Greek Chicken Bowls

Introduction

Warm, lemony steam rises when you lift the lid on these Greek Chicken Bowls — bright citrus notes mingling with oregano and olive oil, the sweetness of cherry tomatoes, the cool snap of cucumber, and the comforting, nutty fluff of quinoa below. The chicken sears with a golden crust, giving a satisfying chew that contrasts with crisp vegetables and a silky dressing. Each bite hits a balanced spectrum: savory, tangy, fresh, and nourishing.

This recipe is the kind of dish that feels both indulgent and wholesome. It’s perfect for weeknight dinners when you want fast, wholesome fuel; for meal-prep lunches that still feel exciting on day three; and for informal gatherings where everyone can customize their bowl. If you love a Mediterranean-style plate that’s bright, simple, and crowd-pleasing, this is it — and if you want a different take for more inspiration, check a similar approach in this Greek Chicken Bowls guide.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 12–15 minutes (for chicken)
• Total Time: 30 minutes (including resting & assembly)
• Servings: 4 bowls
• Difficulty Level: Easy — great for beginner cooks and busy weeknights

Nutrition Highlights

Estimated nutrition per serving (1 of 4 bowls). Values are estimates calculated from USDA FoodData Central entries for skinless chicken breast, cooked quinoa, olive oil, and vegetables. For context on daily values and healthy-eating recommendations, see guidance from the Mayo Clinic.

• Calories: ~400 kcal
• Protein: ~31 g
• Carbohydrates: ~27 g
• Fat: ~19 g
• Fiber: ~4–5 g
• Sodium: ~300–400 mg (depends on how much salt you add)

Notes: These figures exclude optional tzatziki sauce. Nutrition will vary if you use rice instead of quinoa, add cheese (feta), or increase oil. Values are approximate and intended as a reliable estimate for planning meals.

Why You’ll Love It

This bowl hits several satisfying notes at once. The aroma of lemon and oregano combined with hot-seared chicken is instantly comforting; the colors and textures are joyful — tender chicken, springy quinoa, crisp cucumber, juicy tomatoes. It’s also a health-forward choice: high in lean protein, moderate in healthy fats from olive oil, and filled with fiber and phytonutrients from fresh vegetables. It’s ideal for meal prep (assemble fresh or pack components separately), for sharing a casual dinner with family, or for serving at a laid-back weekend brunch. If you value speed without sacrificing flavor, this recipe delivers.

How to Make Greek Chicken Bowls

Ingredients

• 1 lb (about 450 g) boneless skinless chicken breast
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 bell pepper (any color), diced
• 1 small red onion, thinly sliced
• 2 cups cooked quinoa (or cooked rice)
• 1/4 cup extra-virgin olive oil
• 1 lemon, juiced (about 2 tablespoons)
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Optional: crumbled feta, kalamata olives, or roasted red peppers
• Optional tzatziki sauce (serve on the side)

Substitutions & Add-ins

• Swap quinoa for 2 cups cooked brown or white rice.
• Use 1 tsp fresh oregano (chopped) in place of dried for brighter flavor.
• For a dairy-free bowl skip feta; for extra creaminess add a dollop of tzatziki.
• To make it spicy, add 1/4 teaspoon red pepper flakes to the dressing.

Method & Process

1. Season the chicken: Pat chicken dry and season both sides with salt, pepper, and 1/2 teaspoon dried oregano.
2. Cook the chicken: Heat a grill pan or skillet over medium-high heat with 1 tablespoon olive oil. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then slice thinly against the grain. Tip: use a meat thermometer to avoid overcooking.
3. Prepare the vegetables: In a large bowl, combine halved cherry tomatoes, diced cucumber, diced bell pepper, and thinly sliced red onion.
4. Make the dressing: In a small bowl, whisk together remaining olive oil, lemon juice, 1/2 teaspoon oregano, salt, and pepper. Taste and adjust acidity or salt as needed.
5. Toss the salad: Pour dressing over the vegetable mix and toss gently to combine. Avoid overmixing so vegetables retain crispness.
6. Assemble the bowls: Divide cooked quinoa or rice among four bowls. Top each with sliced chicken and a generous scoop of the dressed vegetables. Garnish with chopped parsley and optional feta or olives. Serve tzatziki on the side for dipping.
7. Serve immediately. If meal-prepping, pack components separately (quinoa, chicken, veggies, dressing) and combine before eating for best texture.

Practical tips:

• Let the chicken rest before slicing to preserve juiciness.
• If using raw quinoa, cook according to package directions and cool briefly before assembly.
• Taste the dressing before adding to the whole salad—lemon and salt levels can vary.

Serve It Up

• Classic bowl: Quinoa + chicken + dressed veggies + parsley. Serve with tzatziki and lemon wedges.
• Picnic-style: Spoon into large lettuce leaves for handheld wraps.
• Heartier option: Add a scoop of hummus or a sprinkle of crumbled feta and toasted pine nuts.
• Lighter snack: Make mini bowls with a smaller portion of quinoa and more salad for a low-carb bite.
• Beverage pairings: A crisp white wine (Sauvignon Blanc) or an iced herbal tea (mint or lemon) complements the flavors. Morning? This is also an energizing lunch to prep and enjoy with your afternoon coffee.

