Description
This Greek Chicken Bowl recipe is a delightful mix of flavors and textures, featuring tender grilled chicken, fluffy quinoa, crisp vegetables, and a zesty dressing. Perfect for a healthy and satisfying meal!
Ingredients
Units
Scale
Dressing/Marinade
- 1/4 cup olive oil or avocado oil
- 2 lemons juiced
- 1 tablespoon honey
- 1/2 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 1/2 cups quinoa uncooked
- 4 chicken breasts boneless, skinless
- 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 quinoa, water, and salt to a saucepan. Simmer until tender, then set aside to cool.
- Prepare Dressing/Marinade: Combine all ingredients in a jar and emulsify.
- Marinate Chicken: Coat chicken in 1/3 of the marinade and grill until cooked.
- Assemble Bowls: Divide quinoa among bowls, top with chicken, veggies, feta, olives, and dressing.
Notes
- Store leftovers in the fridge for up to four days.
- Maple syrup can be used instead of honey.
- Ensure chicken reaches 165°F internal temperature.
- Use any oil like avocado or grapeseed.
- Avoid overcooking chicken for best texture.
- Variation: Use boneless chicken thighs for a twist.
- For a vegetarian option, omit chicken and add more veggies.
- If meal prepping, store dressing separately until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 8g
- Sodium: 840mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg
