Description
Indulge in the vibrant flavors of the Mediterranean with this Greek Chicken Bowl, a nutritious and satisfying dish that’s perfect for lunch or dinner. Featuring juicy grilled chicken, fluffy quinoa, and an array of fresh vegetables, this bowl is drizzled with a zesty lemon herb dressing that elevates every bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 ½ cups uncooked quinoa
- ¼ cup olive oil
- Juice of 2 lemons
- 1 tablespoon honey
- 1 English cucumber, diced
- 4 Roma tomatoes, chopped
- 1 medium red onion, diced
- 1 cup feta cheese, crumbled
- 1 cup kalamata olives
Instructions
- Rinse quinoa under cold water. In a small saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a simmer over medium heat and cook for 12–15 minutes until tender.
- In a jar or bowl, whisk together olive oil, lemon juice, honey, minced garlic, oregano, basil, salt, and pepper to create the dressing.
- Marinate chicken breasts in one-third of the dressing for at least 30 minutes.
- Grill marinated chicken over medium-high heat for 6–8 minutes per side until fully cooked (internal temperature should reach 165°F).
- Assemble bowls by dividing cooled quinoa among them and topping with sliced chicken, diced cucumber, chopped tomatoes, red onion, feta cheese, and olives. Drizzle with remaining dressing before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 590
- Sugar: 7g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 100mg