Keeping it Fresh

• Room temperature: Do not leave perishable components (cooked chicken, quinoa, dressed salad) at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C).
• Refrigeration: Store assembled bowls in airtight containers for up to 3 days. For best texture, store chicken and quinoa together but keep dressed vegetables separate if possible — they’ll stay crisper.
• Freezing: Cooked chicken can be frozen for up to 3 months; quinoa freezes well for up to 2 months. Avoid freezing the dressed vegetables — they’ll become watery. Thaw frozen chicken overnight in the fridge before reheating.

Chef’s Advice

• Best chicken cuts: Use boneless, skinless chicken breast for lean protein and even slicing. If you prefer juicier meat, boneless thigh fillets are excellent and forgiving.
• Browning matters: Pat chicken dry and preheat your pan until hot to get a caramelized exterior — that Maillard crust adds depth.
• Acid balance: Lemon juice brightens the bowl; add it slowly, tasting as you go. If it’s too sharp, whisk in a teaspoon of honey to round the flavor.
• Texture keys: Keep vegetables chunky enough to add crunch; thin-sliced onion gives bite without overpowering.

Creative Twists

• Mediterranean-Feta Twist: Add 1/2 cup crumbled feta and 1/3 cup chopped kalamata olives to the veggie mix for an intensely Greek profile.
• Vegan Bowl: Replace chicken with grilled marinated tempeh or roasted chickpeas, swap quinoa for farro or spelt, and serve with a dairy-free yogurt-cucumber sauce.
• Spiced Variation: Marinate chicken in a mix of smoked paprika, cumin, and lemon before cooking for a smoky Mediterranean twist.
• Grain Swap: Use cauliflower rice for a lower-carb option or bulgur for a chewy, nutty texture.

All Your Questions Answered

Q: Can I use rice instead of quinoa?
A: Yes — swap in 2 cups cooked rice (white, brown, or jasmine). Nutrition will change slightly (white rice raises carbs, brown rice adds fiber).

Q: How do I keep the quinoa from getting mushy when meal-prepping?
A: Cool quinoa quickly after cooking and store in an airtight container. Keep the dressing and vegetables separate until just before serving.

Q: Is this recipe freezer-friendly?
A: Freeze cooked chicken (sliced or whole) up to 3 months. Avoid freezing dressed vegetables; prepare a fresh batch when you reheat the chicken and grains.

Q: Can I use pre-cooked rotisserie chicken?
A: Absolutely — it’s a great shortcut. Shred or slice and reheat gently before assembling the bowls.

Q: How can I make this lower in fat?
A: Reduce olive oil to 2 tablespoons, skip feta, and increase lemon and herbs for flavor. Using grilled chicken breast keeps fat low.

Conclusion

These Greek Chicken Bowls are a dependable weeknight solution that never feels boring — fragrant, colorful, and endlessly adaptable. Try the classic version, then experiment with the variations above and share your tweaks. For another great take on Greek-style bowls, you might enjoy this Greek Chicken Bowls – Eat With Clarity, and if you’d like a richer, sauce-forward inspiration compare with these Chicken Tzatziki Bowls. – Half Baked Harvest.

If you try this recipe, leave a comment with your favorite substitutions and photos — I love seeing how readers make it their own.

Greek Chicken Bowls

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• Author: ollierecipegmail-com
• Total Time: 30 minutes
• Yield: 4 bowls 1x
• Diet: Healthy

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Description

Bright and nourishing Greek Chicken Bowls filled with seared chicken, fresh vegetables, and quinoa, all tossed in a zesty dressing.

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Ingredients

Scale 1x2x3x

• 1 lb (about 450 g) boneless skinless chicken breast
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 bell pepper (any color), diced
• 1 small red onion, thinly sliced
• 2 cups cooked quinoa (or cooked rice)
• 1/4 cup extra-virgin olive oil
• 1 lemon, juiced (about 2 tablespoons)
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Optional: crumbled feta, kalamata olives, or roasted red peppers
• Optional tzatziki sauce (serve on the side)

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Instructions

1. Pat chicken dry and season both sides with salt, pepper, and 1/2 teaspoon dried oregano.
2. Heat a grill pan or skillet over medium-high heat with 1 tablespoon olive oil. Cook chicken for 5–7 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice thinly against the grain.
3. In a large bowl, combine halved cherry tomatoes, diced cucumber, diced bell pepper, and thinly sliced red onion.
4. In a small bowl, whisk together remaining olive oil, lemon juice, 1/2 teaspoon oregano, salt, and pepper. Adjust acidity or salt as needed.
5. Pour dressing over the vegetable mix and toss gently to combine.
6. Divide cooked quinoa or rice among four bowls. Top each with sliced chicken and a generous scoop of the dressed vegetables. Garnish with chopped parsley and optional feta or olives. Serve tzatziki on the side.

Notes

Best chicken cuts: Use boneless, skinless chicken breast for lean protein. If you prefer juicier meat, boneless thigh fillets are excellent.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 6g
• Sodium: 350mg
• Fat: 19g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 5g
• Protein: 31g
• Cholesterol: 80mg