Name: Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Greek
Ingredients: ¼ cup olive oil (or avocado oil); 2 lemons (juiced); 1 tablespoon honey; ½ tablespoon lemon zest; 1 garlic clove (minced); 2 teaspoons dried oregano; 1 teaspoon dried basil; Kosher salt (to taste); Kosher pepper (to taste); 1 ½ cups quinoa (uncooked); 4 medium chicken breasts (2 lbs boneless and skinless, 32 ounces); 1 English cucumber (diced); 4 Roma tomatoes (chopped); 1 red onion (medium, diced); 1 cup feta cheese (crumbled); 1 cup kalamata olives (pitted)

Jump to Recipe· 4.3 from 5 reviews

I absolutely love sharing this Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe because it combines fresh, vibrant Mediterranean flavors with wholesome ingredients in a way that feels both satisfying and healthy. This dish is like a little taste of the Greek islands right on your plate—juicy grilled chicken breast, nutty quinoa, tangy feta, and those salty kalamata olives all come together for a bowl that’s colorful, nutritious, and bursting with flavor. I always find it hits the perfect balance of light yet hearty, making it a go-to meal in my kitchen.

Why You’ll Love This Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe

What makes this Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe stand out for me is the incredible harmony of its flavors. That bright lemon and oregano marinade on the chicken pairs so perfectly with the creamy feta and briny olives. Plus, the fresh cucumbers, tomatoes, and red onion add just the right amount of crunch and freshness. Every bite feels like a little Mediterranean getaway. Honestly, I’m always delighted how the lemony dressing ties everything together.

Beyond the flavor, what really keeps me coming back to this recipe is how straightforward it is to prepare. The quinoa cooks quickly, the marinade doubles as a dressing, and the grilled chicken is simple but packed with flavor. It’s perfect for busy weeknights or impressing guests on weekends without fuss. Whether you’re craving a healthy lunch or a festive dinner, this dish never disappoints and always feels a little special.

Ingredients You’ll Need

The image shows four grilled chicken pieces on a black grill pan. Each piece has dark, thick grill marks running diagonally across the golden-brown surface, showing a crispy texture. The chicken pieces look well-cooked with visible blackened charred areas mixed with lighter, juicy parts. The background is a close-up of the ridged grill pan, emphasizing the contrast between the dark grill lines and the bright chicken. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but powerful, each bringing a unique touch that rounds out the dish’s taste, texture, and color perfectly. From the fresh lemon juice that brightens everything to the hearty quinoa that fills you up, every item is essential for that authentic Greek feel.

Olive oil (¼ cup): The base for your marinade, adding a silky texture and rich flavor.
Lemons (2, juiced): Fresh citrus brightness that gives the chicken and dressing a tangy kick.
Honey (1 tablespoon): Balances the acidity with subtle sweetness for harmony.
Lemon zest (½ tablespoon): Adds an extra punch of citrus aroma and flavor.
Garlic clove (1, minced): Gives a savory depth and aromatic warmth to the marinade.
Dried oregano (2 teaspoons): Classic Greek herb that infuses that signature Mediterranean scent.
Dried basil (1 teaspoon): Adds a subtle herbaceous note complementing the oregano.
Kosher salt and pepper: Essential seasonings to bring out all the flavors.
Quinoa (1 ½ cups uncooked): A nutritious, fluffy grain base that soaks up all the dressing.
Chicken breasts (4 medium, skinless, about 2 lbs): The hearty protein, tender and juicy when grilled.
English cucumber (1, diced): Provides crisp, refreshing crunch.
Roma tomatoes (4, chopped): Adds juicy sweetness and vibrant color.
Red onion (1 medium, diced): Brings a sharp bite to balance the bowl.
Feta cheese (1 cup, crumbled): Creamy, salty, and utterly indispensable in Greek dishes.
Kalamata olives (1 cup, pitted): Salty and briny fruit that pulls the whole flavor profile together.

Directions

Step 1: Begin by preparing the quinoa. Place 1 ½ cups of quinoa into a small saucepan along with 2 cups of water and a generous pinch of kosher salt. Bring it to a simmer over medium heat and cook for about 12 to 15 minutes, or until all the water is absorbed and the quinoa is tender. Once done, drain any excess water if needed and set the quinoa aside to cool.

Step 2: Next, create the marinade and dressing. In a small jar or bowl, combine ¼ cup of olive oil, juice of 2 lemons, 1 tablespoon of honey, ½ tablespoon of lemon zest, 1 minced garlic clove, 2 teaspoons of dried oregano, 1 teaspoon dried basil, and salt and pepper to taste. Stir or shake vigorously until the mixture emulsifies into a bright, smooth dressing.

Step 3: Pour about one-third of this marinade over the chicken breasts, tossing them to coat thoroughly. Reserve the remaining marinade, being careful not to let it touch any raw chicken, as this will be used later as a dressing for the bowl.

Step 4: Preheat a grill pan or outdoor grill over medium-high heat. When hot, add the chicken breasts and grill for 6 to 8 minutes on each side, or until the internal temperature reaches 165°F and the chicken is cooked through with beautiful grill marks.

Step 5: Once the chicken is grilled and resting for a few minutes, divide the cooled quinoa evenly among four serving bowls. Next, top each bowl with the grilled chicken and the freshly diced vegetables: English cucumber, Roma tomatoes, and red onion.

Step 6: Scatter the crumbled feta cheese and kalamata olives over the top, then drizzle with the reserved marinade dressing. Serve immediately and enjoy the medley of vibrant flavors.

