Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 23 reviews

This Greek Chicken Bowl is a vibrant and flavorful meal combining juicy grilled chicken breasts marinated in a zesty lemon and oregano dressing, tender quinoa, and fresh Mediterranean veggies like cucumbers, tomatoes, and red onion. Topped with salty feta cheese and kalamata olives, it’s a perfect balance of nutritious ingredients with bright, citrusy notes, ideal for a wholesome lunch or dinner in under 30 minutes.

  • Total Time: 28 minutes
  • Yield: 4 servings

Ingredients

Marinade & Dressing

  • 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

Main Ingredients

  • 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

Instructions

  1. Cook Quinoa: Add 1 ½ cups quinoa and 2 cups water along with a pinch of kosher salt to a small saucepan. Place over medium heat and simmer for 12-15 minutes or until quinoa is tender. Drain if necessary, then set aside and allow to cool.
  2. Prepare Marinade and Dressing: In a small jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and pepper. Stir vigorously to emulsify the mixture.
  3. Marinate Chicken: Pour about one-third of the marinade over the chicken breasts and toss well to coat evenly. Reserve remaining marinade as a dressing, ensuring it does not come into contact with raw chicken.
  4. Grill Chicken: Heat a grill pan or outdoor grill over medium-high heat. Place the marinated chicken breasts on the grill and cook for 6-8 minutes per side, or until internal temperature reaches 165°F and chicken is cooked through.
  5. Assemble Bowls: Divide the cooled quinoa evenly into four serving bowls. Slice or place grilled chicken on top, then add diced cucumber, chopped tomatoes, and diced red onion evenly across bowls.
  6. Add Toppings and Dress: Sprinkle crumbled feta cheese and kalamata olives over each bowl. Drizzle the reserved marinade dressing over the assembled bowls to finish.

Notes

  • Make sure to reserve some marinade before coating chicken to use as a dressing later.
  • You can substitute quinoa with couscous or rice if preferred.
  • For more flavor, marinate chicken for at least 30 minutes or up to 2 hours ahead of grilling.
  • Adjust salt and pepper according to taste, especially if using salted feta or olives.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Greek
  • Diet: Low Fat

Find it online: https://allyumcooks.com/greek-chicken-bowl-with-quinoa-feta-and-kalamata-olives-recipe/