Greek Chicken Bowl

This delicious Greek Chicken Bowl is one of my favorite healthy bowl recipes.  It combines healthy ingredients and Mediterranean flavors for a casual meal that your whole family will love!

If you love a good casual meal in a bowl, you’ll love this Greek Chicken Bowl. It’s jam-packed with marinated chicken, quinoa tabbouleh, kale, garbanzo beans, Quick Pickled Onions, kalamata olives and feta cheese.

If you’re planning on making these chicken bowls to  have for lunch throughout the week, just prepare your ingredients ahead of time and store in the refrigerator in separate containers, then assemble the bowls just before serving.  

Chicken Bowl Recipe

Marinated Greek Chicken

The chicken for this Greek Chicken Bowl is marinated in this Italian salad dressing for about 30 minutes. The longer – the better, but if you’re short on time – 30 minutes will do. 

• Free-range chicken breasts or thighs
• Marinade (I use this Italian Salad Dressing for the marinade)

Marinade Recipe

• Red wine vinegar
• Dried oregano
• Dried basil
• Fresh lemon juice
• Garlic
• Extra-virgin olive oil

Quinoa Tabbouleh Recipe

• Cooked quinoa
• Fresh parsley and mint
• Cherry tomatoes (or baby heirloom or teardrop tomatoes)
• Scallions
• Persian cucumber
• Garlic
• Extra-virgin olive oil
• Fresh squeezed lemon juice

Pickled Onions Recipe

• Red onion
• Apple cider vinegar
• Sea salt
• Clover honey (you can use granulated sugar if you prefer)
• Dried bay leaf
• Peppercorns

Add-ins for this Greek Chicken Bowl

• Pickled onions
• Kale
• Garbanzo beans
• Feta cheese
• Kalamata olives

How to Make Greek Chicken

1. Make marinade.  Add the ingredients to a mason jar and seal the lid.  Shake well to blend.
2. Marinate chicken. Add the chicken to 1/2 cup marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes in the refrigerator. Or put everything in a plastic bag and seal.
3. Grill chicken. Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and add to the heated pan. Grill until the chicken is golden on the outside and cooked through, (about 5-7 minutes each side).
4. Slice chicken. Remove chicken from the pan and allow to rest for 5 minutes. Slice thickly and arrange in your bowl with the other ingredients.

How to Make Marinade

I just use my Italian Salad Dressing to marinate the chicken in for this Greek Chicken Bowl.  It turns out delicious and tender every time.

1. Mix ingredients. Add the vinegar, oregano, lemon juice, garlic and pepper in a medium bowl and whisk to combine the ingredients. In a slow stream, whisk in the olive oil. Better yet, add everything to a mason jar, seal the lid and shake to combine.
2. Refrigerate. This Italian dressing will keep in the refrigerator for up to a week.  When refrigerated, the olive oil in the dressing may solidify a bit. Just remove the dressing from the refrigerator for 10-15 minutes before using so you can whisk it or shake it to blend again.

How to Make Quinoa Tabbouleh

While the chicken marinates, I make the tabbouleh.

1. Cook the quinoa. Cooking quinoa according the package. (1/2 cup dried quinoa with 1 cups water – simmered for 15 – 20 minutes until quinoa is fluffy).
2. Combine ingredients. In a large bowl, combine the quinoa, parsley, mint, tomatoes, scallions and cucumber.
3. Mix dressing. In a separate small bowl, mix the olive oil, lemon juice, salt and pepper and mix well. 
4. Toss tabbouleh. Toss tabbouleh salad with the dressing.
5. Refrigerate. Refrigerate for an hour and serve chilled.

How to Make Quick Pickled Onions

I love love love pickled onions and this is a quick and easy method for making them.  

• In a medium size glass jar combine the vinegar, salt, honey,  bay leaf and peppercorns.
• Stir until the honey (or sugar) is dissolved.
• Add the onion. Place the lid on top of the jar and refrigerate for 1 hour before using.
• Drain onions before using.

Assemble Greek Chicken Bowl

• Evenly divide four bowls with the quinoa tabbouleh, chopped kale, cooked chicken, garbanzo beans, pickled onions, kalamata olives, and Feta cheese.  Garnish generously with fresh parsley and/or mint.
• Serve with tzatziki sauce or more Italian salad dressing for drizzling. 

Variations

• You can easily turn this Geek Chicken Bowl recipe into a vegetarian version by omitting the chicken for grilled zucchini, eggplant, onions and red pepper.  
• Serve with hummus and pita chips.

How to Make Healthy Bowl Recipes

The great thing about making healthy bowl recipes is they are artfully layered with delicious color, textures, flavors and nutritional properties. Get creative and have fun designing your favorite bowl recipe.  

• Base. Start with a base of cooked quinoa, brown rice, farro, or  bulgur.  
• Protein.  Add in some protein like chicken, turkey, salmon, hard-boiled or fried egg, or chickpeas, beans or lentils.  
• Vegetables. Toss in a pop of color with some vegetables like avocado, tomato, cucumber, beets, carrots, broccoli, lettuce or kale.  
• Garnish. Top things off with lots of fresh herbs, maybe a bit of crumbled cheese, a few olives, pesto, tzatziki sauce, nuts and seeds.  

