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Vibrant Greek Chicken Quinoa Bowl

Category: Satisfying Entrées for Any Occasion

Tuck into a bowl loaded up with grilled chicken, bouncy quinoa, chopped cucumber, rings of red onion, and juicy tomato pieces. Splash each bowl with a punchy lemon-herb drizzle for freshness, then pile on bold kalamata olives and smooth feta for that classic Mediterranean taste. It's a colorful, hearty meal with layers of grains, veggies, and protein. Great for prepping ahead—switch the chicken for more veggies if you'd like, and swap oils as you see fit. Tastes awesome chilled or left out to warm up a bit, so you get a super easy, filling meal any time.

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Dana
Updated on Sat, 31 May 2025 16:27:06 GMT
Bowl filled with chicken, cucumber, tomatoes, and olives ready to eat. Pin
Bowl filled with chicken, cucumber, tomatoes, and olives ready to eat. | chefsnaps.com

I go for Greek chicken quinoa bowls whenever I want something bright and filling but just don't have time These tasty bowls mix up juicy chicken fresh veggies creamy feta and a zingy herby lemon dressing You’ll have big Mediterranean flavors on your table fast—usually about fortyfive minutes

I’ll never forget the first time I made this bowl for a house full of friends after we’d been swimming all afternoon The food just disappeared in a flash We all agreed it tasted like being on vacation somewhere sunny

Tasty Ingredients

  • Kalamata olives: give pops of tang and salt Look for pitted ones swimming in brine for the easiest prep
  • Feta cheese: brings a creamy salty hit Greek sheep’s milk types really shine here
  • Red onion: adds a bite and nice color Choose ones with tight skins and plenty of weight
  • Roma tomatoes: bring sweetness and body Pick heavy tomatoes that smell earthy
  • English cucumber: supplies lots of crunch and juiciness Use darkgreen firm cucumbers if you can
  • Chicken breasts: lean protein that soaks up the marinade Plump even pieces cook best
  • Quinoa: makes a fluffy base full of protein White or tri color quinoa cooks up best here
  • Kosher salt and pepper: a must for boosting every flavor Taste as you go
  • Dried basil: helps round out the herbs Make sure it’s still green not faded
  • Garlic and dried oregano: classic Greek flavor in every bite Use juicy garlic cloves and freshsmelling oregano
  • Honey: balances tartness and makes everything mellow Go for local honey for bonus floral notes
  • Fresh lemon juice and zest: brightens things up Firm heavy lemons will give more juice
  • Olive or avocado oil: adds body and brings out the herbs Choose coldpress or highquality oil when you can

Simple Steps

Finish and Serve
Top your bowls with crumbled feta and plenty of olives and splash the rest of the dressing all over right before eating for a finishing zing
Build the Bowls
Spoon fluffy quinoa into each bowl first Layer on grilled chicken then scatter chopped cucumbers tomatoes and onion over top
Grill the Chicken
Fire up your grill or grill pan to mediumhigh Lay the chicken on hot grates Cook about six to eight minutes per side till the juices run clear and it’s cooked through Let it chill for just a few minutes so it stays juicy when slicing
Marinate the Chicken
Set aside a big splash of dressing for later Put the rest with your chicken in a shallow dish Toss until everything’s coated Don’t mix up the raw chicken with the serving dressing
Make the Dressing and Marinade
Whisk or shake together oil lemon juice and zest honey minced garlic oregano basil salt and pepper in a small jar or bowl Shake until you get a smooth creamy combo
Cook the Quinoa
Bring water quinoa and a pinch of salt to a gentle simmer in a small pot Cook for about twelve to fifteen minutes until the quinoa is tender but not mushy Drain off extra water if needed Let it cool off a bit
A bowl loaded with Greek chicken, veggies, and quinoa. Pin
A bowl loaded with Greek chicken, veggies, and quinoa. | chefsnaps.com

The best bit for me is when feta hits that lemony garlic dressing My brother once tried swiping extra feta onto his bowl when nobody noticed because he was obsessed This ended up on repeat in our kitchen all year

Storing Leftovers

Stash each part of this meal in its own container in the fridge They’ll keep fresh for up to four days Keep the dressing in a jar and assemble your bowl fresh each time That’s how you get those crisp veggies and best flavors

Swaps & Changes

If you like moister chicken or want an easier time on the grill use thighs instead Want a veggie bowl Try chickpeas or roasted cauliflower for the protein Instead of honey go for maple syrup if you'd like something deeper Or use a plain oil like grapeseed for a mild taste

