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Greek Chicken Quinoa Bowl

Category: Restaurant-Quality Entrées at Home

Enjoy a satisfying bowl featuring grilled chicken, fluffy quinoa, and a medley of crisp cucumbers, juicy tomatoes, and red onion. Drizzle each serving with a vibrant lemon and herb dressing for a burst of fresh flavor, then finish with creamy feta and kalamata olives for a true Mediterranean touch. This dish layers protein, grains, and vegetables, bringing color and texture to your table. Perfect for meal prep, you can swap the chicken for extra veggies or use alternate oils as needed. Serve chilled or at room temperature for an easy, nourishing meal that's both filling and fresh.

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Sandra
By Sandra Sandra
Updated on Fri, 30 May 2025 11:57:18 GMT
A bowl of food with chicken, tomatoes, cucumbers, and olives. Pin
A bowl of food with chicken, tomatoes, cucumbers, and olives. | howtogourmet.com

Greek chicken quinoa bowls are my favorite answer to busy weeknights when I crave something refreshing yet hearty Packed with juicy grilled chicken crisp veggies tangy feta and a punchy oregano lemon dressing this meal brings Mediterranean flavors right to your home in under 45 minutes

I still remember making this bowl for my friends one summer when everyone was hungry and tired from the pool It vanished in minutes and we all agreed it tasted like vacation

Ingredients

  • Olive oil or avocado oil: delivers richness and helps carry the herb flavors Choose a goodquality coldpressed oil for the best taste
  • Fresh lemon juice and zest: add zing and keep the dish tasting light Use firm heavy lemons for maximum juice
  • Honey: smooths out the acidity and brings gentle sweetness Local honey can add a floral touch
  • Garlic and dried oregano: infuse a classic Greek aroma Always go for plump garlic cloves and aromatic dried herbs
  • Dried basil: supports the herbal notes Select leaves that are green not brown
  • Kosher salt and pepper: enhance every layer Taste as you go for seasoning balance
  • Quinoa: is a protein powerhouse and the perfect base Look for white or tricolor quinoa as they cook up fluffy
  • Chicken breasts: offer lean protein and soak up the marinade well Choose plump even pieces for easy grilling
  • English cucumber: adds crunch and hydration Firm darkgreen cucumbers are best
  • Roma tomatoes: for sweetness and structure Go for tomatoes that feel heavy and smell earthy
  • Red onion: brings sharpness and color Pick a firm heavy onion with shiny skin
  • Feta cheese: brings creamy saltiness Opt for Greek sheepmilk feta for real depth
  • Kalamata olives: for a burst of briny tang Choose pitted olives in brine for convenience and flavor

StepbyStep Instructions

Cook the Quinoa:
Add quinoa and water with a generous pinch of salt to a small saucepan Bring to a simmer over medium heat and cook for twelve to fifteen minutes until the quinoa grains are tender with a little bite at the center Drain thoroughly if any water remains then set aside to cool slightly
Make the Dressing and Marinade:
Combine olive oil lemon juice honey lemon zest minced garlic oregano basil salt and pepper in a small jar Stir vigorously or shake the jar until the mixture is creamy and fully emulsified
Marinate the Chicken:
Pour onethird of the dressing into a shallow dish with the chicken breasts Toss until all pieces are evenly coated Reserve the remaining dressing for serving and be careful not to let the marinated chicken touch it
Grill the Chicken:
Heat a grill pan or outdoor grill over mediumhigh Once hot lay the marinated chicken across the grates Cook six to eight minutes per side or until juices run clear and internal temperature hits seventyfour degrees Celsius Let the chicken rest a few minutes before slicing
Build the Bowls:
Spoon cooked quinoa into the bases of four serving bowls Top each with sliced grilled chicken then artfully scatter diced cucumber chopped tomatoes and red onion over the top
Finish and Serve:
Crumble feta cheese and strew kalamata olives over each dish Just before serving drizzle everything with the remaining dressing for brightness
A bowl of Greek chicken quinoa. Pin
A bowl of Greek chicken quinoa. | howtogourmet.com

My personal favorite part is the creamy feta when it mixes with the garlicky lemon dressing My brother once tried to sneak extra feta onto his bowl when no one was looking because he loved it so much This dish became a yearround staple in our kitchen

Storage Tips

If you have leftovers store each component separately in airtight containers in the fridge for up to four days Keep the dressing in a jar and only assemble when ready to eat This keeps the veggies crisp and the flavors fresh

Ingredient Substitutions

Chicken thighs work beautifully if you prefer juicier meat or want a more forgiving grilling process To keep this vegetarian try chickpeas or roasted cauliflower in place of chicken You can use maple syrup instead of honey for a different sweetness or swap in any neutral oil like grapeseed if needed

