Description
Enjoy a vibrant and healthy Greek Chicken Bowl packed with tender grilled chicken, fluffy quinoa, crisp vegetables, and Mediterranean flavors, perfect for meal prep or a quick weeknight dinner.
Ingredients
- For the Marinade:
- 2 tablespoons olive oil (or avocado oil)
- Juice and zest of 1 lemon
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- For the Bowls:
- 1 cup quinoa, uncooked
- 2 boneless, skinless chicken breasts (or thighs)
- 1 English cucumber, diced
- 2 Roma tomatoes, diced
- ½ cup kalamata olives
- ¼ cup red onion, diced
- ½ cup feta cheese, crumbled
Instructions
- Cook the quinoa: Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then simmer for 12-15 minutes until tender. Fluff with a fork.
- Prepare the marinade: In a blender or jar, combine olive oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper. Blend or shake well.
- Marinate the chicken: Place the chicken in a bowl or zip-top bag and pour one-third of the marinade over it. Coat evenly and marinate for at least 30 minutes.
- Grill the chicken: Preheat a grill or grill pan over medium heat. Grill chicken for 6-8 minutes per side, until cooked through and internal temperature reaches 165°F (75°C).
- Assemble the bowls: Divide quinoa into four bowls. Top each with sliced grilled chicken, cucumber, tomatoes, kalamata olives, red onion, and feta cheese.
- Finish with dressing: Drizzle the remaining marinade over the bowls just before serving.
Notes
- Swap quinoa with brown rice or couscous for variety.
- Make it vegetarian by replacing chicken with roasted chickpeas or grilled vegetables.
- Store dressing separately if prepping in advance to keep veggies crisp.
- Optional toppings: avocado, roasted artichoke hearts, spicy Greek yogurt sauce.
