Go Back
Delicious Greek Chicken Bowl topped with fresh vegetables and tzatziki sauce.

Greek Chicken Bowl

A comforting, gluten-free bowl featuring lemony grilled chicken, fluffy quinoa, and fresh vegetables, perfect for busy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

Essentials
  • 1/4 cup olive oil or avocado oil Both are naturally gluten-free.
  • 2 lemons, juiced (about 1/4 cup) plus 1/2 tablespoon lemon zest.
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Kosher salt, to taste
  • Kosher pepper, to taste
  • 1 1/2 cups quinoa (uncooked) Rinse under cold water before cooking.
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs total)
  • 1 piece English cucumber, diced
  • 4 pieces Roma tomatoes, chopped (or use vine tomatoes, seeded if preferred)
  • 1 medium red onion, diced (soaked briefly in cold water if desired)
  • 1 cup feta cheese, crumbled (look for naturally gluten-free labeling)
  • 1 cup kalamata olives, pitted
Optional Add-ons
  • 1 handful chopped fresh parsley or dill For brightness.
  • 1 drizzle extra olive oil For creaminess.
  • 1/4 cup toasted pine nuts or sliced almonds For crunch.
  • 1 pinch smoked paprika or crushed red pepper If you like warmth.
  • 2 pieces roasted red peppers For sweetness and color.

Method
 

Prepare the quinoa
  1. Rinse quinoa under cold water to remove bitterness.
  2. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a gentle boil.
  3. Reduce to low, cover, and let it simmer for 12–15 minutes.
  4. Remove from heat, let it sit covered for 5 minutes, then fluff gently with a fork.
Make the lemon-oregano marinade
  1. Whisk together olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, and salt and pepper.
  2. Reserve about two tablespoons of the marinade for drizzling over the finished bowls.
Marinate the chicken
  1. Place chicken in a shallow dish and pour in one-third of the marinade, turning to coat evenly.
  2. Let it rest in the marinade for 15–30 minutes.
Grill the chicken
  1. Preheat grill to medium-high heat and lightly oil the grates.
  2. Grill the chicken for about 6–8 minutes per side until it reaches 165°F.
  3. Let the chicken rest for 5–7 minutes before slicing.
Prep the fresh toppings
  1. Dice the cucumber, chop the tomatoes, and dice the red onion.
  2. Crumble the feta and pit the olives if necessary.
Assemble the bowls
  1. Place quinoa at the base of each bowl.
  2. Top with sliced chicken, cucumber, tomatoes, red onion, feta, and olives.
  3. Drizzle with reserved marinade.

Notes

Serve warm bowls with extra dressing and lemon wedges on the side.