Description
Indulge in the vibrant flavors of a Greek chicken bowl, a delightful dish that perfectly balances nutrition and taste. This recipe features succulent grilled chicken paired with fresh vegetables and fluffy quinoa, all enhanced by a zesty homemade dressing. Ideal for lunch or dinner, this bowl is not only satisfying but also customizable—mix and match your favorite toppings to suit your palate. Whether you’re meal prepping for the week or hosting a casual family dinner, this Greek chicken bowl delivers deliciousness in every bite.
Ingredients
- 4 boneless skinless chicken breasts
- 1 1/2 cups uncooked quinoa
- 2 lemons (juiced and zested)
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 garlic clove (minced)
- 1 English cucumber (diced)
- 4 Roma tomatoes (chopped)
- 1 medium red onion (diced)
- 1 cup crumbled feta cheese
- 1 cup kalamata olives (pitted)
Instructions
- Cook the quinoa in a saucepan with water and salt over medium heat for 12–15 minutes; drain and cool.
- In a jar, mix olive oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper until emulsified.
- Marinate chicken breasts in one-third of the dressing; reserve the rest.
- Grill marinated chicken over medium-high heat for 6–8 minutes per side until cooked through.
- Assemble bowls with quinoa topped with grilled chicken, cucumber, tomatoes, red onion, feta cheese, and olives.
- Drizzle with reserved dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: DINNER
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 530
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg
Keywords: Marinate the chicken for at least 30 minutes or overnight for enhanced flavor. Replace quinoa with brown rice or couscous for variations. Add seasonal veggies like bell peppers or avocado for extra freshness.