Healthy Greek Chicken Bowls Recipe
These Healthy Greek Chicken Bowls are a quick and easy Mediterranean-inspired dish made with lemon-marinated grilled chicken, quinoa, and fresh vegetables. Perfect for meal prep, gluten-free, and packed with flavor.
Ingredients
For the Marinade:
- 3 tbsp olive oil or avocado oil
- Juice and zest of 1 lemon
- 1 tbsp honey or maple syrup
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
For the Bowls:
- 1 cup uncooked quinoa
- 2 cups water
- 1 lb boneless skinless chicken breasts or thighs
- 1 English cucumber diced
- 2 Roma tomatoes chopped
- ½ cup Kalamata olives sliced
- ¼ red onion diced
- ½ cup feta cheese crumbled
Instructions
- Rinse quinoa under cold water. Combine with water and a pinch of salt in a pot. Bring to a boil, reduce to simmer for 15 minutes. Fluff with fork and set aside.
- In a small bowl, whisk together olive oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper.
- Place chicken in a bowl or bag and coat with ⅓ of the marinade. Reserve remaining marinade for dressing. Marinate chicken for at least 30 minutes.
- Preheat grill or grill pan to medium-high. Grill chicken for 6–8 minutes per side, or until internal temp reaches 165°F. Rest and slice.
- Divide cooked quinoa among 4 bowls. Top with grilled chicken, cucumber, tomato, olives, red onion, and feta.
- Drizzle remaining marinade over the bowls before serving.
Notes
- Store leftovers in airtight containers in the fridge for up to 4 days.
- Keep dressing separate for freshness when meal prepping.
- Vegetarian? Skip the chicken and double the veggies or add chickpeas.
- Optional toppings: hummus, tzatziki, pickled onions, or avocado.