Name: Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Mediterranean
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 ounces); 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· 4.2 from 53 reviews

If you crave a vibrant, fresh meal that bursts with Mediterranean flavors, the Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe is an absolute must-try. This dish perfectly balances tender grilled chicken with nutty quinoa, bright citrus dressing, creamy feta, and the salty punch of Kalamata olives. It’s a feast for the senses and a nutritious powerhouse that’s equally great for lunch or dinner. Sharing this recipe feels like sharing a little piece of sunshine, right on your plate!

Ingredients You’ll Need

Four grilled chicken pieces with clear dark brown grill marks are placed close together on a black grill pan. The chicken is light golden with some areas of charred black and deep brown on the surface, showing a slightly shiny, cooked texture. The grill pan bars create distinct dark lines across the chicken, which cover most of the image. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a vital role, bringing simple yet powerful flavors and textures that make the Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe so unforgettable. From fresh veggies to aromatic herbs and tangy cheese, each element is essential.

¼ cup olive oil: The foundation for a rich, luscious dressing and marinade, adding smooth, fruity notes.

2 lemons (juiced): Fresh lemon juice brightens the dish, infusing zesty acidity that ties all flavors together.
1 tablespoon honey: A touch of sweetness that balances the tart lemon and savory garlic beautifully.
½ tablespoon lemon zest: Adds extra citrus aroma and depth without overpowering the other ingredients.

1 garlic clove (minced): Gives a punch of savory sharpness that wakes up your taste buds.
2 teaspoons dried oregano: Classic Greek herb that evokes Mediterranean flair and earthy complexity.
1 teaspoon dried basil: Subtle herbal undertones that blend seamlessly with oregano.

Kosher salt (to taste): Essential for seasoning, enhancing every flavor to perfection.
Kosher pepper (to taste): Adds a mild heat and peppery kick.
1 ½ cups quinoa (uncooked): The ideal grain base—light, fluffy, and packed with protein and texture.

4 medium chicken breasts (about 2 lbs): The star protein, tender and juicy when grilled.
1 English cucumber (diced): Brings cool crunch and freshness.
4 Roma tomatoes (chopped): Bursts of sweetness and acidity to complement the bowl.
1 red onion (diced): Adds mild pungency and color contrast.

1 cup feta cheese (crumbled): Creamy and salty, feta is the hallmark of Greek cuisine.
1 cup Kalamata olives (pitted): Intense, fruity, and briny—the perfect finish.

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

The image shows a bright chopping board with diced vegetables and small bowls of ingredients ready for mixing. At the top left, there are small cubes of purple onion with a slightly shiny texture. To the right, there is a large pile of chopped red tomatoes, juicy and fresh. Below the tomatoes are bright green cucumber cubes, crisp and cool looking. On the left side, two small white bowls hold creamy white cheese and dark purple-brown olives, both adding contrast to the colorful vegetables. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Step 1: Cook the Quinoa

Start by placing 1 ½ cups of quinoa in a small saucepan with 2 cups of water and a pinch of kosher salt. Bring this to a gentle simmer over medium heat, letting it cook for about 12 to 15 minutes until the quinoa is tender and all the water is absorbed. Drain any excess water if necessary and set aside so it can cool. This fluffy quinoa will serve as the hearty base that soaks up all the flavors later.

Step 2: Prepare the Marinade and Dressing

In a small jar or bowl, combine ¼ cup olive oil, juice from 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, and season generously with kosher salt and pepper. Stir or shake vigorously until everything emulsifies into a bright, fragrant dressing. This mixture will both marinate the chicken and dress the finished bowls.

Step 3: Marinate the Chicken

Pour about one-third of the marinade over the chicken breasts, making sure each piece is well coated. Toss gently so the flavors penetrate every inch. Save the remaining marinade for later, taking care that it doesn’t touch the raw chicken to keep it safe for drizzling at the end.

Step 4: Grill the Chicken

Heat a grill pan or outdoor grill to medium-high. Grill the marinated chicken for 6 to 8 minutes per side, until the internal temperature reaches 165°F and the exterior develops those beautiful charred grill marks. The lemon and herbs will infuse the chicken with a fresh yet deeply savory flavor that makes your mouth water.

Step 5: Assemble the Bowls

Divide the cooled quinoa evenly among four bowls. Top each bowl with sliced grilled chicken, followed by diced English cucumber, chopped Roma tomatoes, and diced red onion. This colorful vegetable medley adds crunch, sweetness, and freshness to every bite.

Step 6: Final Touches

Sprinkle crumbled feta cheese and pitted Kalamata olives generously over the bowls. Finish by drizzling the reserved untouched dressing over everything, tying all the elements together with that signature tangy and herby brightness that makes the Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe so beloved.

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

Garnishes

For an extra pop of freshness and color, sprinkle freshly chopped parsley or dill on top just before serving. A wedge of lemon on the side invites diners to add an additional citrus burst to their bowls. These simple garnishes create a beautiful presentation and elevate the flavors.

Side Dishes

Pair this dish with warm pita bread or crispy garlic naan for dipping and soaking up extra dressing. A light Greek salad or a handful of roasted vegetables like bell peppers and zucchini complements the protein and grain without overpowering the main star.

Creative Ways to Present

Serve this bowl-style meal in colorful ceramic bowls or rustic terra cotta dishes to match the vibrant Mediterranean vibe. For mealtime parties, assemble the components buffet-style and let guests build their own Greek Chicken Bowls with Quinoa, Feta, and Kalamata Olives Recipe—an interactive way to enjoy this crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled chicken, quinoa, and toppings separately in airtight containers in the refrigerator. This method keeps each element fresh for up to 3 days and prevents sogginess, so you can enjoy the same bright flavors when you reheat or assemble the bowls again.

Freezing

The cooked chicken can be frozen for up to 2 months if stored properly in a freezer-safe container or bag. Quinoa freezes well too and can be reheated quickly. However, fresh vegetables and feta do not freeze well, so plan to add those fresh when serving after thawing.

Reheating

Reheat the chicken and quinoa gently on the stovetop or microwave until warm throughout. Add fresh diced veggies, olives, and feta just before serving for the best texture and flavor in your Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe leftovers.

FAQs

Can I use brown rice instead of quinoa?

Absolutely! Brown rice makes a great alternative with a chewier texture and slightly nutty flavor. Just be sure to adjust the cooking time accordingly.

What if I don’t have a grill pan?

You can cook the chicken in a regular skillet over medium-high heat or bake it in the oven at 400°F for about 20-25 minutes until cooked through.

Is this recipe gluten-free?

Yes! The Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe is naturally gluten-free, making it a perfect choice for gluten-sensitive eaters.

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 3 days ahead and stored in the fridge. Just give it a good shake or stir before using.

How can I make this recipe vegan?

Replace the chicken with grilled tofu or chickpeas and swap feta cheese for a vegan cheese alternative or a sprinkle of toasted nuts for creaminess and texture.

Final Thoughts

Coming together with fresh ingredients and bold flavors, the Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe is one of those meals that feels special yet approachable. It’s perfect for nourishing lunches or dinners that excite your palate without endless effort. I can’t wait for you to try this recipe and enjoy every vibrant, savory bite that makes Mediterranean food so irresistible.