Description
This Greek Chicken Bowl features tender grilled chicken breasts marinated in a zesty lemon-oregano dressing, served atop fluffy quinoa and fresh vegetables including cucumber, tomatoes, and red onion. It’s topped with tangy feta cheese and kalamata olives, making for a vibrant, healthy, and flavorful Mediterranean-inspired meal perfect for 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, skinless, 32 ounces)
- 1 English cucumber, diced
- 4 Roma tomatoes, chopped
- 1 medium red onion, diced
- 1 cup feta cheese, crumbled
- 1 cup kalamata olives, pitted
Instructions
- Cook the Quinoa: Add 1 ½ cups quinoa to a small saucepan with 2 cups water and a pinch of salt. Place over medium heat and simmer for 15 minutes or until quinoa is tender. Drain if necessary, then set aside to cool.
- Make 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 pepper. Stir vigorously to emulsify.
- Marinate the Chicken: Pour about one third of the dressing over the chicken breasts and toss well to coat. Reserve the remaining dressing separately for serving to avoid cross-contamination with raw meat.
- Grill the Chicken: Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken breasts for 8 minutes per side until fully cooked and internal temperature reaches 165°F.
- Assemble the Bowls: Divide cooled quinoa among 4 bowls. Top with grilled chicken, diced cucumber, tomatoes, and red onion.
- Add Cheese and Olives: Sprinkle each bowl with 1 cup crumbled feta cheese and 1 cup pitted kalamata olives.
- Finish with Dressing: Drizzle the remaining reserved dressing over the bowls and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Maple syrup can be used as a substitute for honey in the dressing.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Use any neutral oil such as avocado, grapeseed, or olive oil.
- Do not overcook chicken to avoid toughness.
- Boneless chicken thighs can be used instead of chicken breasts.
- For a vegetarian option, omit chicken and add more vegetables.
- If meal prepping, store the dressing separately until serving to keep ingredients fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 85 mg
