Name: Greek Chicken Bowl
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Cuisine: Greek
Ingredients: ¼ cup olive oil (or avocado oil); Juice of 2 lemons + ½ tablespoon lemon zest; 1 tablespoon honey; 1 garlic clove, minced; 2 teaspoons dried oregano; 1 teaspoon dried basil; Salt and pepper, to taste; 1½ cups uncooked quinoa; 4 boneless, skinless chicken breasts (or thighs); 1 English cucumber, diced; 4 Roma tomatoes, chopped; 1 medium red onion, diced; 1 cup crumbled feta cheese; 1 cup pitted Kalamata olives

Why I’ll Love This Recipe

I love that this bowl is bursting with fresh Mediterranean flavors yet comes together in under 30 minutes. It’s gluten-free, nutrient-dense, and perfect for both a wholesome dinner and easy meal prep. The leftovers actually taste better the next day! Greek Chicken Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Marinade/Dressing

¼ cup olive oil (or avocado oil)
Juice of 2 lemons + ½ tablespoon lemon zest
1 tablespoon honey
1 garlic clove, minced
2 teaspoons dried oregano
1 teaspoon dried basil
Salt and pepper, to taste

For the Bowls

1½ cups uncooked quinoa
4 boneless, skinless chicken breasts (or thighs)
1 English cucumber, diced
4 Roma tomatoes, chopped
1 medium red onion, diced
1 cup crumbled feta cheese
1 cup pitted Kalamata olives

Directions

I cook the quinoa in a saucepan with water and a pinch of salt over medium heat for about 12–15 minutes until fluffy, then set it aside.
I whisk together all the marinade ingredients until well combined.
I pour about one-third of the dressing over the chicken, toss to coat, and let it sit while I prepare the rest.
I grill the chicken over medium heat for about 6–8 minutes per side until fully cooked through and nicely charred.
I slice the chicken and assemble the bowls with quinoa, vegetables, feta, and olives, then drizzle with the remaining dressing.

Servings and timing

Servings: 4 bowls
Prep time: 5 minutes
Cook time: 23 minutes
Total time: 28 minutes

Variations

I swap quinoa for brown rice, cauliflower rice, or farro depending on what I have on hand.
I use chicken thighs for extra juiciness.
I make it vegetarian by skipping the chicken and adding chickpeas or grilled veggies.
I switch honey for maple syrup in the dressing for a slightly different sweetness.
I sometimes add a dollop of tzatziki or tahini to change up the flavor profile.

Storage/reheating

I store leftovers in airtight containers in the fridge for up to 4 days. If I’m prepping ahead, I keep the dressing separate to avoid sogginess. To reheat, I microwave the chicken and quinoa with a splash of water, but I also enjoy it cold straight from the fridge.

FAQs

Can I use rice instead of quinoa?

Yes—I often swap in rice, whether it’s brown, white, or even cauliflower rice for a lighter option.

How do I know when the chicken is done?

I check that it’s firm, with clear juices, and ideally use a meat thermometer to confirm it’s reached 165°F inside.

Can I marinate the chicken longer?

Yes, marinating for a few hours or overnight in the fridge enhances the flavor even more.

Is this meal suitable for meal prep?

Absolutely—it stores well and makes a great grab-and-go lunch. I recommend keeping the components separate until serving.

Can I use chicken thighs?

Definitely—thighs are flavorful and stay juicy, making them a great choice for grilling or pan-searing.

Conclusion

I find this Greek Chicken Bowl incredibly satisfying—fresh, flavorful, and versatile. It’s a delicious way to enjoy a well-balanced meal and perfect for prepping ahead to make healthy eating effortless all week.