Description
This Greek Chicken Bowl recipe features juicy grilled chicken breasts marinated in a zesty lemon and oregano dressing, served over fluffy quinoa with fresh cucumber, tomatoes, red onions, kalamata olives, and crumbled feta cheese. It’s a flavorful and healthy Mediterranean-inspired meal that’s perfect for a wholesome 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 Quinoa: Add 1 ½ cups quinoa to a small saucepan with 2 cups water and a generous pinch of salt. Place over medium heat and simmer for 15 minutes or until quinoa is tender. Drain if needed, then set aside to cool.
- Prepare 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 Chicken: Pour about 1/3 of the marinade over the chicken breasts and toss to coat completely. Reserve the remaining marinade for dressing, ensuring it does not contact raw chicken.
- Grill Chicken: Heat a grill pan or outside grill over medium-high heat. Grill chicken for 8 minutes per side or until cooked through and internal temperature reaches 165°F.
- Assemble Bowls: Divide cooled quinoa among 4 bowls. Top each bowl with grilled chicken, diced cucumber, chopped tomatoes, and diced red onion.
- Add Feta and Olives: Sprinkle 1 cup crumbled feta cheese and 1 cup kalamata olives evenly over the bowls.
- Drizzle Dressing: Drizzle reserved dressing over the assembled bowls before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Maple syrup can be used as a substitute for honey in the dressing.
- Ensure chicken is fully cooked to 165°F for safety.
- Use any neutral oil such as avocado, grapeseed, or olive oil for the marinade.
- Avoid overcooking chicken to prevent toughness.
- Boneless chicken thighs can be used instead of breasts for a different texture.
- For a vegetarian version, omit chicken and add extra vegetables.
- When meal prepping, store dressing separately and add before serving to keep ingredients fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 95 mg
