Description
A vibrant Greek Chicken Bowl featuring grilled marinated chicken breasts served over fluffy quinoa, topped with fresh cucumbers, tomatoes, red onion, kalamata olives, and crumbled feta cheese, all drizzled with a zesty lemon and oregano dressing.
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 red onion, medium, diced
- 1 cup feta cheese, crumbled
- 1 cup kalamata olives, pitted
Instructions
- Cook Quinoa: Add 1 ½ cups quinoa to a small saucepan with 2 cups water and a generous pinch of salt. Bring to a simmer over medium heat and cook for 15 minutes or until tender. Drain if needed and 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 kosher pepper. Stir vigorously to emulsify.
- Marinate Chicken: Pour about one-third of the dressing over the chicken breasts and toss to coat evenly. Reserve the remaining dressing for serving, ensuring it does not contact raw chicken.
- Grill Chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 8 minutes per side or until the internal temperature reaches 165°F and the chicken is cooked through.
- Assemble Bowls: Divide the cooled quinoa among 4 bowls. Top with grilled chicken, diced cucumber, chopped tomatoes, diced red onion, crumbled feta, and kalamata olives.
- Dress and Serve: Drizzle the reserved dressing over the bowls just before serving.
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.
- Use any neutral oil such as avocado or grapeseed oil in place of olive oil.
- Ensure chicken is cooked to an internal temperature of 165°F to ensure safety.
- Do not overcook chicken to avoid toughness.
- Boneless chicken thighs can be used as an alternative to breasts.
- For a vegetarian option, omit chicken and increase the quantity of vegetables.
- When meal prepping, keep dressing separate until ready to serve to keep ingredients fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 90 mg
