Flavorly.io logoRecipes
Sign InSign Up

Greek Chicken Bowl

This easy Greek chicken bowl recipe is perfect for a quick and healthy lunch or dinner. It's made with quinoa, grilled chicken breast, and fresh Greek-style vegetables, including cucumber, tomatoes, kalamata olives, and red onion. The chicken is marinated in a flavorful mixture of olive oil, lemon juice, honey, garlic, oregano, and basil. Leftovers are even better, making it ideal for meal prep. The recipe is gluten-free and comes together in under 30 minutes.
Dinner
Prep: 5 min
Cook: 23 min
Servings: 4

Tags

greek
chicken
bowl
quinoa
healthy
easy
dinner
mediterranean
gluten-free
meal prep
Original Source
An image of Greek Chicken Bowl

Ingredients

  • For the Dressing

    • ¼ cup olive oil

    • 2 lemons

    • 1 tablespoon honey

    • ½ tablespoon lemon zest

    • 1 garlic clove

    • 2 teaspoons dried oregano

    • 1 teaspoon dried basil

    • Kosher salt

    • Kosher pepper

  • For the Bowl

    • 1 ½ cups quinoa

    • 4 chicken breasts

    • 1 English cucumber

    • 4 Roma tomatoes

    • 1 red onion

    • 1 cup feta cheese

    • 1 Cup kalamata olives

Instructions

  1. Step 1

    Add the 1 ½ cups quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat and allow it to simmer for about 12-15 minutes or until the quinoa is tender. Once the quinoa is done cooking, drain if needed, then set aside and allow it to cool.

  2. Step 2

    To a small jar, add all dressing/marinade ingredients (¼ cup olive 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, and Kosher pepper) and stir vigorously to emulsify.

  3. Step 3

    Pour about 1/3 of the marinade over the 4 chicken breasts and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it doesn't touch the raw meat.

  4. Step 4

    Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 6-8 min per side, or until cooked through and internal temperature reads 165F.

  5. Step 5

    Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies (1 English cucumber– chopped, 4 Roma tomatoes, diced, and 1 red onion, diced).

  6. Step 6

    Add the 1 cup feta cheese into the bowls separately and 1 Cup kalamata olives over the chicken bowls and drizzle with the remaining untouched dressing.

Additional Notes

Leftovers can be stored in an airtight container in the refrigerator for up to four days. Maple syrup may be used instead of honey. Ensure chicken is cooked to 165 degrees Fahrenheit. Any neutral oil can be substituted. Do not overcook the chicken. Boneless chicken thighs may be used. For a vegetarian option, omit the chicken and add more vegetables. When meal prepping, store the dressing separately.