Name: Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Greek
Ingredients: 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; 1 ½ cups quinoa (uncooked); 4 medium chicken breasts (2 lbs boneless and skinless, 32 oz); 1 English cucumber, diced; 4 Roma tomatoes, chopped; 1 red onion (medium), diced; 1 cup feta cheese, crumbled; 1 cup kalamata olives, pitted

Jump to Recipe· 4.1 from 23 reviews

There is something truly magical about the Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe that makes it a standout meal for any day of the week. Picture tender, juicy grilled chicken breasts kissed by a vibrant lemon and herb marinade, nestled perfectly on a bed of fluffy quinoa, then adorned with crisp cucumbers, juicy tomatoes, pungent red onions, tangy feta, and salty Kalamata olives. This bowl is a harmonious celebration of fresh Mediterranean flavors and textures that will leave you feeling satisfied and delighted in every single bite.

Ingredients You’ll Need

The image shows four pieces of grilled chicken placed closely on a dark grill pan. Each piece has clear grill marks that are dark brown to almost black, creating a striped pattern across the light golden-brown cooked chicken. The chicken pieces vary in size and shape but look juicy with slightly crispy edges. The texture of the chicken skin is slightly rough with some charred spots, and the grill pan beneath has visible ridges running horizontally. The whole scene is clean and focused on the cooked chicken. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the secret to making this dish burst with authentic taste and texture. Each component plays a vital role, from the bright acidity of lemons to the creamy saltiness of feta, ensuring every mouthful is exciting.

Olive oil (¼ cup): Adds richness and helps the marinade bind all flavors to the chicken.
Lemons (2, juiced): Brings a zesty brightness that elevates the dish.
Honey (1 tablespoon): Balances acidity with a gentle sweetness.
Lemon zest (½ tablespoon): Amplifies the lemon flavor with aromatic oils.
Garlic clove (1, minced): Provides savory depth and a warm bite.
Dried oregano (2 teaspoons): The quintessential herb that gives this dish a classic Greek touch.
Dried basil (1 teaspoon): Adds a subtle hint of sweet earthiness.
Kosher salt (to taste): Enhances all the flavors harmoniously.
Kosher pepper (to taste): Introduces a gentle heat to the marinade.
Quinoa (1 ½ cups, uncooked): A nutritious, fluffy grain base packed with protein and texture.
Chicken breasts (4 medium, boneless and skinless): The hearty protein centerpiece of the bowl.
English cucumber (1, diced): Adds refreshing crunch and color contrast.
Roma tomatoes (4, chopped): Bring juiciness and a burst of sweetness.
Red onion (1 medium, diced): Offers a sharp, aromatic punch.
Feta cheese (1 cup, crumbled): The creamy, tangy element that ties the bowl together beautifully.
Kalamata olives (1 cup, pitted): Infuses intense briny flavor that is unmistakably Mediterranean.

How to Make Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe

Step 1: Cook the Quinoa

Start by rinsing your quinoa to remove any bitter coating, then combine it with two cups of water and a pinch of kosher salt in a small saucepan. Bring it to a gentle simmer over medium heat and allow it to cook for about 12 to 15 minutes until tender and fluffy. Once it’s done, drain off any excess water, if necessary, and set it aside to cool slightly – this will keep the texture light and perfect to build your bowl on.

Step 2: Prepare the Marinade/Dressing

In a small jar or bowl, combine the olive oil, fresh lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, kosher salt, and pepper. Whisk or shake vigorously to emulsify the dressing. This marinade doubles as a dressing, so its vibrant blend of tangy, sweet, and herbal notes will bring all the ingredients together beautifully.

Step 3: Marinate the Chicken

Pour about one-third of your marinade onto the chicken breasts and toss until each piece is fully coated. Be sure to reserve the remaining dressing separately – it hasn’t touched the raw chicken and will be perfect for drizzling once the bowls are assembled. Let your chicken soak up those fragrant flavors as you prepare the rest.

