Description
This Greek Chicken Bowl recipe features juicy grilled chicken breasts marinated in a zesty lemon and oregano dressing, served over tender quinoa with fresh vegetables, feta cheese, and kalamata olives. It’s a wholesome, flavorful meal perfect for a nutritious 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 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 1 ½ cups quinoa, 2 cups water, and a generous pinch of salt to a small saucepan. Bring to a simmer over medium heat and cook for 15 minutes or until quinoa is tender. Drain if needed, then set aside to cool.
- Prepare 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 kosher pepper. Stir vigorously to emulsify.
- Marinate the Chicken: Pour one-third of the dressing over the 4 chicken breasts and toss to coat evenly. Reserve the remaining dressing to use later as a salad dressing, ensuring it doesn’t contact the raw chicken.
- Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 8 minutes per side, or until internal temperature reaches 165°F. Remove and let rest briefly.
- Assemble the Bowls: Divide cooled quinoa among 4 bowls. Top each bowl with grilled chicken, diced cucumber, chopped Roma tomatoes, and diced red onion.
- Add Cheese, Olives, and Dressing: Sprinkle each bowl with 1 cup crumbled feta cheese and 1 cup kalamata olives. Drizzle the remaining dressing over the assembled bowls.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Maple syrup can be used instead of honey as a natural sweetener.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Use any neutral oil such as avocado, grapeseed, or olive oil for the dressing.
- Avoid overcooking the chicken to keep it tender and juicy.
- Boneless chicken thighs can be used as a substitute for chicken breasts.
- For a vegetarian option, omit the chicken and add extra vegetables.
- If meal prepping, keep dressing separate until serving to maintain freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 80 mg
