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Homemade Greek Chicken Bowls

Colorful bowls of marinated grilled chicken served over fluffy quinoa, vibrant vegetables, and briny feta, embodying fresh Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

Marinade
  • 1/3 cup olive oil Use high-quality extra virgin for best flavor
  • 2 lemons juiced and zested Fresh is key!
  • 1.5 tbsp honey A touch of sweetness adds depth
  • 1/2 tbsp lemon zest For added zing
  • 2 cloves garlic, minced Fresh garlic is unbeatable
  • 2 tsp dried oregano Opt for Greek oregano for authenticity
  • 1 tsp dried basil
  • 1/4 tsp red pepper flakes Adjust to your heat level
  • Salt and pepper to taste
Main Ingredients
  • 1.5 cups quinoa Can substitute with brown rice or couscous
  • 2 lb chicken breast Boneless and skinless works best
  • 1 cucumber diced English cucumbers are great for minimal seeds
  • 4 tomatoes diced Heirloom or vine-ripened for maximum flavor
  • 1 red onion diced Sub with green onions for a milder taste
  • 1 cup feta cheese, crumbled Look for a good quality Greek feta
  • 1 cup kalamata olives, pitted and sliced Or use green olives if preferred

Method
 

Preparation
  1. In a jar or bowl, whisk together the marinade ingredients.
  2. Reserve about 1/3 of this marinade to drizzle on top just before serving.
  3. Place chicken in a resealable bag or shallow dish, pouring over the majority of the marinade. Let it marinate for at least 10 minutes (or overnight for better flavor).
  4. Bring 1.5 cups of quinoa and 3 cups of salted water to a boil. Reduce heat to low and cover, cooking for 12-15 minutes until water is absorbed. Fluff with a fork and let it cool.
  5. Wash and dice the cucumber, tomatoes, and red onion.
  6. Preheat your grill to medium-high heat. Grill the marinated chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
  7. Remove and let the chicken rest for a few minutes before slicing.
  8. In large bowls, layer the cooked quinoa, sliced chicken, diced vegetables, crumbled feta, and kalamata olives.
  9. Drizzle with the reserved dressing and enjoy!

Notes

Marinate chicken overnight for deeper flavors. Store leftovers in an airtight container in the fridge for up to 3 days. Cooked quinoa can enhance flavors on day two. Cook chicken and quinoa in advance, assemble fresh on serving day. Opt for organic or local produce for best flavor.