Greek Chicken Bowl

If you’re looking for a quick and delicious dish that brings the flavor of the Mediterranean to your table, the Greek Chicken Bowl is a must-try! This vibrant, wholesome dish not only satisfies your hunger but also nourishes your body with fresh ingredients like quinoa, cucumber, tomatoes, and olives. Packed with protein and bursting with flavor, this bowl is perfect for lunch or dinner and can be easily prepared in under 30 minutes. Each ingredient brings its own unique taste and texture, creating a delightful harmony in every bite. In this article, we’ll delve into the origins of the dish, break down each ingredient’s role, provide you with detailed cooking instructions, and suggest variations to make it your own. Get ready to create a meal that is not only healthy but also captivatingly delicious!

Understanding the Recipe

The Greek Chicken Bowl is inspired by the vibrant culinary traditions of Greece, known for its emphasis on fresh ingredients and robust flavors. Greek cuisine often revolves around hearty grains, fresh vegetables, and a generous use of olive oil, making it both nutritious and satisfying. This dish embraces that ethos, featuring a protein-packed base of quinoa topped with marinated grilled chicken and a medley of fresh vegetables. As someone who recalls family gatherings filled with laughter and delicious Greek food, preparing this dish acts as a nostalgic gateway to those cherished moments. It’s not just comfort food; it’s an embrace of culture and heritage on a plate. With its balance of textures and flavors, this Greek Chicken Bowl is bound to become a favorite in your household, whether you’re meal prepping for the week or hosting a special gathering.

Ingredient Breakdown

To create this flavorful Greek Chicken Bowl, you’ll need the following ingredients:

• Dressing/Marinade:
  • ¼ cup olive or avocado oil – This is essential for adding richness and healthy fats.
  • 2 lemons, juiced – The acidity from the lemons aids in tenderizing the chicken and adds a fresh, zesty flavor.
  • 1 tbsp honey – This sweetener balances the acidity of the lemons. For a vegan option, substitute with maple syrup.
  • ½ tbsp lemon zest – Intensifies the lemon flavor in the marinade.
  • 1 garlic clove, minced – Garlic adds depth of flavor and aroma.
  • 2 tsp dried oregano – A staple in Greek cuisine, it provides a robust herby seasoning.
  • 1 tsp dried basil – Enhances the aromatic profile of the dish.
  • Kosher salt & pepper – Essential for seasoning, adjust to taste.
• Quinoa Bowls:
  • 1 ½ cups quinoa, uncooked – A protein-rich base that’s gluten-free and nutritious.
  • 4 boneless, skinless chicken breasts – Packed with lean protein, making the dish satisfying and hearty.
  • 1 English cucumber, diced – Adds a refreshing crunch and hydration.
  • 4 Roma tomatoes, chopped – Juicy and flavorful, they contribute to the bowl’s freshness.
  • 1 medium red onion, diced – Adds a sweet and spicy flavor, balancing the freshness.
  • 1 cup feta cheese, crumbled – This cheese adds creaminess and a tangy flavor that complements the dish.
  • 1 cup kalamata olives, pitted – For a briny kick that complements the fresh ingredients beautifully.

Using high-quality ingredients is key to elevating the flavor of your Greek Chicken Bowl. For those with dietary restrictions, you can easily adapt this recipe; simply substitute the chicken with grilled or roasted vegetables for a vegetarian option. Go vegan by skipping the cheese or using a plant-based alternative!

Step-by-Step Instructions

1. Cook the Quinoa: In a medium saucepan, combine 1 ½ cups of uncooked quinoa with 2 cups of water and a pinch of kosher salt. Bring it to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 12-15 minutes until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
2. Prepare the Marinade: In a jar, combine ¼ cup of olive or avocado oil, the juice of 2 lemons, 1 tbsp of honey, ½ tbsp of lemon zest, the minced 1 garlic clove, 2 tsp of dried oregano, 1 tsp of dried basil, and season with kosher salt and pepper. Shake well to combine.
3. Marinate the Chicken: Place the 4 boneless, skinless chicken breasts in a shallow dish and pour 1/3 of the marinade over them. Allow it to marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
4. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any leftover marinade. Grill the chicken for 6-8 minutes per side until fully cooked and it registers 165°F on a meat thermometer.
5. Prepare the Vegetables: While the chicken is grilling, dice the 1 English cucumber, chop the 4 Roma tomatoes, and dice the 1 medium red onion. Set aside.
6. Assemble the Bowls: Once the chicken is cooked, let it rest for a minute before slicing it. In serving bowls, layer the cooked quinoa, sliced grilled chicken, diced vegetables, 1 cup of crumbled feta cheese, and 1 cup of kalamata olives. Drizzle with the remaining marinade.

Variations and Customizations

The Greek Chicken Bowl is highly versatile and can be customized to suit various tastes and preferences. Here are some suggestions:

• Vegetarian/Vegan Option: For a plant-based alternative, replace the chicken with roasted chickpeas or grilled vegetables such as zucchini and bell peppers. Vegan cheese can also substitute feta.
• Grain Alternatives: While quinoa provides excellent nutrition, you can swap it for brown rice, farro, or even cauliflower rice for a lower-carb option.
• Additional Toppings: Consider adding ingredients like avocado slices for creaminess, or artichoke hearts and capers for an added Mediterranean flair.
• Enhancing Nutrition: To pack in more nutrients, include leafy greens like spinach or kale, either mixed in with the quinoa or as a bed for your bowl.

