Description
This Greek Chicken Bowl is a fresh and flavorful meal featuring grilled chicken breasts marinated in a zesty lemon and herb dressing, served over fluffy quinoa and topped with crisp cucumbers, juicy tomatoes, red onion, feta cheese, and kalamata olives. Perfect for a quick and healthy weeknight dinner, it provides a balance of protein and vibrant Mediterranean flavors.
Ingredients
Marinade/Dressing
- 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)
Main Ingredients
- 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 of quinoa to a small saucepan with 2 cups of water and a generous pinch of kosher salt. Place over medium heat and simmer for 12-15 minutes, or until the quinoa is tender and water is absorbed. Drain any excess water if needed, then set the quinoa aside to cool.
- Prepare the Marinade/Dressing: 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 the dressing.
- Marinate the Chicken: Pour about one-third of the marinade over the 4 chicken breasts, tossing them to coat completely. Reserve the remaining marinade for use as a dressing later, ensuring it does not come into contact with the raw chicken.
- Grill the Chicken: Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken breasts for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Assemble the Bowls: Divide the cooled quinoa among four serving bowls. Top each bowl with grilled chicken, then add the diced English cucumber, chopped Roma tomatoes, and diced red onion.
- Add Toppings and Dressing: Sprinkle 1 cup of crumbled feta cheese and 1 cup of pitted kalamata olives evenly over the bowls. Drizzle the remaining reserved marinade over the bowls for a fresh, tangy finish.
Notes
- Ensure the marinade used on the chicken does not touch the reserved dressing to avoid contamination.
- Quinoa can be cooked a day in advance and refrigerated to save time.
- Feel free to substitute chicken breasts with chicken thighs for a juicier option.
- For an extra kick, add crushed red pepper flakes to the marinade.
- The bowls are great served cold or at room temperature, making them ideal for meal prep.
