Easy Healthy Greek Chicken Bowls

This Easy Healthy Greek Chicken Bowl recipe is a delicious and nutritious way to enjoy a fresh, Mediterranean-inspired meal. Packed with protein from chicken and quinoa, vibrant vegetables, and a tangy, flavorful lemon-oregano dressing, this dish is perfect for lunch or dinner. The marinade not only infuses the chicken with bright, zesty flavors, but it also serves as a dressing for the entire bowl, tying all the components together. The quinoa provides a hearty base, while the fresh cucumber, tomatoes, and red onion add crispness and freshness. The feta cheese and Kalamata olives bring that signature Mediterranean taste, making this dish satisfying, balanced, and perfect for meal prep. Whether you’re following a clean-eating plan or simply craving a healthy, delicious bowl, this Greek-inspired recipe checks all the boxes.

Why You’ll Love This Recipe

1. Mediterranean-Inspired Flavors

The combination of lemon, garlic, oregano, basil, feta, and olives gives this dish a delightful Mediterranean flavor that’s bright and zesty.

2. Balanced and Nutritious

This bowl provides a great mix of lean protein from the chicken, fiber and carbs from quinoa, and plenty of fresh vegetables, making it a well-rounded, healthy meal.

3. Simple to Make

With a few easy steps and ingredients, this recipe comes together quickly. The chicken marinates and cooks while the quinoa and veggies are prepped, saving you time.

4. Customizable

This dish is highly adaptable—feel free to swap in your favorite veggies or add a side of hummus or tzatziki for an extra Mediterranean flair.

5. Perfect for Meal Prep

This recipe is ideal for preparing ahead of time, as the chicken and quinoa can be cooked in batches and stored in the fridge for quick and easy meals throughout the week.

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Ingredients

Dressing/Marinade

• ¼ cup olive oil or avocado oil
• 2 lemons, juiced
• 1 tablespoon honey
• ½ tablespoon lemon zest
• 1 garlic clove, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Kosher salt, to taste
• Kosher pepper, to taste

Quinoa Bowls

• 1 ½ cups quinoa, uncooked
• 4 chicken breasts, boneless, skinless
• 1 English cucumber, diced
• 4 Roma tomatoes, chopped
• 1 red onion, medium, diced
• 1 cup feta cheese, crumbled
• 1 cup Kalamata olives, pitted

Variations

• Vegetarian Version: Swap the chicken for chickpeas or roasted vegetables like zucchini, bell peppers, or eggplant for a hearty vegetarian version of this bowl.
• Add More Grains: For extra texture and variety, mix in other grains like farro, couscous, or brown rice instead of quinoa.
• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of hot sauce to the dressing for a spicy twist.
• Add Avocado: For extra creaminess and healthy fats, add sliced avocado to the bowl.

How to Make the Recipe

Step 1: Marinate the Chicken

In a small bowl, whisk together the olive oil, lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, salt, and pepper. Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes or up to 4 hours.

Step 2: Cook the Quinoa

Rinse the quinoa under cold water. In a medium pot, bring 3 cups of water to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes, or until the quinoa is tender and all the water is absorbed. Remove from heat and fluff with a fork. Set aside.

Step 3: Cook the Chicken

Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through. Let the chicken rest for a few minutes before slicing it into thin strips.

Step 4: Assemble the Bowls

Divide the cooked quinoa among 4 bowls. Top each bowl with diced cucumber, chopped tomatoes, red onion, crumbled feta, Kalamata olives, and sliced chicken. Drizzle any remaining marinade over the bowls and serve with extra lemon wedges if desired.

Tips for Making the Recipe

• Marinate the Chicken: For the best flavor, marinate the chicken for at least 30 minutes, but if you have more time, letting it marinate for a few hours will infuse the chicken with even more flavor.
• Cook Chicken on the Grill: For a smoky flavor, consider grilling the chicken breasts instead of using a skillet.
• Make the Dressing Ahead: You can make the marinade and dressing ahead of time, storing it in the refrigerator until you’re ready to use it.
• Customize the Veggies: Feel free to swap out or add any of your favorite vegetables. Roasted or grilled vegetables like zucchini, bell peppers, or eggplant would work wonderfully in this bowl.

How to Serve

Serve the Greek chicken bowls as a main dish for lunch or dinner. For an extra burst of flavor, drizzle a little extra lemon juice or top with some tzatziki sauce. These bowls also pair well with a side of warm pita bread or hummus. They are perfect for serving at casual gatherings, meal prep, or as a satisfying weeknight dinner.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken and quinoa in separate airtight containers in the fridge for up to 3 days. Keep the dressing in a separate container and drizzle over the bowls just before serving.

Freezing

While the chicken and quinoa can be frozen for up to 3 months, the fresh vegetables and feta should be stored separately and added when you’re ready to serve the dish.

Reheating

To reheat, place the chicken and quinoa in the microwave or in a skillet over medium heat until warmed through. Add fresh veggies, feta, and any remaining dressing just before serving.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, you can substitute chicken thighs for breasts. They may require slightly longer cooking time.

2. Can I use a different grain instead of quinoa?

Absolutely! You can swap quinoa for couscous, farro, brown rice, or another grain of your choice.

3. How can I make this recipe spicier?

Add red pepper flakes or hot sauce to the marinade or sprinkle chili powder on top of the chicken for an extra kick.

4. Can I make this dish vegetarian?

Yes, use roasted vegetables, chickpeas, or a plant-based protein in place of the chicken.

5. How do I store leftovers?

Store the chicken, quinoa, and veggies separately in airtight containers in the fridge for up to 3 days.

6. Can I use pre-cooked quinoa?

Yes, you can use pre-cooked quinoa to save time. Just heat it through before assembling the bowls.

7. Can I make the dressing ahead of time?

Yes, you can make the dressing in advance and store it in the refrigerator for up to a week.

8. Can I use bottled lemon juice?

While fresh lemon juice is recommended for the best flavor, bottled lemon juice will work in a pinch.

9. Can I add other toppings?

Yes, feel free to top the bowls with olives, avocado, or any other toppings you enjoy.

10. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free grains and ensure all ingredients are free of gluten.

Conclusion

These Easy Healthy Greek Chicken Bowls offer a delicious and satisfying meal that combines fresh ingredients, bold Mediterranean flavors, and a balanced mix of protein, vegetables, and whole grains. Perfect for meal prep, a quick dinner, or a light lunch, this recipe is versatile and can be tailored to your taste. With its vibrant, zesty dressing and hearty quinoa base, it’s a meal that’s both nutritious and full of flavor. Enjoy a taste of the Mediterranean in the comfort of your own home!

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