Greek Chicken Harvest Bowl with Pomegranate and Feta
A wholesome and colorful Greek harvest bowl layered with juicy grilled chicken, roasted autumn veggies, pomegranate seeds, feta cheese, and fresh herbs. It’s sweet, savory, and tangy — the perfect Mediterranean-style comfort bowl for fall and winter.
Prep time: 20 minutes
Cook time: 25 minutes
Total: 45 minutes
Servings:2–3
Ingredients
For the Greek Chicken:
2 chicken breasts (or thighs)
2 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, minced
1 tsp dried oregano
¼ tsp thyme
Salt & pepper, to taste
For the Roasted Veggies:
1 cup cubed sweet potatoes
1 cup Brussels sprouts, halved
1 tbsp olive oil
Salt & pepper, to taste
Pinch of paprika or dried rosemary
For the Bowl Base:
1 cup cooked quinoa, farro, or couscous
1 tbsp olive oil
Juice of ½ lemon
Pinch of salt
For the Toppings:
¼ cup crumbled feta cheese
¼ cup pomegranate seeds
2 tbsp toasted walnuts or pistachios, chopped
Fresh parsley or mint, chopped
Optional drizzle: balsamic glaze or Greek yogurt lemon dressing
Instructions
1. Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
Add chicken, coat well, and marinate for 30 minutes to 2 hours in the fridge.
2. Roast the Vegetables
Preheat oven to 400°F (200°C).
Toss sweet potatoes and Brussels sprouts with olive oil, salt, pepper, and paprika.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden.
3. Cook the Chicken
Heat a grill pan or skillet over medium heat.
Cook chicken 4–5 minutes per side, until golden brown and fully cooked (internal temp 165°F / 74°C).
Let rest for 5 minutes, then slice thinly.
4. Prepare the Base
Toss cooked quinoa, couscous, or farro with olive oil, lemon juice, and salt.
Divide among serving bowls.
5. Assemble the Harvest Bowls
Layer each bowl with roasted veggies and sliced chicken.
Sprinkle with feta cheese, pomegranate seeds, and nuts.
Garnish with parsley or mint and drizzle with balsamic glaze or a creamy dressing.
Optional Greek Yogurt Lemon Dressing
Whisk together:
¼ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
½ tsp honey or maple syrup
½ tsp dijon mustard
Salt & pepper, to taste
→ Drizzle over the bowl before serving for a creamy, tangy finish.
Chef’s Tips
Make it vegetarian: Replace chicken with roasted chickpeas or halloumi.
Add greens: Toss in baby spinach or kale for extra freshness.
Use real Greek feta: The creamy brined kind adds authentic flavor.
For more crunch: Add roasted pumpkin seeds or crispy pita chips.
Frequently Asked Questions
Q1: Can I make this ahead?
Yes! Prepare all components ahead and assemble when serving. Keeps for up to 3 days refrigerated.
Q2: Can I use another fruit?
Yes — try dried cranberries, roasted apples, or figs as alternatives.
Q3: What can I pair it with?
Serve with warm pita bread, tzatziki, or a simple Greek salad on the side.
Nutritional Information
Calories: 540 kcal
Protein: 37 g
Fat: 23 g
Carbs: 45 g