Greek Chicken Bowl

Alright, this Greek chicken bowl? It’s fresh, flavorful, and packed with all the Mediterranean goodness you love—juicy chicken, crisp veggies, creamy tzatziki, and fluffy rice or quinoa underneath.

I made it one busy weeknight when I needed something healthy but still satisfying. Marinated the chicken in lemon, garlic, and herbs, then grilled it and piled everything into a bowl. It came out so colorful and delicious, it felt like takeout—but way better.

It’s easy to customize, perfect for meal prep, and comes together fast. If you want a balanced, feel-good dinner that doesn’t skimp on flavor, this bowl’s got your name on it. Let’s build one—you’re gonna love how fresh and filling it is.

Why You’ll Love This Recipe

• Balanced and Nutritious: This bowl brings together lean protein, whole grains, healthy fats, and fresh veggies—all in one complete meal.
• Fresh and Flavorful: Bright lemon juice, aromatic herbs, and garlic infuse the chicken with vibrant flavor.
• Customizable for Any Diet: Make it low-carb by swapping quinoa with cauliflower rice or keep it vegetarian by replacing the chicken with chickpeas.
• Works for Meal Prep: Every component stores well and tastes just as good reheated or served cold.
• Crowd-Pleaser: The flavors are familiar and well-loved—no complicated sauces or rare ingredients.

What You Need to Know Before You Start

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: About 50 minutes

If you’re prepping everything fresh, including chopping vegetables and cooking the quinoa, you’ll need about an hour from start to finish. However, many steps (like marinating the chicken or cooking quinoa) can be done ahead of time.

Servings:
This recipe makes 4 full bowls. Each bowl is packed with protein and fiber, making it a filling lunch or dinner.

Difficulty Level:
Easy to moderate. The techniques are beginner-friendly—chopping, boiling, pan-searing—but timing the components for efficiency will help things go smoothly.

Required Kitchen Tools

• Cutting board + sharp knife – For prepping vegetables and trimming chicken.
• Mixing bowl or resealable bag – For marinating the chicken.
• Large non-stick skillet or grill pan – To cook the chicken evenly and develop some sear.
• Medium saucepan with lid – For cooking the quinoa.
• Measuring cups and spoons – Accuracy matters, especially for the marinade.
• Tongs or spatula – To flip the chicken without tearing it.
• Zester or Microplane – Essential for getting fine lemon zest.

Ingredients for the Greek Chicken Marinade

This marinade builds classic Greek flavor with a short list of pantry staples. Here’s what goes into it:

• 3 tablespoons olive oil: Use extra virgin olive oil for richness and flavor. It also helps carry the herbs and garlic onto the chicken.
• 3 tablespoons lemon juice (fresh): The acid tenderizes the meat and adds brightness.
• 1 teaspoon lemon zest: Enhances citrus flavor with aromatic oils from the peel.
• 1 teaspoon honey: Balances the sharpness of the lemon and garlic.
• 2 cloves garlic, finely minced: Adds savory depth to the marinade.
• 1 teaspoon dried oregano: A cornerstone herb in Greek cuisine; it brings warmth and subtle bitterness.
• 1/2 teaspoon dried basil: Softens the oregano and complements the lemon.
• 1 teaspoon kosher salt: Essential for flavor and moisture retention during cooking.
• 1/2 teaspoon freshly ground black pepper: Gives a gentle kick and rounds out the flavor.
• 1 pound boneless skinless chicken breasts: Cut into 1-inch-thick strips for quick, even cooking.

Optional Add-In:

• 1 tablespoon plain Greek yogurt – Adds a creamy base to the marinade and helps tenderize the meat further. Great for a more luscious texture.

Ingredients for the Bowl

After the chicken is marinated and cooked, it’s paired with wholesome toppings. Here’s everything you’ll need:

• 1 cup uncooked quinoa (makes about 3 cups cooked): This nutty grain is the base of your bowl. Rinse it well to remove bitterness before cooking.
• 1 English cucumber, diced: Adds crunch and hydration. No need to peel unless the skin is very thick.
• 2 Roma tomatoes, chopped: Fresh and slightly acidic, they help balance the richness of the chicken and feta.
• 1/4 red onion, thinly sliced: Soak in cold water for 10 minutes to mellow its sharpness.
• 1/2 cup crumbled feta cheese: Salty and creamy, this ties all the bowl’s flavors together.
• 1/3 cup kalamata olives, pitted and halved: Adds briny depth; use high-quality olives if you can.
• Optional: Chopped parsley or dill for garnish, and lemon wedges for squeezing over the top.

Variations for the Marinade

• Add Fresh Herbs: Stir in a tablespoon of chopped fresh parsley, mint, or dill for added brightness.
• Swap Honey for Maple Syrup: For a vegan sweetener option.
• Use Chicken Thighs: Juicier and more forgiving than breasts if slightly overcooked.
• Go Spicy: Add a pinch of crushed red pepper flakes or a little cayenne for subtle heat.
• Turn It Into Skewers: Thread the marinated chicken onto skewers and grill for a more traditional souvlaki-style presentation.

How to Make Greek Chicken Bowls

Step-by-Step Instructions

These bowls come together in three key parts: marinating and cooking the chicken, cooking the quinoa, and prepping the toppings. Here’s how to do each part efficiently.

1. Marinate the Chicken

Time Required: 15 to 30 minutes minimum; up to 8 hours for deeper flavor.

