Description
A fresh and healthy bowl packed with tender grilled chicken, quinoa, crisp veggies, and a tangy tzatziki sauce. This Mediterranean-inspired dish is full of flavor and perfect for a nutritious lunch or dinner.
Ingredients
For the Greek Chicken:
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4 boneless, skinless chicken breasts
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2 tablespoons olive oil
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2 tablespoons lemon juice
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2 teaspoons dried oregano
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2 garlic cloves, minced
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½ teaspoon salt
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½ teaspoon black pepper
For the Quinoa:
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1 cup quinoa (rinsed)
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2 cups water or chicken broth (for more flavor)
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½ teaspoon salt
For the Toppings:
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1 cucumber, diced
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1 pint cherry tomatoes, halved
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¼ red onion, thinly sliced
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½ cup Kalamata olives, pitted and halved
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½ cup feta cheese, crumbled
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Fresh parsley, chopped (optional)
For the Dressing:
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3 tablespoons olive oil
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2 tablespoons red wine vinegar
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1 tablespoon lemon juice
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1 teaspoon Dijon mustard
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1 teaspoon honey (optional)
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1 garlic clove, minced
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½ teaspoon dried oregano
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Salt and pepper, to taste
Instructions
Start by preparing the marinade for the chicken. In a small mixing bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper. This mixture is packed with Mediterranean flavors that will infuse the chicken with deliciousness.
Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 15 minutes, or up to 2 hours if you have more time. The longer the chicken marinates, the more flavorful it will become.
While the chicken marinates, cook the quinoa. Rinse the quinoa under cold water to remove its natural coating, which can make it taste bitter. In a medium pot, combine the rinsed quinoa with water or chicken broth (for extra flavor) and ½ teaspoon of salt. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the quinoa is cooked and the water has been absorbed. Remove the pot from the heat and let the quinoa sit, covered, for 5 minutes. Then, fluff the quinoa with a fork to separate the grains and set it aside to cool.
While the quinoa is cooking, heat a grill pan or outdoor grill over medium-high heat. Once hot, remove the chicken from the marinade and place it on the grill. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The chicken should be golden and slightly charred on the outside, while remaining juicy and tender on the inside.
Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips or bite-sized pieces. This resting period allows the juices to redistribute, ensuring a moist and flavorful result.
While the chicken rests, prepare the toppings for the bowl. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the Kalamata olives. These fresh vegetables and olives add crunch, sweetness, and briny flavor to the bowl.
If you prefer, you can also chop up some fresh parsley to sprinkle on top for extra flavor and color.
In a small mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (optional), minced garlic, dried oregano, salt, and pepper. Taste the dressing and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to your preference.
Once the dressing is well combined, set it aside.
Now it’s time to assemble the Greek Chicken Quinoa Bowls. Start by placing a generous portion of quinoa in the bottom of each bowl. This serves as the hearty base of the dish.
Top the quinoa with the grilled chicken, followed by the diced cucumber, cherry tomatoes, red onion, and Kalamata olives. Sprinkle crumbled feta cheese over the top, and finish with a drizzle of the tangy dressing.
Garnish the bowl with freshly chopped parsley for added color and flavor, if desired.
Serve the Greek Chicken Quinoa Bowls immediately, or refrigerate them for later. These bowls make a great meal prep option, as the components can be stored separately in airtight containers for up to 4 days. When ready to eat, simply assemble the bowl and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 20-25g
- Carbohydrates: 35-40g
- Protein: 30-35g