The BEST Healthy Greek Chicken Bowl Recipe

I combined quinoa, crisp cucumber, kalamata olives, and simply grilled chicken into a Greek chicken bowl that uses one unexpected pantry staple, making it a standout example of Easy Mediterranean Diet Recipes.

I can’t stop telling people about this BEST Healthy Greek Chicken Bowl, it’s the one I turn to when I want something that tastes like effort but isn’t. Fluffy quinoa and juicy chicken breasts anchor the bowl, and somehow it manages to feel bright without being fussy.

I often include it in Mediterranean Diet Recipes and it’s become one of my favorite Healthy Bowls Recipes to throw into meal prep when life gets hectic. It’s honest food that sparks curiosity—people always ask what I did differently, and I never mind saying I kept it simple, then watching them go back for more.

Ingredients

• Quinoa: a whole grain high in protein and fiber, keeps you full longer
• Chicken breasts: lean protein for muscle repair, low fat when cooked simply
• Extra virgin olive oil: heart healthy fats, adds richness and savory mouthfeel
• Lemon juice: bright acidity, adds tang and helps balance rich flavors
• Cucumber: crisp hydrating veggie with fiber and a cool fresh crunch
• Cherry tomatoes: sweet and acidic, give vitamin C and a juicy pop
• Feta cheese: salty creamy tang, adds calcium and a savory salty bite
• Tzatziki or Greek yogurt: probiotic boost, tangy creaminess that lightens the bowl

Ingredient Quantities

• 1 cup quinoa
• 2 cups low sodium chicken broth or water
• 1 lb boneless skinless chicken breasts about 2 large ones
• 2 tbsp extra virgin olive oil divided
• 2 tbsp fresh lemon juice (about 1 lemon)
• 2 garlic cloves minced
• 1 tsp dried oregano
• 1 tsp kosher salt plus more to taste
• 1/2 tsp black pepper
• 1 medium English cucumber diced
• 1 pint cherry tomatoes halved
• 1/4 small red onion thinly sliced
• 1/2 cup pitted kalamata olives halved
• 4 oz feta cheese crumbled
• 1/4 cup fresh parsley chopped (or dill if you prefer)
• 1 tbsp red wine vinegar
• 1/2 cup tzatziki or 3/4 cup plain Greek yogurt

How to Make this

1. Rinse 1 cup quinoa in a fine mesh sieve until water runs clear, then combine with 2 cups low sodium chicken broth or water in a pot. Bring to a boil, reduce to low, cover and simmer 12 to 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork and let sit covered 5 minutes.

2. Meanwhile mix 1 tbsp of the extra virgin olive oil, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl. If the breasts are uneven, slice them in half horizontally or gently pound so they cook evenly.

3. Add the 1 lb boneless skinless chicken breasts to the marinade, coat well and let sit at least 15 minutes, or up to 2 hours in the fridge for more flavor.

4. Heat a grill or grill pan over medium high and brush or oil it with the remaining 1 tbsp olive oil. Grill the chicken about 6 to 8 minutes per side depending on thickness, until an instant read thermometer hits 165 F. Let the chicken rest 5 minutes, then slice against the grain.

5. While chicken grills, chop 1 medium English cucumber, halve 1 pint cherry tomatoes, thinly slice 1/4 small red onion, halve 1/2 cup pitted kalamata olives and chop 1/4 cup fresh parsley. Toss these veggies gently with 1 tbsp red wine vinegar and a pinch of salt and pepper to taste.

6. If using tzatziki use 1/2 cup, if using plain Greek yogurt use 3/4 cup. Stir a little chopped parsley into it and taste, add a pinch of salt or a splash of water to loosen if you like a thinner sauce. This is your creamy dressing.

7. Build the bowls: divide the quinoa between bowls, top with the marinated grilled chicken slices, then pile on the cucumber, tomatoes, red onion and olives. Crumble 4 oz feta cheese over everything and sprinkle the remaining parsley.

8. Dollop the tzatziki or yogurt sauce on top, give everything a final grind of black pepper and extra salt if needed, then serve. Quick tip: if the quinoa seems dry, heat a splash of the cooking liquid and stir it in, it makes the bowl way less chalky. Enjoy.

Equipment Needed

1. Fine mesh sieve for rinsing quinoa
2. Medium saucepan with lid
3. Fork for fluffing quinoa
4. Mixing bowl for the marinade and veggies
5. Measuring cups and measuring spoons
6. Grill or heavy grill pan
7. Tongs or a spatula for flipping the chicken
8. Instant read thermometer to check for 165 F
9. Cutting board and a sharp chef knife

FAQ

The BEST Healthy Greek Chicken Bowl Recipe Substitutions and Variations

• Quinoa: swap for couscous (1 cup dry couscous, 1 cup hot broth, quick 5 min soak), or brown rice (1 cup dry, 2 cups liquid, 40-45 min). If you want low-carb use riced cauliflower – no extra liquid, just sauté till tender.
• Chicken breasts: use boneless skinless thighs (same weight, cook a few minutes longer till 165°F), or for a vegetarian bowl use 2 cans drained chickpeas (roast or sauté with the same lemon garlic oregano mix).
• Feta cheese: goat cheese or ricotta salata both give a tangy salty bite (use equal amounts). If you need dairy-free, try crumbled marinated tofu or omit and add extra olives and lemon zest.
• Tzatziki / Greek yogurt: swap with plain yogurt mixed with 1/4 cup grated cucumber, 1 minced garlic clove and a squeeze of lemon, or use hummus for a creamier savory option (use equal amounts).

Pro Tips

1) Toast the quinoa first in a dry skillet until it smells nutty, then cook in hot broth if you can. It adds depth and cuts down on any grassy or bitter notes, and the grains end up fluffier.

2) Don’t overdo the lemon in the marinade for too long, cause acid can start to make the chicken texture a little mealy. If you need maximum flavor, 30 minutes to 2 hours is great, but if you want to marinate all day, cut the lemon back and add more later.

3) If you only have plain Greek yogurt, make a quick tzatziki style sauce by grating cucumber and squeezing out the water, then mixing it with garlic, dill or parsley, a little lemon zest and olive oil. Add a splash of water to loosen it right before serving so it doesn’t make the bowl soggy.

4) For make ahead meals keep everything separate. Store quinoa, sliced chicken, and the veggies in different containers. Reheat quinoa with a tablespoon or two of broth or the reserved cooking liquid so it doesn’t dry out, and warm the chicken gently in a low oven or skillet so it stays juicy.