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28-Minute Protein-Packed Greek Chicken Bowl

Karina Kari
A quick and satisfying Mediterranean-inspired bowl with grilled chicken, fluffy quinoa, fresh vegetables, feta, and kalamata olives.
High in protein, fiber, and healthy fats, this dish is perfect for easy weeknight dinners or meal prepping for the week.
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Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4

Equipment

  • 1 small saucepan
  • 1 small jar (for dressing)
  • 1 grill pan or outdoor grill
  • 1 knife
  • 1 cutting board
  • 4 serving bowls

Ingredients
  

Dressing / Marinade:

  • ¼ cup olive oil or avocado oil
  • 2 lemons juiced
  • 1 tablespoon honey or maple syrup
  • 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 Bowl:

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

Instructions
 

  • Prepare the Quinoa Base: Start by measuring 1½ cups of uncooked quinoa and rinsing it under cold water in a fine-mesh strainer.
    This removes any residual bitterness from the natural coating.
    Transfer the rinsed quinoa to a small saucepan and add 2 cups of water along with a generous pinch of kosher salt.
    Place the pan over medium heat and bring it to a gentle boil.
    Once boiling, reduce the heat to low, cover, and simmer for 12–15 minutes, or until all the water is absorbed and the quinoa is tender.
    When done, remove from heat, let it sit for 5 minutes with the lid on, then fluff with a fork.
    Set aside to cool slightly before assembling your bowls.
  • Whisk the Dressing and Marinade: In a small jar or mixing bowl, combine ¼ cup olive oil (or your preferred neutral oil), the juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, and 1 minced garlic clove.
    Sprinkle in 2 teaspoons dried oregano and 1 teaspoon dried basil.
    Season with kosher salt and freshly ground black pepper to taste.
    Use a small whisk or shake vigorously if using a jar to emulsify the ingredients until smooth and slightly thickened.
    Set aside two-thirds of this dressing for later use on the finished bowls, reserving one-third for marinating the chicken.
  • Marinate the Chicken Breasts: Place the 4 boneless, skinless chicken breasts in a shallow bowl or zip-top bag.
    Pour the reserved one-third of the dressing evenly over the chicken and gently rub or toss until every piece is fully coated.
    Allow the chicken to marinate for at least 10 minutes.
    If you have extra time, marinating for 30 minutes enhances the flavor even more.
    Be careful to keep the remaining dressing separate, as it will be used fresh later and should not contact raw chicken.
  • Preheat the Grill: Heat a grill pan or outdoor grill over medium-high heat for several minutes until it’s hot but not smoking.
    Lightly oil the grill grates or pan to prevent the chicken from sticking.
    Properly preheating ensures a golden sear and those beautiful grill marks, which not only look great but also lock in flavor.
  • Grill the Chicken to Perfection: Place the marinated chicken breasts on the preheated grill.
    Cook for 6–8 minutes on the first side without moving, allowing the chicken to form a nice sear.
    Flip the chicken carefully and grill the other side for another 6–8 minutes.
    Use a meat thermometer to check the internal temperature, which should reach 165°F (74°C) for safe consumption.
    Remove the chicken from the grill and let it rest for 5 minutes to retain its juices and tenderness.
  • Prepare Fresh Vegetables: While the chicken grills, chop the vegetables.
    Dice 1 English cucumber into small, bite-sized cubes.
    Chop 4 Roma tomatoes into even pieces and dice 1 medium red onion finely.
    This combination of crisp cucumber, sweet tomatoes, and sharp red onion adds a refreshing crunch and bright flavors to the bowl.
  • Assemble the Quinoa Bowls: Divide the cooked quinoa evenly among 4 serving bowls, creating a fluffy base for the toppings.
    Slice or leave the grilled chicken breasts whole, depending on your preference, and place them on top of the quinoa.
    Arrange the diced cucumber, chopped tomatoes, and red onion around the chicken for a visually appealing presentation.
  • Add Feta and Olives: Sprinkle 1 cup of crumbled feta cheese over the bowls, ensuring each portion gets a generous amount.
    Add 1 cup of pitted kalamata olives evenly across the bowls.
    The salty, tangy feta and briny olives perfectly complement the fresh vegetables and grilled chicken, adding authentic Mediterranean flavor.
  • Drizzle with Remaining Dressing: Finally, drizzle the remaining two-thirds of the dressing over the assembled bowls.
    The fresh lemony dressing ties all the flavors together, enhancing the chicken and vegetables while adding a silky texture to the quinoa.
  • Serve and Enjoy: Serve immediately while the chicken is warm and the quinoa is tender.
    For meal prep, store each component separately in airtight containers in the fridge for up to 4 days, and add the dressing just before eating to keep the ingredients fresh and crisp.

Notes

  • Always rinse the quinoa thoroughly before cooking to remove its natural bitterness.
  • Marinate the chicken for at least 10 minutes, but longer (up to 30 minutes) enhances flavor.
  • Use a meat thermometer to ensure chicken reaches 165°F for safety and tenderness.
  • Keep the dressing separate if preparing this meal in advance to maintain fresh, crisp vegetables.
  • Customize vegetables according to season—bell peppers or shredded carrots make excellent additions.
  • Feta cheese can be substituted with goat cheese for a tangier flavor.
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