Description
This Healthy Greek Chicken Bowl is a vibrant and nutritious Mediterranean-inspired dish featuring tender grilled chicken breasts marinated in zesty lemon and herbs, served over fluffy quinoa with fresh cucumber, tomatoes, kalamata olives, and crumbled feta cheese. Perfect for an easy lunch or dinner that’s full of flavor and balanced nutrients.
Ingredients
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 / 32 ounces), boneless and skinless
- 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 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 until the quinoa is tender. Drain excess water if needed, then set aside to cool.
- Prepare the Dressing/Marinade: In a small jar, combine ¼ cup olive or avocado 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 4 boneless chicken breasts and toss to coat completely. Reserve the remaining dressing for later to use as salad dressing, ensuring it does not come into contact with raw chicken.
- Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Place the marinated chicken breasts on the grill and cook for 6-8 minutes per side until fully cooked and internal temperature reaches 165°F (74°C).
- Assemble the Bowls: Divide the cooked and cooled quinoa evenly among 4 bowls. Top each bowl with grilled chicken slices, diced cucumber, chopped Roma tomatoes, and diced red onion.
- Add Cheese and Olives: Sprinkle 1 cup of crumbled feta cheese and 1 cup of pitted kalamata olives over the bowls for a flavorful finish.
- Dress and Serve: Drizzle the reserved dressing over each bowl before serving for a bright and tangy Mediterranean touch.
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 the chicken is cooked to an internal temperature of 165°F for safety and juiciness.
- Any neutral oil such as avocado, grapeseed, or olive oil works well in the marinade.
- Do not overcook the chicken to avoid toughness; grilling times may vary slightly based on thickness.
- For a different flavor, boneless chicken thighs can be used instead of breasts.
- Vegetarian option: omit chicken and add more fresh vegetables or chickpeas for protein.
- If meal prepping, keep the dressing separate until ready to serve to preserve freshness.