Description
This Greek Chicken Bowl recipe is a fresh and flavorful dish that combines juicy grilled chicken with tangy feta cheese, crisp vegetables, and zesty Mediterranean flavors. Perfect for a healthy and satisfying meal any day of the week!
Ingredients
Scale
For the Quinoa:
- 1 ½ cups quinoa (uncooked)
- 2 cups water
- Pinch of salt
For the Dressing/Marinade:
- ¼ cup olive 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
- Kosher pepper
Other Ingredients:
- 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 quinoa, water, and salt to a saucepan. Simmer for 12-15 minutes until tender. Drain if needed and set aside to cool.
- Prepare the Dressing/Marinade: Combine all dressing ingredients in a jar and emulsify.
- Marinate the Chicken: Coat chicken with a portion of the marinade and reserve the rest for dressing.
- Grill the Chicken: Grill chicken for 6-8 minutes per side until cooked through.
- Assemble the Bowls: Divide quinoa among bowls, top with chicken, cucumbers, tomatoes, and red onions.
- Final Touches: Add feta cheese, kalamata olives, and drizzle with reserved dressing.
Notes
- You can customize this bowl by adding additional veggies or a dollop of tzatziki sauce.
- For a vegetarian option, swap chicken with grilled tofu or chickpeas.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 95mg
Keywords: Greek Chicken Bowl, Mediterranean Bowl, Grilled Chicken Recipe, Quinoa Bowl
