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Homemade Greek Chicken Bowl

A vibrant bowl filled with tender marinated chicken, fluffy quinoa, fresh veggies, creamy feta, and briny olives, inspired by traditional Greek flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

Dressing
  • 1/3 cup extra virgin olive oil Choose high-quality for best flavor.
  • 2 pieces lemons (juiced) Fresh lemons are preferred.
  • 1.5 tablespoons honey Adjust sweetness to taste.
  • 1/2 tablespoon lemon zest
  • 2 cloves garlic (minced) Fresh garlic preferred.
  • 2 teaspoons oregano (preferably dried)
  • 1 teaspoon basil (dried or fresh)
  • 1/4 teaspoon red pepper flakes Adjust for spice level.
  • to taste Salt and pepper
Main Dish
  • 1.5 cups quinoa Rinse before cooking for optimal fluffiness.
  • 2 pounds chicken breast Boneless and skinless for tenderness.
  • 1 piece cucumber (diced)
  • 4 pieces tomatoes (diced)
  • 1 piece red onion (sliced or diced)
  • 1 cup feta (crumbled)
  • 1 cup kalamata olives (pitted) Pitted for convenience.

Method
 

Preparation
  1. In a jar or bowl, combine the olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, red pepper flakes, salt, and pepper to create a dressing. Whisk or shake until well-blended.
  2. Reserve 1/3 of the dressing for later. Coat the chicken with the remaining dressing and let it marinate for at least 10 minutes.
Cooking
  1. Bring salted water to boil in a medium saucepan. Add the rinsed quinoa, reduce to a simmer, and cook for 12-15 minutes until tender and water is absorbed.
  2. While quinoa cooks, prepare the fresh vegetables.
  3. Preheat your grill or grill pan to 400°F (about medium-high heat). Grill marinated chicken for 6-8 minutes on each side until fully cooked (165°F internal temperature). Let rest for 5 minutes before slicing.
Assembly
  1. In individual bowls, layer quinoa, grilled chicken, fresh vegetables, crumbled feta, and kalamata olives. Drizzle with reserved dressing before serving.

Notes

Refrigerate leftovers in airtight containers for up to 4 days. Marinated chicken and cooked quinoa can be frozen separately for up to 2 months.