Description
This Greek Chicken Bowl recipe features tender grilled chicken breasts marinated in a zesty lemon and herb dressing, served over fluffy quinoa with fresh cucumbers, tomatoes, red onions, feta cheese, and kalamata olives. A vibrant, healthy bowl that’s perfect for a nutritious lunch or dinner.
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 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 tender. Drain if needed, then 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 dressing over the chicken breasts and toss to coat completely. Reserve the remaining dressing for serving, ensuring it does not contact raw chicken.
- Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 8 minutes per side or until cooked through and the internal temperature reaches 165°F.
- Assemble the Bowls: Divide the cooled quinoa among 4 bowls. Top each with grilled chicken, diced cucumber, chopped tomatoes, and diced red onion.
- Add Toppings and Dressing: Sprinkle 1 cup crumbled feta cheese and 1 cup kalamata olives over the bowls. Drizzle with the reserved dressing before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Maple syrup can be substituted for honey if desired.
- Use any neutral oil such as avocado or grapeseed oil in place of olive oil.
- Ensure chicken is cooked to 165°F to guarantee safety and juiciness.
- Do not overcook chicken to avoid toughness.
- Boneless chicken thighs can be used as an alternative to breasts.
- For a vegetarian option, omit the chicken and add extra vegetables.
- If meal prepping, keep dressing separate until ready to serve to maintain freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 510 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 95 mg
