Can I swap out the chicken for something else?

Sure thing! Try chicken thighs, chickpeas if you want to go meatless, or toss in some tofu or shrimp instead.

Which oil should I pick for the dressing?

Olive oil's classic, but avocado or grapeseed work great too—just use whichever you like best.

What's the trick to get juicy chicken on the grill?

Let it marinate first and grill only till it hits 165°F, so you don't dry it out.

Can I prep this bowl in advance?

Definitely. Just keep the salad and dressing apart in the fridge and mix them up right before eating to keep things fresh.

Is there a way to make it dairy-free?

Yep! Go ahead and skip the feta or pick a non-dairy version—whatever works for you.

How long will the leftovers last?

Pop your leftovers in a sealed container and they'll stay good in the fridge for about four days.

Delicious Greek Chicken Quinoa Bowl

Section: Satisfying Main Dishes for Every Occasion

Dig into a colorful bowl packed with grilled chicken that's nice and juicy, fluffy quinoa that fills you up, crisp cucumbers, punchy red onion, sweet Roma tomatoes, and salty kalamata olives. Everything gets a big lift from a fresh lemony herb drizzle and a dusting of crumbly feta. You can throw this together in no time, swap in more veggies or use chicken thighs, and stash extras in the fridge for later. It's an easy way to treat yourself to a seriously tasty and good-for-you meal whenever you want.

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Published By Ioana

Updated on Tue, 27 May 2025 00:32:53 GMT

A food bowl piled high with veggies and grilled meats. | ioanacooks.com

When I'm craving something light but filling, this Greek-inspired chicken bowl always saves the day. Everything just comes together so fast. There’s juicy marinated chicken, creamy feta, crisp veggies, and fluffy quinoa—total Mediterranean vibes and super satisfying.

I threw this together for a quick lunch during a hectic week and was immediately hooked. My husband now asks for it after workouts. These flavors just work together and cleanup's easy too.

Essential Ingredients

Kalamata olives Whole olives have more flavor—just pit them before adding for that briny pop
Feta cheese Buy blocks (especially sheep’s milk) and crumble yourself for the creamiest, tangiest bites
Red onion Slice it really thin for a crunchy sharpness that doesn’t take over
Roma tomatoes Ripe but still firm tomatoes brighten things up and won’t go mushy
English cucumber Makes the bowl feel super fresh—choose ones that feel heavy and have a tight skin
Kosher salt and pepper Taste as you go to make sure everything’s just right
Garlic clove Go for fresh, firm bulbs so you get that nice kick—mince right before using
Dried oregano and basil Bring those bold Mediterranean notes—if you’ve got fresh, use extra
Honey Raw local honey works best for a mild sweetness that tones down the tart lemon
Lemons Both zest and juice add punch and help soften up the chicken—unwaxed lemons taste brightest
Olive oil or avocado oil Good extra virgin oil makes all the difference in the flavor and for marinating and grilling
Chicken breasts Boneless and skinless is easiest, but air-chilled or organic will be juicier
Quinoa Either white or tricolor—give it a rinse first to wash away the bitterness before cooking

Vibrant Step-by-Step Guide

Pull the Bowls Together: After letting everything cool, lightly fluff your quinoa and spoon into four bowls. Slice the rested chicken and set it on top. Scatter over your chopped red onion, tomatoes, and cucumber. Toss on feta and a heap of olives. Pour that dressing you saved over everything just before eating.
Grill the Chicken: Heat up a grill pan or toss the chicken out on a barbecue. Oil it if you need so there’s no sticking. Pop the chicken on and cook each side about six to eight minutes, until it’s juicy and fully cooked (should hit 165°F). Let the chicken chill a few minutes before you cut it up.
Let That Chicken Soak: Drop your chicken breasts into a baking dish or zip bag. Pour about a third of your dressing on top so every bit gets some. Stick it in the fridge if you want a longer soak (up to half a day), or leave out for ten minutes minimum. Keep the rest of the dressing separate so it stays food-safe.
Whip Up the Dressing and Marinade: Grab a small jar or bowl. Add olive oil, a squeeze and zest of lemon, honey, garlic, dried oregano, dried basil, plenty of salt and pepper. Mix or shake until it’s all blended and looks a bit creamy. You’ll use this for both the chicken and over the finished bowls.
Make the Quinoa Fluffy: Measure out your quinoa, toss into a small pan with two cups water and a bit of salt. Bring to a quiet simmer over medium and let it roll for around 12–15 minutes. When the water’s gone and quinoa’s puffed up, take off heat and spread in a big bowl to cool faster.

Un bol de nourriture contenant des légumes et des viandes grillées. | ioanacooks.com

If I’m being honest, the best part for me is loading up on extra olives. My nephew once called this better than his favorite pita spot, which made me pretty proud at a family picnic!

Easy Storage Advice

Pop leftovers into airtight containers and chill for up to four days. Keep that extra dressing separate and only toss in right before you dig in so the veggies stay snappy. If you’re making these ahead for the week, wait to mix dressing and quinoa till you’re ready to eat.

