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
- 1/4 cup red onion, diced
- 1/4 cup pitted kalamata olives
- 1/4 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
