Description
A vibrant and wholesome Greek Chicken Bowl featuring juicy grilled chicken, fluffy quinoa, crisp vegetables, tangy feta, and a zesty lemon-herb marinade. Perfect for a nutritious and satisfying 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
- Kosher salt and pepper to taste
- 1 cup uncooked quinoa
- 1 lb boneless, skinless chicken breasts
- 1 diced English cucumber
- 2 chopped Roma tomatoes
- 1/4 cup diced red onion
- 1/3 cup crumbled feta cheese
- 1/4 cup pitted kalamata olives
Instructions
- Rinse quinoa and cook it in a saucepan with water and a pinch of salt until tender. Let it cool.
- Whisk together olive oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper to make the marinade.
- Marinate chicken in one-third of the marinade for at least 15 minutes; reserve the rest as dressing.
- Grill the chicken over medium heat for 6–8 minutes per side until cooked through. Let rest and then slice.
- Assemble each bowl with quinoa, sliced chicken, cucumber, tomatoes, red onion, feta, and olives.
- Drizzle with reserved marinade and serve immediately.
Notes
- For a vegetarian version, use tofu, chickpeas, or roasted veggies.
- Try different grains like brown rice or cauliflower rice.
- Customize with extras like avocado, hummus, or roasted peppers.
- Refrigerate leftovers up to 4 days, storing components separately.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
