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A close-up of a Greek Chicken Bowl with quinoa, sliced grilled chicken, tomatoes, cucumbers, red onion, olives, and feta cheese.

Greek Chicken Bowls: Easy Clean Eating Meal Prep

Enjoy these flavorful and healthy Greek Chicken Bowls, perfect for meal prepping and clean eating. This recipe combines grilled chicken, fresh vegetables, and a zesty lemon-herb dressing for a satisfying and nutritious meal.
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Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings: 4 bowls
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 the 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, or 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, coating them completely. 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 the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165F.
  5. Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and chopped vegetables (cucumber, tomatoes, red onion).
  6. Add the feta cheese and 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 substitute maple syrup for 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 the chicken and add more vegetables. If meal prepping, store the dressing separately until ready to serve.

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