5 from 145 votes
Greek Chicken Bowl
This Greek Chicken Bowl features grilled chicken marinated in a lemon, honey, and herb dressing served over tender quinoa with fresh cucumbers, tomatoes, red onions, kalamata olives, and feta cheese. The marinade imparts bright citrus and savory flavors that complement the nutty quinoa and crisp vegetables, making a balanced meal bowl that's flavorful and filling.
Prep Time
5 mins
Cook Time
23 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 lemon juiced, plural
- 1 tablespoon honey
- ½ tablespoon lemon zest
- 1 garlic minced, clove
- 2 teaspoons oregano dried
- 1 teaspoon basil dried
- kosher salt to taste
- black pepper to taste, kosher
Quinoa Bowls
- 1 ½ cups quinoa uncooked
- 4 chicken breast boneless, skinless
- 1 English cucumber diced
- 4 Roma tomato chopped
- 1 red onion medium, diced
- 1 cup feta cheese crumbled
- 1 Cup kalamata olives pitted
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
Cup of Yum
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Maple syrup can be used instead of honey in the marinade for a different sweetness profile.
- Use various neutral oils like avocado or grapeseed oil interchangeably in the dressing.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Do not overcook chicken to avoid toughness; grill times vary based on thickness.
- Chicken thighs can substitute breasts if preferred, adjusting cooking time accordingly.
- For a vegetarian version, omit chicken and increase vegetables in the bowl.
- When meal prepping, keep dressing separate until serving to prevent sogginess.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
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.