Switching It Up

For a meatless version, just skip the chicken and throw in more veggies or crisp up some chickpeas. Quinoa can easily be swapped with brown rice or farro—just adjust for longer cook times. Try goat cheese if you want a milder twist or swap in green olives when kalamatas aren’t around.

More Ways to Serve

Eat as is, or stuff everything into a toasty pita for a no-fuss handheld meal. Add sides like tzatziki or hummus if you want a bigger spread. Sometimes I put extra veggies or salad greens on the table for everyone to build their own colorful combo.

Une assiette de nourriture contenant des légumes et des viandes grillées, avec des légumes verts et des tomates. | ioanacooks.com

Flavorful Greek Moments

Dishes like this one are all about that Greek love for sharing good food and company. Having a colorful mix of fresh stuff on the table just makes every meal feel a bit more special. I always feel like I’m bringing a little more warmth to the table for my favorite people.

Frequently Asked Questions About Recipes

→ Can I swap out the chicken for something else?: Sure thing! Try chicken thighs, chickpeas if you want to go meatless, or toss in some tofu or shrimp instead.
→ Which oil should I pick for the dressing?: Olive oil's classic, but avocado or grapeseed work great too—just use whichever you like best.
→ What's the trick to get juicy chicken on the grill?: Let it marinate first and grill only till it hits 165°F, so you don't dry it out.
→ Can I prep this bowl in advance?: Definitely. Just keep the salad and dressing apart in the fridge and mix them up right before eating to keep things fresh.
→ Is there a way to make it dairy-free?: Yep! Go ahead and skip the feta or pick a non-dairy version—whatever works for you.
→ How long will the leftovers last?: Pop your leftovers in a sealed container and they'll stay good in the fridge for about four days.

Chicken Quinoa Mediterranean Bowl

Tender chicken cooked on the grill, tossed with quinoa, olives, feta, and cool cucumber for a tasty Mediterranean mix.

Time Needed to Prep

5 minutes

Cooking Duration

23 minutes

Overall Time

28 minutes

Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Greek

Number of Portions: 4 How Many It Serves

Dietary Preferences: No Gluten

Ingredients You'll Need

→ Dressing / Marinade

Ingredient 01 60 millilitres extra virgin olive oil or avocado oil

Ingredient 02 Juice of 2 unwaxed lemons

Ingredient 03 1 tablespoon raw honey

Ingredient 04 0.5 tablespoon finely grated lemon zest

Ingredient 05 1 garlic clove, freshly minced

Ingredient 06 2 teaspoons dried oregano

Ingredient 07 1 teaspoon dried basil

Ingredient 08 Kosher salt, to taste

Ingredient 09 Freshly ground black pepper, to taste

→ Quinoa Bowls

Ingredient 10 270 grams quinoa, thoroughly rinsed and uncooked

Ingredient 11 4 chicken breasts, boneless and skinless

Ingredient 12 1 English cucumber, diced

Ingredient 13 4 Roma tomatoes, chopped

Ingredient 14 1 medium red onion, diced

Ingredient 15 150 grams feta cheese, crumbled

Ingredient 16 130 grams kalamata olives, pitted

Steps to Follow

Step 01

Combine quinoa with 480 millilitres cold water and a generous pinch of salt in a small saucepan. Bring to a gentle simmer over medium heat, cooking uncovered for 12 to 15 minutes until tender and water is absorbed. Drain excess liquid if necessary and allow quinoa to cool in a wide bowl.

Step 02

In a small jar or mixing bowl, whisk together olive oil, freshly squeezed lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, kosher salt, and black pepper until the dressing is creamy and emulsified.

Step 03

Place chicken breasts in a shallow dish or zip-top bag. Pour one third of the prepared marinade over the chicken and turn to coat each piece completely. Cover and marinate for at least 10 minutes at room temperature or up to 12 hours refrigerated. Reserve the remaining marinade for dressing.

Step 04

Preheat a grill pan or barbecue to medium-high heat. Brush with additional oil if necessary. Cook marinated chicken for 6 to 8 minutes per side until juices run clear and internal temperature reaches 74°C. Rest for several minutes before slicing.

Step 05

Fluff the cooled quinoa with a fork and divide evenly among serving bowls. Arrange grilled chicken slices, diced cucumber, chopped Roma tomatoes, and diced red onion over the quinoa base.

Step 06

Top each bowl with crumbled feta cheese and kalamata olives. Drizzle with the reserved lemon herb dressing just before serving.

Extra Tips

Store leftovers in airtight containers in the refrigerator for up to four days.
Maple syrup may be substituted for honey if preferred.
Ensure chicken is cooked to an internal temperature of 74°C for food safety.
A neutral oil such as grapeseed can be used instead of olive oil.
Avoid overcooking the chicken to retain tenderness.
Boneless chicken thighs offer a suitable alternative to breasts.
For a vegetarian version, omit chicken and increase vegetables or add roasted chickpeas.
If meal prepping, store the dressing separately and combine before eating.

Tools You'll Need

Small saucepan
Grill pan or barbecue
Mixing jar or bowl
Chef's knife
Chopping board

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.

Contains dairy (feta cheese).

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.

Calories Per Serving: 830
Total Fat: 37 grams
Carbohydrate Amount: 62 grams
Protein Amount: 65 grams