Greek Chicken Bowl

Name: Greek Chicken Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
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); Kosher pepper (to taste); 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)

Jack Ellison

Update : March 15, 2026

Delicious Greek Chicken Bowl with fresh vegetables and herbs

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why make this recipe

This Greek Chicken Bowl is fresh, quick, and full of flavor. It uses simple ingredients and gives a healthy, balanced meal with protein, grains, and veggies. You can make it for a quick weeknight dinner or prep bowls for the week.

introduction

This bowl has grilled chicken, quinoa, fresh cucumber, tomato, red onion, feta, and kalamata olives. A bright lemon-oregano dressing ties it all together. The recipe is easy and uses common pantry items.

how to make Greek Chicken Bowl

Follow these clear steps to build the bowls.

Cook the quinoa: Add 1 ½ cups quinoa and 2 cups water plus a pinch of salt to a small saucepan. Simmer over medium heat for 12–15 minutes until tender. Drain if needed. Set aside to cool.
Make the dressing: In a small jar, add ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, salt, and pepper. Stir or shake to mix and emulsify.
Marinate the chicken: Pour about 1/3 of the dressing over 4 boneless, skinless chicken breasts. Toss to coat fully. Save the rest of the dressing for serving and keep it away from raw chicken.
Grill the chicken: Heat a grill pan or outdoor grill to medium-high. Grill the chicken 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Assemble the bowls: Divide the cooled quinoa among 4 bowls. Slice or place grilled chicken on top. Add diced English cucumber, chopped Roma tomatoes, and diced red onion.
Finish and serve: Add 1 cup crumbled feta and 1 cup pitted kalamata olives to the bowls. Drizzle with the reserved dressing.

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)
Kosher pepper (to taste)
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)

Directions :

Add the 1 ½ cups quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat and allow it to simmer for about 12-15 minutes or until the quinoa is tender. Once the quinoa is done cooking, drain if needed, then set aside and allow it to cool.
To a small jar, add all dressing/marinade ingredients ( 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, and Kosher pepper) and stir vigorously to emulsify.
Pour about 1/3 of the marinade over the 4 chicken breasts and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it doesn’t touch the raw meat.
Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 6-8 min per side, or until cooked through and internal temperature reads 165F.
Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies (1 English cucumber- chopped, 4 Roma tomatoes, diced, and 1 red onion, diced).
Add the 1 cup feta cheese into the bowls separately and 1 Cup kalamata olives over the chicken bowls and drizzle with the remaining untouched dressing.

how to serve Greek Chicken Bowl

Serve the bowls warm or at room temperature. You can slice the chicken or leave whole. Add extra dressing on the side. A lemon wedge on the side is nice for extra brightness.

how to store Greek Chicken Bowl

Refrigerate leftovers in an airtight container for up to 3 days. Keep dressing separate if you want the veggies and quinoa to stay firmer. Reheat the chicken and quinoa gently, or eat cold for a quick meal.

tips to make Greek Chicken Bowl

Taste and adjust salt and lemon in the dressing before using.
Let the chicken rest 5 minutes after grilling for juicier meat.
Cool the quinoa fully before assembling to avoid soggy bowls.
Use a jar to shake the dressing for easy mixing.

variation (if any)

Make it vegetarian: swap grilled chicken for roasted chickpeas or grilled tofu.
Add greens: serve over spinach or mixed greens for extra veggies.
Add herbs: fresh parsley or dill works well with the lemon and feta.

FAQs

Q: Can I use brown rice instead of quinoa?
A: Yes. Cook brown rice according to package instructions and use the same assembly steps.

Q: How long can I marinate the chicken?
A: You can marinate chicken for 30 minutes to 2 hours. Do not marinate much longer with lemon juice, or the texture may change.

Q: Can I make this ahead for meal prep?
A: Yes. Cook all parts and store separately: quinoa, chicken, and veggies. Assemble bowls when ready.

Q: Is there a dairy-free option?
A: Yes. Skip the feta or use a dairy-free feta alternative.

Conclusion

For more ideas and a similar bowl build, see Greek Chicken Bowls – Eat With Clarity which offers extra tips and serving ideas. If you want a version with tzatziki and different toppings, check Chicken Tzatziki Bowls – Half Baked Harvest for inspiration.