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This Greek chicken bowl is my go-to when I want something fresh but filling that comes together with very little effort. It combines juicy grilled chicken, tangy feta, and crisp veggies over fluffy quinoa for a true Mediterranean-inspired meal that satisfies every craving.
I first put this together for a busy work lunch one week and was hooked by how well the flavors melded and how little cleanup was needed. This quickly became a household favorite my husband often requests it after his workouts.
Ingredients
- Quinoa Use white or tricolor quinoa for a nutty backdrop that holds everything together rinsing before cooking helps remove any bitterness
- Chicken breasts Boneless and skinless for quick even cooking organic or air-chilled chicken has the best texture
- Olive oil or avocado oil Essential for a rich marinade and for grilling look for high-quality extra virgin oil for the most flavor
- Lemons Freshly squeezed juice and zest bring bright acidity to the marinade while also tenderizing the chicken pick unwaxed lemons for best flavor
- Honey Adds a gentle sweetness that balances the tartness of lemon use raw local honey if possible
- Dried oregano and dried basil Add classic Mediterranean flavor dried herbs are more convenient but if you have fresh use a bit more
- Garlic clove Freshly minced for that unmistakable kick choose firm bulbs for the best taste
- Kosher salt and pepper Enhance every layer taste as you go for balance
- English cucumber Cool crispy texture with thin skin look for one that feels heavy for its size
- Roma tomatoes Juicy and less watery than slicing tomatoes brightens the bowl use ripe but firm tomatoes
- Red onion Brings sharpness and crunch slice thinly for better balance in each bite
- Feta cheese Crumbled for creaminess and tang buy blocks of sheep’s milk feta and crumble yourself for best taste
- Kalamata olives Pitted for ease buy whole olives for better flavor and pit if needed
Step-by-Step Instructions
- Cook the Quinoa
- Add the quinoa to a small saucepan with two cups of water and a good pinch of salt. Place over medium heat and let it simmer quietly until tender about twelve to fifteen minutes. Once all water is absorbed and the quinoa looks fluffy take it off the heat and let it cool in a wide bowl which helps it chill faster for serving.
- Make the Dressing and Marinade
- In a small jar or bowl combine olive oil lemon juice honey lemon zest minced garlic dried oregano dried basil and generous pinches of kosher salt and pepper. Stir or shake very well until the mixture looks creamy and cohesive. This will both flavor the chicken and serve as the bowl’s finishing touch.
- Marinate the Chicken
- Place the chicken breasts in a flat glass dish or a zip-top bag. Pour about a third of the dressing over them ensuring every side is coated. Cover and let sit for at least ten minutes at room temperature or up to twelve hours in the fridge. Set the unused dressing aside never letting it touch the raw chicken for food safety.
- Grill the Chicken
- Heat a grill pan or outdoor grill to medium-high. Brush with a little extra oil if needed to prevent sticking. Place the marinated chicken on the hot grill and cook about six to eight minutes per side or until the juices run clear and the internal temperature reaches one hundred sixty-five degrees Fahrenheit. Let the cooked chicken rest for a few minutes before slicing.
- Assemble the Bowls
- Fluff your cooled quinoa and divide it among four serving bowls. Slice the rested chicken breasts and arrange over the quinoa. Top with diced cucumber chopped Roma tomatoes and red onion. Sprinkle with crumbled feta and kalamata olives. Drizzle the reserved dressing over everything right before serving.
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My favorite part is those big briny kalamata olives I sometimes sneak a few extra on my own bowl. Once my nephew tried this at a family picnic and declared it better than his favorite pita shop which definitely made my day.
Storage Tips
Store leftovers in airtight containers in the fridge for up to four days. Keep the dressing in a separate small jar until ready to serve to keep the veggies crisp. If meal prepping for the week do not mix the dressing with the quinoa base until you are about to eat.
Ingredient Substitutions
For a vegetarian version simply skip the chicken and double the vegetables or add roasted chickpeas. You can swap in brown rice or farro for the quinoa though the cook time will change. Use goat cheese instead of feta for a milder creaminess and try green olives if you cannot find kalamata.
Serving Suggestions
Serve the bowl as is or tuck everything in a warm pita for a portable wrap. A side of hummus or tzatziki turns this into a real feast. Sometimes I put out extra sliced veggies or greens so each person can customize their own vibrant mix.
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A Bite of Greek Tradition
Greek-inspired bowls like this celebrate the beauty of fresh produce and bold flavors. In Greek culture sharing a table of simple yet colorful ingredients is a sign of hospitality and caring. That spirit comes through every time I serve these bowls for family or friends.
Recipe Questions
- → Can I substitute the chicken with another protein?
Yes, you can use boneless chicken thighs, shrimp, tofu, or even chickpeas for a vegetarian alternative.
- → What kind of oil works best for the dressing?
Olive oil is traditional, but avocado, grapeseed, or any neutral oil can be used based on personal preference.
- → How can I keep the chicken moist when grilling?
Marinate the chicken and avoid overcooking by grilling just until it reaches 165°F for juicy results.
- → Is it possible to prepare this bowl ahead of time?
Absolutely. Store salad and dressing separately in the refrigerator and assemble just before serving for freshness.
- → Can I make this bowl dairy-free?
Yes, simply omit the feta cheese or use a dairy-free alternative to suit your dietary needs.
- → How long do leftovers keep?
When stored in an airtight container in the refrigerator, leftovers remain fresh for up to four days.