Greek Chicken Bowl Recipe

There’s something about a Greek chicken bowl that feels like sunshine on a plate. It’s fresh, vibrant, and filled with so many wonderful flavors that you’ll almost forget you’re not sitting by the sea in Santorini. This recipe has become a staple in my kitchen—not just because it’s easy to whip up on a weeknight, but because it’s the perfect balance of light and satisfying. Plus, the colors! Just looking at the bright veggies, the golden grilled chicken, and those little pops of creamy feta makes me hungry.

I first fell in love with these bowls after a summer trip to the Mediterranean. There was a tiny family-run restaurant near the beach where they served the most delicious, unfussy meals. Everything tasted like it had been picked straight from the garden or freshly caught that morning. Back home, I immediately started recreating my favorite dishes, and that’s how this Greek chicken bowl came to be a go-to. It’s packed with simple, wholesome ingredients, and with a lemony marinade that does double duty as a dressing, it’s a complete meal in one bowl. So, let’s dive into how to make this!

this RECIPE

🍋 Why this Greek chicken bowl is a game-changer

What sets this dish apart is its versatility. You can make it for a quick lunch, a casual dinner, or even prep it ahead for meal planning. The flavors are bright but not overwhelming, and it’s endlessly adaptable—great for using whatever veggies you have on hand. Plus, everything is topped with crumbled feta, which, let’s be honest, is always a good idea.

The quinoa base is packed with protein, the chicken is juicy and flavorful from the lemon-herb marinade, and the fresh veggies add that irresistible crunch. It’s a complete meal, yet it feels light and fresh, perfect for those days when you want something healthy but still crave bold flavors. And because the dressing is homemade, you can adjust it exactly to your liking—more lemony, garlicky, or herbaceous depending on your mood.

My first taste of Greece in a bowl

I still remember the first time I recreated this after my trip. It was late August, and my kitchen smelled like citrus and oregano—just like those sun-drenched streets I’d walked in Greece. I marinated the chicken, chopped up the veggies, and had the quinoa simmering away. When everything came together, I took my first bite and was instantly transported back. That lemony punch paired with the juicy chicken and the salty tang of feta? Magic. I’ve tweaked the recipe since, but that initial burst of flavor stuck with me, and it’s still one of my favorites to this day.

The origin story (or, how Greek bowls became a thing)

Greek cuisine is all about balance—pairing rich, savory elements with fresh, tangy flavors. While traditional Greek salads are famous for combining tomatoes, cucumbers, onions, and olives, bowls like this have taken off as a modern twist. They incorporate grains like quinoa (a bit of a global mashup) to make them more filling and adaptable. The heart of this dish remains true to its roots with ingredients like kalamata olives, feta, and oregano, staples in many Greek kitchens. Over time, dishes like this have become popular not just for their taste, but for their nutrition—offering a balanced mix of protein, healthy fats, and fiber.

Let’s talk ingredients: the stars of this show

Olive oil & lemons: the Mediterranean essentials

The olive oil gives the dressing its smooth richness, while the lemon juice brightens everything up. Look for fresh, firm lemons with a nice yellow skin. If you’re out of lemons, lime can work in a pinch, though the flavor will be slightly more tropical.

Quinoa: the hearty base

Quinoa provides a neutral but nutty base for this bowl, soaking up all the flavors of the dressing. If you’re not a quinoa fan, you can sub in brown rice, farro, or even couscous. Just make sure to cook whatever grain you choose according to package instructions.

Chicken breasts: the protein powerhouse

Boneless, skinless chicken breasts are perfect for grilling since they cook quickly and absorb marinades well. If you prefer thighs, they’ll add more richness to the dish, though you may need to cook them a bit longer. Either way, make sure to pound the chicken to an even thickness for uniform cooking.

Fresh veggies: cucumbers, tomatoes, and red onion

These veggies bring crunch and freshness to the bowl. English cucumbers are my favorite for their thin skin and mild flavor, but regular cucumbers work just as well. If you can’t find Roma tomatoes, cherry or grape tomatoes are a great substitute—they’re often sweeter and less watery.

Feta and kalamata olives: salty perfection

Feta and olives are non-negotiable for me in this dish. Their salty, briny flavor perfectly contrasts the bright citrus and herbs. If you’re looking for a dairy-free option, you could use a vegan feta or even a sprinkle of nutritional yeast, though it won’t be quite the same.