Step 4: Grill the Chicken

Heat a grill pan or outdoor grill to medium-high heat. Place the marinated chicken breasts onto the grill and cook for 6 to 8 minutes on each side, ensuring the internal temperature reaches 165 degrees Fahrenheit for safety and juiciness. The grill marks and caramelization add an irresistible smoky depth to the protein.

Step 5: Assemble the Bowls

Divide the cooled quinoa evenly into four bowls, creating a warm, fluffy base. Top each with the succulent grilled chicken. Then, add the crisp diced cucumbers, fresh chopped Roma tomatoes, and the zesty diced red onion to brighten every bite. Finally, scatter the crumbled feta cheese and Kalamata olives over the top and finish with a generous drizzle of the reserved dressing. This step is where all the colors, tastes, and textures come to life, making each bowl a feast for the eyes and the palate.

How to Serve Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe

The image shows finely chopped vegetables and small dishes on a white marbled surface. There are three main heaps of chopped ingredients: diced red tomatoes in the middle, diced green cucumbers below them, and diced purple onions at the top. Two small white bowls sit on the left side of the image; the top bowl contains crumbly white cheese, and the bottom bowl holds several dark purple olives. The bright, fresh colors of the vegetables and the clean white bowls stand out against the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra pop of freshness and aroma, sprinkle freshly chopped parsley or mint on top just before serving. A wedge of lemon on the side is a simple but brilliant addition for those who love an extra burst of citrus zing right at the table.

Side Dishes

This bowl shines as a complete meal, but pairing it with warm pita bread or a light Greek salad can elevate your dining experience. A dollop of tzatziki also complements the flavors perfectly, adding cool creaminess that contrasts beautifully with the grilled chicken.

Creative Ways to Present

For a beautiful presentation, try layering the ingredients in clear glass bowls or jars to showcase the vivid colors. Alternatively, serve the bowls family-style with all components in separate dishes so your guests can build their own bowls, making it fun and interactive.

Make Ahead and Storage

Storing Leftovers

Leftover components can be stored separately in airtight containers in the refrigerator for up to 3 days. Keep the grilled chicken, quinoa, veggies, and dressing apart to maintain freshness and prevent sogginess.

Freezing

If you want to freeze, it’s best to keep the cooked chicken solo in a freezer-safe container for up to 2 months. Avoid freezing the quinoa salad mixed with fresh vegetables as they won’t reheat well and may become watery.

Reheating

For reheating, gently warm the chicken in a skillet or microwave until heated through. Serve it atop the quinoa and fresh vegetables, drizzling with the leftover dressing to revive the vibrant flavors.

FAQs

Can I use brown rice instead of quinoa?

Absolutely! Brown rice will add a different texture but still provides a nutritious base for this bowl. Just adjust cooking times accordingly as brown rice takes longer to cook than quinoa.

Is this recipe gluten-free?

Yes, the Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe is naturally gluten-free, making it perfect for those with gluten sensitivities or celiac disease.

Can I substitute the chicken with another protein?

Yes, if you prefer, grilled shrimp, salmon, or even roasted chickpeas would work wonderfully with this bowl’s flavor profile.

How spicy is this dish?

This recipe is mild and herbaceous with no heat. However, you can add red pepper flakes to the marinade if you like a bit of a kick.

What makes Kalamata olives special in this recipe?

Kalamata olives bring a distinctive tangy and rich briny flavor, adding depth and authenticity to the bowl’s Mediterranean flair that can’t easily be replaced.

Final Thoughts

If you’re craving a wholesome, vibrant meal that feels like a sunny escape to the Mediterranean, you simply must try the Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe. It’s easy to prepare, brimming with fresh flavors, and satisfying in every sense. Trust me, once you make this, it will quickly become one of your favorite go-to dishes to impress yourself and others alike.

Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe

Ingredients You’ll Need