Can I make this Greek Chicken Bowl ahead of time?

Yes, and it’s a good meal prep recipe if you store it the right way. Keep the quinoa and chicken together if you like, but store the cucumbers, tomatoes, feta, olives, and dressing separately when possible. The vegetables stay better for about 3-4 days that way.

Can I use rice instead of quinoa?

You can, but this version is written for quinoa. If you use rice, cook it separately according to the package directions and let it cool before building the bowls. Warm rice is fine, but very hot rice can make the cucumber and tomatoes soften too quickly.

What can I use instead of chicken breasts?

Chicken thighs would work if you prefer darker meat. They usually need a little more time on the grill, so check the center with a thermometer and cook until they reach 165°F. Shrimp can also work with the same dressing, but it cooks much faster, usually just a few minutes per side.

How do I keep the chicken from drying out?

Even thickness helps a lot. If one end of the chicken breast is much thicker than the other, pound it gently before adding the marinade. Cook over medium-high heat, then stop once the center reaches 165°F. Rest it before slicing. That’s the part people rush, and it shows.

Can I use bottled lemon juice?

Fresh lemon juice tastes cleaner here. Bottled lemon juice can be a little harsh, especially since the dressing is poured over the finished bowl. You’re using the zest too, so fresh lemons make more sense for this recipe.

Greek Chicken Bowl: Fresh 30-Minute Dinner Made Easy

Description

A fresh Greek Chicken Bowl with lemon oregano grilled chicken, fluffy quinoa, crisp cucumber, Roma tomatoes, red onion, feta, kalamata olives, and a bright homemade dressing. It is filling, colorful, and practical for weeknight dinners or meal prep.

Ingredients

Scale

1 ½ cups quinoa
2 cups water
Kosher salt, to taste
4 medium chicken breasts
¼ cup olive oil
2 lemons, juiced
1 tablespoon honey
½ tablespoon lemon zest
1 garlic clove, minced
2 teaspoons dried oregano
1 teaspoon dried basil
Kosher pepper, to taste
1 English cucumber, chopped
4 Roma tomatoes, diced
1 red onion, diced
1 cup feta cheese
1 cup kalamata olives

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Instructions

Add the quinoa to a small saucepan with the water and a generous pinch of salt. Place over medium heat and simmer for 12-15 minutes, or until the quinoa is tender. Drain if needed, then set aside to cool.
Add the olive oil, lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, kosher salt, and kosher pepper to a small jar. Shake or stir vigorously until the dressing is blended.
Pour about one-third of the marinade over the chicken breasts and toss until fully coated. Reserve the remaining marinade separately to use as dressing, making sure it does not touch the raw chicken.
Heat a grill pan or outdoor grill over medium-high heat. Add the chicken and grill for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F.
Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken, chopped cucumber, diced Roma tomatoes, and diced red onion.
Add the feta cheese and kalamata olives to the bowls, then drizzle with the remaining untouched dressing before serving.

Notes

Keep the reserved dressing separate from the raw chicken marinade for food safety.
Use a meat thermometer and cook the chicken until the center reaches 165°F.
Let the chicken rest for a few minutes before slicing so it stays juicier.
For meal prep, store the dressing separately and add it right before serving.
If the red onion tastes too sharp, soak the diced onion in cold water for 10 minutes, then drain well.