Description
This Greek Chicken Bowl recipe is a delightful and nutritious meal that combines flavorful marinated grilled chicken with fresh vegetables, quinoa, feta cheese, and kalamata olives. It’s a perfect balance of protein, grains, and veggies in one bowl.
Ingredients
Scale
For the Marinade:
- 1/4 cup olive oil (or avocado oil)
- 2 lemons (juiced)
- 1 tablespoon honey
- 1/2 tablespoon lemon zest
- 1 garlic clove (minced)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt (to taste)
- Kosher pepper (to taste)
For the Bowl:
- 1 1/2 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
- Cook the Quinoa: Add the 1 1/2 cups quinoa to a small saucepan with 2 cups of water and a pinch of salt. Simmer for 12-15 minutes until tender. Drain if needed and set aside to cool.
- Prepare the Marinade: In a jar, combine olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, salt, and pepper. Mix well.
- Marinate the Chicken: Coat the chicken breasts with 1/3 of the marinade. Grill the chicken for 6-8 minutes per side until cooked through.
- Assemble the Bowls: Divide quinoa among 4 bowls. Top with grilled chicken, cucumber, tomatoes, and red onion. Add feta cheese and kalamata olives. Drizzle with the remaining dressing.
Notes
- You can customize the vegetables and add your favorites like bell peppers, avocado, or spinach.
- Adjust the seasoning in the marinade to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 100mg
Keywords: Greek Chicken Bowl, Grilled Chicken, Quinoa Bowl, Mediterranean Bowl
