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Let me tell you, there’s just something about a Greek Chicken Bowl that always feels like a little vacation in a bowl—even if I’m shuffling around my messy kitchen in slippers, madly searching for the feta cheese. Every Sunday, I do a little meal prep party for myself (sometimes with an assist from my always-hungry teenage daughter), and these Mediterranean-inspired bowls make me feel like I’m actually nailing the adulting thing. They’re fresh, cozy, packed with flavor, and fill you up without weighing you down. Plus, if you’re anything like me and crave a big old toss-everything-in-there salad situation, this one’s basically calling your name.
Why You’ll Love This
- Bulked up with protein-rich chicken breast and hearty quinoa, so you’ll stay full and happy for hours (no snack attacks at 3 PM!).
- All the zippy, craveable Mediterranean flavors—bright lemon, tangy tzatziki, briny feta cheese, crunchy cucumbers… I mean, yes please.
- Customizable! Pick your veggies, swap your grains—live your best bowl life.
- Meal prep superstar—these hold up so well for a quick work lunch or easy weeknight dinner.
- Just plain fun. Is it weird to call dinner fun? Oops, too late.
Ingredient Notes
Chicken breast: Go for boneless, skinless chicken breasts. You can totally use thighs for an even juicier bite (my husband 100% prefers thighs). If you’ve got leftover rotisserie chicken, you could even shred that in at the end for a shortcut.
Lemon, garlic & oregano: Classic Greek flavor makers. Don’t skip the lemon zest if you can—it’s serious bright-spot energy.
Quinoa: Adds a lovely nutty bite and lots of plant-based protein. You can sub brown rice, farro, cauliflower rice—honestly, whatever’s hanging out in your pantry.
Cucumbers & tomatoes: For the perfect Greek salad vibe. I love little grape or cherry tomatoes because they’re less messy, but go with what you like.
Kalamata olives: The salty, briny bite is my favorite part. My kids pick them out and secretly feed them to our dog (he’s obsessed?), so leave them out if olives aren’t your thing.
Red onion: Slice it thin! If raw onion is too much for you, quick-pickle it or just use a little.
Feta cheese: Tangy, creamy, and basically non-negotiable for me. Crumble extra on top for good luck.
Tzatziki sauce: You can use store-bought (no shame!), but homemade is so easy with Greek yogurt, cucumber, lemon, and dill. Get the kiddos to help—mine like to “taste-test” a little too much.
Fresh herbs (optional): Dill, parsley, or even mint add a pop of freshness. Bonus points if you remember to pick some up!
Step-by-Step Directions
1. Marinate the chicken. Don’t skip this! In a big bowl, combine a few tablespoons olive oil, the juice and zest of a lemon, minced garlic, dried oregano, salt, pepper, and a pinch of paprika if you like a teensy bit of warmth. Toss your chicken in, and let it soak—20 minutes or up to overnight in the fridge. (Whenever I actually remember to marinate overnight…magic.)
2. Cook your quinoa. Rinse it under cold water first (this keeps things from turning bitter—learned that one the hard way). Cook according to package directions—usually, you’ll simmer 1 cup quinoa with 2 cups water, cover, and let it get fluffy for about 15-18 minutes. Fluff with a fork and let it chill out a bit.
3. Grill or sauté the chicken. Heat a large skillet (or fire up your grill if it’s not covered in snow), and throw down your chicken breasts. Cook for 6-7 minutes per side, or until they get those beautiful golden brown edges and no longer look pink inside. Let them rest! I sneak little slices when no one’s looking.
4. Chop your vegetables. While your chicken’s resting, slice up the cucumbers, tomatoes, olives, and red onion. Dice, halve, sliver—however you like. I keep everything chunky because nobody here cares much for perfect tiny cubes.
5. Make your salad base. In a big bowl, toss together your quinoa, chopped veggies, and a splash of olive oil, lemon juice, and salt. Don’t forget a little cracked black pepper for good measure! (I always taste and adjust; it’s practically a chef requirement.)
