Servings
Font
Back
5.0 from 255 votes

Greek Chicken Bowl

This Greek chicken bowl is exactly what you need for an easy lunch or dinner! Made with quinoa, fresh cucumber, kalamata olives, and grilled chicken breasts for a well-rounded Mediterranean-inspired meal.

Prep Time
5 mins
Cook Time
5 mins
Total Time
28 mins
Servings: 4 servings
Calories: 830 kcal
Course: Main Course , Dinner
Cuisine: Mediterranean , Greek , American

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 chicken breasts boneless, skinless
  • 1 English cucumber diced
  • 4 roma tomatoes chopped
  • 1 red onion medium, diced
  • 1 cup feta cheese crumbled
  • 1 Cup kalamata olives pitted

Instructions

    Cup of Yum
  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. 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. 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. 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. 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. 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.

Notes

  • Store the leftovers in an airtight storage container in the refrigerator for up to four days.
  • You may use maple syrup instead of honey.
  • Make sure the chicken is cooked to 165 degrees Fahrenheit.
  • Use any oil you have. Either avocado, grapeseed, or any other neutral oil will work.
  • Do not overcook the chicken or it will be too tough.
  • Want to use boneless chicken thighs? Go right ahead.
  • For a vegetarian option, skip the chicken and load it up with more veggies.
  • If meal prepping this meal, do not mix the dressing in. Store it separately until ready to serve.

Nutrition Information

Calories 830kcal (42%) Carbohydrates 62g (21%) Protein 65g (130%) Fat 37g (57%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Monounsaturated Fat 18g Trans Fat 0.03g Cholesterol 178mg (59%) Sodium 1227mg (51%) Potassium 1632mg (47%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 995IU (20%) Vitamin C 45mg (50%) Calcium 306mg (31%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 830

% Daily Value*

Calories 830kcal 42%
Carbohydrates 62g 21%
Protein 65g 130%
Fat 37g 57%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 18g 90%
Trans Fat 0.03g 2%
Cholesterol 178mg 59%
Sodium 1227mg 51%
Potassium 1632mg 35%
Fiber 9g 36%
Sugar 10g 20%
Vitamin A 995IU 20%
Vitamin C 45mg 50%
Calcium 306mg 31%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.