There is something truly delightful about a vibrant, wholesome meal that feels both fresh and satisfying, and that is exactly what the Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe delivers. This bowl is a wonderful celebration of Mediterranean flavors – tender grilled chicken, nutty quinoa, crisp cucumbers, briny kalamata olives, and creamy feta all come together in harmony. Whether you are looking for an easy lunch or a nourishing dinner, this colorful and flavorful dish promises to brighten your table and your mood with every bite.
Ingredients You’ll Need
Getting this dish on your plate is easier than you might think! The ingredients are simple, fresh, and every single one has a starring role – from the tangy lemon zest that wakes up the marinade to the juicy Roma tomatoes that add a burst of color and flavor.
- Olive oil or avocado oil: Provides a smooth, rich base for the marinade, enhancing moisture and flavor.
- Lemons (juice and zest): Bring bright acidity that livens up the chicken and quinoa.
- Honey: Adds a subtle sweetness that balances the tangy and salty notes perfectly.
- Garlic clove: Offers a savory punch that complements the oregano and basil beautifully.
- Dried oregano and basil: Classic Mediterranean herbs that infuse the chicken with authentic flavor.
- Kosher salt and pepper: Essential seasonings that highlight all the other ingredients.
- Quinoa: A protein-packed, fluffy grain that forms the wholesome base of the bowl.
- Chicken breasts: Juicy, lean protein that cooks quickly and soaks up the marinade wonders.
- English cucumber: Adds crisp texture and refreshing coolness.
- Roma tomatoes: Provide a juicy, slightly sweet contrast to the savory ingredients.
- Red onion: Offers a hint of sharpness and crunch.
- Feta cheese: Crumbled for a creamy, tangy richness that makes every bite memorable.
- Kalamata olives: Bring bold saltiness and depth of flavor that screams Mediterranean.
How to Make Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe
Step 1: Cook the Quinoa
Start with your quinoa because it needs time to cook and cool. Rinse 1 ½ cups of quinoa, then combine it with 2 cups of water and a pinch of kosher salt in a small saucepan. Bring to a gentle simmer over medium heat, cover, and let it cook for about 12 to 15 minutes until the quinoa is tender and fluffy. When it’s done, fluff with a fork, drain any excess water if necessary, and leave it aside to cool so it won’t steam your veggies or chicken later.
Step 2: Prepare the Dressing and Marinade
In a small jar or bowl, whisk or shake together the olive oil, freshly squeezed lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, kosher salt, and pepper. This golden blend is the lifeblood of your dish, acting both as the marinade for the chicken and a final drizzle for the assembled bowls. Make sure the flavors are balanced and the honey is well incorporated for a lovely emulsification.
Step 3: Marinate and Grill the Chicken
Place your four medium chicken breasts into a bowl or resealable bag and pour about one-third of the dressing over them. Toss well so every piece is coated, and let them soak up the flavors for a few minutes while you heat your grill pan or outdoor grill to medium-high heat. Grill the chicken for 6 to 8 minutes each side until cooked through, and the internal temperature reaches 165°F. This grilling step gives the chicken a wonderful smoky aroma and beautiful char that complements the freshness of the veggies.
Step 4: Prepare the Fresh Vegetables
While the chicken grills and quinoa cools, dice one English cucumber, chop four Roma tomatoes, and mince a medium red onion. These fresh ingredients add vibrant colors, refreshing crunch, and sweet notes that balance the grilled chicken perfectly. Once ready, arrange them so they’re easy to top onto your bowls.
Step 5: Assemble Your Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe
Divide the cooled quinoa evenly into four bowls as your hearty base. Slice or chop the grilled chicken breasts and layer them over the quinoa. Scatter the cucumber, tomato, and red onion on top, then crumble a generous handful of creamy feta cheese over each bowl. Finally, sprinkle with a cup of the salty, rich Kalamata olives and drizzle the remaining dressing you saved earlier to bring all the flavors together. Your bowl is now a perfect balance of protein, textures, and bold flavors!
How to Serve Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe
Garnishes
To make your bowls even more irresistible, consider adding fresh herbs like chopped parsley or dill—it adds a fresh green kick that brightens the presentation and flavor. A few lemon wedges on the side invite guests to add a touch more zest if they wish. Toasted pine nuts or slivered almonds also add a lovely crunch that pairs beautifully with the creamy feta and tangy olives.
Side Dishes
This Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe is a complete meal packed with protein and veggies, but if you want to round it out, light sides like a crisp Greek salad or warm pita bread work beautifully. A simple tzatziki dip is also an excellent companion, echoing the fresh flavors and adding creaminess that complements the grilled chicken.
