Description
A vibrant and healthy Greek Chicken Bowl recipe featuring marinated grilled chicken breasts served over fluffy quinoa with fresh vegetables, feta cheese, kalamata olives, and a zesty lemon oregano dressing.
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 the Quinoa: Add 1 ½ cups quinoa and 2 cups water with a pinch of salt to a small saucepan. Bring to a simmer over medium heat and cook for 15 minutes until tender. Drain if needed and set aside to cool.
- Prepare the Dressing/Marinade: In a small jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and kosher pepper. Stir vigorously to emulsify.
- Marinate the Chicken: Pour about one-third of the marinade over the chicken breasts and toss to coat evenly. Reserve the remaining marinade separately to use as the dressing, ensuring it does not touch raw chicken.
- Grill the Chicken: Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken breasts for 6 to 8 minutes per side until cooked through and internal temperature reaches 165°F.
- Assemble the Bowls: Divide the cooled quinoa among 4 bowls. Top each bowl with grilled chicken, diced English cucumber, chopped Roma tomatoes, and diced red onion.
- Add Cheese, Olives, and Dressing: Sprinkle 1 cup feta cheese and 1 cup kalamata olives over the bowls. Drizzle the remaining reserved dressing over the assembled ingredients before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Maple syrup can be used instead of honey for the dressing.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Any neutral oil like avocado or grapeseed oil can replace olive oil in the marinade.
- Avoid overcooking the chicken to keep it tender and juicy.
- Boneless chicken thighs can be used as an alternative to chicken breasts.
- For a vegetarian option, omit the chicken and increase the vegetables in the bowl.
- When meal prepping, keep the dressing separate until ready to serve to preserve freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 90 mg
