Description
This Greek chicken bowl is exactly what you need for an easy lunch or dinner! Made with quinoa, fresh cucumber, kalamata olives, and grilled chicken breasts for a well-rounded Mediterranean-inspired 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 chicken breasts, boneless, skinless
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 the Quinoa:
- Add 1 ½ cups quinoa to a small saucepan with 2 cups of water and a generous pinch of salt.
- Place over medium heat and simmer for about 12-15 minutes or until the quinoa is tender.
- Once done, drain if needed, set aside, and allow it to cool.
Make the 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, and kosher salt and pepper to taste.
- Stir vigorously to emulsify.
Marinate the Chicken:
- Pour about 1/3 of the marinade over the 4 chicken breasts and toss to coat completely.
- Reserve the remaining marinade to use as dressing, ensuring it doesn’t touch the raw meat.
Grill the Chicken:
- Heat a grill pan or outdoor grill over medium-high heat.
- Add the chicken and grill for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F.
Assemble the Bowls:
- Divide the cooled quinoa among 4 serving bowls.
- Top each bowl with grilled chicken, diced cucumber, chopped Roma tomatoes, and diced red onion.
- Add 1 cup feta cheese and 1 cup kalamata olives evenly among the bowls.
- Drizzle with the remaining untouched dressing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can substitute honey with maple syrup.
- Ensure the chicken is cooked to an internal temperature of 165°F.
- Use any neutral oil, such as avocado or grapeseed oil, if desired.
- Avoid overcooking the chicken to keep it tender.
- Boneless chicken thighs can be used instead of chicken breasts.
- For a vegetarian option, skip the chicken and add more veggies.
- If meal prepping, store the dressing separately and mix it in just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 830 kcal
- Sugar: 10 g
- Sodium: 1227 mg
- Fat: 37 g
- Saturated Fat: 9 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.03 g
- Carbohydrates: 62 g
- Fiber: 9 g
- Protein: 65 g
- Cholesterol: 178 mg