![- 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, thinly sliced - ½ cup Kalamata olives, pitted and sliced - 1 cup crumbled feta cheese - ¼ cup fresh parsley, chopped - 2 tablespoons lemon juice When I create Easy Greek Chicken Bowls, I focus on fresh, tasty ingredients. Each item brings something special to the mix. The chicken is the star. I use boneless, skinless breasts for a lean option. Olive oil adds richness and flavor. Dried oregano and garlic powder give it that classic Greek taste. Seasoning with salt and pepper is key. You want to enhance the natural flavors without overpowering them. Quinoa serves as a hearty base. It’s packed with protein and good for your health. Cherry tomatoes and cucumber add a fresh crunch. The red onion gives a nice bite. Kalamata olives bring a salty, briny flavor that balances the dish. Feta cheese adds creaminess and tang. I love using crumbled feta for its rich taste. It makes the bowls more filling and nutritious. Fresh parsley brightens the dish with a pop of color and flavor. The lemon juice at the end ties everything together. It adds a zesty finish that wakes up the taste buds. For the full recipe, check out the link provided. To start, preheat your grill or grill pan over medium-high heat. This step is key to getting nice grill marks and a great flavor. While it heats, prepare the chicken. In a small bowl, mix 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and some salt and pepper. Rub this mixture all over the chicken breasts. Make sure they are well coated. This will add a lot of flavor. Once your grill is hot, place the chicken on it. Grill for about 6-7 minutes on each side. You want the internal temperature to reach 165°F (75°C) to ensure it’s fully cooked. After grilling, remove the chicken and let it rest for 5 minutes. This helps keep it juicy and tender. While the chicken rests, it’s time to mix the vegetables with the quinoa. In a large bowl, combine 1 cup of cooked quinoa, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and lemon juice. Toss gently to combine all the ingredients. Now, slice the grilled chicken into thin strips. To build your bowls, start with a base of the quinoa mixture. Then, top it with the sliced chicken. For a beautiful presentation, serve in wide bowls and sprinkle extra parsley on top. A lemon wedge on the side adds brightness and flavor. For the full recipe, refer to the earlier section. To grill chicken well, start with even pieces. Cut the chicken breasts into uniform sizes. This helps them cook at the same rate. Always preheat your grill to medium-high. This step ensures a nice sear. For juicy chicken, marinate it for at least 30 minutes. The olive oil and spices in the marinade help keep the chicken moist. Grill it for about 6-7 minutes on each side. Use a meat thermometer to check for doneness. The chicken should reach 165°F (75°C). Let it rest for 5 minutes before slicing. This lets the juices redistribute. Cooking quinoa is simple. Rinse it well before cooking to remove any bitterness. Use two cups of water for every cup of quinoa. Bring it to a boil, then reduce to low heat. Cover and let it simmer for about 15 minutes. Once the water absorbs, fluff it with a fork. If you want to swap quinoa, try brown rice or couscous. Both make great bases for your bowls. They cook similarly and have a nice texture. For extra flavor, add herbs and spices. Fresh oregano or dill can elevate your dish. You can also mix in cumin for a warm taste. Homemade dressings make a big difference. A simple lemon vinaigrette works well. Just mix lemon juice, olive oil, salt, and pepper. You can also try a yogurt-based dressing for creaminess. This adds a nice contrast to the fresh veggies. For the complete recipe, check out the [Full Recipe]. {{image_2}} You can swap chicken for shrimp or tofu in these bowls. Shrimp cooks fast and adds a nice flavor. Just grill or sauté it for a few minutes. Tofu is great for a vegetarian option. Press it to remove water, then marinate it like chicken. It will soak up all the tasty flavors. Feel free to use different vegetables based on what you have. Bell peppers, zucchini, or spinach can add color and taste. You can also switch feta with other cheeses like goat cheese or ricotta. Each cheese brings a unique touch to your dish. Homemade Greek dressings are easy to make and tasty. Mix olive oil, lemon juice, and herbs for a fresh flavor. You can also try yogurt-based dressings. They are creamy and add a nice tang. Just mix plain yogurt with herbs and garlic for a quick dip. For the full recipe, check out the Easy Greek Chicken Bowls. To store leftover Greek chicken bowls, let them cool first. Place them in an airtight container. This keeps the flavors fresh. I recommend using glass or BPA-free plastic containers. These materials are safe and easy to clean. If you want to freeze your Greek chicken bowls, follow these steps: 1. Cool Down: Ensure the bowls are completely cool. 2. Portion Out: Divide into single servings for easy meals later. 3. Wrap Well: Use freezer-safe bags or containers to prevent freezer burn. For thawing, move the bowls to the fridge overnight. Reheat them in the microwave or on the stove until hot. In the fridge, your Greek chicken bowls last about 3-4 days. If you freeze them, they stay good for about 2-3 months. Always check for any changes in smell or color before eating. Keeping track of your food helps reduce waste and makes meal prep easy. You can find the Full Recipe above for step-by-step instructions. Yes, you can make these bowls ahead. Meal prep helps save time. Cook the chicken and quinoa in advance. Store them in separate containers. Mix the veggies and cheese just before serving. This keeps everything fresh. You can enjoy your Greek chicken bowls all week. Meal prep tips: - Grill extra chicken for future meals. - Cook a big batch of quinoa. - Chop veggies and store them in the fridge. - Use airtight containers to keep everything fresh. Making this recipe gluten-free is easy! Quinoa is already gluten-free. Just avoid any gluten-containing ingredients. For the dressing, check labels on the olive oil and lemon juice. Most are gluten-free, but it’s good to verify. Gluten-free ingredient alternatives: - Use gluten-free grains like brown rice if you prefer. - Substitute regular feta with a gluten-free brand. - Check that your olives are gluten-free as well. Pairing sides with Greek chicken bowls enhances the meal. Fresh salads work great. A simple Greek salad adds crunch and flavor. You can also serve roasted veggies on the side. They add color and nutrition. Suggestions for complementary side dishes: - Tzatziki sauce for a refreshing dip. - Pita bread, if you're not avoiding gluten. - A simple cucumber salad with olive oil and vinegar. - Roasted red peppers for extra flavor. For the Full Recipe, you can refer back to the ingredients and steps for a delicious meal. You’ve learned how to make Easy Greek Chicken Bowls from scratch. We covered the ingredients, cooking steps, and helpful tips. You can adjust flavors, swap ingredients, and store leftovers with ease. Enjoy experimenting with variations and making this dish your own. Remember, cooking should be fun and simple. Take these tips to create your perfect meal!](https://pureeatsnow.com/wp-content/uploads/2025/06/9c38cc56-d1ca-4c54-aafd-75ada5d25130-250x250.webp)
Easy Greek Chicken Bowls
Delight your taste buds with these Easy Greek Chicken Bowls! This vibrant dish is packed with juicy grilled chicken, nutrient-rich quinoa, and fresh veggies, all topped with crumbled feta and a zesty lemon dressing. Perfect for a quick lunch or dinner, these bowls are not just healthy but also bursting with flavor. Click through to discover the full recipe and make mealtime a delicious adventure!