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Greek Chicken Bowl Recipe

Greek Chicken Bowl Recipe
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★★★★★

5 from 13 reviews

This Greek Chicken Bowl is a vibrant and healthy meal featuring grilled lemon herb chicken served over fluffy quinoa with fresh cucumbers, tomatoes, red onion, kalamata olives, and crumbled feta cheese. The zesty homemade dressing complements the Mediterranean flavors perfectly, making it an ideal dish for a nutritious lunch or dinner.

Ingredients

Scale

Marinade/Dressing

  • 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

  • 1 ½ cups quinoa (uncooked)
  • 2 cups water
  • Generous pinch kosher salt

Chicken & Toppings

  • 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

  1. Cook Quinoa: Add 1 ½ cups of quinoa, 2 cups water, and a generous pinch of kosher salt to a small saucepan. Simmer over medium heat for 12-15 minutes or until quinoa is tender and water is absorbed. Drain any excess water if needed and set aside to cool.
  2. 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.
  3. Marinate Chicken: Pour about one-third of the dressing over the 4 chicken breasts and toss to coat thoroughly. Reserve the remaining dressing for later and ensure it does not contact the raw chicken.
  4. Grill Chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F and the chicken is fully cooked through.
  5. Assemble Bowls: Divide the cooled quinoa evenly into 4 bowls. Top each bowl with grilled chicken, diced English cucumber, chopped Roma tomatoes, and diced red onion.
  6. Add Toppings and Dress: Sprinkle 1 cup of crumbled feta cheese and 1 cup of pitted kalamata olives over the bowls. Drizzle the remaining untouched dressing evenly over each bowl before serving.

Notes

  • For best flavor, allow the chicken to marinate for at least 30 minutes before grilling.
  • Quinoa can be cooked a day ahead and kept refrigerated to save time.
  • Feel free to swap chicken breasts with thighs for a juicier option.
  • Use fresh herbs if available to enhance the taste of the dressing.
  • The dressing can be stored separately for up to 3 days in the refrigerator.

Nutrition

Keywords: Greek Chicken Bowl, Mediterranean chicken, quinoa bowl, healthy lunch, grilled chicken recipe, feta cheese, kalamata olives, lemon herb chicken

Find it online: https://yumwithmia.com/greek-chicken-bowl-recipe/