Greek Chicken Bowl
This vibrant Mediterranean Greek Chicken Bowl is a symphony of fresh flavors, combining tender, oregano-infused grilled chicken with fluffy quinoa and a medley of crisp vegetables. Drizzled with a zesty lemon-honey vinaigrette and studded with salty feta and Kalamata olives, it's a wholesome and satisfying meal perfect for a light lunch or a delightful dinner.
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
Greek chicken bowlMediterranean recipehealthy chickenquinoa bowleasy dinnerlemon herb chickenfeta cheeseKalamata olivesfresh vegetablesgrilled chickenwholesome meal prep
Why This Recipe Delivers
- Bursting with authentic Mediterranean flavors and vibrant colors.
- Packed with lean protein, whole grains, and a bounty of fresh vegetables for a balanced meal.
- Quick and easy to prepare, making it perfect for weeknight dinners or efficient meal prep.
- Highly customizable to suit individual preferences, allowing for ingredient swaps or additions.
- Light, refreshing, and incredibly satisfying, offering a wholesome dining experience.
Ingredients
- 60 ml (¼ cup) olive oil, or avocado oil
- Juice of 2 large lemons (approx. 80 ml / ⅓ cup)
- 15 ml (1 tablespoon) honey
- 7.5 ml (½ tablespoon) lemon zest (from 1-2 lemons)
- 1 large garlic clove, minced (approx. 5 grams)
- 10 ml (2 teaspoons) dried oregano
- 5 ml (1 teaspoon) dried basil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 270 grams (1 ½ cups) uncooked quinoa
- 900 grams (2 lbs) boneless, skinless chicken breasts (about 4 medium)
- 1 large English cucumber (approx. 300-350 grams), diced
- 4 Roma tomatoes (approx. 250-300 grams), chopped
- 1 medium red onion (approx. 150 grams), diced
- 120 grams (1 cup) crumbled feta cheese
- 150 grams (1 cup) pitted Kalamata olives
Instructions
- Begin by preparing the quinoa. Add 270 grams (1 ½ cups) of uncooked quinoa to a small saucepan along with 475 ml (2 cups) of water and a generous pinch of kosher salt. Place the saucepan over medium heat, bring to a simmer, then reduce heat to low, cover, and cook for about 12-15 minutes, or until all the water is absorbed and the quinoa is tender and fluffy. Once cooked, remove from heat, let stand for 5 minutes, then fluff with a fork. If any excess water remains, drain it. Set the cooked quinoa aside to cool completely while you prepare the other components.
- While the quinoa cools, prepare the vibrant lemon-honey marinade and dressing. To a small jar or a bowl, combine 60 ml (¼ cup) olive oil or avocado oil, the juice of 2 large lemons (approx. 80 ml / ⅓ cup), 15 ml (1 tablespoon) honey, 7.5 ml (½ tablespoon) lemon zest, 1 minced garlic clove, 10 ml (2 teaspoons) dried oregano, 5 ml (1 teaspoon) dried basil, and kosher salt and freshly ground black pepper to taste. Secure the lid on the jar and shake vigorously, or whisk well in a bowl, until the ingredients are thoroughly combined and emulsified.
- Prepare the chicken for grilling. Place the 900 grams (2 lbs) of boneless, skinless chicken breasts in a shallow dish or a large resealable bag. Pour approximately 80 ml (⅓ cup) of the prepared marinade over the chicken, ensuring each piece is fully coated. Gently toss the chicken to distribute the marinade evenly. Set the remaining marinade aside; this will be used as the dressing for the bowls later, so ensure it does not come into contact with the raw chicken.
- Preheat your grill. Heat a grill pan over medium-high heat on the stovetop, or light an outdoor grill to medium-high heat. Lightly oil the grill grates or pan to prevent sticking. Once hot, carefully place the marinated chicken breasts on the grill.
- Grill the chicken to perfection. Cook the chicken for 6-8 minutes per side, turning once, or until it is cooked through and reaches an internal temperature of 74°C (165°F) when measured with an instant-read thermometer. The chicken should have nice grill marks and be tender. Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring moist and flavorful chicken. Slice the chicken breasts into strips or dice them, as preferred.
