Greek Chicken Bowl (Print Version)

# Ingredients:

→ Dressing/Marinade

01 - 1/4 cup olive oil or avocado oil
02 - 2 lemons, juiced
03 - 1 tablespoon honey
04 - 1/2 tablespoon lemon zest
05 - 1 garlic clove, minced
06 - 2 teaspoons dried oregano
07 - 1 teaspoon dried basil
08 - Kosher salt to taste
09 - Kosher pepper to taste

→ Quinoa Bowls

10 - 1 1/2 cups quinoa, uncooked
11 - 4 chicken breasts, boneless, skinless
12 - 1 English cucumber, diced
13 - 4 Roma tomatoes, chopped
14 - 1 medium red onion, diced
15 - 1 cup feta cheese, crumbled
16 - 1 cup kalamata olives, pitted

# Instructions:

01 - Add 1 1/2 cups quinoa to a small saucepan with 2 cups of water and a generous pinch of salt. Place over medium heat and simmer for about 12-15 minutes until tender. Drain if needed, set aside, and allow to cool.
02 - In a small jar, combine 1/4 cup olive oil, juice of 2 lemons, 1 tablespoon honey, 1/2 tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, Kosher salt, and black pepper. Stir vigorously to emulsify.
03 - Pour 1/3 of the prepared marinade over 4 chicken breasts and toss to coat completely. Reserve the remaining marinade for dressing, ensuring it does not come into contact with raw meat.
04 - Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 6-8 minutes per side, or until fully cooked with an internal temperature of 165°F.
05 - Divide the cooked quinoa evenly among 4 bowls. Top with grilled chicken, diced cucumber, tomatoes, red onion, crumbled feta cheese, and kalamata olives. Drizzle with the reserved dressing.

# Notes:

01 - Store leftovers in an airtight container in the refrigerator for up to four days.
02 - Alternative sweetener: Substitute maple syrup for honey.
03 - Monitor chicken temperature: Ensure chicken reaches 165°F to avoid undercooking.
04 - Oil alternatives: You can use avocado, grapeseed, or any neutral oil.
05 - Vegetarian option: Replace chicken with additional vegetables.
06 - Meal prep tip: Store dressing separately until ready to serve.

Back