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When I'm juggling weeknight plans and need something bright but filling, these Greek chicken quinoa bowls seriously come to the rescue. Juicy chicken that’s just off the grill, tons of crisp veggies, creamy feta, and an oregano-lemon kick—all thrown together for a fast Mediterranean-inspired meal at home in under 45 minutes.
I’ll never forget the first time I put these bowls together for my crew after a long, hot swim. We were starving and wiped out, but these bowls disappeared in no time. Tastes just like being on holiday to us!
Vibrant Ingredients
- Kalamata olives: give pops of salty flavor—look for pitted ones in brine for easy prep
- Feta cheese: adds creamy, tangy bite—sheep’s milk kinds from Greece have extra punch
- Red onion: throws in color and a spicy crunch—go for ones that look shiny and feel solid
- Roma tomatoes: sweeten things up and keep their shape—choose those that are heavy and smell earthy
- English cucumber: keeps it crisp and juicy—firm, deep green ones are the best
- Chicken breasts: lean and perfect for soaking up all that marinade—pick thick, uniform pieces for even grilling
- Quinoa: the fluffy, protein-packed base—try white or even tricolor for fun
- Kosher salt and pepper: make every layer taste even better—taste and fix seasoning as you build
- Dried basil: adds a simple herby note—look for vibrant green leaves
- Garlic and dried oregano: classic Greek vibes—choose juicy garlic cloves and smelly dried herbs
- Honey: smooths the sharp stuff, gives gentle sweetness—local honey is especially nice
- Fresh lemon juice and zest: brings a splash of brightness—choose firm, weighty lemons for max juice
- Olive oil or avocado oil: makes it rich and ties the herbs together—always choose cold pressed for that flavor boost
Easy Instructions
- Finish and Serve
- Scatter chunks of feta and toss on those kalamata olives. Right before digging in, drizzle everything with the last of the dressing for a zippy finish.
- Build the Bowls
- Scoop quinoa into four bowls. Top with chicken slices, then toss on the cucumber, tomato, and red onion wherever you want.
- Grill the Chicken
- Preheat your grill pan or fire up the backyard grill to medium-high. When it’s ready, lay out your chicken and cook until the juices run clear and a thermometer says 74°C—six to eight minutes each side. Rest the chicken so it stays juicy, then slice it.
- Marinate the Chicken
- Drop a third of your dressing onto the chicken in a shallow dish. Make sure every piece gets coated. Keep the rest of the dressing separate for later—don’t let raw chicken touch it.
- Make the Dressing and Marinade
- Throw oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper in a jar. Shake or stir hard until it all looks blended and creamy.
- Cook the Quinoa
- Toss quinoa and salted water in a pot. Let it simmer on medium until each grain is cooked through but has a tiny bite left—about twelve to fifteen minutes. Drain if you need to, then let it cool a little.
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That combo of creamy feta mixing with the zippy, garlicky dressing is the best part for me. My brother went back for more feta when nobody was watching—he’s obsessed! Now it’s a go-to dish at our place for any season.
Saving Leftovers
If there’s extra, pop each part into its own sealed container in the fridge—four days no problem. Keep the dressing in a jar and only mix everything when it’s time to eat, so those veggies don’t get soggy.
Switch Stuff Up
Try chicken thighs if you love juicy meat or want something more tender on the grill. For a veggie twist, roasted cauliflower or canned chickpeas work great too. You can totally trade honey for maple syrup, or use another neutral oil like grapeseed if that’s what you’ve got.
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Serving Ideas
Pair these bowls with warm pita or a big herby salad on the side. Sprinkle toasted pine nuts or pumpkin seeds if you want extra crunch. They’re awesome prepped ahead for work lunches too. Got hummus or tzatziki? Drop a spoonful on top for a creamy finish.
About These Flavors
Lemon, herbs, olives, and feta really show off what’s great about Greek cooking. Greek food is all about bringing out the best in simple, fresh foods, and these bowls do just that. It’s an easy, modern way to dive into those classic flavors all in one big bowl.
Frequently Asked Questions
- → How do you keep chicken from drying out?
Let the chicken hang out in marinade, don’t grill too long, and use a meat thermometer to stop at 74°C for best results.
- → Can I make this meat-free?
For sure! Skip the chicken and just pile in more veggies to fill out your bowl.
- → What swaps work for honey in the dressing?
Maple syrup swaps in easy and the flavor stays pretty close.
- → Which oil makes the best dressing?
Olive oil’s got that classic flavor, but you can use avocado or grapeseed for a more mellow taste.
- → What’s the best way to store leftovers?
Pop what’s left in a tight container in the fridge and finish within four days. If you can, keep the dressing separate till you eat.
- → Can you prep this ahead of time?
Totally. Get all the parts ready, then pour on the dressing just before you dig in so everything stays fresh.