Creative Ways to Present
Serve this bowl in rustic ceramic bowls for a cozy, homestyle feel or platters for a family-style feast where everyone can build their own. For a refreshing summer party, turn the ingredients into build-your-own Greek bowl stations where guests customize according to their tastes. Layered parfait glasses also make for a fun, on-the-go presentation—just keep the dressing separate until ready to eat to keep textures fresh.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers of this delicious Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe, they store beautifully in airtight containers in the refrigerator for up to four days. Keep the dressing separate until serving to prevent sogginess. When ready to enjoy again, simply reassemble or drizzle the dressing fresh for that perfect balance.
Freezing
While quinoa and cooked chicken freeze well, the fresh vegetables, feta, and olives don’t hold up to freezing as nicely. If you plan to freeze, portion out cooked quinoa and grilled chicken separately in freezer-safe containers. Defrost overnight in the fridge and add fresh veggies and cheese right before serving for the best texture and flavor.
Reheating
Reheat the grilled chicken and quinoa gently in the microwave or on the stovetop, covered, until warmed through. Avoid overheating to keep the chicken tender and juicy. Add fresh vegetables, feta, olives, and dressing only after reheating so they stay crisp and flavorful, maintaining the signature freshness of this Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are a delicious, juicier alternative that works wonderfully with this recipe. Just adjust the grilling time to ensure they’re cooked through but still tender.
Is this dish gluten-free?
Yes, this entire bowl is naturally gluten-free. Quinoa is a gluten-free grain, and all other ingredients are safe for those avoiding gluten, making it a fantastic option for gluten-sensitive eaters.
How can I make this recipe vegetarian?
To enjoy this bowl meat-free, simply skip the chicken and increase the quantity of fresh veggies and feta. You could also add chickpeas or roasted vegetables for extra protein and texture.
Can I prepare this recipe ahead of time for meal prep?
Definitely! Cook the quinoa and grill the chicken in advance, then store them separately from the fresh veggies and dressing. Assemble your bowls just before eating to keep everything vibrant and fresh.
What oil can I substitute for olive oil?
If you want to switch things up or don’t have olive oil on hand, avocado, grapeseed, or any neutral oil is a perfect substitute. They all emulsify well in the dressing and enhance the flavors beautifully.
Final Thoughts
There is nothing quite like the comfort and brightness of the Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe to brighten your mealtime. Fresh, vibrant, and packed with wholesome goodness, it’s a dish that feels homemade and special without any fuss. Give this recipe a try, share it with loved ones, and let it become a treasured go-to in your kitchen for those busy days when you want something both quick and nourishing.
PrintGreek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe
This Greek chicken bowl combines tender grilled chicken breasts with fluffy quinoa, fresh cucumber, tomatoes, red onion, tangy feta cheese, and kalamata olives, all tossed in a vibrant lemon-oregano dressing. Perfect for an easy, gluten-free Mediterranean-inspired lunch or dinner that’s both nutritious and flavorful.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American, Greek, Mediterranean
- Diet: Gluten Free
Ingredients
Dressing/Marinade
- 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
Quinoa Bowls
- 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
Instructions
- Cook the quinoa: Add 1 ½ cups of quinoa to a small saucepan with 2 cups of water and a generous pinch of salt. Place over medium heat and simmer for 12-15 minutes until the quinoa is tender. Drain if necessary, then set aside to cool.
- Prepare the dressing/marinade: In a small jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and kosher pepper. Stir vigorously to emulsify the dressing.
- Marinate the chicken: Pour about one-third of the dressing over the chicken breasts and toss to coat completely. Reserve the remaining dressing to use later as a salad topping, ensuring it does not contact the raw chicken.
- Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Add the marinated chicken breasts and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through.
- Assemble the bowls: Divide the cooled quinoa evenly among four serving bowls. Top each portion with grilled chicken, diced cucumber, chopped Roma tomatoes, and diced red onion.
- Add the toppings and dressing: Sprinkle 1 cup of crumbled feta cheese and 1 cup of pitted kalamata olives over the bowls. Drizzle the remaining reserved dressing over each bowl to finish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Maple syrup can be substituted for honey in the dressing if preferred.
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- Use any neutral oil you have on hand such as avocado, grapeseed, or olive oil.
- Avoid overcooking the chicken as it may become tough.
- Boneless chicken thighs can be used instead of chicken breasts for a juicier option.
- For a vegetarian version, omit the chicken and add extra vegetables.
- If preparing in advance, keep the dressing separate until ready to serve to maintain freshness.
