Greek Chicken Quinoa Bowl

This Greek chicken bowl is exactly the kind of meal I look for when I want something fast wholesome and packed with flavor. With juicy grilled chicken herby lemon dressing fluffy quinoa and crisp vegetables this bowl is satisfying and refreshingly light at the same time.

I first threw this together on a busy weeknight when I was craving something fresh but substantial. It quickly became my go to meal prep lunch because every part tastes just as good the next day.

Ingredients

• Quinoa: Fluffy protein rich base that soaks up the dressing. Look for white or tri color quinoa for best texture and check the date for freshness
• Chicken breasts: Lean protein that cooks quickly and stays juicy. Choose boneless skinless pieces for ease or swap in chicken thighs for extra flavor
• Olive oil or avocado oil: Adds richness and heart healthy fats. Use extra virgin olive oil for those signature Mediterranean notes and best quality
• Lemons: Bring the brightness essential for both the marinade and dressing. Use juicy ripe lemons and roll before juicing to get every drop
• Honey: Balances tang with a bit of sweetness. Local honey has wonderful flavor but pure store brands work perfectly too
• Garlic: Delivers a savory undertone. Fresh garlic is best so mince just before using for maximum punch
• Dried oregano and dried basil: Infuses the chicken and dressing with herbal character. Rub herbs between your hands to release those oils
• Kosher salt and pepper: Brings out all the flavors. Use flaked kosher salt for best seasoning
• English cucumber: Adds cool crunch. Seek out firm cucumbers with smooth skin
• Roma tomatoes: Provide juicy brightness. Use ripe but not mushy tomatoes for the freshest bite
• Red onion: Gives a sharp edge and color. Pick medium onions that feel heavy for their size
• Feta cheese: Creamy and tangy for classic Greek taste. Choose a block of feta in brine instead of pre crumbled for the best texture
• Kalamata olives: Salty and robust. Look for pitted olives packed in brine avoid anything wrinkled or shriveled

Step by Step Instructions

Cook the Quinoa:

Add one and a half cups quinoa to a small saucepan with two cups water and a generous pinch of salt. Cover and bring to a gentle simmer over medium heat. Let it bubble for about twelve to fifteen minutes or until the quinoa is tender all the water is absorbed and you see those little curls appear. Fluff with a fork drain if needed and set aside to cool completely. Cooling is important for the best salad texture

Make the Marinade and Dressing:

Combine olive oil lemon juice honey lemon zest minced garlic dried oregano dried basil salt and pepper in a small jar. Whisk or shake vigorously until fully emulsified and thickened. Taste and adjust salt or lemon for your preference

Marinate the Chicken:

Place chicken breasts in a shallow dish or zip bag. Pour about one third of the marinade over making sure every piece is evenly coated. Set aside to marinate for at least ten minutes while the quinoa cooks. Reserve the rest of the marinade for drizzling at the end

Grill the Chicken:

Heat a grill pan or outdoor grill to medium high. Remove chicken from the marinade and grill for six to eight minutes per side. You want deep golden marks and for the chicken to reach one hundred sixty five degrees Fahrenheit inside. Let rest for five minutes before slicing to keep everything juicy

Assemble the Bowls:

Divide the cooled quinoa among four bowls. Top with grilled chicken slices followed by diced cucumber chopped Roma tomatoes diced red onion crumbled feta and kalamata olives. Drizzle everything with the reserved fresh dressing and serve immediately

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The feta is honestly my personal favorite part because it brings just the right tang and creaminess to offset the bite of the olives and sharp red onion. This bowl reminds me of summertime dinners outside when my family would load our table with fresh garden veggies and homemade dressings

Storage Tips

These bowls will stay fresh in an airtight container for four days in the fridge. Keep the dressing separate until serving if you are planning to meal prep so the veggies stay crisp and the quinoa does not get soggy

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Ingredient Substitutions

Switch out chicken breasts for boneless chicken thighs if you love richer flavor. Use maple syrup instead of honey for a vegan version. For dairy free just skip the feta or use a plant based alternative. You can swap couscous or brown rice for the quinoa if needed

Serving Suggestions

Serve these Greek chicken bowls with warm pita wedges or over a bed of greens for an even lighter meal. If you want more crunch sprinkle in toasted pine nuts or top with extra fresh herbs like parsley or dill

A Mediterranean Classic

Greek cuisine is all about big bright flavors like lemon olive oil and briny cheese paired with simple ingredients. This dish is a nod to traditional Greek salad and chicken souvlaki but streamlined for easy home cooking. Every bite is loaded with sunshine

Recipe FAQs

→ How do I keep chicken juicy while grilling?

Marinate the chicken and grill over medium-high heat, turning once. Remove when internal temperature reaches 165°F to prevent drying out.

→ Can I make this bowl vegetarian?

Yes, simply omit the chicken and add extra vegetables like bell peppers or roasted chickpeas for added protein and flavor.

→ What type of quinoa works best?

Any variety—white, red, or tricolor quinoa—works well. Be sure to rinse it before cooking to remove bitterness.

→ How should leftovers be stored?

Store ingredients separately in airtight containers in the fridge for up to four days. Add dressing just before serving.

→ Can I substitute another grain for quinoa?

Yes, brown rice, farro, or couscous are great alternatives if you prefer a different base for your bowl.