Description
Experience a burst of Mediterranean flavors with this Greek Chicken Bowl—a nutritious and vibrant meal perfect for any occasion. Combining juicy grilled chicken, fluffy quinoa, and a colorful array of fresh vegetables, each bowl is dressed in a zesty lemon herb dressing that ties it all together. Ideal for quick lunches or satisfying dinners, this dish is not only delicious but also customizable to suit your dietary preferences. Whether you prepare it for meal prep or as a delightful weeknight dinner, the Greek Chicken Bowl is sure to impress family and friends alike.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 ½ cups uncooked quinoa
- 1 English cucumber, diced
- 4 Roma tomatoes, chopped
- 1 medium red onion, diced
- 1 cup crumbled feta cheese
- 1 cup pitted kalamata olives
- ¼ cup olive oil (or avocado oil)
- Juice of 2 lemons
- 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
Instructions
- Rinse quinoa under cold water; combine with 2 cups of water and a pinch of salt in a saucepan. Bring to a simmer and cook for 12–15 minutes until tender.
- Whisk together olive oil, lemon juice, honey, minced garlic, oregano, basil, salt, and pepper to make the dressing.
- Marinate chicken breasts with one-third of the dressing for at least 30 minutes.
- Grill chicken on medium-high heat for 6–8 minutes per side until cooked through (165°F internal temperature).
- Assemble bowls with quinoa as the base; top with sliced grilled chicken, cucumber, tomatoes, red onion, feta cheese, and olives.
- Drizzle reserved dressing over each bowl before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg