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Greek Chicken Bowl

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Indulge in the flavors of the Mediterranean with this Greek Chicken Bowl, a perfect meal for lunch or dinner. Featuring juicy grilled chicken, protein-packed quinoa, crisp cucumbers, and briny kalamata olives, this dish is both nutritious and satisfying. Drizzled with a zesty lemon-herb dressing, it’s an easy-to-make recipe that brings a taste of Greece to your table in just 28 minutes.

Ingredients

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  • 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 (to taste)
  • Kosher pepper (to taste)
  • 1 ½ cups quinoa (uncooked)
  • 4 chicken breasts (boneless, skinless)
  • 1 English cucumber (diced)
  • 4 Roma tomatoes (chopped)
  • 1 medium red onion (diced)
  • 1 cup feta cheese (crumbled)
  • 1 cup kalamata olives (pitted)

Instructions

  1. Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Simmer on medium heat for about 12-15 minutes until tender. Drain if necessary and let cool.
  2. In a jar, mix olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, salt, and pepper. Shake well to emulsify.
  3. Pour one-third of the dressing over the chicken breasts and coat thoroughly. Reserve the remaining dressing.
  4. Preheat a grill pan or outdoor grill to medium-high heat. Grill the chicken for about 6-8 minutes per side until cooked through and reaching an internal temperature of 165°F.
  5. In serving bowls, layer cooled quinoa topped with grilled chicken and diced cucumber, tomatoes, and red onion.
  6. Finish each bowl with crumbled feta cheese and kalamata olives; drizzle with reserved dressing.

Nutrition

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

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