1. In a medium mixing bowl (or a large resealable bag), whisk together olive oil, lemon juice, lemon zest, honey, minced garlic, oregano, basil, salt, and pepper.
2. Add the chicken strips to the marinade. Toss to ensure all the pieces are evenly coated.
3. Cover the bowl or seal the bag. Refrigerate for at least 15 minutes (up to 8 hours). The longer it sits, the more flavorful and tender it becomes.

Tip: If you’re short on time, even a 15-minute soak will make a difference because of the lemon juice and garlic.

2. Cook the Quinoa

Time Required: 15–20 minutes

1. Rinse 1 cup of quinoa under cold water using a fine-mesh strainer. This removes the natural coating (saponin), which can taste bitter.
2. In a saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt.
3. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
4. Turn off the heat and let the quinoa sit, covered, for another 5 minutes.
5. Fluff with a fork and set aside to cool slightly before assembling the bowls.

Optional: For added flavor, cook the quinoa in vegetable or chicken broth instead of water.

3. Cook the Chicken

Choose your cooking method:

Stovetop (Recommended for control and ease)

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Once the pan is hot, add the marinated chicken pieces in a single layer. Avoid overcrowding.
3. Cook for 4–5 minutes without moving the chicken. Let it brown.
4. Flip and cook the other side for another 4–5 minutes, or until internal temperature reaches 165°F (74°C).
5. Remove from heat and let the chicken rest for 5 minutes. This helps retain its juices.

Grill Pan or Outdoor Grill (For smoky flavor)

1. Preheat grill or grill pan to medium-high heat (about 400°F).
2. Grease the grates with oil or nonstick spray.
3. Grill chicken for 4–5 minutes per side, depending on thickness.
4. Use a thermometer to ensure it’s fully cooked, then let rest before slicing.

4. Prepare the Toppings

While the chicken and quinoa are cooking:

• Dice the cucumber into small cubes.
• Chop the Roma tomatoes (remove seeds if too watery).
• Thinly slice red onion. If you prefer milder flavor, soak slices in cold water for 10 minutes and drain.
• Halve the kalamata olives.
• Crumble the feta cheese (or buy it pre-crumbled).
• Optional: Roughly chop some parsley or dill for garnish.

5. Assemble the Bowls

Each bowl should have the following components:

• A generous scoop of cooked quinoa as the base.
• Sliced or chopped grilled chicken placed on one side.
• Fresh toppings like cucumber, tomato, onion, olives, and feta layered around.
• Finish with a sprinkle of herbs and an extra squeeze of lemon juice over the top.

Optional Add-Ons: A dollop of hummus or a drizzle of tzatziki makes this bowl even more authentic and satisfying.

How to Serve Greek Chicken Bowls

This dish is designed for building your own bowl, which makes it great for family meals or meal prep. You can serve it in different ways depending on your needs:

• Warm Bowls: Serve the chicken and quinoa hot, with cool toppings layered over for contrast.
• Cold or Room Temp: Everything in this bowl holds up well served cold, making it a good option for picnics or packed lunches.
• Add Sauces: Spoon over a bit of tzatziki, hummus, or a lemon herb vinaigrette for added richness.

Make-Ahead Tip: Keep components (quinoa, chicken, toppings) stored separately and assemble just before eating.

Storing Leftovers

These bowls are perfect for leftovers and meal prep. Here’s how to keep everything fresh:

• Cooked Chicken: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave.
• Quinoa: Keeps well in the fridge for up to 5 days. You can serve it cold or warm it.
• Chopped Vegetables & Feta: Best used within 3 days. Store separately if possible to avoid sogginess.
• Meal Prep Option: Assemble full bowls in containers but keep sauces or dressings on the side to keep ingredients fresh.

Tips and Tricks for Success

• Marinate in Advance: The longer the chicken marinates, the deeper the flavor.
• Double the Quinoa: Make extra quinoa and use it throughout the week in salads or side dishes.
• Use a Meat Thermometer: Always check that the chicken reaches 165°F (74°C) to avoid over- or under-cooking.
• Don’t Overcrowd the Pan: Cook chicken in batches if needed to get a good sear.
• Tame the Onion: Soaking red onion in cold water for 10 minutes makes it milder and more pleasant raw.

Nutrition (Per Serving)

Component	Amount
Calories	~450 kcal
Protein	38g
Carbohydrates	32g
Fat	20g
Saturated Fat	6g
Fiber	5g
Sugar	4g
Sodium	680mg

Note: Nutrition will vary slightly depending on toppings and sauces used.

Greek Chicken Bowl FAQs

Can I make this vegetarian?
Yes, substitute grilled halloumi, chickpeas, or tofu for the chicken.

What grain can I use instead of quinoa?
Brown rice, farro, or couscous work well. Choose based on dietary needs and taste preference.

Can I freeze this?
The chicken and quinoa can be frozen, but the fresh toppings (like cucumber and tomato) do not freeze well.

Is this good for kids?
Yes. Use less onion or swap for milder veggies. You can also dice everything smaller for easier bites.

Conclusion

Greek Chicken Bowls are a satisfying, fresh, and balanced option for any meal. With juicy marinated chicken, fluffy quinoa, and colorful vegetables, this recipe brings Mediterranean comfort to your table with minimal fuss. Whether you’re meal prepping for the week or cooking a family dinner, these bowls offer flexibility, flavor, and nourishment in every bite.