6. Assemble your bowls—finally! Divide the quinoa salad between bowls. Top each one with juicy sliced chicken, a generous spoonful of tzatziki, crumbled feta, and a sprinkle of fresh herbs if you’re feeling fancy. A lemon wedge tucked on the side never hurt anybody.
7. Eat…and sigh with happiness! Seriously, there’s nothing like sitting down with a big Greek Chicken Bowl after a long day. I usually have mine with an iced tea, a pile of napkins, and a side of peace and quiet (ha, one can dream).
Optional Variations & Flavor Twists
Make it vegetarian: Swap the chicken for roasted chickpeas or even slices of grilled halloumi. Still super hearty!
Try different grains: Bulgur, couscous, or even a “salad” made entirely of chopped greens if you want a lower-carb version.
Add more veggies: Roasted zucchini, grilled bell peppers, or even artichoke hearts are fantastic. Whatever you’ve got lying around—toss it in! (Never met a veggie that didn’t want to party in a bowl like this.)
Spice it up: A sprinkle of crushed red pepper in the marinade or a drizzle of hot sauce over the top gives this bowl a little surprise kick.
Different sauce: I’m 100% loyal to tzatziki, but hummus or a lemon-tahini dressing works beautifully. Mix and match if you’re indecisive like me.
Pack it for on-the-go: Layer everything in a mason jar—quinoa and chicken first, then veggies, and tzatziki on the side. Shake it all up when you’re ready to eat! Instant lunch envy at the office.
Storage & Reheating Tips
These Greek Chicken Bowls were pretty much made for meal prep. I line up a few storage containers on Sunday nights, assemble everything but the tzatziki and the herbs, and pop them in the fridge. Here’s what I’ve learned over the years:
- Keep tzatziki and any fresh herbs on the side. Add them right before you eat for the freshest flavor and texture.
- Chicken and quinoa stay good in the fridge for up to 4 days. I’ll sometimes double the recipe just for sneaky late-night “snacks.”
- Microwave it? Sure. Just take out the feta and tzatziki, warm up the chicken and quinoa base for about a minute or so, then add the cold salad bits back in. It’s really forgiving.
- If you want to freeze the cooked chicken or quinoa, go ahead! Just know your veggies and dairy won’t love the deep freeze as much.
Got leftovers but running low on toppings? Roll everything up in a wrap with greens and call it a day. Breakfast, lunch, dinner—these bowls do it all.
Warm Goodbyes & Let’s Chat Greek Chicken!
So that’s my go-to Greek Chicken Bowl—equal parts healthy, craveable, and oh-so full of zesty, Mediterranean comfort. Whether you’re feeding picky eaters, meal-prepping for yourself, or just in need of something fresh that won’t have you in the kitchen all night, I hope these bowls find a regular spot in your rotation.
If you give this recipe a try, I’d love to hear what you think! Got a special ingredient swap, or a question as you go? Leave a note in the comments—let’s make this a big friendly community dinner table. And tell me: how much feta is too much feta? (Asking for a friend…)
Greek Chicken Bowl
Ingredients
- 1 lb chicken breast boneless, skinless
- 1 lemon zested and juiced
- 1 cup quinoa
- 1 cucumber
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives
- 1/4 red onion thinly sliced
- 1/2 cup feta cheese crumbled
- 1/2 cup tzatziki sauce
- fresh herbs dill, parsley, mint
Instructions
- Combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Marinate chicken for 20 minutes to overnight.
- Rinse quinoa and cook according to package instructions. Fluff with a fork.
- Cook chicken until golden brown and cooked through. Let it rest before slicing.
- Slice cucumbers, halve cherry tomatoes, and prepare other vegetables.
- Combine quinoa, vegetables, olive oil, lemon juice, salt, and pepper in a bowl.
- Divide salad base into bowls. Top with sliced chicken, tzatziki, feta, and herbs.
- Sit down and savor your Greek Chicken Bowl with a side of peace and quiet.
