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Greek Chicken Bowl

A delightful dish that encapsulates vibrant Mediterranean flavors, combining fresh vegetables, hearty quinoa, and succulent grilled chicken.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Marinade
  • ¼ cup olive oil (or avocado oil)
  • 2 pieces lemons (juiced)
  • 1 tablespoon honey
  • ½ tablespoon lemon zest
  • 1 clove garlic (minced)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • to taste Kosher salt
  • to taste Kosher pepper
For the Bowl
  • 1 ½ cups quinoa (uncooked)
  • 4 pieces chicken breasts (boneless, skinless)
  • 1 piece English cucumber (diced)
  • 4 pieces Roma tomatoes (chopped)
  • 1 medium red onion (diced)
  • 1 cup feta cheese (crumbled)
  • 1 cup kalamata olives (pitted)

Method
 

Prepare the Quinoa
  1. Add 1 ½ cups of quinoa to a small saucepan along with 2 cups of water and a generous pinch of salt.
  2. Place the saucepan over medium heat and allow the mixture to come to a simmer for about 12 to 15 minutes until quinoa becomes tender.
  3. If there is excess water, drain it off and set the quinoa aside to cool.
Prepare the Marinade
  1. In a small jar or bowl, add olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, kosher salt and pepper.
  2. Shake or whisk the ingredients until well blended and emulsified.
Marinate and Grill Chicken
  1. Pour about 1/3 of the marinade over the chicken breasts in a large bowl, tossing to coat.
  2. Heat a grill pan or outdoor grill over medium-high heat.
  3. Add the marinated chicken breasts and grill for about 6 to 8 minutes on each side until internal temperature reaches 165°F.
  4. Remove chicken from heat, set aside to rest for a few moments.
Assemble the Bowls
  1. Divide the cooled quinoa evenly among four serving bowls.
  2. Slice the grilled chicken into strips or cubes and place them on top of quinoa in each bowl.
  3. Top with diced cucumber, chopped tomatoes, and diced red onion.
  4. Sprinkle with crumbled feta cheese and kalamata olives.
  5. Drizzle with the remaining untouched marinade as a dressing.

Notes

For added flavor, serve with fresh herbs like parsley and lemon wedges on the side. This bowl can be enhanced with sides like pita bread or tzatziki sauce.