Description
Indulge in the vibrant flavors of the Mediterranean with this Greek Chicken Bowl, a wholesome and satisfying meal perfect for any occasion. Featuring juicy grilled chicken, fluffy quinoa, and an array of fresh vegetables, this dish is topped with tangy feta cheese and olives, all drizzled with a zesty lemon herb dressing. Ready in just 28 minutes, this customizable bowl is not only delicious but also packed with nutrients, making it an ideal choice for lunch or dinner.
Ingredients
Scale
- 1 ½ cups uncooked quinoa
- 4 boneless, skinless chicken breasts
- ¼ cup olive oil
- Juice of 2 lemons
- 1 tablespoon honey
- 1 English cucumber, diced
- 4 Roma tomatoes, chopped
- 1 medium red onion, diced
- 1 cup crumbled feta cheese
- 1 cup pitted kalamata olives
- 1 garlic clove, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt, to taste
- Kosher pepper, to taste
Instructions
- Rinse quinoa and cook in a small saucepan with 2 cups water and a pinch of salt for 12–15 minutes until tender. Drain and set aside.
- In a jar or bowl, whisk together olive oil, lemon juice, honey, garlic, oregano, basil, salt, and pepper to create the dressing.
- Marinate chicken breasts in one-third of the dressing for at least 30 minutes.
- Grill marinated chicken over medium-high heat for 6–8 minutes on each side until fully cooked (internal temperature of 165°F).
- Assemble bowls by dividing quinoa among them and topping with sliced chicken, cucumber, tomatoes, red onion, feta cheese, and olives.
- Drizzle reserved dressing over each bowl before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 40g
- Cholesterol: 90mg