These Greek Chicken Bowls pair juicy, lemon-herb marinated chicken with a bed of fluffy quinoa and a colorful mix of fresh vegetables, olives, and crumbled feta. A bright, zesty dressing adds classic Mediterranean flavor, while creamy feta and briny olives balance the bowl. This dish is satisfying, nutritious, and perfect for weeknight dinners or meal prep. Each component—from the herby chicken to the crunchy cucumbers and juicy tomatoes—brings vibrant textures and flavors that make every bite fresh and delicious.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup quinoa, rinsed
- 2 cups water (for cooking quinoa)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ cup kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped (optional)
- Lemon wedges, for serving
Instructions
- In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
- Add the chicken breasts to the bowl and toss to coat with the marinade. Let the chicken marinate for at least 10 minutes (or up to 30 minutes for more flavor).
- Meanwhile, rinse the quinoa and place it in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a fork and set aside.
- Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for about 6–7 minutes per side, until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
- Remove the chicken from heat and let it rest for a few minutes, then slice it into bite-sized pieces.
- In a large bowl or individual serving bowls, divide the cooked quinoa.
- Top the quinoa with sliced chicken, cherry tomatoes, diced cucumber, Kalamata olives, and crumbled feta.
- Sprinkle with chopped parsley and serve with lemon wedges on the side.
Recipe Info
- Prep Time: About 15 minutes
- Cook Time: About 25 minutes
- Total Time: Around 40 minutes
- Servings: 4 bowls
- Cuisine: Mediterranean / Greek
- Course: Main Dish
Tips & Variations
- Swap quinoa for brown rice or couscous if preferred.
- Add tzatziki sauce on top for extra creaminess.
- For a low-carb version, replace quinoa with cauliflower rice or serve over greens.
- Use chicken thighs instead of breasts for juicier meat.
- Add a sprinkle of red pepper flakes for a little heat.
Approximate Nutrition
(Per serving—estimate)
- Calories: ~450–500
- Carbohydrates: ~40–50 g
- Protein: ~30–35 g
- Fat: ~18–22 g
- Fiber: ~4–6 g
Ingredients
Method
- In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
- Add the chicken breasts to the bowl and toss to coat with the marinade. Let the chicken marinate for at least 10 minutes (or up to 30 minutes for more flavor).
- Meanwhile, rinse the quinoa and place it in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a fork and set aside.
- Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for about 6–7 minutes per side, until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
- Remove the chicken from heat and let it rest for a few minutes, then slice it into bite-sized pieces.
- In a large bowl or individual serving bowls, divide the cooked quinoa.
- Top the quinoa with sliced chicken, cherry tomatoes, diced cucumber, kalamata olives, and crumbled feta.
- Sprinkle with chopped parsley and serve with lemon wedges on the side.
Notes
- Carbohydrates: ~40–50 g
- Protein: ~30–35 g
- Fat: ~18–22 g
- Fiber: ~4–6 g
FAQs
- Can I use store-bought tzatziki?
Yes—it’s a great shortcut and pairs perfectly with these bowls. - How long can I refrigerate leftovers?
Store the components separately in airtight containers for up to 3 days. - Can I meal-prep this dish?
Yes—cook the quinoa and chicken ahead of time and assemble bowls before eating. - What if I don’t like olives?
You can leave them out or add extra cucumber or bell pepper instead.
