Go Back
–+ servings
A vibrant bowl of Greek Chicken Bowls featuring grilled chicken, quinoa, tomatoes, cucumbers, red onion, olives, and feta cheese.

Greek Chicken Bowls: Easy Clean Eating Meal Prep

Create delicious and healthy Greek Chicken Bowls for easy meal prep. This recipe features grilled chicken, fresh vegetables, quinoa, and a zesty lemon-oregano dressing, perfect for busy individuals and families seeking clean eating options.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Gluten-Free, Main Course
Cuisine: American, Greek, Mediterranean
Calories: 830
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing/Marinade
  • 1/4 cup olive oil or avocado oil
  • 2 lemons juiced
  • 1 tablespoon honey
  • 1/2 tablespoon lemon zest
  • 1 clove garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Kosher salt to taste
  • Kosher pepper to taste
Quinoa Bowls
  • 1 1/2 cups quinoa uncooked
  • 4 medium chicken breasts boneless and skinless, 32-ounces
  • 1 English cucumber diced
  • 4 Roma tomatoes chopped
  • 1 medium red onion diced
  • 1 cup feta cheese crumbled
  • 1 cup kalamata olives pitted

Equipment

  • Saucepan
  • Jar
  • Grill pan or outdoor grill

Method
 

  1. Add 1 1/2 cups quinoa to a small saucepan with 2 cups of water and a pinch of salt. Simmer over medium heat for 12-15 minutes until tender. Drain if needed and set aside to cool.
  2. In a small jar, combine all dressing/marinade ingredients: 1/4 cup olive oil, juice of 2 lemons, 1 tablespoon honey, 1/2 tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and kosher pepper. Stir vigorously to emulsify.
  3. Pour about 1/3 of the marinade over the 4 chicken breasts, tossing to coat. Reserve the remaining marinade for dressing, ensuring it does not touch the raw chicken.
  4. Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 6-8 minutes per side, or until cooked through and an internal temperature of 165F is reached.
  5. Divide the cooled quinoa among 4 serving bowls. Top with grilled chicken and prepped vegetables: chopped cucumber, diced tomatoes, and diced red onion.
  6. Add crumbled feta cheese and pitted kalamata olives to each bowl. Drizzle with the reserved dressing.

Nutrition

Calories: 830kcalCarbohydrates: 62gProtein: 65gFat: 37gSaturated Fat: 9gCholesterol: 178mgSodium: 1227mgPotassium: 1631mgFiber: 9gSugar: 10gVitamin A: 995IUVitamin C: 45mgCalcium: 307mgIron: 6mg

Notes

Store leftovers in an airtight container in the refrigerator for up to four days. You can use maple syrup instead of honey. Ensure chicken is cooked to 165 degrees Fahrenheit. Any neutral oil like avocado or grapeseed oil works. Avoid overcooking the chicken. Boneless chicken thighs can be used. For a vegetarian option, omit chicken and add more vegetables. If meal prepping, store dressing separately until ready to serve.

Tried this recipe?

Let us know how it was!