Description
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These Easy Healthy Greek Chicken Bowls are the perfect combination of fresh flavors and nutritious ingredients. Marinated grilled chicken served over quinoa with crisp cucumbers, ripe tomatoes, red onion, tangy feta, and kalamata olives. Topped with a zesty lemon-oregano dressing, this Mediterranean-inspired dish is ideal for a balanced meal any day of the week!
Ingredients
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For the Dressing/Marinade:
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¼ cup olive oil or avocado oil
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2 lemons, juiced
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1 tablespoon honey
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½ tablespoon lemon zest
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1 garlic clove, minced
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2 teaspoons dried oregano
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1 teaspoon dried basil
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Kosher salt, to taste
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Kosher pepper, to taste
For the Quinoa Bowls:
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1 ½ cups quinoa, uncooked
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4 chicken breasts, boneless and skinless
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1 English cucumber, diced
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4 Roma tomatoes, chopped
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1 medium red onion, diced
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1 cup feta cheese, crumbled
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1 cup kalamata olives, pitted
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Instructions
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Prepare the Dressing/Marinade: In a small bowl, whisk together the olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, salt, and pepper until fully combined.
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Marinate the Chicken: Place the chicken breasts in a shallow dish or resealable bag and pour half of the dressing/marinade over the chicken. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge).
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Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 3 cups of water. Bring to a boil, then reduce the heat and simmer, covered, for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
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Cook the Chicken: Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes per side or until fully cooked through (internal temperature of 165°F or 75°C). Let the chicken rest for a few minutes before slicing.
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Assemble the Bowls: In each bowl, layer cooked quinoa, sliced chicken, diced cucumber, chopped tomatoes, diced red onion, crumbled feta cheese, and kalamata olives.
Notes
If you’re looking for a vegetarian option, you can replace the chicken with grilled or roasted vegetables, like zucchini and eggplant.
You can prep the dressing and marinate the chicken the night before for quicker assembly.
This recipe also works great as meal prep! Store the components separately and assemble just before eating.
For a dairy-free option, simply omit the feta or use a plant-based cheese alternative.
- Prep Time: 15 minutes (excluding marinating time)
- Cook Time: 20-25 minutes (for cooking quinoa and chicken)
- Category: Main Course, Healthy, Mediterranean
- Method: Grilling, Boiling
- Cuisine: Greek, Mediterranean
Keywords: Greek Chicken Bowls, Healthy Chicken Bowls, Mediterranean Quinoa Bowl, Greek Salad Bowl, Chicken and Quinoa, Healthy Meal Prep