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A vibrant Greek chicken bowl with fresh vegetables and feta cheese

Zesty Greek Chicken & Quinoa Bowls

Enjoy a vibrant and healthy Zesty Greek Chicken & Quinoa Bowl, packed with marinated chicken, fresh vegetables, and a tangy homemade dressing. Perfect for a quick weeknight meal or meal prepping.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 bowls
Calories 450 kcal

Equipment

  • medium bowl
  • large skillet
  • whisk
  • meal prep containers or bowls

Ingredients
  

For the Chicken:

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Bowls:

  • 4 cups cooked quinoa or brown rice for the base
  • 2 cups chopped Romaine lettuce
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese

For the Dressing (optional, or use your favorite store-bought Greek dressing):

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions
 

Marinate the Chicken

  • Combine cubed chicken, 3 tbsp olive oil, 2 tbsp lemon juice, oregano, garlic powder, salt, and pepper in a bowl. Toss, cover, and refrigerate for at least 20 minutes.

Cook the Chicken

  • Heat a large skillet over medium-high heat. Cook marinated chicken for 5-7 minutes until cooked through and golden, or bake at 400°F (200°C) for 15-20 minutes. Set aside.

Prepare the Dressing (if making homemade)

  • In a small bowl, whisk together 1/4 cup olive oil, red wine vinegar, 1 tbsp lemon juice, oregano, Dijon mustard, salt, and pepper until well combined.

Assemble the Bowls

  • Divide cooked quinoa or rice among 4 individual meal prep containers or bowls. Arrange Romaine lettuce, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese over the quinoa/rice. Top each bowl with cooked Greek chicken. Drizzle with dressing just before serving, or store separately if prepping ahead.

Notes

For meal prepping, keep the dressing separate and add it right before eating to prevent ingredients from getting soggy.