healthy meal ready in under 30 minutes.

Ingredients

Scale

¼ cup olive oil or avocado 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

Black pepper, to taste

1½ cups uncooked quinoa

4 medium boneless, skinless chicken breasts (about 2 lbs)

1 English cucumber, diced

4 Roma tomatoes, chopped

1 medium red onion, diced

1 cup crumbled feta cheese

1 cup pitted kalamata olives

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Instructions

1. Rinse quinoa and cook with 2 cups of water and a pinch of salt over medium heat for 12–15 minutes until tender, then drain and cool.

2. In a small bowl or jar, whisk together the oil, lemon juice, honey, lemon zest, garlic, oregano, basil, salt, and pepper to make the marinade and dressing.

3. Pour one-third of the marinade over the chicken and coat evenly; let sit briefly.

4. Grill chicken on medium-high heat for 6–8 minutes per side until fully cooked and the internal temperature reaches 165°F.

5. Divide the cooked quinoa among four bowls.

6. Top each bowl with grilled chicken, cucumber, tomatoes, and red onion.

7. Add feta and olives, then drizzle with the remaining dressing.

Notes

Leftovers last up to 4 days in an airtight container in the fridge.

Maple syrup can replace honey.

Ensure chicken reaches 165°F for safe consumption.

Avocado or grapeseed oil can be used instead of olive oil.

Avoid overcooking chicken to keep it tender.

Boneless chicken thighs may be used in place of breasts.

For a vegetarian version, omit chicken and add more vegetables.

Store dressing separately if meal prepping.

Prep Time: 5 minutes
Cook Time: 23 minutes
Category: Chicken Recipes
Method: Grilling
Cuisine: Greek / Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 830
Sugar: 10 g
Sodium: 1227 mg
Fat: 37 g
Saturated Fat: 9 g
Unsaturated Fat: 28 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 9 g
Protein: 65 g
Cholesterol: 178 mg