Description
This Greek Chicken Bowl recipe features tender grilled chicken breasts marinated in a zesty lemon and herb dressing, served over fluffy quinoa and topped with fresh vegetables, feta cheese, and kalamata olives. It’s a vibrant and healthy meal perfect for lunch or dinner, combining Mediterranean flavors with wholesome ingredients.
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 medium chicken breasts, 2 lbs boneless and skinless, 32 ounces
- 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 quinoa: Add the 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 15 minutes or until the quinoa is tender. Drain if needed and set aside to cool.
- Prepare dressing/marinade: In a small jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and kosher pepper. Stir vigorously to emulsify.
- Marinate chicken: Pour about one-third of the dressing over the chicken breasts, tossing to coat them completely. Reserve the remaining dressing for serving, ensuring it does not touch raw meat.
- Grill chicken: Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken for 8 minutes per side or until fully cooked and internal temperature reaches 165°F.
- Assemble bowls: Divide the cooled quinoa evenly among 4 serving bowls. Top with grilled chicken and the diced vegetables: English cucumber, Roma tomatoes, and red onion.
- Add toppings and dressing: Sprinkle 1 cup crumbled feta cheese and 1 cup kalamata olives over the bowls. Drizzle the remaining untouched dressing on top before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- You may substitute maple syrup for honey in the dressing.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Any neutral oil like avocado or grapeseed oil can be used instead of olive oil.
- Do not overcook the chicken to keep it tender and juicy.
- Boneless chicken thighs can be used as an alternative to chicken breasts.
- For a vegetarian variation, omit the chicken and add extra vegetables.
- If meal prepping, keep the dressing separate until ready to serve to maintain freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 120 mg
