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This hearty Greek chicken bowl has been my Mediterranean escape on busy weeknights when I need something nutritious yet satisfying. The combination of tender grilled chicken, fluffy quinoa, and crisp vegetables creates a perfect balance that transports your taste buds straight to the Greek islands.
I first made these bowls during a particularly hectic work week when I needed something that could pull double duty as dinner and next-day lunch. My family immediately requested it become part of our regular rotation, and I've been making variations of it ever since.
Ingredients
- Quinoa: Provides a complete protein base and nutty texture that absorbs the flavors beautifully
- Chicken breasts: Deliver lean protein that grills quickly while staying juicy from the marinade
- English cucumber: Adds essential crunch and refreshing coolness that balances the dish
- Roma tomatoes: Contribute natural sweetness and acidity that brightens everything
- Red onion: Introduces sharpness and vibrant color that makes each bite interesting
- Feta cheese: Brings traditional Greek creaminess and salty punch that ties ingredients together
- Kalamata olives: Deliver that distinctive Mediterranean brininess that makes this bowl authentic
- Olive oil: Forms the base of your marinade and dressing with heart-healthy fats
- Fresh lemon juice and zest: Provide the signature brightness essential to Greek cuisine
- Honey: Balances the acidity with just enough sweetness without overwhelming
- Oregano and basil: Are the classic herb combination that instantly signals Greek flavors
Step-by-Step Instructions
- Cook the Quinoa:
- Add quinoa to a saucepan with water and salt, bringing to a simmer over medium heat. Cook for 12-15 minutes until tender but still slightly chewy. The quinoa is done when the little white spiral separates from each grain. Drain any excess water and set aside to cool completely, allowing the grains to maintain their distinct texture.
- Prepare the Dual-Purpose Marinade/Dressing:
- Combine olive oil, fresh lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, salt and pepper in a small jar. Shake vigorously until completely emulsified. The honey helps stabilize the emulsion while balancing the acidity of the lemon. This mixture serves double duty as both chicken marinade and final dressing.
- Marinate the Chicken:
- Pour approximately one-third of the prepared marinade over chicken breasts, making sure each piece is thoroughly coated. Allow the chicken to absorb these flavors for at least 15 minutes if time permits. The acid from the lemon will begin tenderizing the meat while the herbs infuse it with Mediterranean flavor. Be careful to reserve the remaining marinade without contacting raw chicken.
- Grill the Chicken:
- Heat your grill pan or outdoor grill to medium-high heat. Place marinated chicken on the hot surface and grill undisturbed for 6-8 minutes per side. This timing allows for beautiful grill marks and ensures the chicken reaches the food-safe internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing to keep all those juices inside.
- Assemble the Bowls:
- Divide the cooled quinoa among four serving bowls, creating a fluffy base. Arrange sliced grilled chicken, diced cucumber, chopped tomatoes, and diced red onion in sections around the bowl. The visual arrangement creates an appealing presentation while allowing each ingredient to maintain its distinct flavor.
- Finish with Toppings and Dressing:
- Sprinkle each bowl with crumbled feta cheese and kalamata olives. These ingredients add the perfect finishing touch of authentic Greek flavor. Drizzle with the reserved dressing just before serving to maintain maximum freshness and prevent soggy vegetables.
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The kalamata olives are genuinely my favorite component in this recipe. They add that distinctive briny punch that immediately transports me to my travels through the Greek islands. Whenever I serve this to guests, they always comment on how the olives elevate the entire dish from simple to spectacular.
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Meal Prep Success
These bowls maintain their freshness remarkably well for make-ahead meals. When preparing for meal prep, keep the components separated until ready to eat. Store the quinoa and chicken together in one container, all vegetables in another, and the dressing in a small jar. This prevents the vegetables from becoming soggy and maintains optimal texture for up to four days. When ready to eat, simply assemble and dress for a fresh-tasting meal that rivals just-prepared quality.
Easy Substitutions
This recipe welcomes adaptations based on what you have available. Brown rice or cauliflower rice can replace quinoa for different dietary needs. For a vegetarian version, substitute the chicken with roasted chickpeas seasoned with the same marinade ingredients for a protein-rich alternative. The honey can be swapped for maple syrup to make this recipe vegan-friendly. For those avoiding dairy, nutritional yeast provides a cheese-like flavor that works beautifully in place of the feta.
Serving Suggestions
While these bowls are a complete meal on their own, a few accompaniments can elevate the experience. Serve with warmed pita bread for scooping up every last bit of flavor. A side of tzatziki sauce provides a cooling element that complements the bright lemon dressing. For entertaining, set up a Greek bowl bar where guests can customize their own creations from the prepared components, making this ideal for casual gatherings where dietary preferences vary.
Frequently Asked Questions
- → Can I use chicken thighs instead of chicken breasts?
Yes, boneless chicken thighs can be used. Ensure they are cooked to an internal temperature of 165°F for the best results.
- → What can I use if I don't like quinoa?
You can substitute quinoa with couscous, rice, or even mixed greens for a lighter variation.
- → How do I store leftovers for this dish?
Store the components separately in airtight containers in the refrigerator for up to four days. Keep the dressing separate to maintain freshness.
- → Can I make this dish vegetarian?
Yes, skip the chicken and add more veggies or plant-based protein options like chickpeas or tofu for a vegetarian version.
- → What type of oil can I use for the marinade and dressing?
You can use olive oil, avocado oil, grapeseed oil, or any neutral oil of your preference.
- → How do I prevent the chicken from becoming tough?
Do not overcook the chicken. Grill it until the internal temperature reaches 165°F and allow it to rest before slicing.