Kitchen gear: what you need (and what you can totally skip)

You don’t need much to make this recipe shine, but a few tools can make your life easier:

• Grill pan or outdoor grill: For getting those beautiful grill marks on your chicken. No grill? A regular skillet will work in a pinch, though you won’t get the same smoky flavor.
• Small jar: For shaking up your dressing. I love using a mason jar for this—it’s easy and you can store leftovers right in the fridge.
• Sharp knife and cutting board: You’ll be doing a lot of chopping, so a good, sharp knife is your best friend here.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Cook the quinoa
   Start by rinsing your quinoa under cold water to remove any bitterness. Then add it to a small saucepan with 2 cups of water and a pinch of salt. Bring to a simmer over medium heat and cook for 12-15 minutes until the quinoa is tender and has absorbed the water. Drain any excess water and set aside to cool. (Pro tip: Spread the quinoa out on a baking sheet to cool faster!)
2. Marinate the chicken
   In a small jar, combine the olive oil, lemon juice, honey, lemon zest, minced garlic, dried oregano, and basil. Give it a good shake! Pour about a third of this over the chicken and toss to coat. Let it marinate for at least 20 minutes (longer if you have time), but don’t let it sit too long, or the lemon juice can start to “cook” the chicken.
3. Grill the chicken
   Heat your grill or grill pan over medium-high heat. Once it’s hot, add the marinated chicken breasts. Grill for 6-8 minutes on each side, or until the internal temperature reaches 165°F. Don’t rush this step—if you flip too early, you’ll miss out on those delicious grill marks!
4. Assemble the bowls
   Divide the cooled quinoa among your serving bowls. Top with the grilled chicken, diced cucumber, chopped tomatoes, diced red onion, crumbled feta, and pitted kalamata olives. Drizzle the remaining dressing over everything, and you’re good to go!

Variations and adaptations

• Vegan/Vegetarian: Swap the chicken for chickpeas or grilled tofu. For a vegan version, use maple syrup instead of honey and skip the feta, or try a plant-based cheese.
• Low-carb: Ditch the quinoa and serve this over a bed of mixed greens or cauliflower rice for a lighter, low-carb version.
• Seasonal twists: In summer, add grilled zucchini or bell peppers. In winter, roasted butternut squash or sweet potatoes make a cozy addition.
• Spicy kick: If you like heat, add a pinch of red pepper flakes to the marinade or sprinkle some over the finished bowl.

How to serve and present

I love serving these bowls with a wedge of lemon on the side for an extra squeeze of brightness. For presentation, you can keep each ingredient in its own section in the bowl, or toss everything together for a more rustic feel. Garnish with fresh herbs like parsley or dill for a pop of green, and maybe a little extra feta for good measure!

Drink pairings

For a meal this fresh and tangy, you’ll want a light, refreshing drink. A chilled white wine like a Sauvignon Blanc or Pinot Grigio pairs beautifully with the lemony flavors. If you’re not into wine, an iced herbal tea or sparkling water with a slice of lemon would be just as lovely.

Storing and reheating tips

These bowls are great for meal prep! Store the chicken, quinoa, and veggies separately in the fridge for up to 4 days. When you’re ready to eat, just reheat the chicken and quinoa (I do it in the microwave for 1-2 minutes), and then assemble your bowl with the fresh veggies and feta. Drizzle with dressing right before serving so the veggies stay crisp.

Scaling the recipe

This recipe makes four servings, but it’s easy to scale up or down. Just adjust the marinade and quinoa accordingly. If you’re doubling the recipe, make sure not to overcrowd your grill pan—cook the chicken in batches if needed.

Final thoughts: give it a try!

This Greek chicken bowl is one of those recipes that you’ll keep coming back to. It’s flexible, fresh, and easy to adapt to your tastes or dietary needs. Plus, it’s just plain delicious! I’d love to hear how you make it your own—whether you spice it up, swap in different grains, or try out a new veggie combo. Happy cooking!

Frequently asked questions

1. Can I use a different grain instead of quinoa?
Absolutely! You can use brown rice, farro, couscous, or even cauliflower rice if you’re looking for a lower-carb option.

2. How long should I marinate the chicken?
At least 20 minutes, but if you have time, up to 2 hours is ideal. Just avoid marinating for more than 24 hours, as the acid in the lemon juice can break down the chicken too much.

3. Can I make this recipe ahead of time?
Yes! You can cook everything ahead of time and store it separately. Just reheat the chicken and quinoa before serving.

4. What’s a good substitute for feta?
If you’re avoiding dairy, try a vegan feta or a sprinkle of nutritional yeast. Goat cheese also works well if you want something a little creamier.

5. Can I bake the chicken instead of grilling it?
Definitely! You can bake the marinated chicken at 400°F for 20-25 minutes, or until the internal temperature reaches 165°F.

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