Servings and Timing

This recipe makes 4 generous servings, perfect for a family meal or meal prepping for the week. Prep time is quick, around 10 minutes for chopping and marinating. Cooking time, including grilling and quinoa preparation, takes about 18 minutes. Altogether, you’ll be at the table in approximately 28 minutes, with no additional resting time required beyond letting the quinoa cool slightly.

How to Serve This Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe

The image shows a close-up of finely chopped vegetables arranged on a bright yellow surface: at the top left corner there is a small pile of chopped red onions with purple and white shades, next to a larger pile of diced tomatoes with bright red and orange colors evenly spread out, below that is a generous mound of chopped green cucumbers featuring light green flesh and dark green skin, and on the left side there are two small white bowls, one filled with white crumbly cheese and the other containing a few glossy dark purple olives. The overall composition is colorful and fresh with soft natural lighting, photo taken with an iphone --ar 4:5 --v 7

I love to serve this Greek Chicken Bowl warm or at room temperature, which really lets all the fresh flavors shine. For a full dinner experience, I recommend pairing it with a crisp Greek salad or a side of warm pita bread to scoop up each bite. The mix of textures and temperatures is so satisfying! Adding a sprinkle of fresh parsley or a few lemon wedges on the side brings a fresh, bright garnish that amps up the presentation and flavor.

When it comes to drinks, a chilled white wine like a Sauvignon Blanc or a light rosé is a lovely match with the lemony chicken and salty feta. If you prefer non-alcoholic options, a sparkling water with a splash of lemon juice feels refreshing and ties into the Mediterranean vibe nicely. I often bring this bowl to both casual weeknight dinners and weekend gatherings, where it impresses without being complicated.

For plating, I scoop about one cup of quinoa per bowl, layer with a chicken breast sliced for ease, and then dot with colorful veggies and cheese. The balance means everyone can adjust portions to their appetite, making it just right for sharing or savoring solo.

Variations

If you want to tweak this Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe, there are plenty of fun and delicious ways to make it your own. For example, swapping quinoa with couscous or bulgur wheat adds a slightly different texture but still keeps that wholesome grain base. You can also try mixing in cooked chickpeas or chickpea pasta for extra plant-based protein.

For dietary modifications, I like using grilled tofu or tempeh for a vegan version, marinated in the same lemon-oregano dressing. You can omit the feta or substitute with a vegan cheese alternative. Also, this recipe is naturally gluten-free as is, which makes it a great option if you’re cooking for guests with sensitivities.

If you’re craving different flavor twists, try adding a touch of smoked paprika or cumin to the chicken marinade, or swapping basil for fresh mint for a more herbaceous note. Instead of grilling, pan-searing the chicken or baking it in the oven work really well too, especially if you want a hands-off approach or are cooking in cooler weather.

Storage and Reheating

Storing Leftovers

I always store leftovers from this Greek Chicken Bowl in airtight containers to keep everything fresh and vibrant. Keeping the components separate if possible—quinoa in one container, chicken in another, and veggies plus feta in a third—helps maintain their texture. Stored this way, leftovers usually keep wonderfully in the refrigerator for up to 3 days.

Freezing

This recipe freezes quite well if you want to batch-cook for busy days. I recommend freezing the cooked chicken and quinoa separately in freezer-safe containers or heavy-duty zip-top bags. The vegetables and feta don’t freeze well, so it’s best to add those fresh when you reheat. Frozen, the chicken and quinoa maintain their flavor and texture for about 1 to 2 months.

Reheating

When it’s time to reheat, I usually warm the quinoa and chicken gently in the microwave or in a skillet over medium heat to avoid drying out the chicken. Avoid reheating the entire bowl with fresh veggies and feta, as this can make them soggy and lose their crispness. Instead, add those chilled fresh toppings after reheating for the best balance of warm and fresh flavors.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great alternative if you prefer a juicier, more flavorful cut. Just keep in mind they might require a few extra minutes on the grill to reach the proper internal temperature, and you may want to trim excess fat for a leaner result.

Is quinoa necessary, or can I substitute another grain?

You can certainly swap quinoa for other grains like couscous, farro, or brown rice depending on your preference. Just adjust cooking times accordingly. Quinoa does add a lovely light nuttiness and a gluten-free option, which makes it my personal favorite choice here.

Can this recipe be made ahead of time?

Yes, it’s perfect for meal prep! You can cook and marinate the chicken a day in advance, and prepare the quinoa and veggies ahead as well. Just assemble the bowls right before eating to keep everything fresh and vibrant.

What if I don’t have a grill or grill pan?

No worries! You can easily cook the chicken on the stove in a skillet or bake it in the oven at 400°F for about 20-25 minutes until fully cooked. Both methods work well and still deliver great flavor with the marinade.

Can I use fresh herbs instead of dried oregano and basil?

Definitely! Fresh oregano and basil add a brighter, more aromatic flavor. I usually double the amount when using fresh herbs to intensify the taste. Add them to the marinade and also sprinkle some fresh leaves over the finished bowl for a lovely touch.

Conclusion

I truly hope you give this Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe a try because it’s become one of my absolute favorites to prepare and share. Its vivid flavors, colorful ingredients, and effortless prep make it such a joy to cook any time of year. Once you taste that perfect harmony of grilled chicken and tangy Mediterranean accents, I’m confident it’ll become a staple in your meal rotation too!