Description
This Greek Chicken Bowl is a vibrant and flavorful meal featuring perfectly grilled lemon-oregano chicken served over fluffy quinoa and topped with fresh vegetables, feta cheese, and kalamata olives. The bright, tangy dressing doubles as a marinade and finishing drizzle, making this dish a wholesome and satisfying Mediterranean-inspired bowl perfect for a quick, healthy dinner.
Ingredients
Marinade & Dressing
- 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)
Main Ingredients
- 1 ½ cups quinoa (uncooked)
- 4 medium chicken breasts (2 lbs boneless and skinless, 32 ounces)
- 1 English cucumber (diced)
- 4 Roma tomatoes (chopped)
- 1 red onion (medium, diced)
- 1 cup feta cheese (crumbled)
- 1 cup kalamata olives (pitted)
Instructions
- Cook Quinoa: Rinse 1 ½ cups of quinoa under cold water to remove any bitterness. Add quinoa to a small saucepan with 2 cups of water and a generous pinch of kosher salt. Place over medium heat and bring to a simmer. Cook for 12-15 minutes or until quinoa is tender and water is absorbed. Drain any excess water if necessary and set aside to cool.
- Prepare Dressing/Marinade: In a small jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and kosher pepper. Stir vigorously until the mixture emulsifies and becomes well combined.
- Marinate Chicken: Pour approximately one-third of the dressing over the 4 chicken breasts in a bowl and toss thoroughly to coat each piece evenly. Reserve the remaining dressing to be used later as a finishing drizzle, ensuring it remains separate from raw meat to avoid contamination.
- Grill Chicken: Preheat a grill pan or outdoor grill over medium-high heat. Place the marinated chicken breasts on the grill and cook for 6-8 minutes per side, until the chicken is fully cooked and internal temperature reaches 165°F (74°C).
- Assemble Bowls: Divide the cooled quinoa evenly among 4 serving bowls. Arrange grilled chicken on top and add diced English cucumber, chopped Roma tomatoes, and diced red onion around the chicken.
- Add Cheese and Olives: Sprinkle 1 cup of crumbled feta cheese and 1 cup of pitted kalamata olives over each bowl.
- Finish with Dressing: Drizzle the remaining reserved dressing evenly over the assembled bowls to add extra flavor and brightness. Serve immediately and enjoy!
Notes
- For extra flavor, marinate the chicken for 1-2 hours in the refrigerator before grilling.
- Quinoa can be cooked in advance and stored in the refrigerator for up to 3 days.
- Use avocado oil instead of olive oil for a milder flavor and higher smoke point during grilling.
- If you don’t have a grill pan, a skillet or broiler can be used as alternative cooking methods.
- Adjust seasoning with additional salt and pepper to taste before serving as the feta and olives add saltiness.
