Description
Flavorful Greek Chicken Bowls featuring grilled chicken, fresh veggies, and quinoa, topped with a zesty lemon-dijon dressing.
Ingredients
Scale
- 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)
- 1 ½ cups quinoa (uncooked)
- 4 chicken breasts (boneless, skinless)
- 1 English cucumber (diced)
- 4 Roma tomatoes (chopped)
- 1 red onion (medium, diced)
- 1 cup feta cheese (crumbled)
- 1 cup kalamata olives (pitted)
Instructions
- Prepare quinoa by adding 1 ½ cups to a small saucepan with 2 cups of water and a generous pinch of salt. Cook over medium heat for 12-15 minutes until tender, then drain if needed and set aside to cool.
- In a small jar, combine olive oil, juice from lemons, honey, lemon zest, minced garlic, oregano, basil, salt, and pepper. Shake until well mixed.
- Pour about one-third of the marinade over chicken breasts and toss to coat. Save the remaining marinade for later use as dressing.
- Grill chicken on a grill pan or outdoor grill at medium-high heat for about 6-8 minutes on each side until cooked through and reaching an internal temperature of 165F.
- Divide cooled quinoa into bowls. Layer with grilled chicken, diced cucumber, tomatoes, and red onion.
- Add crumbled feta and kalamata olives over each bowl. Drizzle with saved marinade for extra flavor.
Notes
For added crunch, consider keeping veggies cold while reheating chicken. Store leftovers in airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg