Greek Chicken Bowl
This Greek chicken bowl is exactly what you need for an easy lunch or dinner! Made with quinoa, fresh cucumber, kalamata olives, and grilled chicken breasts for a well-rounded Mediterranean-inspired meal.
Prep Time5 minutes mins
Cook Time23 minutes mins
Total Time28 minutes mins
Course: Gluten-Free, Main Course
Cuisine: American, Greek, Mediterranean
Diet: Gluten Free
Servings: 4 servings
Dressing/Marinade
- 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
Quinoa Bowls
- 1 ½ cups quinoa uncooked
- 4 chicken breasts boneless, skinless
- 1 English cucumber diced
- 4 Roma tomatoes chopped
- 1 red onion medium, diced
- 1 cup feta cheese crumbled
- 1 Cup kalamata olives pitted
Add the quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat and allow it to simmer for about 12-15 minutes, or until quinoa is tender. Once the quinoa is done cooking, drain if needed, then set aside and allow it to cool.
To a small jar add all dressing/marinade ingredients and stir vigorously to emulsify.
Pour about 1/3 of the marinade over the chicken and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it doesn't touch the raw meat.
Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 6-8 min per side, or until cooked through and internal temperature reads 165F.
Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies.
Add the Crumble feta cheese and kalamata olives over the chicken bowl and drizzle with the remaining untouched dressing.
- Store the leftovers in an airtight storage container in the refrigerator for up to four days.
- You may use maple syrup instead of honey.
- Make sure the chicken is cooked to 165 degrees Fahrenheit.
- Use any oil you have. Either avocado, grapeseed, or any other neutral oil will work.
- Do not overcook the chicken or it will be too tough.
- Want to use boneless chicken thighs? Go right ahead.
- For a vegetarian option, skip the chicken and load it up with more veggies.
- If meal prepping this meal, do not mix the dressing in. Store it separately until ready to serve.
Calories: 830kcal | Carbohydrates: 62g | Protein: 65g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 178mg | Sodium: 1227mg | Potassium: 1632mg | Fiber: 9g | Sugar: 10g | Vitamin A: 995IU | Vitamin C: 45mg | Calcium: 306mg | Iron: 6mg