Greek Chicken Bowl
A vibrant bowl filled with grilled chicken, quinoa, fresh vegetables, feta cheese, and a zesty lemon dressing, perfect for any meal.
Ingredients
For the marinade
- ¼ cup olive oil (or avocado oil) Use as preferred
- 2 pieces lemons (juiced) Juice required for marinade
- 1 tablespoon honey For added sweetness
- ½ tablespoon lemon zest Adds aromatic flavor to marinade
- 1 clove garlic (minced) For flavor
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- to taste Kosher salt
- to taste Kosher pepper
For the bowl
- 1 ½ cups quinoa (uncooked) Base of the bowl
- 4 pieces chicken breasts (boneless, skinless) Main protein
- 1 piece English cucumber (diced) Fresh vegetable
- 4 pieces Roma tomatoes (chopped) Fresh vegetable
- 1 medium red onion (diced) Fresh vegetable
- 1 cup feta cheese (crumbled) For creamy texture
- 1 cup kalamata olives (pitted) Adds flavor
Instructions
Cooking the Quinoa
- In a small saucepan, add 1 ½ cups of quinoa and 2 cups of water with a pinch of salt. Bring to a simmer and cook for 12-15 minutes until tender. Cool and set aside.
Preparing the Marinade
- In a jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons oregano, and 1 teaspoon basil. Season with salt and pepper; shake to emulsify.
Marinating the Chicken
- Pour one-third of the marinade over 4 chicken breasts, coating thoroughly. Reserve the rest for later.
Grilling the Chicken
- Preheat grill pan or outdoor grill to medium-high heat. Grill the marinated chicken for 6-8 minutes on each side until cooked through (165°F/74°C). Rest for a few minutes.
Assembling the Bowls
- Divide cooled quinoa among four bowls. Top with grilled chicken, diced cucumber, chopped tomatoes, and diced red onion.
Finishing Touch
- Sprinkle with crumbled feta and olives. Drizzle with remaining marinade before serving.
Notes
Marinate chicken longer for better flavor. Consider using a meat thermometer for perfect cooking. Experiment with different grains or proteins.