- Assemble the Greek Chicken Bowls. Divide the cooled, fluffy quinoa evenly among four serving bowls. Artfully arrange the grilled and sliced chicken over the quinoa. Evenly distribute the freshly diced English cucumber, chopped Roma tomatoes, and diced red onion around the chicken and quinoa in each bowl.
- Finish and serve. Garnish each bowl generously with 120 grams (1 cup) of crumbled feta cheese and 150 grams (1 cup) of pitted Kalamata olives. Finally, drizzle the reserved, untouched lemon-honey dressing liberally over each bowl just before serving. Enjoy this fresh and flavorful Mediterranean delight immediately.
Tools You’ll Need
- Small saucepan with lid
- Small jar with lid or whisk
- Shallow dish or large resealable bag
- Grill pan or outdoor grill
- Tongs
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Instant-read thermometer
- Four serving bowls
Essential Success Tips
- Do not overcook the quinoa; it should be tender yet retain a slight chewiness. Follow package instructions closely or use the recommended 1:2 quinoa to water ratio.
- Allow the grilled chicken to rest for 5-10 minutes after cooking. This crucial step helps the juices redistribute, ensuring your chicken remains exceptionally moist and tender.
- For the most profound flavor, aim to marinate the chicken for at least 30 minutes, or ideally up to 2 hours in the refrigerator. Avoid over-marinating, which can change texture.
- Ensure your grill or grill pan is properly preheated to medium-high heat before adding the chicken. A hot surface is key for achieving beautiful sear marks and preventing sticking.
- Always taste the lemon-honey dressing before drizzling over the bowls. Adjust the seasoning with more salt, pepper, or a squeeze of lemon juice to achieve your preferred balance of flavors.
Professional Cooking Secrets
- To enhance the quinoa's nutty flavor, lightly toast the uncooked grains in a dry saucepan over medium heat for 2-3 minutes until fragrant, before adding water to cook. This simple step deepens its taste profile.
- When grilling, aim for a two-zone heat setup if using an outdoor grill: one area for direct, higher heat for searing, and another for indirect, lower heat for finishing. This allows for precise cooking, preventing charring while ensuring the chicken is cooked through.
- For an extra creamy and tangy feta experience, consider soaking the crumbled feta in a small amount of milk or buttermilk for about 15-20 minutes before adding it to the bowls. This slightly softens its texture and mellows its saltiness.
Notes
- Leftovers of the Greek Chicken Bowl can be stored in an airtight container in the refrigerator for up to 3 days. For best freshness, store the dressing separately and drizzle just before serving.
- For a delicious vegetarian or vegan variation, omit the chicken and instead add grilled halloumi cheese (for vegetarian) or roasted chickpeas, black beans, or a plant-based protein alternative.
- Consider adding a handful of fresh herbs such as chopped dill, parsley, or mint to the finished bowls for an extra burst of aromatic freshness and authentic Mediterranean flair.
- For additional vegetable variety and texture, incorporate roasted bell peppers, marinated artichoke hearts, or sun-dried tomatoes into your bowl.
Frequently Asked Questions
Can I prepare this Greek Chicken Bowl ahead of time for meal prep?
Absolutely! This bowl is perfect for meal prepping. You can cook the quinoa and grill the chicken up to 3 days in advance. Chop all the fresh vegetables and store them in separate containers. Assemble the bowls just before serving, keeping the dressing on the side to prevent any ingredients from becoming soggy.
What if I don't have access to a grill or grill pan?
No problem! You can easily adapt the cooking method for the chicken. Bake the marinated chicken breasts in a preheated oven at 200°C (400°F) for 20-25 minutes, or pan-sear them in a hot skillet with a little olive oil for 5-7 minutes per side until they are cooked through and golden brown.
Can I use a different grain instead of quinoa?
Yes, you can certainly substitute quinoa with other nutritious whole grains. Excellent alternatives include brown rice, farro, couscous, or even orzo pasta. Remember to adjust the cooking times and liquid ratios according to the specific grain you choose to ensure it's cooked perfectly.
Nutrition Facts (Per Serving)
Calories: ~550, Protein: ~45g, Fat: ~28g, Carbs: ~35g, Fiber: ~7g (per serving, estimated based on common ingredients and quantities)
Allergy Information
Contains dairy (feta cheese). For a dairy-free version, simply omit the feta cheese or substitute it with a plant-based feta alternative. This recipe is naturally gluten-free.
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