Greek Chicken Bowl (Printable Version)
Grilled chicken on quinoa with cucumber, tomatoes, red onion, feta and olives, finished with a zesty lemon-herb dressing.
# Ingredients:
→ Dressing/Marinade
01 -
¼ cup olive oil or avocado oil
02 -
2 lemons, juiced
03 -
1 tablespoon honey
04 -
½ tablespoon lemon zest
05 -
1 garlic clove, minced
06 -
2 teaspoons dried oregano
07 -
1 teaspoon dried basil
08 -
Kosher salt, to taste
09 -
Kosher pepper, to taste
→ Quinoa Bowls
10 -
1 ½ cups uncooked quinoa
11 -
4 boneless, skinless chicken breasts
12 -
1 English cucumber, diced
13 -
4 Roma tomatoes, chopped
14 -
1 medium red onion, diced
15 -
1 cup crumbled feta cheese
16 -
1 cup pitted kalamata olives
# Steps:
01 -
Combine quinoa with 2 cups of water and a generous pinch of salt in a small saucepan. Simmer over medium heat for 12-15 minutes until tender. Drain if needed, then set aside to cool.
02 -
In a small jar, combine olive oil, lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, salt, and pepper. Stir vigorously to emulsify.
03 -
Pour approximately 1/3 of the marinade over the chicken breasts and toss to coat completely. Reserve the remaining marinade for dressing, ensuring it doesn't contact the raw meat.
04 -
Heat a grill pan or outdoor grill to medium-high heat. Grill chicken for 6-8 minutes per side, until cooked through with an internal temperature of 74°C (165°F).
05 -
Divide the cooled quinoa among 4 serving bowls. Top with grilled chicken and prepared vegetables (cucumber, tomatoes, and red onion).
06 -
Add feta cheese and kalamata olives to each bowl. Drizzle with the reserved dressing and serve immediately.
# Notes:
01 -
For meal prep, prepare all components separately and assemble just before serving to maintain freshness.
02 -
The dressing doubles as both a marinade and finishing sauce for maximum flavor.