Greek Chicken Bowl
A vibrant and wholesome meal featuring grilled chicken, fluffy quinoa, and a colorful array of fresh vegetables, perfect for any weeknight dinner or family gathering.
Ingredients
For the marinade
- ¼ cup olive oil (or avocado oil) This rich oil will provide a flavorful base for your marinade.
- 2 units lemons (juiced) Adds a refreshing tang to the dish.
- 1 tablespoon honey Balances the acidity of the lemon juice.
- ½ tablespoon lemon zest Enhances the freshness of the entire bowl.
- 1 clove garlic (minced) Lends a punch of flavor to the marinade.
- 2 teaspoons dried oregano A classic herb in Mediterranean cooking.
- 1 teaspoon dried basil Adds a sweet, slightly minty flavor.
- to taste Kosher salt Essential seasoning.
- to taste Kosher pepper Essential seasoning.
Main ingredients
- 1 ½ cups quinoa (uncooked) Serves as a healthy base.
- 4 units chicken breasts (boneless, skinless) The main protein source.
- 1 unit English cucumber (diced) Adds a refreshing crunch.
- 4 units Roma tomatoes (chopped) Brings vibrant colors and nutrition.
- 1 medium red onion (diced) Adds depth and sweetness.
- 1 cup feta cheese (crumbled) A traditional Mediterranean addition.
- 1 cup kalamata olives (pitted) Adds briny richness.
Instructions
Prepare the quinoa
- Add 1 ½ cups of quinoa to a small saucepan along with 2 cups of water and a generous pinch of salt. Place over medium heat and simmer for approximately 12-15 minutes until tender and fluffy.
- Once cooked, drain if necessary, and set aside to cool.
Prepare the marinade
- In a small jar, combine the marinade ingredients: 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, and season with Kosher salt and pepper.
- Stir vigorously to emulsify and mix the ingredients.
Marinate the chicken
- Pour about one-third of the marinade over the 4 chicken breasts in a bowl, ensuring they are fully coated.
- Reserve the remaining marinade to use as dressing later, keeping it separate from the raw chicken.
Grill the chicken
- Heat a grill pan or outdoor grill over medium-high heat.
- Add the marinated chicken breasts and grill for about 6-8 minutes on each side or until cooked through with an internal temperature of 165°F (75°C).
Assemble the bowls
- Divide the cooled quinoa evenly among 4 serving bowls.
- Slice the grilled chicken and arrange on top of the quinoa.
- Scatter the diced cucumber, chopped tomatoes, and diced red onion over the chicken.
- Sprinkle with crumbled feta cheese and kalamata olives, and drizzle with the reserved dressing.
Notes
For added flavor, marinate the chicken for several hours or overnight. Customize your bowl with additional veggies or grains as desired. Consider pairing with warm pita bread and hummus for a fulfilling meal.