This Greek Chicken Bowl is a vibrant and wholesome meal that brings together tender grilled chicken, fluffy quinoa, and a medley of fresh vegetables. It's a delightful combination of flavors and textures that makes for a satisfying lunch or dinner.
Why You’ll Love This Recipe
- Flavorful: The marinade infuses the chicken with zesty lemon, aromatic herbs, and a hint of sweetness, creating a deliciously seasoned protein.
- Wholesome: Packed with nutrient-rich quinoa, fresh vegetables, and lean protein, this bowl offers a balanced and nourishing meal.
- Simple: With straightforward steps and common ingredients, this recipe is easy to prepare, making it perfect for busy weeknights.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- For the Marinade:
- Olive oil (or avocado oil)
- Juice and zest of 2 lemons
- Honey
- Minced garlic
- Dried oregano
- Dried basil
- Salt and pepper to taste
- For the Bowls:
- Uncooked quinoa
- Boneless, skinless chicken breasts (or thighs)
- Diced English cucumber
- Chopped Roma tomatoes
- Diced red onion
- Pitted kalamata olives
- Crumbled feta cheese
Directions
- Cook the Quinoa: In a saucepan, combine quinoa with water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 12-15 minutes until tender. Drain any excess water and set aside to cool.
- Prepare the Marinade: In a blender or jar, mix olive oil, lemon juice and zest, honey, minced garlic, oregano, basil, salt, and pepper until well combined.
- Marinate the Chicken: Place the chicken breasts in a bowl or zip-top bag. Pour one-third of the marinade over the chicken, ensuring it's well-coated. Reserve the remaining marinade for later use. Let the chicken marinate for at least 15 minutes.
- Grill the Chicken: Preheat a grill or grill pan over medium heat. Cook the marinated chicken for 6-8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let it rest before slicing.
- Assemble the Bowls: Divide the cooked quinoa among serving bowls. Top with sliced grilled chicken, diced cucumber, chopped tomatoes, red onion, kalamata olives, and crumbled feta cheese.
- Drizzle and Serve: Drizzle the reserved marinade over each bowl just before serving.
Servings and Timing
- Servings: 4
- Preparation Time: 5 minutes
- Cooking Time: 23 minutes
- Total Time: 28 minutes
Variations
- Protein Swap: Substitute chicken with grilled shrimp, tofu, or chickpeas for a different protein source.
- Grain Alternatives: Use brown rice, couscous, or farro instead of quinoa.
- Additional Toppings: Add sliced avocado, roasted red peppers, or a dollop of hummus for extra flavor and nutrition.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the chicken and quinoa in the microwave until warmed through. Assemble the bowls with fresh vegetables and drizzle with reserved marinade just before serving.
FAQs
What can I use instead of quinoa?
I can use brown rice, couscous, or farro as alternatives to quinoa in this recipe.
Can I prepare the marinade in advance?
Yes, I can prepare the marinade ahead of time and store it in the refrigerator for up to 3 days.
Is this recipe suitable for meal prep?
Absolutely. I can prepare the components in advance and assemble the bowls when ready to eat.
Can I make this dish vegetarian?
Yes, I can omit the chicken and add plant-based proteins like tofu or chickpeas.
How can I make the dish spicier?
I can add a pinch of red pepper flakes or a dash of hot sauce to the marinade for extra heat.
Conclusion
This Greek Chicken Bowl is a delightful fusion of Mediterranean flavors and wholesome ingredients. It's easy to prepare, customizable, and perfect for both quick meals and meal prep. Enjoy the fresh and vibrant taste of this nourishing dish!
Greek Chicken Bowl
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilled
- Cuisine: Greek
- Diet: Low Fat
Description
A wholesome Greek Chicken Bowl featuring grilled lemon-herb marinated chicken, quinoa, and fresh Mediterranean vegetables, perfect for a healthy meal.
Ingredients
- 2 tablespoons olive oil (or avocado oil)
- Juice and zest of 2 lemons
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup uncooked quinoa
- 1 pound boneless, skinless chicken breasts
- 1 English cucumber, diced
- 2 Roma tomatoes, chopped
- ¼ cup red onion, diced
- ¼ cup pitted kalamata olives
- ¼ cup crumbled feta cheese
Instructions
- In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat, and simmer for 12-15 minutes until tender. Drain any excess water and let cool.
- In a blender or jar, combine olive oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper. Blend until well mixed.
- Place chicken in a bowl or zip-top bag. Pour one-third of the marinade over it. Marinate for at least 15 minutes. Reserve the rest of the marinade.
- Heat a grill or grill pan over medium heat. Grill the chicken for 6-8 minutes per side, until fully cooked (165°F internal temp). Let rest, then slice.
- Divide quinoa into 4 serving bowls. Top each with sliced grilled chicken, cucumber, tomatoes, red onion, olives, and feta.
- Drizzle each bowl with the reserved marinade and serve immediately.
Notes
- Marinade can be made up to 3 days in advance and stored in the refrigerator.
- Leftovers can be refrigerated for up to 4 days in an airtight container.
- Can substitute chicken with tofu, chickpeas, or shrimp for variety.
- Add avocado or hummus for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 85mg
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