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Greek Chicken Bowl

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A vibrant Mediterranean-inspired Greek Chicken Bowl featuring tender grilled chicken, fluffy quinoa, crisp veggies, olives, and tangy feta, perfect for a wholesome and quick meal.

Ingredients

  • 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 & pepper, to taste
  • 1½ cups uncooked quinoa
  • 4 boneless, skinless chicken breasts
  • 1 English cucumber, diced
  • 4 Roma tomatoes, chopped
  • 1 medium red onion, diced
  • 1 cup crumbled feta cheese
  • 1 cup pitted kalamata olives

Instructions

  1. Cook quinoa by simmering with water and salt for 12–15 minutes until tender, then set aside to cool.
  2. Whisk together olive oil, lemon juice and zest, honey, garlic, oregano, basil, salt, and pepper to make the dressing/marinade.
  3. Marinate chicken breasts in ⅓ of the marinade; reserve the rest for later.
  4. Grill chicken on medium heat for 6–8 minutes per side, until internal temperature reaches 165°F.
  5. Slice chicken and divide quinoa among 4 bowls, topping each with chicken, cucumber, tomatoes, red onion, feta, and olives.
  6. Drizzle reserved dressing over each bowl before serving.

Notes

  • Substitute chicken breasts with thighs for more juiciness.
  • Make it vegetarian by using chickpeas or extra vegetables instead of chicken.
  • Add tzatziki or tahini for extra creaminess.
  • Maple syrup can replace honey if needed.

Nutrition

Find it online: https://cookedbysarah.com/greek-chicken-bowl/