Serving Suggestions

This Greek Chicken Bowl can be presented beautifully and enjoyed in various settings. Here are a few serving suggestions:

• Garnish: Top the bowl with freshly chopped parsley or mint leaves for a refreshing touch.
• Sides: Pair the bowl with a side of warm pita bread, tzatziki sauce, or a garden salad to round out the meal.
• Beverage Pairings: A crisp white wine like Sauvignon Blanc or sparkling water with lemon can complement the flavors beautifully.
• Occasions: This dish is perfect for family dinners, meal prep for busy weeks, or impromptu gatherings with friends. Its vibrant colors make it a feast for the eyes as well!

Tips for Success

To ensure the best results when making your Greek Chicken Bowl, consider these practical tips:

• Marinate Long Enough: Allow the chicken to marinate for at least 15 minutes, or longer if possible, to maximize flavor.
• Cooking Chicken Properly: Use a meat thermometer to check that the chicken reaches 165°F; this prevents dryness.
• Store Leftovers: This dish can be stored in the refrigerator for up to 4 days. Keep the components separate to maintain freshness.
• Freezing Tips: Although the chicken may not freeze well once cooked, you can store the marinated chicken in the freezer before grilling. Thaw in the refrigerator overnight before cooking.

FAQs

Can I substitute the quinoa for another grain?

Yes! You can use brown rice, bulgur, or farro instead of quinoa. Each grain will offer its own unique flavor and texture.

Can I omit the feta cheese? Is there a dairy-free option?

Absolutely! You can omit the feta for a dairy-free dish or use a vegan feta or nutritional yeast for added flavor without the dairy.

How do I store leftovers? Can I reheat the dish?

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat the quinoa and vegetables in the microwave or on the stovetop. Grilled chicken is best reheated gently to avoid drying it out.

Can I use pre-cooked chicken to save time?

Yes, you can use pre-cooked or rotisserie chicken. Just add it to the dish before serving, and skip the grilling step.

What if I don’t have fresh spices on hand? Can I use dried herbs?

Yes, dried herbs can be a great substitute! Just remember that dried herbs are more concentrated than fresh, so adjust the quantities accordingly.

Conclusion

The Greek Chicken Bowl is more than just a meal; it’s a celebration of fresh ingredients and Mediterranean flavors. Whether you’re preparing it for a family dinner, meal prep for the week, or a gathering with friends, this dish is sure to satisfy and nourish. With its versatility and ease of preparation, it’s a dish that you will turn to time and time again. We encourage you to give this recipe a try, customize it to your taste, and share your experiences with us and your friends! Enjoy your culinary journey to Greece right from your kitchen!

Greek Chicken Bowl

---

• Author: Alyssa

Print Recipe

Pin Recipe

Description

Healthy Greek Chicken Bowl with seasoned chicken, fresh veggies, feta, and tzatziki. A balanced, flavorful main dish perfect for lunch or dinner.

---

Ingredients

Scale 1x2x3x

• Dressing/Marinade:
  • ¼ cup olive or avocado oil – This is essential for adding richness and healthy fats.
  • 2 lemons, juiced – The acidity from the lemons aids in tenderizing the chicken and adds a fresh, zesty flavor.
  • 1 tbsp honey – This sweetener balances the acidity of the lemons. For a vegan option, substitute with maple syrup.
  • ½ tbsp lemon zest – Intensifies the lemon flavor in the marinade.
  • 1 garlic clove, minced – Garlic adds depth of flavor and aroma.
  • 2 tsp dried oregano – A staple in Greek cuisine, it provides a robust herby seasoning.
  • 1 tsp dried basil – Enhances the aromatic profile of the dish.
  • Kosher salt & pepper – Essential for seasoning, adjust to taste.
• Quinoa Bowls:
  • 1 ½ cups quinoa, uncooked – A protein-rich base that’s gluten-free and nutritious.
  • 4 boneless, skinless chicken breasts – Packed with lean protein, making the dish satisfying and hearty.
  • 1 English cucumber, diced – Adds a refreshing crunch and hydration.
  • 4 Roma tomatoes, chopped – Juicy and flavorful, they contribute to the bowl’s freshness.
  • 1 medium red onion, diced – Adds a sweet and spicy flavor, balancing the freshness.
  • 1 cup feta cheese, crumbled – This cheese adds creaminess and a tangy flavor that complements the dish.
  • 1 cup kalamata olives, pitted – For a briny kick that complements the fresh ingredients beautifully.

---

Instructions

1. Cook the Quinoa: In a medium saucepan, combine 1 ½ cups of uncooked quinoa with 2 cups of water and a pinch of kosher salt. Bring it to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 12-15 minutes until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
2. Prepare the Marinade: In a jar, combine ¼ cup of olive or avocado oil, the juice of 2 lemons, 1 tbsp of honey, ½ tbsp of lemon zest, the minced 1 garlic clove, 2 tsp of dried oregano, 1 tsp of dried basil, and season with kosher salt and pepper. Shake well to combine.
3. Marinate the Chicken: Place the 4 boneless, skinless chicken breasts in a shallow dish and pour 1/3 of the marinade over them. Allow it to marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
4. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any leftover marinade. Grill the chicken for 6-8 minutes per side until fully cooked and it registers 165°F on a meat thermometer.
5. Prepare the Vegetables: While the chicken is grilling, dice the 1 English cucumber, chop the 4 Roma tomatoes, and dice the 1 medium red onion. Set aside.
6. Assemble the Bowls: Once the chicken is cooked, let it rest for a minute before slicing it. In serving bowls, layer the cooked quinoa, sliced grilled chicken, diced vegetables, 1 cup of crumbled feta cheese, and 1 cup of kalamata olives. Drizzle with the remaining marinade.