Print

Greek Chicken Bowl: A Flavorful Mediterranean-Inspired Meal

Greek Chicken Bowl
Print Recipe

This Greek Chicken Bowl is a perfect blend of fresh, vibrant ingredients and bold Mediterranean flavors. It’s quick to prepare, making it an ideal choice for a healthy lunch or dinner. Packed with protein, fiber, and essential nutrients, this bowl is not only delicious but also nutritious. Follow the simple steps below to create this wholesome meal, and don’t forget to check out the tips for customization and storage!

Ingredients

Scale

Dressing/Marinade:

  • 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 Bowls:

  • 1 ½ cups quinoa, uncooked
  • 4 boneless, skinless chicken breasts
  • 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. Cook the Quinoa:
    • Add 1 ½ cups quinoa and 2 cups of water to a small saucepan with a pinch of salt.
    • Bring to a boil, then reduce heat to low and simmer for 12-15 minutes, or until the quinoa is tender. Drain if necessary, then set aside to cool.
  2. Prepare the Dressing/Marinade:
    • In a small jar, combine olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, salt, and pepper. Shake or stir vigorously to emulsify.
  3. Marinate the Chicken:
    • Pour about 1/3 of the marinade over the chicken breasts, ensuring they are fully coated. Reserve the remaining marinade for dressing (do not reuse the marinade that touched raw chicken).
  4. Grill the 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. Let it rest for a few minutes before slicing.
  5. Assemble the Bowls:
    • Divide the cooled quinoa among 4 bowls.
    • Top with grilled chicken, diced cucumber, chopped tomatoes, diced red onion, crumbled feta cheese, and kalamata olives.
    • Drizzle the reserved dressing over the bowls.

Notes

  • Meal Prep: Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate until ready to serve.
  • Substitutions: Use maple syrup instead of honey, or swap chicken breasts for boneless thighs. For a vegetarian option, skip the chicken and add more veggies like bell peppers or zucchini.
  • Cooking Tips: Avoid overcooking the chicken to keep it tender. Use any neutral oil (e.g., grapeseed or avocado) if olive oil isn’t available.

Nutrition

Find it online: https://recipes.gernarb.com/greek-chicken-bowl-a-flavorful-mediterranean-inspired-meal/