A Greek chicken quinoa bowl with various vegetables. Pin
A Greek chicken quinoa bowl with various vegetables. | howtogourmet.com

Serving Suggestions

I love serving these bowls with warm pita or a herbal side salad For extra crunch Top with toasted pine nuts or pumpkin seeds It even works as a meal prep lunch to stir up some energy midweek Add a dollop of hummus or tzatziki if you want more richness

Cultural Note

The combination of lemon herbs feta and olives pays homage to the staples of Greek cuisine Greek food is all about simple fresh ingredients that celebrate nature’s bounty and this bowl channels exactly that tradition It is a modern way to enjoy these flavors in a convenient onedish meal

Recipe FAQs

→ How do I keep the chicken juicy?

Marinate chicken before grilling and avoid overcooking. Use a thermometer to reach 74°C for perfect tenderness.

→ Can this bowl be made vegetarian?

Absolutely! Omit the chicken and increase the amount of vegetables for a filling vegetarian option.

→ What are alternatives to honey in the dressing?

Maple syrup can be used as a substitute for honey without changing the flavor profile too much.

→ Which oil is best for the dressing?

Olive oil delivers classic taste, but avocado or grapeseed oil are also excellent choices for a neutral flavor.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to four days. Store dressing separately if possible.

→ Is it possible to prepare this in advance?

Yes, prepare all components ahead and add the dressing just before serving to keep ingredients fresh.

Greek Chicken Quinoa Bowl

Juicy chicken and tender quinoa with crisp vegetables, feta, olives, and lively lemon-herb dressing in each bowl.

Preparation Time
20 min
Cooking Time
20 min
Total Time
40 min
By Sandra: Sandra

Category: Main Courses

Skill Level: Intermediate

Cuisine: Greek

Yield: 4 Servings (4 bowls)

Dietary Preferences: Gluten-Free

Ingredients

→ Dressing / Marinade

01 60 ml olive oil or avocado oil
02 Juice of 2 lemons
03 1 tablespoon honey
04 0.5 tablespoon finely grated lemon zest
05 1 garlic clove, minced
06 2 teaspoons dried oregano
07 1 teaspoon dried basil
08 Kosher salt, to taste
09 Freshly ground black pepper, to taste

→ Bowl Components

10 260 grams quinoa, uncooked
11 480 ml water
12 4 boneless, skinless chicken breasts
13 1 English cucumber, diced
14 4 Roma tomatoes, chopped
15 1 medium red onion, diced
16 150 grams feta cheese, crumbled
17 150 grams kalamata olives, pitted

Steps

Step 01

Place quinoa and 480 ml water with a generous pinch of salt in a small saucepan. Bring to a simmer over medium heat. Cook for 12–15 minutes until quinoa is tender. Drain if necessary and set aside to cool.

Step 02

Combine olive oil, lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, salt, and pepper in a small jar. Stir vigorously or shake until the dressing is fully emulsified.

Step 03

Pour one-third of the prepared marinade over the chicken breasts in a shallow dish. Toss to coat evenly, reserving the remaining marinade to use as dressing. Be careful to avoid cross-contamination.

Step 04

Preheat a grill pan or outdoor grill to medium-high heat. Grill chicken breasts for 6 to 8 minutes on each side until thoroughly cooked and the internal temperature reaches 74°C.

Step 05

Divide the cooked quinoa evenly among four serving bowls. Top each portion with sliced grilled chicken, diced cucumber, chopped tomatoes, and diced red onion.

Step 06

Distribute the crumbled feta cheese and pitted kalamata olives over each bowl. Drizzle the reserved dressing over the assembled bowls just before serving.

Additional Notes

  1. Store leftovers in an airtight container in the refrigerator for up to four days.
  2. Maple syrup may be substituted for honey if desired.
  3. Verify that chicken reaches an internal temperature of 74°C before serving.
  4. Any neutral oil, such as grapeseed oil, can be used in place of olive or avocado oil.
  5. To preserve tenderness, avoid overcooking the chicken.
  6. Boneless chicken thighs are a suitable alternative to chicken breast.
  7. For a vegetarian version, omit chicken and increase the quantity of vegetables.
  8. If preparing in advance, store dressing separately and drizzle just before serving.

Required Equipment

  • Small saucepan
  • Grill pan or outdoor grill
  • Mixing jar or small bowl with lid
  • Shallow marinating dish
  • Sharp chef's knife
  • Cutting board

Allergen Information

Always review every ingredient for potential allergens and consult a health professional if you’re unsure.
  • Contains dairy (feta cheese).

Nutritional Information (per serving)

The provided details are for informational purposes and should not replace professional health advice.
  • Calories: 570
  • Fats: 23 g
  • Carbohydrates: 46 g
  • Proteins: 45 g