The BEST Healthy Greek Chicken Bowls for Lunch (Easy Meal Prep)

 Bright, fresh, and bursting with Mediterranean flavor—this bowl is about to become your new lunchtime obsession. There’s something so satisfying about layers of fluffy quinoa, juicy grilled chicken, crisp cucumber, and briny kalamata olives all tucked into one colorful, nourishing dish. It’s the kind of meal that looks beautiful, tastes incredible, and leaves you feeling energized instead of weighed down.

This recipe fits perfectly into your rotation of Healthy Greek Bowl Recipes, especially when you need something simple yet impressive. Packed with lean protein and wholesome grains, these Healthy Greek Chicken Bowls deliver that perfect balance of fresh and hearty. They’re ideal Greek Chicken Bowls For Lunch, but honestly? They shine just as brightly at dinner.

While some people search for Greek Chicken Rice Bowls Healthy options or even a trending Chicken And Rice Bowl Yummly, this version swaps in quinoa for a boost of fiber and nutrients—without sacrificing that classic Mediterranean vibe. It’s one of those Mediterranean Chicken Bowls Healthy eaters rave about because it feels indulgent while staying clean and wholesome.

Planning meals ahead? This bowl doubles as a fantastic Meal Prep Mediterranean Chicken Salad idea. Prep the ingredients in advance, store them separately, and assemble when you’re ready for a quick, flavorful bite. Every spoonful brings together tender grilled chicken, crunchy veggies, and savory olives in a way that makes this the ultimate Healthy Greek Meal Bowl.

Whether you’re looking for a dependable Greek Bowl Recipe Chicken dish to simplify your week or just craving something fresh and vibrant, this bowl delivers big flavor with minimal fuss. Get ready to make space in your regular meal lineup—this one’s a keeper.

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The BEST Healthy Greek Chicken Bowls for Lunch (Easy Meal Prep)

⭐ 4.8 from 16 reviews
Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins
Yield: 4 servings | Category: Lunch, Dinner | Cuisine: Mediterranean

Ingredients

Lemon Herb Dressing & Marinade

• ¼ cup olive oil (avocado or another neutral oil works too)
• Juice of 2 fresh lemons
• 1 tablespoon honey (or maple syrup)
• ½ tablespoon freshly grated lemon zest
• 1 garlic clove, finely minced
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Bowls

• 1½ cups dry quinoa
• 4 boneless, skinless chicken breasts (about 2 pounds total)
• 1 English cucumber, chopped
• 4 Roma tomatoes, diced
• 1 medium red onion, finely chopped
• 1 cup crumbled feta cheese
• 1 cup pitted kalamata olives

Instructions

1. Cook the quinoa. Rinse the quinoa if desired, then combine it with 2 cups of water and a pinch of salt in a small pot. Bring to a gentle boil, reduce the heat, and let it simmer for 12–15 minutes, or until the grains are fluffy and tender. Drain any excess liquid if needed and allow it to cool.
2. Prepare the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, salt, and pepper until well blended.
3. Marinate the chicken. Pour about one-third of the dressing over the chicken breasts and coat evenly. Set aside the remaining dressing for serving, keeping it separate from the raw chicken.
4. Grill the chicken. Heat a grill pan or outdoor grill to medium-high. Cook the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let it rest before slicing.
5. Assemble the bowls. Spoon the cooled quinoa into four bowls. Layer with sliced grilled chicken, cucumber, tomatoes, and red onion. Sprinkle with feta and olives, then drizzle with the reserved dressing.

Notes

• Store leftovers in a sealed container in the refrigerator for up to 4 days.
• Keep the dressing separate if preparing ahead for meal prep.
• Avoid overcooking the chicken to keep it tender and juicy.
• Boneless chicken thighs can be substituted if preferred.
• For a vegetarian version, skip the chicken and add extra vegetables or plant-based protein.