More Healthy Chicken Dinner Recipes You’ll Love

• One-Pan Italian Chicken
• Easy Italian Chicken Skillet
• Taco Salad Bowl
• Mexican Style Shredded Chicken
• Mexican Avocado Chicken Burgers

Continue to Content

Print

Yield: 4 bowls

Greek Chicken Bowl

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

This delicious Greek Chicken Bowl is one of my favorite healthy bowl recipes.  It combines healthy ingredients and Mediterranean flavors for a casual meal that your whole family will love!

Ingredients

Grilled Chicken

• 4 free-range chicken breasts (or thighs)
• 1/2 cup of Italian marinade

Italian Salad Dressing Marinade

• 2-1/2 tablespoons red wine vinegar
• 1-1/2 tablespoons dried oregano
• 1 teaspoon dried basil
• 1 tablespoon fresh lemon juice, plus more to taste
• 2 garlic cloves, minced
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1-1/2 cups extra-virgin olive oil

Quinoa Tabbouleh

• 1 cup cooked quinoa
• 1 cup flat-leaf parsley, chopped (about 1 bunch)
• 2 tablespoons fresh mint, chopped
• 1 cup cherry, baby heirloom, or teardrop tomatoes, cut in half lengthwise
• 3 scallions, sliced - white and light green parts only
• 3/4 cup Persian cucumber, peeled, seeded, and chopped
• 2 cloves garlic, crushed and minced
• 1/2 cup extra-virgin olive oil
• 1/3 cup freshly squeezed lemon juice
• 1/2 teaspoon sea salt
• freshly ground black pepper to taste

Quick Pickled Onions

• 1 red onion, thinly sliced
• 3/4 cup apple cider vinegar
• 1 teaspoon sea salt
• 2 tablespoons clover honey (you can use granulated sugar if you prefer)
• 1 dried bay leaf
• 6 peppercorns

Add-ins to Greek Chicken Bowl

• 2 cups kale, lightly tossed in Italian dressing
• 1 15-ounce can low sodium garbanzo beans
• 1/2 cup pickled onions
• 1/2 cup Feta cheese, crumbled
• 1/2 cup kalamata olives
• fresh parsley and mint for garnish

Instructions

1. Add the chicken to the marinade in the shallow dish or sealed plastic baggie and evenly coat; cover and allow to marinade for 30 minutes in the refrigerator.
2. While chicken is marinating, prepare all of the other components of the bowl.
3. Heat a large grill pan or cast iron skillet over medium-high heat.
4. Remove the chicken from the marinade and add to the heated pan.
5. Grill until the chicken is golden on the outside and cooked through, (about 5-7 minutes each side).
6. Brush the chicken with any marinade left over in the bowl.
7. Remove chicken from the pan and allow to rest for 5 minutes.
8. Slice thickly and arrange in your bowl with the other ingredients.
9. Evenly divide four bowls with the quinoa tabbouleh, lightly dressed kale, cooked chicken, garbanzo beans, pickled onions, kalamata olives, and cheese.  Garnish generously with fresh parsley and/or mint.

For the Marinade

1. Add the ingredients for the marinade/dressing in a jar and shake to combine. Pour out 1/2 cup to use as the dressing for the kale, using the rest o use as the marinade.

For the Quinoa Tabbouleh

1. Cook the quinoa according the package. (1 cup dried quinoa with 2 cups water - simmered for 15=20 minutes until quinoa is fluffy).
2. After the quinoa has finished cooking and you've turned the heat off, add the minced garlic and put the lid back on the pot.
3. After the quinoa has cooled, you'll add it to the other ingredients.
4. In a large bowl, combine the parsley, mint, tomatoes, scallions, cucumber and apple.
5. In a separate small bowl, mix the olive oil, lemon juice, salt and pepper and mix well.
6. Add the cooled quinoa to the parsley mixture and toss.
7. Add the olive oil-lemon mixture to the tabbouleh salad and toss to coat well. Refrigerate for an hour and serve chilled.

For the Pickled Onions

1. In a medium size glass jar combine the vinegar, salt, honey, bay leaf and peppercorns.
2. Stir until the honey (or sugar) is dissolved.
3. Add the onion. Place the lid on top of the jar and refrigerate for 1 hour before using.
4. Drain the onions before using.
5. Or add the onions to the jar and in a separate jar mix the vinegar, salt, honey, bay leaf and pepper corns, then pour over the onions.

Notes

Variations

• You can easily turn this Geek Chicken Bowl recipe into a vegetarian version by omitting the chicken for grilled zucchini, eggplant, onions and red pepper.  
• Serve with hummus and pita chips.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1852Total Fat: 158gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 127gCholesterol: 119mgSodium: 2404mgCarbohydrates: 63gFiber: 13gSugar: 25gProtein: 52g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.