Name: Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: ¼ cup olive oil (or avocado oil); Juice of 2 lemons; 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 medium red onion, diced; 1 cup feta cheese, crumbled; 1 cup kalamata olives, pitted

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Introduction

This Greek Chicken Bowl is a vibrant and healthy meal packed with fresh vegetables, tangy feta, and juicy grilled chicken. The quinoa base adds a nutty texture, while the homemade lemon herb dressing ties all the flavors together perfectly. It’s an easy, satisfying dish perfect for lunch or dinner.

A white bowl filled with four main layers: at the bottom is light beige cooked quinoa with a fluffy and grainy texture; on the left side, there is a grilled chicken breast sliced into four pieces, showing a golden-brown, slightly charred surface with grill marks; on the top right is a mix of chopped bright red tomatoes and finely diced red onions with white crumbled feta cheese sprinkled on top, along with a few dark purple Kalamata olives scattered in the mix; on the bottom right corner, there are green cucumber cubes mixed with chopped red onions, more crumbled white feta cheese, and a few dark purple olives. The whole dish is seasoned with coarse black pepper and herbs. All sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dressing/Marinade:

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

Quinoa Bowls:

1 ½ cups quinoa, uncooked
4 medium chicken breasts (about 2 lbs, boneless and skinless)
1 English cucumber, diced
4 Roma tomatoes, chopped
1 medium red onion, diced
1 cup feta cheese, crumbled
1 cup kalamata olives, pitted

Instructions

Step 1: Add the quinoa and 2 cups of water with a pinch of salt to a small saucepan. Bring to a simmer over medium heat and cook for 12-15 minutes or until the quinoa is tender. Drain any excess water if needed and set aside to cool.
Step 2: In a small jar, combine the olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, salt, and pepper. Stir vigorously to emulsify the dressing and marinade.
Step 3: Pour about one-third of the dressing over the chicken breasts, tossing to coat them evenly. Reserve the remaining dressing for later and avoid letting it touch the raw chicken.
Step 4: Heat a grill pan or outdoor grill to medium-high. Grill the chicken for 6-8 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C).
Step 5: Divide the cooled quinoa evenly among four bowls. Top each bowl with grilled chicken, diced cucumber, chopped tomatoes, and diced red onion.
Step 6: Sprinkle the crumbled feta and kalamata olives over the bowls. Drizzle the remaining dressing over each bowl before serving.

Tips & Variations

For a vegetarian option, replace grilled chicken with roasted chickpeas or sautéed mushrooms.
Swap quinoa for couscous or brown rice if preferred.
Fresh herbs like parsley or mint can be added for extra brightness.
Use fresh garlic instead of dried herbs in the marinade for a more intense flavor.

Storage

Store the assembled bowls or components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing apart until ready to serve to maintain freshness. Reheat grilled chicken and quinoa gently in the microwave or on a skillet before assembling bowls if desired.

How to Serve

A white bowl filled with four main sections: the bottom layer is fluffy light beige quinoa; on the left side, there are five thick slices of grilled chicken with a golden brown and slightly charred texture placed neatly in a row; the top right section has a mix of bright red tomato cubes, white crumbled feta cheese, purple sliced olives, and small diced red onions, all sprinkled with black pepper and herbs; the bottom right section features diced cucumber in green shades mixed with purple olives, crumbled feta, and bits of red onion, also lightly seasoned. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to be juicier. Adjust grilling time to ensure they are fully cooked, typically 5-7 minutes per side.

Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.