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BEST Healthy Greek Chicken Bowl

BEST Healthy Greek Chicken Bowl

BEST Healthy Greek Chicken Bowl is your go-to for a vibrant, flavorful, and incredibly healthy meal, perfect for busy weeknights or meal prep. This easy-to-assemble bowl delivers all the deliciousness of your favorite Greek takeout without the unhealthy ingredients, making it a fantastic and satisfying option for a nutritious lunch or dinner.
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Prep Time 35 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Greek Chicken
  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Quinoa Base
  • 1 cup quinoa rinsed
  • 2 cups vegetable or chicken broth
Veggies
  • 1 cup cherry tomatoes halved
  • 1/2 English cucumber cucumber diced
  • 1/2 red onion red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/4 cup fresh parsley chopped
Lemon-Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons water or more, to reach desired consistency
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1 pinch black pepper
Optional Toppings
  • Crumbled feta cheese
  • Pepperoncini peppers
  • Hummus

Equipment

  • Medium Bowl
  • Fine mesh sieve
  • Medium saucepan
  • Large skillet or grill pan
  • Small bowl or jar

Method
 

  1. In a medium bowl, combine the chicken pieces with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Toss well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes while you prepare the other components, or up to 2 hours in the refrigerator.
    1.5 lbs boneless, skinless chicken thighs or breasts, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper
  2. While the chicken marinates, rinse the quinoa thoroughly under cold running water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa and 2 cups of broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
    1 cup quinoa, 2 cups vegetable or chicken broth
  3. Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and has a nice char. Remove from the skillet and set aside.
    1.5 lbs boneless, skinless chicken thighs or breasts
  4. While the chicken is cooking, prepare your fresh vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the Kalamata olives. Chop the fresh parsley for garnish.
    1 cup cherry tomatoes, 1/2 English cucumber cucumber, 1/2 red onion red onion, 1/2 cup Kalamata olives, 1/4 cup fresh parsley
  5. In a small bowl or a jar, whisk together the tahini, 2 tablespoons of lemon juice, extra virgin olive oil, minced garlic, salt, and pepper. Gradually add water, a tablespoon at a time, whisking continuously until you reach your desired creamy consistency. The dressing should be pourable but not too thin.
    1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 1-2 tablespoons water, 1 clove garlic, 1/4 teaspoon salt, 1 pinch black pepper
  6. Divide the cooked quinoa evenly among serving bowls. Top the quinoa with the cooked Greek chicken. Arrange the prepared cherry tomatoes, cucumber, red onion, and Kalamata olives around the chicken.
    1 cup quinoa, 1.5 lbs boneless, skinless chicken thighs or breasts, 1 cup cherry tomatoes, 1/2 English cucumber cucumber, 1/2 red onion red onion, 1/2 cup Kalamata olives
  7. Generously drizzle the Lemon-Tahini Dressing over each bowl. Sprinkle with fresh parsley. If desired, add crumbled feta cheese and pepperoncini peppers for extra flavor and tang. Serve immediately and enjoy your delicious BEST Healthy Greek Chicken Bowl!
    1/4 cup fresh parsley, Crumbled feta cheese, Pepperoncini peppers

Notes

Store components separately in airtight containers in the refrigerator for up to 3-4 days. Reheat chicken and quinoa gently, serve vegetables cold. Freezing is not recommended for raw vegetables.
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