Description
A vibrant and healthy Greek Chicken Bowl featuring grilled marinated chicken breasts served over fluffy quinoa, topped with fresh cucumber, tomatoes, red onion, feta cheese, kalamata olives, and a zesty lemon herb dressing. Perfect for a nutritious and flavorful meal.
Ingredients
Scale
Dressing/Marinade
- ¼ cup olive oil or avocado oil
- 2 lemons, juiced
- 1 tablespoon honey
- ½ tablespoon lemon zest
- 1 garlic clove, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt, to taste
- Kosher pepper, to taste
Quinoa Bowls
- 1 ½ cups quinoa, uncooked
- 4 medium chicken breasts, 2 lbs 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
Instructions
- Cook quinoa: Add 1 ½ cups quinoa and 2 cups water with a pinch of salt to a small saucepan. Simmer over medium heat for 15 minutes or until quinoa is tender. Drain any excess water if needed, then set aside to cool.
- Prepare dressing/marinade: In a small jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and pepper. Stir vigorously to emulsify.
- Marinate chicken: Pour one-third of the dressing over the chicken breasts, tossing to coat evenly. Reserve the remaining dressing for drizzling later, ensuring it does not come in contact with raw chicken.
- Grill chicken: Heat a grill pan or outdoor grill to medium-high heat. Grill chicken for 8 minutes per side until cooked through and an internal temperature of 165°F is reached.
- Assemble bowls: Divide cooled quinoa among four bowls. Top with grilled chicken, diced cucumber, chopped tomatoes, and diced red onion.
- Add finishing touches: Sprinkle each bowl with 1 cup crumbled feta cheese and 1 cup pitted kalamata olives. Drizzle with the reserved dressing and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Maple syrup can be used as a substitute for honey in the dressing.
- Ensure chicken reaches 165°F to be safely cooked.
- Use any neutral oil like avocado or grapeseed oil if olive oil is unavailable.
- Avoid overcooking the chicken to keep it tender and juicy.
- Boneless chicken thighs can be used as an alternative to chicken breasts.
- For a vegetarian version, omit the chicken and increase the amount of vegetables.
- When meal prepping, keep the dressing separate until ready to serve to preserve freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 90 mg