A loaded grain bowl with veggies, Greek chicken, and feta. Pin
A loaded grain bowl with veggies, Greek chicken, and feta. | chefsnaps.com

How To Serve

I like adding warm pita or a herby chopped salad on the side Want crunch Throw on some toasted pine nuts or pumpkin seeds This is an awesome grab and go lunch too For more creaminess add a big spoon of hummus or some cool tzatziki

Cultural Background

Lemon herbs feta and olives are the heart of classic Greek flavors Greek cooking celebrates straight up honest ingredients This bowl brings those basics all together in a totally modern onebowl way

Recipe FAQs

→ How do I keep the chicken juicy?

Let the chicken soak in marinade before it hits the grill, and don't let it cook too long. Check with a thermometer and take it off at 74°C for soft, juicy bites.

→ Can this bowl be made vegetarian?

For sure! Skip the chicken and just add in more veggies. You'll still have a super filling bowl.

→ What are alternatives to honey in the dressing?

Swap honey for maple syrup. It'll keep the taste almost the same.

→ Which oil is best for the dressing?

Go with olive oil for that classic flavor. If you want something neutral, avocado or grapeseed are great picks too.

→ How should leftovers be stored?

Pop everything into an airtight container and keep it cold in the fridge for up to four days. If you can, put the dressing in a separate container.

→ Is it possible to prepare this in advance?

Yep, you can get all the parts ready beforehand—just wait to add the dressing until you're about to eat, so everything stays crisp.

Greek Chicken Quinoa

Tender chicken pieces with fluffy quinoa, fresh veggies, creamy feta, tangy olives, and zippy lemon-herb goodness in every serving.

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

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Greek

Yield: 4 Servings (4 bowls)

Dietary Preferences: Gluten-Free

Ingredients

→ Dressing / Marinade

01 1 teaspoon dried basil
02 2 teaspoons dried oregano
03 Kosher salt, as much as you like
04 Freshly ground black pepper, add to taste
05 1 garlic clove, minced or pressed
06 0.5 tablespoon freshly grated lemon peel
07 Juice from 2 lemons
08 60 ml avocado oil or olive oil
09 1 tablespoon honey

→ Bowl Components

10 150 grams kalamata olives, no pits
11 4 boneless, skinless chicken breasts
12 150 grams feta cheese, gently crumbled
13 1 medium red onion, diced
14 260 grams uncooked quinoa
15 4 Roma tomatoes, chopped
16 480 ml water
17 1 English cucumber, diced

Steps

Step 01

Crumble the feta and toss the kalamata olives onto each bowl. Pour the leftover dressing over everything right before digging in.

Step 02

Spoon out the cooked quinoa into four bowls. Lay the grilled chicken slices on top, then scatter over some tomato chunks, cucumber pieces, and diced red onion.

Step 03

Get your grill or grill pan hot (medium-high). Pop the chicken on and cook about 6 to 8 minutes per side. Make sure it’s cooked all the way through, hitting 74°C inside.

Step 04

Save part of your marinade, but pour a third over the chicken in a wide dish. Give the chicken a nice even coat. Remember not to mix up raw chicken with the leftover dressing.

Step 05

Shake up olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, plus salt and pepper in a small bowl or jar. Keep shaking or stirring until mixed through.

Step 06

Add quinoa and 480 ml water with a good pinch of salt to a little pot. Bring it to a simmer over medium heat. Let it cook for about 12–15 minutes till it’s fluffy. Drain any extra water and let it cool off.

Notes

  1. Pop any leftovers in a sealed container and stash them in the fridge for up to four days.
  2. If you’re out of honey, maple syrup does the trick.
  3. Check chicken is cooked all the way by making sure it’s at least 74°C inside.
  4. You can use any plain oil, like grapeseed, if you don’t feel like using olive or avocado.
  5. Don’t cook the chicken too long or it’ll dry out.
  6. Boneless chicken thighs also work great here instead of breasts.
  7. If you don’t want chicken, leave it out and pile on more veggies.
  8. Making this ahead? Keep dressing separate until you’re ready to eat.

Required Tools

  • Small saucepan
  • Outdoor grill or grill pan
  • Jar with lid or little mixing bowl
  • Wide shallow dish for marinating
  • Sharp chef’s knife
  • Cutting board

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Has dairy (feta cheese).

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 570
  • Fats: 23 g
  • Carbohydrates: 46 g
  • Protein: 45 g